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how we make our olive oils


Our olives are picked early and by hand and taken to a state-of-the-art mill within hours.

Olio della Donna olive oil is fresh-squeezed fruit juice. It's mechanically extracted from fresh olives at temperatures below the 26C/78F threshold during all phases of production [higher than that and the olives render more oil but it oxidizes before it's even extracted and so it tastes bad, has little to no health benefits and automatically does not qualify as extra virgin].

To keep your olive oil fresh we filter it as soon as it comes out of the mill and we store it in big tanks for as long as possible, in the dark, at temperatures between 13C/55F & 17C/63F.

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We do all this to avoid oxidation which eats away at the olive oil's good flavors and healthy characteristics.

good and good for you 


Olive oil is very high in polyphenols that have antioxidant properties fighting free radicals and helping prevent certain types of cancer and age related illnesses. Olive oil is heart healthy, good for bone health and improves the bioavailability of the nutrients in other foods. 


Store your olive oil in a cool, dark spot and once you open it, use it .. the oxygen in an open bottle will cause oxidation to start


like all fats olive oil is at risk of oxidation which consumes polyphenols, harms both the flavor and

health benefits of the oil and leads to rancidity

olive oil's bitter and spicy flavor characteristics

come from polyphenols that are unique to the olive

yes, you can fry with it 

Extra virgin olive oil has a smoke point at around 415F, home frying temperature is around 350-375F.

Foods fried in olive oil are rich and flavorful and they pick up healthy antioxidants from the olive oil,

even at frying temperatures and even after several

hours of frying.

from the french fry study performed by the scientists at the Università degli Studi di Napoli Federico II


press and recognition

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Chronache di Gusto

Cronache di Gusto highlights OdD's Tuscan olio Piero as Oil of the Week with tasting notes and a profile of OdD

Elaine's in the studio with Malcolm White and Carol Palmer

talking olive oil, Italy, food and stuff.

click below to listen to the broadcasts on MPB Think Radio:

8 August 2022 Deep South Dining

13 February 2023 Deep South Dining

21 August 2023 Deep South Dining

29 January 2024 Deep South Dining

MPB Think Radio

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Olio della Donna virtual events

Live from Elaine's kitchen in Tuscany with Luanne our importer at Olio2go: presentation of the OdD project, Q&A olive oil tasting session and a cooking demo, ideas for food matches.

watch the video here: 




NOIAW presentation recorded live from kitchen of Elaine's farmhouse in Tuscany: overview of OdD groves, the origins of the projec, recap of the olive oil production process and demo cooking session with food matches: 

presentation begins at 8:20: 


NOIAW olive oil presentation



Elaine Trigiani experience Italy virtual visit series, each video takes you on a quick trip to a site in Italy with an art history talk and a cooking lesson:


virtual visits


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