Olive oil
Casa Tre Pettirossi olive grove
From our trees to your table
Our oldest tree is 200 years old, the youngest just 40. Together, year after year, they turn their blossom into a tasty and healthy extra virgin olive oil.
Our biodynamic olive grove lies in the Umbrian hills between Perugia and Lake Trasimeno. Sun, wind, rain and the cold nights do the work; we only prune and pick.
We pick early in the season. That gives the olive oil as many polyphenols as possible and a more complex flavour. Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. This beneficial effect is obtained with a daily intake of 20 g of olive oil. No wonder Italians take a spoonful of olive oil at breakfast.
200 years
is the age of our oldest olive tree
Early
and picked by hand
Cold
pressed at the frantoio
Extra virgin
from our own olive grove in Umbria
First harvest 2026
Now on pre-order
You can already order oil from our October 2026 harvest. We deliver from December 2026, in order of purchase. When it’s gone, it’s gone.
- −24%175 ml
- −20%500 ml and 1 litre
- −15%3 litres
An introductory discount to thank everyone who supports us from the very first harvest. You will see the discount in your basket.
New: the 175 ml tin. To give away on a birthday, at Christmas or at a wedding, or as a business gift. Per 10 tins. The more you order, the lower the price: from 20 tins €4.75 and from 50 tins €4.45 per tin, and then your own logo is possible too. More than 100 tins? Email us. View the 175 ml tin
Gift or business gift
A gift people actually use
- 175 ml tin, ordered in tens: € 4.95 per tin, from 50 tins € 4.45
- From 50 tins with your own logo and a short text on the label
- Order and pay in the shop; email your logo after ordering
We ship within the Netherlands: € 2.95 shipping contribution, free from € 45. Ordering from outside the Netherlands? For orders from € 100, shipping abroad is possible on request: send your order by email.
-
Olive oil
Extra virgin olive oil · 175 ml (per 10 tins)
4,95 € −24%10 tins: 49,50 €, from 6,50 € to 4,95 € per tin Order -
Olive oil
Extra virgin olive oil · 500 ml
13,20 € −20%First harvest introductory discount, from 16,50 € to 13,20 € Order -
Olive oil
Extra virgin olive oil · 1 litre
22,00 € −20%First harvest introductory discount, from 27,50 € to 22,00 € Order -
Olive oil
Extra virgin olive oil · 3 litres
55,25 € −15%First harvest introductory discount, from 65,00 € to 55,25 € Order
Early, mid or late
Why we harvest early
| Feature | EarlyOctober · our choice | MidNovember | LateDecember |
|---|---|---|---|
| Taste | Fresh, peppery, slightly bitter | Round and fruity | Soft and buttery |
| Polyphenols | High | Medium | Low |
| Shelf life | Stays fresh the longest | Good | Oxidises faster |
| Yield | Low: 8–12 l per 100 kg | 12–16 l | 16–22 l |
| Colour | Deep green | Green-gold | Golden yellow |
We choose quality over quantity. Early-picked olives give less oil, but they give the fresh, peppery flavour and the polyphenols that good extra virgin olive oil is all about. We think it is worth the slightly higher price.
The yield per harvest is an indication and varies by year, variety and tree.
The story of our oil
From tree to table
Good olive oil starts in the olive grove. This is how we do it: from pruning in winter to the oil on your plate.
Late winter
Pruning
We prune the trees the way the nonni here have done for generations. We open up the crown so that sun and wind can get in and the olives have room to grow.
October
Harvesting by hand
We pick the olives by hand. Large nets under the trees catch them. Picking early yields less oil, but a fresher and more complex flavour.
The same day
To the frantoio
Fully loaded, the tractor drives to Frantoio Mantignana, the olive mill here in Corciano. The sooner the olives get there, the fresher the oil.
At the mill
Milling and pressing
In the past, heavy millstones ground the olives into a paste. Today they go through an airtight press and a centrifuge that extracts the oil cold. That way the fresh flavour and the polyphenols are preserved at their best.
The best moment
Fresh oil
The fresh, green oil flows from the press. Fresh, fruity and with a peppery finish.
From December
Into the tin
We fill the oil into black tins with our own label. Choose from 500 ml, 1 litre or 3 litres, or the 175 ml tin to give away.
Why tin? Light and air are the enemies of olive oil. They break down the polyphenols, the natural antioxidants that make olive oil so healthy, and make the flavour go flat. A tin keeps light and air out completely, better than a bottle, even one made of dark glass. So your oil stays healthy and full of flavour for longer.
Every day
On your plate
Pour some oil from the tin into a glass carafe for everyday use, and keep the tin cool and dark. A drizzle over toasted bread, through a salad or over fresh pasta. That is all you need. Buon appetito!
