HABEMUS OLEUM NOVUM!

Or, in plain English: The New Olive Oil Has Arrived — Praise Be!

In this year of Our Lord MMXXVI, we bring joyful tidings to all lovers of good food: the new olive oil of Tenuta La Gigliola has finally come to life!

Hear ye, hear ye, all who hold the pleasures of the table in high esteem!

After months of sunshine, rain, hard work and eager anticipation, the olives have been harvested and carried to the mill, where, through ancient craft and the wisdom of skilled hands, they have yielded their precious juice.

This is no small undertaking, for the olive tree is a noble and patient creature. It demands its time, endures the whims of the heavens, and does not always grant mankind what he desires. Yet when Nature proves generous and the farmer's hands remain steadfast in their toil, something truly worthy of celebration is born.

And so, from the lands of our beloved Tuscany, the olive oil of the 2026 harvest arrives at our tables, the fruit of a season that has called for care, patience and discernment in selecting the finest olives and the best batches of oil.

On the Virtues of Olive Oil and the Proper Manner of Enjoying It

Now, good sirs and fair ladies, do not imagine that one must possess books of medicine, debate in universities or consult the stars to understand a good olive oil!

Rather, take a fine slice of bread, toast it over glowing embers, pour a little new olive oil upon it, and bring it to your lips.

At that very moment, let the scholar fall silent, the philosopher rest and the merchant step aside!

The fruit, the fragrance, the flavour and that pleasant peppery tingle that may rise in the throat shall speak for themselves, revealing the naturally occurring compounds found in fresh olive oil.

For, as our forebears well knew, simple things, when properly made, need few words.

On Reservations and the Wisdom of Foresight

Each year's harvest has its own story, and not all batches are created equal. For this reason, at Tenuta La Gigliola, particular care is devoted to selecting our olive oil, so that we may offer our friends and discerning customers the very best that the season has granted us.

Those wishing to secure their oil from the new harvest would therefore be wise to express their interest in good time.

Not because running out of a condiment would be a calamity of the highest order — although it would indeed be a grave misfortune, especially when a pot of beans is simmering on the hearth! — but because good olive oil deserves to be carefully selected and enjoyed at the height of its freshness.

A Final Word, Upon Our Honour

To all who love good food, to those who will not settle for just any olive oil, and to those who know how to distinguish the true fruit of the land from soulless merchandise, Tenuta La Gigliola sends its warmest greetings.

Come and discover our new olive oil of 2026, and do not take our word for it alone.

For a warm slice of bread, a drizzle of good olive oil and a pinch of salt are worth a hundred speeches.

And should anyone ask you the secret of a fine Tuscan bruschetta, answer them with the wisdom of our ancestors:

“Bread, oil and salt — and if you wish to know more, come and join us at the table!”

Tenuta La Gigliola — Montespertoli, Tuscany

The land bears the fruit, hard work gives it value, and the table celebrates its goodness.