What Happens After The Olive Harvest At One Belvedere Tuscany?
- Our Sustainable Farm (OSF)
At One Belvedere Tuscany, the olive harvest is not the end of the season. It is the beginning of a careful journey from freshly picked fruit to extra virgin olive oil. After the olive harvest, our olives are pressed within 24 hours of picking, a practice intended to preserve their freshness and character. Belvedere1 Winery produces our Amaya and Alya olive oils, offering a way to appreciate our olive groves long after the harvest itself.
Our estate in Castellina in Chianti includes olive groves, vineyards and gardens. Understanding what follows the harvest reveals how timing, thoughtful handling and attention to the land shape this Tuscan tradition.
What Happens After the Olive Harvest in the First 24 Hours?
Our olives are handpicked from approximately 1,300 trees representing five cultivars: Leccino, Frantoio, Moraiolo, Pendolino and Maurino. Once collected, the priority is to move the olives promptly towards pressing rather than leave them waiting after harvest. We press our olives within 24 hours of picking. Delays and unsuitable handling can affect the quality of the oil eventually produced. Prompt processing is therefore an important part of our approach, linking the work in the groves with the finished product.
In olive oil production generally, harvested fruit is cleaned, crushed into a paste and processed to separate the oil from water and solids. Timing matters throughout processing to preserve freshly harvested olives. Care continues after the final olives leave the branches.
After the Olive Harvest, How Is Extra Virgin Olive Oil Made?
Extra virgin olive oil is a classification based on defined quality criteria, not simply a description of freshly pressed olives. The fruit must be handled and processed appropriately, and the finished oil must meet applicable chemical and sensory requirements.
At One Belvedere Tuscany, Alya is a Chianti Classico DOP extra virgin olive oil from the estate’s oldest trees. Amaya comes from younger trees and is harvested early. Both are made from Frantoio, Pendolino and Moraiolo olives. Together, these two oils reflect distinct aspects of our groves and the care behind each harvest.
Notice the aroma first, then consider the balance of fruitiness, bitterness and peppery sensations. These characteristics can vary with cultivar, growing conditions, harvest timing and processing. Rather than assume every oil tastes alike, allow each sample to speak through its own profile. Selected wine experiences include a tasting of our extra virgin olive oils, bringing the relationship between olive growing, food and Tuscan hospitality closer.
Caring for the Olive Groves Beyond Harvest
The olive harvest may be over, but caring for our groves continues throughout the seasons. At One Belvedere Tuscany, every stage of cultivation reflects our respect for the land and its natural rhythms.
Our olive groves remain covered with grass throughout the year, while green manure is sown in autumn as part of our thoughtful approach to soil management. These practices reflect our commitment to working with the changing seasons and maintaining a diverse natural landscape.
Beyond the harvest, attention shifts to the continued care of the soil and surrounding landscape. Our olive-growing practices include seasonal ground cover and autumn green manure, reflecting a thoughtful approach to land management. Currently, 4.8514 hectares of olive-growing land are in organic conversion, scheduled to end on 16 January 2028. This ongoing process reflects our dedication to mindful cultivation and respect for Tuscany’s agricultural traditions.
As the seasons change, our focus turns to preparing the groves for the next growing cycle. Through careful observation and mindful cultivation, we continue to honour the land’s natural rhythms, preserving a meaningful connection to Tuscan traditions.
How Can Guests Experience the Olive Harvest Story?
The story continues at the table and through the estate’s guided wine experiences, centred on the vineyards and cellar. Welcome at Belvedere1 includes one extra virgin olive oil tasting, while Impronta and Meet the Winemakers feature two. These curated experiences invite guests to discover the oils alongside our wines and appreciate the flavours of the estate.
At QB Cucina, our vegetarian restaurant, cooking is guided by seasonal ingredients from the estate’s gardens alongside ingredients sourced from selected suppliers. The menu offers an opportunity to appreciate the place of olive oil in Tuscan gastronomy, alongside the thoughtful use of seasonal produce.
Guests can enjoy the vineyards, cellar and the wider estate setting through curated experiences that follow the seasons. Vineyard to Table and Truffle Hunting also include two olive oils in their tasting experiences. Experiences require advance booking, while walk-in tastings are welcome whenever availability allows.
After the olive harvest, our attention turns to timely pressing, thoughtful appreciation of the resulting oils and continued care for the groves. At One Belvedere Tuscany, these connected practices reflect a respect for Tuscan traditions and for the working land that sustains them.
Explore our guided wine experiences at One Belvedere Tuscany, where selected tastings include Amaya and Alya extra virgin olive oils. Discover the flavours of Chianti and the traditions that connect our wines, food and land.
- Our Sustainable Farm (OSF)