Taste it yourself: the oil from the 2026 harvest is now available for pre-order.
Good to know
Frequently asked questions
When will I receive my olive oil?
You are pre-ordering oil from our October 2026 harvest. We deliver from December 2026, in order of purchase. Delivery around Christmas: we will do our best, but cannot guarantee it.
How much is shipping?
We ship within the Netherlands: € 2.95 shipping contribution, free from € 45. Ordering from outside the Netherlands? For orders from € 100, shipping abroad is possible on request: send your order by email.
How do I pay?
By bank transfer. After ordering you will see our bank details and your order number, with a QR code you can scan with your banking app. Please transfer the amount within 7 days.
Why is the oil in a tin?
A tin keeps light and air out completely. That way the polyphenols, the fresh aroma and the full flavour are preserved for the longest, and your oil is unbreakable on its way to you.
Can I order tins with my own logo?
Yes, from 50 tins of 175 ml your own logo or text can be printed on the label. Send your logo and text to ciao@casatrepettirossi.com After ordering, you will first receive a proof for approval. More than 100 tins? Email us.
How should I store the oil?
Cool and dark, ideally between 14 and 18 °C, and close the tin well after use. For daily use, pour some oil into a glass carafe.
Can I return my order?
You can withdraw from your purchase within 14 days of receiving it. Return the tins unopened and undamaged; return shipping is at your own cost. For health and hygiene reasons we cannot take back opened tins. Read more in our terms and conditions.
Taste and learn
All about olive oil
How do you recognize a good extra virgin olive oil?
Look for “extra virgin”, the harvest year and the origin on the label: the more precise, the better; a single estate is the finest. Good oil comes in a tin or a dark bottle, protected from light. When you taste it, you smell fresh fruit, grass or tomato leaf and notice a gentle bitterness with a peppery tingling at the back of your throat: signs of fresh oil full of polyphenols. Tasters go by aroma and taste; they even use blue glasses.
What does “extra virgin” mean?
It is the highest quality grade for olive oil. The oil comes straight from the olives and is extracted by mechanical means only, with no further processing. It has a free acidity of no more than 0.8%, and a tasting panel must find a clean, fruity taste. So you taste the olive just as it is.
What is cold extraction?
Cold extraction means the oil was extracted from the olives below 27 °C; under EU rules it can only then appear on the label. The low temperature preserves as much aroma, flavour and polyphenols as possible. You may also see “first cold pressed”; cold extraction is the term that matches the modern way of making oil, using a centrifuge.
Why does good olive oil catch the back of your throat?
That is what the polyphenols are doing, especially oleocanthal. A gentle bitterness and a peppery tingling sensation in the back of your throat are, to tasters, a sign of fresh, high-quality oil. Oil from early-harvested, still green olives has the most bite.
What are polyphenols?
Natural antioxidants from the olive. They give extra virgin olive oil its fresh, peppery taste and keep the oil at its best for longer. Early-harvested, cold-extracted and well-stored oil contains the most.
Why do you harvest so early?
In October our olives are still green to purple. That is when they have the most flavor: oil rich in polyphenols, with a fresh aroma and a peppery taste. We pick by hand, so the olives stay whole, and we press them cold at the frantoio, the olive mill.
How do you taste olive oil?
Pour a little into a small glass, warm it in your hand for a moment and cover it. Smell: fresh fruit, grass, tomato leaf or artichoke are lovely signs. Take a sip, draw some air over your tongue and swallow. A gentle bitterness on your tongue and a tingling sensation in your throat belong there: that is the freshness you taste.
Can you cook with extra virgin olive oil?
Yes. Good extra virgin olive oil reaches around 190 to 210 °C, plenty for frying and roasting, and thanks to its antioxidants it stays stable when heated. In Italy people cook with it every day. For full flavour, also drizzle a little over the dish when it is ready.
How long does olive oil keep?
Olive oil is at its best in the first year after the harvest. Unopened and stored cool and dark, it keeps for about eighteen months to two years. An opened tin is most delicious within two to three months. The harvest year on the label tells you how fresh the oil is.
Why does olive oil turn cloudy in the cold?
That is perfectly natural: below about 10 °C olive oil turns cloudy or thick, and may even set. At room temperature it clears again by itself, with the same flavour and quality. Unfiltered oil can be a little cloudy too: that is fine olive flesh.
How many olives are needed to make a litre of oil?
On average about 5 to 8 kilos, depending on the variety, the weather and the moment of picking. For early-harvested olives, with their peppery, concentrated oil, it takes a few more. So every litre holds a great many hand-picked olives.