Trebbio · Il Trebbio estate, Mugello · Tuscany
One bottle of each single-variety oil, from the same grove and the same October harvest: Leccino, Frantoio and Leccio del Corno. The only way to find out what a variety really tastes like is to put three of them side by side, which is the whole reason this set exists.
3 × 250 ml, save $15
Three single varieties
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
In the set 3 × 250 ml one bottle of each
Polyphenols 490 to 754 mg/kg, gentlest to boldest
Altitude 400 m above sea level
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.
Three oils, one grove, one October. Everything that differs between these bottles is the variety, which is the only way to taste what a variety does. The Peppery-Intense blend, greyed out here, is sold on its own.
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
1. Start with the LeccinoAlways lightest first. Go the other way and the pepper from the Leccio del Corno will flatten everything after it.
2. A spoonful each, in a small glassCup it in your hand for a minute. Warmth brings the aroma up, and it's the step people skip.
3. Sip, then draw air across itIt sounds ridiculous and it works. The bitterness arrives mid-palate, the pepper at the back of the throat a few seconds later.
4. Plain bread or apple between eachNot water. Something to reset with.
5. Then eatBread, white beans, a bowl of greens, a wedge of pecorino. The point isn't to score them. It's to find out which one you reach for.
Twenty minutes, no equipment, and nobody has to drink anything. It's the easiest thing to put in front of guests that none of them will have done before.
100% Leccino, delicate and fruityApple, sweet almond and cut grass. For fish, salads and anyone who thinks they don't like olive oil. See the Leccino
100% Frantoio, vigorous and intenseArtichoke, tomato leaf and rocket, with a black-pepper finish. For soups, greens and bruschetta. See the Frantoio
100% Leccio del Corno, bold and complexArtichoke, thistle and unripe almond, with a chili-pepper burn. For grilled meat, beans and aged pecorino. See the Leccio del Corno
NYIOOC 2026: GoldFor the Frantoio and the Leccio del Corno, judged blind in New York.
Oil China 2026: GoldFor the Leccino and the Leccio del Corno, two of the three golds Trebbio took at the 21st edition.
Gambero Rosso, Oli d'Italia: Tre FoglieThe guide's highest mark, for the Leccio del Corno.
Rassegna Nazionale degli Oli Monovarietali 2025Italy's national review of single-variety oils: Leccio del Corno 8.0, Leccino 7.8, Frantoio 7.7.
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.
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.
The Leccino. Lightest first, then the Frantoio, then the Leccio del Corno. After that, open whichever one suits what you're cooking.
Not as a set. The 500 ml bottles are on each oil's own page, and they work out 36% cheaper per millilitre than the 250s.
It's the one we'd give. Three bottles look generous, and the tasting gives them something to do with it the same evening.
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
One bottle of each single-variety oil, from the same grove and the same October harvest: Leccino, Frantoio and Leccio del Corno. The only way to find out what a variety really tastes like is to put three of them side by side, which is the whole reason this set exists.
3 × 250 ml, save $15
Three single varieties
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
In the set 3 × 250 ml one bottle of each
Polyphenols 490 to 754 mg/kg, gentlest to boldest
Altitude 400 m above sea level
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.
Three oils, one grove, one October. Everything that differs between these bottles is the variety, which is the only way to taste what a variety does. The Peppery-Intense blend, greyed out here, is sold on its own.
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
1. Start with the LeccinoAlways lightest first. Go the other way and the pepper from the Leccio del Corno will flatten everything after it.
2. A spoonful each, in a small glassCup it in your hand for a minute. Warmth brings the aroma up, and it's the step people skip.
3. Sip, then draw air across itIt sounds ridiculous and it works. The bitterness arrives mid-palate, the pepper at the back of the throat a few seconds later.
4. Plain bread or apple between eachNot water. Something to reset with.
5. Then eatBread, white beans, a bowl of greens, a wedge of pecorino. The point isn't to score them. It's to find out which one you reach for.
Twenty minutes, no equipment, and nobody has to drink anything. It's the easiest thing to put in front of guests that none of them will have done before.
100% Leccino, delicate and fruityApple, sweet almond and cut grass. For fish, salads and anyone who thinks they don't like olive oil. See the Leccino
100% Frantoio, vigorous and intenseArtichoke, tomato leaf and rocket, with a black-pepper finish. For soups, greens and bruschetta. See the Frantoio
100% Leccio del Corno, bold and complexArtichoke, thistle and unripe almond, with a chili-pepper burn. For grilled meat, beans and aged pecorino. See the Leccio del Corno
NYIOOC 2026: GoldFor the Frantoio and the Leccio del Corno, judged blind in New York.
Oil China 2026: GoldFor the Leccino and the Leccio del Corno, two of the three golds Trebbio took at the 21st edition.
Gambero Rosso, Oli d'Italia: Tre FoglieThe guide's highest mark, for the Leccio del Corno.
Rassegna Nazionale degli Oli Monovarietali 2025Italy's national review of single-variety oils: Leccio del Corno 8.0, Leccino 7.8, Frantoio 7.7.
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.
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.
The Leccino. Lightest first, then the Frantoio, then the Leccio del Corno. After that, open whichever one suits what you're cooking.
Not as a set. The 500 ml bottles are on each oil's own page, and they work out 36% cheaper per millilitre than the 250s.
It's the one we'd give. Three bottles look generous, and the tasting gives them something to do with it the same evening.
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 →
