Our business began as an idea after spending a year living in the Le Marche region of Italy with my sister-in-law, Amy. She had bought a small farm with 200-year-old olive trees that had been abandoned as younger generations moved to the cities in search of new opportunities. We had come to Italy to help Amy with all of her harvests before moving there, and we loved the farm, the trees, the rhythm of life, her commitment to forgoing chemicals, and of course, the utterly mind-bending taste of her olive oil.
Because most of the extra virgin olive oil we can buy in the United States is either adulterated (blended with seed oils or with old olive oil) or is more than a year old, we had never tasted anything like Amy’s oil straight from the olive mill. The world shifted, and we could no longer go back to the olive oil available in stores.
In Italy, we quickly made friends with many of Amy’s fellow dedicated farmers and soon realized that these small, lovely, organic olive farms and producers were, in many cases, disappearing. With cheap, adulterated olive oils flooding the market both in Italy and the United States, farmers producing real extra virgin olive oils could not compete, and some chose to abandon their olive groves or harvest only enough for their families’ needs.
Olioveto was born from the idea of paying a fair price for the quality olive oils and foods these farmers produce so that they can continue to farm and provide us with their incomparable products. We also are dedicated to ensuring that you, our customers, know where your food comes from through our personal relationships with our farmers. We guarantee that all of our olive oils and products are of the highest quality, and we want you to know the farmers who produce them, all with the goal of enabling our farmers to thrive and providing you with the best olive oil and foods that their farms have to offer.
Connect with us today at email@example.com
Jenny is a passionate cook who became addicted to fresh, high-quality olive oil after working the olive harvest with her husband, Clay, sister-in-law, Amy, and Mirco on Amy and Mirco’s olive oil farm in the Marche region of Italy. She wanted to share the superb olive oils she tasted in Italy and support the small, organic farmers who produce them. She now heads up Olioveto with Molly, bringing organic, small-batch olive oil and other fine, organic foods to share with Olioveto’s customers.
Clay brings unbridled enthusiasm for olive trees, the olive harvest and olive oil to Olioveto. As a climber, Clay introduced the concept of using climbing harnesses while working high in the olive trees to get that very last olive. He is also Olioveto’s designated “idea guy”. We just try to keep up.
Maria Paola, or “Maripa”, is an internationally recognized extra virgin olive oil expert and the director, organizer and panel leader of the prestigious Leone d’Oro dei Mastri Oleari, a rigorous, international olive oil competition in Lake Garda, Italy. She also teaches master classes for EVOO tasters and is a taster for professional olive oil tasting panels. Maripa works with Olioveto to find the best organic olive oils for us to bring to the United States and personally tastes all of the oils she recommends to Olioveto.
Amy is in many ways responsible for Olioveto by convincing Jenny and Clay to participate in the olive harvest as often as possible. Together with Mirco, she owns Costa Digiano and has a deep commitment to the farm and its biodiversity. She also is a wine sommelier and beekeeper. Amy’s focus is on the natural world and how she can improve her corner of it. She is committed to organic and biodynamic practices, and her farm is home to her two rescue horses: Baran and Nina. In addition to producing excellent olive oil, she and Mirco are now making a lovely red wine called, appropriately, Baran. Amy also has a custom wine and olive oil tour business, which can be found at divinotours.com.
Mirco Lucamarini is both a well-recognized Italian wine sommelier and an accomplished olive oil taster, as well as a beekeeper. With his family, he owns the respected restaurant Il Casolare dei Segreti, and co-owns the Costa Digiano olive farm with Amy, which produces an excellent monocultivar olive oil from Mignola olives, as well as a blend. He is outgoing and becomes best friends with everyone he meets within minutes. He works with Olioveto by connecting with our farmers to help us tell their stories.