Piuma d'Oro comes from a single grove at Tenuta N&K Salvatorelli in Cortona, Tuscany. We hand harvest in early October and press the olives the same day, within a mile of the grove, so it reaches you as close to that first pressing as packaging allows.

The grove's 2025 harvest tested at 488.3 mg/kg polyphenols, with acidity of 0.25%, well inside the range you'd expect from a genuinely fresh, carefully handled extra virgin oil. These naturally occurring compounds are part of what gives an early harvest oil its peppery finish.

A blend of Frantoio, Moraiolo, and Leccino, the classic Tuscan cultivars, hand harvested early in the season for a sharper, greener profile.

Cut grass and olive leaf on the nose, green almond on the palate, and a two-cough peppery finish at the back of the throat, the kind of bite that tells you the oil is genuinely fresh.

Piuma d'Oro comes from one grove and one harvest a year, hand-picked in early October. We don't blend in oil from other groves or other years to stretch the supply, so what we have is genuinely limited to that single harvest. Once a year's run sells out, it's gone until the next October, which is also why we lean on pre-orders: it lets people reserve oil from the harvest ahead of time rather than hoping there's still some left.