The di Lusso grove consists of five hundred trees – a mix mainly of Corregiola and Frantoio, but with a few Manzanillo and other varieties.

Planted in 1999, the grove in 2006 produced over 4 tons of fruit – around 600 liters of oil. Not enough to satisfy cellar door demand for oil, so after bottling our own we source further supply of oil from the same varieties from the region – all processed by Jane Bentivoglio’s team at Rylestone Olive Press, and all stored in stainless steel.

The di Lusso style differs slightly from year to year (2007 was our fifth year). But generally the olives are picked in the Tuscan tradition – “one third green, one third black, one third pink”. All oil is extra virgin quality.

In 2005, for the first time, the oil was not filtered, and it’s likely that this will remain one of the features of di Lusso olive oil.

They are pressed a couple of hours at most after being picked, and within a week are ready for the di Lusso team blending sessions at cellar door. Unlike almost any other fruit in the world, nothing is added during processing.

Not all the oil is bottled immediately. We have found the flavours and palate feel benefit from storage in cool, stainless steel tanks until cellar door stocks dwindle.

The oil is available in 250ml bottles, available on-line, at the cellar door and at Cucina di Lusso Restaurant.

Olive oil is meant to be enjoyed fresh. With careful storage, a cold pressed, extra virgin olive oil will remain young for around a year; thereafter discernibly ‘flattening’ in flavour for several more until definitely exceeding ‘use-by-date’ by Christmas of the year following harvest.