Trebbio · Il Trebbio estate, Mugello · Tuscany
A single Tuscan variety, picked early in October and pressed the same day. It tastes of artichoke, thistle and unripe almond, with the chili-pepper pungency the cultivar is known for.
754 mg/kg polyphenols
One variety
One estate
Hand-picked
October 2026 harvest
Cold pressed, under 27°C
Arriving Q1 2027. We're bringing in a limited first allocation. Join the list and you'll hear before it goes on general sale: one email, no newsletter. Notify me when it lands
Imported direct from the estate · Ships from Nashville
Harvest Oct 2026 early, hand-picked
Altitude 400 m above sea level
Free acidity 0.20% the limit is 0.80%
Peroxides 4.2 the limit is 20
Soil: silt 61%, clay 25%, sand 14%. Seventy hectares of traditional and modern groves on the hills north of Florence. Pressed cold, micro-filtered immediately, then held in stainless steel under inert gas at controlled temperature, one tank per variety, which is what makes a true monovarietal possible.
Fruity, bitter and pungent are what a professional panel scores. Herbaceous and nutty are the two that tell you what it tastes of. The bitterness and the burn are the polyphenols. They are the point, not a fault.
Fruity ●●●●● Intensely fruity. The loudest of the three.
Herbaceous ●●●●○ Cut grass, artichoke and radish, sitting just behind the fruit.
Nutty ●●●○○ Unripe almond on the nose, fresh almond on the palate. There, but not the headline.
Bitter ●●●●○ Pronounced and clean. Artichoke and thistle.
Pungent ●●●●● The chili-pepper catch typical of the variety, and a finish that keeps going.
Four oils from one grove: the estate blend first, then the three single varieties from gentlest to boldest. This is the boldest of the four.
Oil Peppery-Intense Blend 100% Leccino 100% Frantoio 100% Leccio del Corno
Fruity ●●●●○ ●●●○○ ●●●●○ ●●●●●
Herbaceous ●●●●○ ●●●●○ ●●●●● ●●●●○
Nutty ●●●○○ ●●●●○ ●○○○○ ●●●○○
Bitter ●●●●○ ●●○○○ ●●●●○ ●●●●○
Pungent ●●●●○ ●●○○○ ●●●●○ ●●●●●
Polyphenols 609 mg/kg 490 mg/kg 668 mg/kg 754 mg/kg
Character Bold & complete Delicate & fruity Vigorous & intense Bold & complex
NYIOOC 2026: GoldThe New York International Olive Oil Competition, judged blind by an international panel.
Il Magnifico 2025: two starsThe top-scoring Trebbio oil of the three. Florence's own competition.
Gambero Rosso, Oli d'Italia: Tre FoglieThe guide's highest mark, awarded to this oil.
Slow Food 2025: Grande Olio SlowSlow Food's mark for integrity of method, not just flavour.
Oil China 2026: GoldOne of three golds Trebbio took at the 21st edition.
Rassegna Nazionale degli Oli Monovarietali 2025: 8.0 pointsThe highest score of the estate's three monovarietals.
And for the estateLos Angeles golds, ten honours at JOOP Tokyo, 90 points in Flos Olei, Der Feinschmecker's Top 100, and Gambero Rosso's Olive Grower of the Year in Oli d'Italia 2027.
Beans and ribollitaThe Tuscan answer. A bitter, peppery oil is the seasoning, not the fat.
Grilled meatOver the steak after it rests. It cuts char and fat the way a tannic red does.
BruschettaGood bread, rubbed garlic, salt. Nothing else to hide behind.
Aged pecorinoAnd, if you want the party trick, a few drops on vanilla gelato.
The idea that good olive oil is only for drizzling is a marketing invention, and a recent one. Italians have cooked in extra virgin olive oil for as long as there has been extra virgin olive oil. The number that matters is the smoke point, around 375°F for an oil like this, and very little of what happens in a home kitchen goes above it. Sauté it, roast with it, fry in it, finish with it. What you shouldn't do is run an empty pan up to 500°F and then blame the oil.
Heated, it also holds up better than most of what's in the cupboard. A 2018 study took ten common cooking oils, ran them from room temperature to 240°C and then held them at 180°C for six hours, longer and hotter than any home roast. Extra virgin olive oil came out the most stable of the lot, ahead of canola, grapeseed and rice bran. What protects it isn't the smoke point; it's the fat profile and the oil's own antioxidants.
