Batch 01 · Maremma

The olives are hand-harvested young and cold-pressed in small batches, within hours of picking. The oil opens soft, then deepens into almond and artichoke before closing on a slow peppered finish.

A fleeting harvest, bottled to be tasted, gifted and remembered.

Batch

No. 01 · Maremma, Tuscany

Harvest

November · single harvest

Producer

Il Bottaccio

Varietals

Frantoiano, Leccino, Leccio del Corno, Maurino

Free acidity

0.24%

Polyphenols

416 mg/kg

Certification

Toscano IGP · Organic (IT BIO 009)

Bottle

Italian glass, powder-coated, stainless steel pourer nozzle

Best before

10/2027

We ship Australia-wide, packed to travel. Standard delivery 2 to 6 business days, Express 1 to 3 business days. Free local hand-delivery to selected Sydney postcodes. You'll get a tracking link by email once your bottle is on its way.

Each bottle comes from a single, finite harvest, so we don't accept change-of-mind returns. If a bottle arrives damaged or faulty, email hello@oroevoo.com within 7 days with a photo and we'll replace it, or refund you if that batch has sold out.

Place.

Between the Tyrrhenian coast and the hills of Val di Cornia, in Maremma. The earth is fed by mineral-rich thermal springs the Romans called Aquae Populoniae, warm and flowing for over two thousand years. Heat from below, coastal wind from the west, clay and iron in the ground. The groves of Batch 01 sit directly above the springs, some trees over a century old, in ground no other grove can replicate.

Harvest.

Picked entirely by hand at veraison, the narrow window as the fruit begins to turn, weeks ahead of most producers. Early picking means less oil per kilo but far more complexity, bitterness, and antioxidants. Pressed within hours, the rule for Batch 01, where many measure that window in days.

Hands.

Batch 01 comes from Il Bottaccio, founded in 1925 and worked by four generations of the Guglielmi family. One harvest, one press, then numbered by hand.

Take good care of it, but don't hide it in a cupboard. The glass is finished in a UV-resistant powder-coat to protect the oil, just keep it away from high heat and direct sun.

Once opened, use within eight weeks. Replace the pourer nozzle between uses to preserve freshness.

Do not refrigerate. If the oil clouds in cold weather, bring it back to room temperature.

L1125MON

Each bottle is individually numbered out of the total run.

Maremma sits on the southern coast of Tuscany, where low hills run down to the Tyrrhenian Sea. The earth is fed by mineral-rich thermal springs the Romans called Aquae Populoniae, warm and flowing for over two thousand years. Heat from below, coastal wind from the west, clay and iron in the ground.

The result is lower yields but far more concentrated fruit, and more flavour in every drop. It is one of the few corners of Tuscany where the groves still outnumber the crowds. This is where Batch 01 begins.

The olives are harvested entirely by hand. No machinery, no mechanical shaking. By hand is slower and far harder, but it is done for the oil. It keeps the fruit whole: nothing bruised, nothing torn, every olive chosen rather than stripped.

Each is picked at veraison, the narrow window as the fruit first shifts from green. Too early and the yield is thin, too late and the polyphenols fade.

Batch 01 was harvested weeks ahead of most producers, by choice. Early picking means less oil per kilo, and far more complexity, bitterness, and antioxidants in what remains.

Olives are transferred quickly to the mill, before the air can begin to oxidise the fruit. There they are crushed into a paste, then churned slowly to gather the scattered oil into larger drops. Nothing is heated. The paste is held below 27 degrees throughout, the threshold that keeps the polyphenols and the aroma intact.

From there the oil is separated from the water and the pulp, drawn off clean and run into steel tanks. Tree to bottle in a number of hours, not days.