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olio  della donna

                                       is super high quality olive oil made in Tuscany and Sicily. I'm Elaine Trigiani, I moved to Italy because I fell in love with olive oil in Sicily. Olio della Donna is the result of a pipe dream hatched 20 years ago; after making award-winning olive oils with a small farm in Tuscany I launched my own production in 2022. 


Our goal is to grow healthy olives and then extract the oil in perfect condition, with balanced, complex aromas and flavors. The flavor profiles of our olive oils showcase the olive varieties traditionally grown in the regions where we make our oils and reflect the peculiarities of each growing season. 

our olives are organically farmed

collaborators are paid a fair wage

olives are picked by hand and milled within hours

we choose expert millers and technologically advanced mills

bottles and boxes are sustainably produced

click here for more about Elaine Trigiani

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Andrew Bucci Sun



This exuberant oil is made from organic Nocellara del Belice and Biancolilla olives, it's got lots of fruity, tomatoey perfumes, a full, round body and a persistent bright spice. 


The history, storia, of this project is reflected in this oil. It comes from the Belice valley in the interior of northwest Sicily, where it all started back in the 1700s when my ancestors owned farmland in contrada della Donna. A more recent, slightly scathing, remark from my aunt in Poggioreale kickstarted this project: "You don't buy olive oil, you make it." Well alright then. Thanks Francesca!


Sun Andrew Bucci, 1993, courtesy of Andrew Bucci Art LLC

Sicilian OLIO

Rita Pedullà Donna di Schiena



A field blend of organic Frantoio, Moraiolo, Leccino olives plus other varieties indigenous to the Florentine hills. Medium intensity with aromas of artichoke, green olives and fresh cut grass, our 2023 harvest oil is lightly bitter with a persistent peppery spiciness. 


An homage to Piero Dogolini, self-sufficient Tuscan farmer from the last century who made his olive oil just like we do. He pruned carefully (saving the cuttings for firewood), farmed organically to help the trees produce good fruit and then took his olives to a technologically advanced mill because he believed that was the way to make the best tasting oil that keeps its flavor (and health benefits) the longest. Thanks Piero!


Donna Di Schiena Rita Pedullà, 2014, collection of OdD 

tuscan OLIO

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grazie mille

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