So the reason to own more than one bottle isn't heat. It's flavour. A gentle oil disappears into a dish and a pungent one argues with it, and which you reach for depends on what you're cooking, not on what the label gives you permission to do.
One olive variety, picked and milled on its own. Most olive oil, including very good olive oil, is a blend. A monovarietal is the cultivar's own voice, the way a single-vineyard wine is.
Yes, deliberately. If that's not what you want at the table, start with the Leccino. If you like a peppery oil, this is the strongest of the three.
The 250 is the right first bottle and the right gift. The 500 works out 36% cheaper per millilitre, and is the one to buy once you know you like it.
Q1 2027. Join the notify list and you'll hear the day it clears. The first allocation is small and goes to that list first.
Il Trebbio is a Medici castle turned into the first Renaissance villa, a UNESCO World Heritage site in the Mugello hills twenty kilometres north of Florence. The Corsini family, whose history in Tuscany runs back more than 900 years, are its custodians today.
The olive grove is the new part. Clemente Corsini planted the first 10,000 trees in 2015 and another 20,000 between 2017 and 2019. Today there are around 30,000 trees across more than fifteen Tuscan varieties, farmed on biodynamic principles and certified biodynamic in Italy by AgriBioDinamica.
Among them the family found a variety nobody had catalogued. Italy's National Research Council confirmed it as endemic to this valley, and they named it Dianora del Trebbio, after their daughter.
Estate Il Trebbio, Scarperia e San Piero (FI)
Family Clemente, Gabriella, Lodovico, Niccolò & Dianora Corsini
Grove 70 hectares, around 30,000 trees, 15+ Tuscan varieties
Planted 2015, then 2017 to 2019; trees 6 to 10 years old
Method Biodynamic, fully traceable, one tank per variety
Certified by AgriBioDinamica (biodynamic)
Olive oil is becoming the bottle you bring to dinner Why monovarietals matter, how to taste one, and what to do with a bottle that costs as much as a decent Chianti. Read the guide →
Trebbio · Il Trebbio estate, Mugello · Tuscany
A single Tuscan variety, picked early in October and pressed the same day. It tastes of artichoke, thistle and unripe almond, with the chili-pepper pungency the cultivar is known for.
754 mg/kg polyphenols
One variety
One estate
Hand-picked
October 2026 harvest
Cold pressed, under 27°C
Arriving Q1 2027. We're bringing in a limited first allocation. Join the list and you'll hear before it goes on general sale: one email, no newsletter. Notify me when it lands
Imported direct from the estate · Ships from Nashville
Harvest Oct 2026 early, hand-picked
Altitude 400 m above sea level
Free acidity 0.20% the limit is 0.80%
Peroxides 4.2 the limit is 20
Soil: silt 61%, clay 25%, sand 14%. Seventy hectares of traditional and modern groves on the hills north of Florence. Pressed cold, micro-filtered immediately, then held in stainless steel under inert gas at controlled temperature, one tank per variety, which is what makes a true monovarietal possible.
Fruity, bitter and pungent are what a professional panel scores. Herbaceous and nutty are the two that tell you what it tastes of. The bitterness and the burn are the polyphenols. They are the point, not a fault.
Fruity ●●●●● Intensely fruity. The loudest of the three.
Herbaceous ●●●●○ Cut grass, artichoke and radish, sitting just behind the fruit.
Nutty ●●●○○ Unripe almond on the nose, fresh almond on the palate. There, but not the headline.
Bitter ●●●●○ Pronounced and clean. Artichoke and thistle.
Pungent ●●●●● The chili-pepper catch typical of the variety, and a finish that keeps going.
Four oils from one grove: the estate blend first, then the three single varieties from gentlest to boldest. This is the boldest of the four.
