Blog

The olive harvest at Villa Campestri Olive Oil Resort in Tuscany

The olive harvest in Tuscany begins in late October and early November, just when the olives have reached their perfect stage of ripeness—actually a little under-ripe as they turn from green to black. It’s called invaiatura in Italian, veraisonin English.

At Villa Campestri, we harvest all our olives by hand. It takes longer than using machines but we’re convinced from years of experience that it’s less stressful for the trees and, equally important, there’s less risk of damage to the olives. Meaning, of course, a higher quality of extra-virgin oil.

For harvesting, we use a comb, a plastic instrument that looks much like a giant hair comb. It slides along the branches and pulls the olives off without damaging the leaves or the tree. The olives drop gently to a net spread beneath the tree and when the net is full, the olives are brought immediately to the mill or frantoio right here on the estate.

Like all conscientious growers, we press our olives within 24 hours (and often much less) of harvest. That’s the only way to get an oil that tastes and smells of the full, fresh, complex fragrance of the olives themselves.

The olive harvest lasts about a month. We have to finish before the arrival of cold weather at the end of November; otherwise, there is a risk of damage to the olives.

To see a video of the olive harvest at Villa Campestri Olive Oil Resort, click on our, click on our channel youtube.

Quick Booking


  • Data di Arrivo:

  • Notti:

  • Camere:

  • Adulti:

  • Bambini:

The Milky Way in Mugello

Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!

Discover a Mugello village: San Piero a Sieve

Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!

Foliage in Tuscany: Discover Autumn in the Most Beautiful Woods

When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.

Why does Tuscan bread have no salt?

Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.

Potatoes Tortello: from poor dish to symbol of Mugello

The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!

Black Cabbage mini-pie with cream of beans: Villa Campestri Olive Oil Resort Recipes

The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.

Visit Mugello: what to see and what to do

Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]

Tripe and Lampredotto: What they are and how to cook them

Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.