Villa Chiarini Wulf produces full-flavoured and parfumed extra virgin olive oil. The influences that affect the taste of the oil are not only the different varieties but also the exposure of the olive grove, soil type, microclimate and vintage. Our two oils are monovarietal Moraiolo oil, typical of the central Italian Pre-Apennines and monovarietal Canino the fine native variety of Upper Lazio.

The harvest season opens with the picking of the Moraiolo, earlier ripening then the Canino. The olives are picked when the colour begins to change from green to black. At this stage you get the finest quality of oil although the yield is very low. In fact, 100kg of olives gives normaly at this time around 10-12 litres of oil whereas the same amount of olives harvested in mid-December, on average, produces 18-20 litres of oil.

These two oils are very different: the Moraiolo has a decidedly bitter aftertaste, with the Canino spiciness prevails. To what extent these characteristics are pronounced generally depends of the weather of that year and particularly the harvest period. A timely harvest results in obtaining an oil full of flavour and low in acidity. As mentioned before quality is at the expense of yield.

The harvest is done manually with mechanical assistance using pneumatic powered combs. We believe that this method is the most satisfactory we have tried, because it does not damage the trees and, at the end of the day, you have a good yield. For example, three people handling the mechanical combs and one crating up the fruit and moving the nets can collect 700kg -1,100kg per day depending on the arrangement of the trees and the amount of olives.

The volume of the harvest allows us to make daily trips to the organic cooperative olive mill “Colli Etruschi di Blera “. A sufficient amount means that, after careful washing, we can have our olives immediately milled into oil separately from anyone else’s.