The details
What Batch 01 is, where it comes from, and how to use it.
Batch 01 is a single-harvest extra virgin olive oil from the Maremma, on the Tuscan coast. Below are the frequently asked questions about our olive oil.
Freshness, origin, and how gently it was made. A great extra virgin olive oil comes from a single place and a single harvest, is pressed within hours of picking while the fruit is still fresh, and can prove it with numbers: low free acidity and a certified origin. Everyday oil is often blended from more than one origin and bottled well after pressing, by which point much of its character has faded.
Batch 01 is one estate, one harvest, cold-pressed within hours. Its free acidity is 0.24%, and it is certified Toscano IGP and organic.
Free acidity measures how much the oil has broken down: the lower the number, the fresher and more carefully made the oil. In Europe, the legal ceiling for “extra virgin” is 0.8%, and the same figure is the international benchmark everywhere else. Toscano IGP is stricter still, no higher than 0.45%. Batch 01 came in at 0.24%.
Batch 01 measures 0.24% by independent lab analysis, about a third of the extra-virgin limit and well below the Toscano IGP ceiling. That comes from picking ripe fruit and pressing it within hours, before it can degrade.
IGP (Indicazione Geografica Protetta) is the European Union’s protected geographical indication, the scheme that legally ties a food to a place. Toscano is the name registered under it for extra virgin olive oil from Tuscany, protected since 1998. Together they form one designation, Toscano IGP, which an oil can carry only if it is grown, pressed and bottled entirely in Tuscany.
It is stricter than generic extra virgin (free acidity no higher than 0.45%, biophenols of at least 200 mg/kg), and every batch is verified before sale by an authorised body, Toscana Certificazione Agroalimentare, through laboratory tests and a Ministry-recognised tasting panel. Batch 01 carries the Toscano IGP seal, and holds a separate organic certification, IT BIO 009.
By its seal and its paper trail. Genuine Toscano IGP oil must be made from start to finish inside Tuscany, and independently checked before it reaches a shelf. Every bottle carries a numbered seal on the neck, issued by the Italian State Mint, whose code can be traced back through the whole chain, from grove to bottle.
Batch 01 carries that seal. It is one of the few ways a bottle of olive oil can prove, rather than claim, exactly what it is and where it comes from.
Polyphenols are the natural compounds in olive oil responsible for its peppery finish and much of its character. They come from healthy fruit pressed fresh.
Batch 01 measures 416 mg/kg by lab analysis, more than double the 200 mg/kg minimum Toscano IGP requires, which is why the finish is peppery rather than flat.
From Il Bottaccio, a family estate in the Maremma, on the Tuscan coast near the town of Venturina Terme. The same family has worked the land for four generations, since 1925, when it was started by Ermelindo and Letizia. It is run today by their great-grandson, Luca.
The groves sit on flat land about 50 metres above sea level, roughly 15 kilometres from the Tyrrhenian Sea, above a geothermal field whose mineral springs run at 36°C. The trees are 30 to 35 years old.
Four cultivars, grown together and pressed together: Frantoiano, Leccino, Leccio del Corno, and Maurino. They are not blended after the fact. They share the same ground, ripen together, and go to the press as one.
The blend is decided by the land, not by us. That is what makes a single-origin oil taste of its place rather than of a recipe.
The olives were hand-picked in the first half of October 2025 and pressed cold within hours of picking, while the fruit was still fresh. Bottling followed through November.
Picking early and pressing fast is the whole difference. It is slower and yields less oil, but it is the only way to keep the fruit’s freshness in the bottle.
Because the batch is finite and will not be repeated. Batch 01 is a single harvest of 3,000 individually numbered bottles, picked in October 2025 and bottled through November, each carrying its own number. When they are gone, they are gone: the next batch will come from its own harvest, in its own place, and will taste like that year, not this one.
It is olive oil treated the way wine is treated, as a single vintage rather than a standing product. Your bottle is one of three thousand, from one harvest, in one place, that will not come again.
Medium fruitiness, with notes of artichoke and almond and a smooth peppery finish. It is a finishing oil: best used raw, where you can taste it, rather than cooked away.
Pour it over ripe tomatoes, white beans, grilled bread, burrata, or a plate of fish. Finish a soup or a steak with it. A good extra virgin olive oil is a seasoning, and this one earns the last word on a dish.
Keep it somewhere cool and dark, away from heat and light. Batch 01 comes with a stainless steel pourer for serving, and a bar-top stopper that seals the bottle between uses, so slot the stopper back in after pouring. Its enemies are air, warmth and light, not time alone.
Batch 01 has a shelf life of 18 months from bottling. It does not improve with age the way wine does; fresh is the point.
Yes. It is certified organic under IT BIO 009, and certified Toscano IGP. Both marks are issued by independent bodies and appear on the bottle.
Organic here means the groves are worked without synthetic pesticides or fertilisers, and the certification is audited, not self-declared.
Batch 01 is sold direct at oroevoo.com, in 500ml bottles. Each order ships Australia-wide from Sydney, with tracking.
Because the batch is finite, it is sold while it lasts and not remade. If it has sold out by the time you read this, you can join the list at oroevoo.com to hear first when the next harvest is ready.
Batch 01. A single harvest from the Maremma. Three thousand bottles, numbered by hand.