Oil Peppery-Intense Blend 100% Leccino 100% Frantoio 100% Leccio del Corno
Fruity ●●●●○ ●●●○○ ●●●●○ ●●●●●
Herbaceous ●●●●○ ●●●●○ ●●●●● ●●●●○
Nutty ●●●○○ ●●●●○ ●○○○○ ●●●○○
Bitter ●●●●○ ●●○○○ ●●●●○ ●●●●○
Pungent ●●●●○ ●●○○○ ●●●●○ ●●●●●
Polyphenols 609 mg/kg 490 mg/kg 668 mg/kg 754 mg/kg
Character Bold & complete Delicate & fruity Vigorous & intense Bold & complex
NYIOOC 2026: GoldThe New York International Olive Oil Competition, judged blind by an international panel.
Il Magnifico 2025: two starsThe top-scoring Trebbio oil of the three. Florence's own competition.
Gambero Rosso, Oli d'Italia: Tre FoglieThe guide's highest mark, awarded to this oil.
Slow Food 2025: Grande Olio SlowSlow Food's mark for integrity of method, not just flavour.
Oil China 2026: GoldOne of three golds Trebbio took at the 21st edition.
Rassegna Nazionale degli Oli Monovarietali 2025: 8.0 pointsThe highest score of the estate's three monovarietals.
And for the estateLos Angeles golds, ten honours at JOOP Tokyo, 90 points in Flos Olei, Der Feinschmecker's Top 100, and Gambero Rosso's Olive Grower of the Year in Oli d'Italia 2027.
Beans and ribollitaThe Tuscan answer. A bitter, peppery oil is the seasoning, not the fat.
Grilled meatOver the steak after it rests. It cuts char and fat the way a tannic red does.
BruschettaGood bread, rubbed garlic, salt. Nothing else to hide behind.
Aged pecorinoAnd, if you want the party trick, a few drops on vanilla gelato.
The idea that good olive oil is only for drizzling is a marketing invention, and a recent one. Italians have cooked in extra virgin olive oil for as long as there has been extra virgin olive oil. The number that matters is the smoke point, around 375°F for an oil like this, and very little of what happens in a home kitchen goes above it. Sauté it, roast with it, fry in it, finish with it. What you shouldn't do is run an empty pan up to 500°F and then blame the oil.
Heated, it also holds up better than most of what's in the cupboard. A 2018 study took ten common cooking oils, ran them from room temperature to 240°C and then held them at 180°C for six hours, longer and hotter than any home roast. Extra virgin olive oil came out the most stable of the lot, ahead of canola, grapeseed and rice bran. What protects it isn't the smoke point; it's the fat profile and the oil's own antioxidants.
So the reason to own more than one bottle isn't heat. It's flavour. A gentle oil disappears into a dish and a pungent one argues with it, and which you reach for depends on what you're cooking, not on what the label gives you permission to do.
One olive variety, picked and milled on its own. Most olive oil, including very good olive oil, is a blend. A monovarietal is the cultivar's own voice, the way a single-vineyard wine is.
Yes, deliberately. If that's not what you want at the table, start with the Leccino. If you like a peppery oil, this is the strongest of the three.
The 250 is the right first bottle and the right gift. The 500 works out 36% cheaper per millilitre, and is the one to buy once you know you like it.
Q1 2027. Join the notify list and you'll hear the day it clears. The first allocation is small and goes to that list first.
Il Trebbio is a Medici castle turned into the first Renaissance villa, a UNESCO World Heritage site in the Mugello hills twenty kilometres north of Florence. The Corsini family, whose history in Tuscany runs back more than 900 years, are its custodians today.
The olive grove is the new part. Clemente Corsini planted the first 10,000 trees in 2015 and another 20,000 between 2017 and 2019. Today there are around 30,000 trees across more than fifteen Tuscan varieties, farmed on biodynamic principles and certified biodynamic in Italy by AgriBioDinamica.
Among them the family found a variety nobody had catalogued. Italy's National Research Council confirmed it as endemic to this valley, and they named it Dianora del Trebbio, after their daughter.
Estate Il Trebbio, Scarperia e San Piero (FI)
Family Clemente, Gabriella, Lodovico, Niccolò & Dianora Corsini
Grove 70 hectares, around 30,000 trees, 15+ Tuscan varieties
Planted 2015, then 2017 to 2019; trees 6 to 10 years old
Method Biodynamic, fully traceable, one tank per variety
Certified by AgriBioDinamica (biodynamic)
Olive oil is becoming the bottle you bring to dinner Why monovarietals matter, how to taste one, and what to do with a bottle that costs as much as a decent Chianti. Read the guide →
