The Olive Harvest at Tenuta Maryamado

The 2024 Olive Harvest at Tenuta Maryamado: a near-perfect year, elevated by the art of handpicking, resulting in elegant, balanced, and exceptional quality oils.

The olive harvest is one of the most enchanting moments of the year for me. Even now, I can’t help but feel moved when visiting friends fortunate enough to cultivate olive trees and share in the magic of this tradition. However, this year it held a deeper significance: the pinnacle of a journey completely immersed in the world of Tuscan olive oil.

At Tenuta Maryamado, I had the privilege of experiencing the harvest firsthand, working alongside the team and gaining a true appreciation for every stage of this ancient craft. It was also a year shaped by personal projects that deepened my knowledge and fostered a more thoughtful and refined connection to this extraordinary world.

Recently, Aleandro Ottanelli, the oleologist at Tenuta Maryamado, shared insights into what has been a remarkable yet demanding season for the entire production process.

“The 2024 harvest was nearly perfect,” Aleandro remarked with a satisfied smile. “We saw excellent flowering and an exceptional fruit set. The summer heat kept pests, particularly the olive fly, at bay, allowing us to harvest healthy, flawless olives.” However, heavy autumn rains did leave their mark, slightly reducing yields at the mill compared to initial projections. Even so, this season ranks among the best in recent years, yielding oils with fresh, vibrant aromas, a finely tuned balance of bitterness and spice, and lively vegetal notes reminiscent of the fragrant atmosphere of the mill during pressing.

At Tenuta Maryamado, the harvest traditionally begins early, and this year was no exception. In mid-October, it started with the Pendolino and Morchiaio monocultivars, driven by a clear objective: to ensure premium quality while preserving the olives' aromatic integrity.

The harvest continued with Frantoio, Moraiolo, and Leccio del Corno under near-perfect conditions. Unlike recent years marked by extreme heat, this season's cooler weather allowed for a more measured approach, free from the rush to protect the olives from soaring temperatures. “Even our young olive groves yielded promising results this year,” Aleandro notes. “They offer us a glimpse of an even brighter future ahead.

At Tenuta Maryamado, harvesting by hand is a ritual, ensuring every olive is handled with the utmost care. They explain that each stage of the process reflects meticulous attention to detail, from harvesting to the olives’ arrival at the mill, with no aspect left to chance. This dedication not only preserves the quality of the olives but also produces oils of outstanding elegance and complexity. "Based on the initial sensory evaluations," explains Aleandro, “the oils are aromatic and well-balanced. Every single detail plays a role in creating a unique product."

Each harvest is individually assessed to create distinct profiles, from bold blends to more delicate ones. This blending process is not just a technical task—it’s an art that requires expertise, sensitivity, and a deep knowledge of the land. It’s remarkable to witness how nature, craftsmanship, and creativity come together to create a product that embodies the story of Tenuta Maryamado.