Hand gathered
The olives are picked with care, so the fruit arrives healthy and ready for extraction.
Spello, Umbria
From our grove
to your table.
Umbrian extra virgin olive oil, made in small batches and meant for the table.
Our Story
It starts with the trees.
Casale MiVa began with a love for this place, and for the simple things that make life here special, good food, good company, and an olive oil worth putting on the table.
Our olive trees grow in the hills around Spello, where harvest follows the rhythm of the seasons. We gather the olives by hand and bring them to a local molino, where they are cold extracted in small batches.
We do not make a lot of oil. We make a little, carefully, locally, and with intention.
Why this way
There is a reason
we make it this way.
Life in Umbria has a way of slowing you down.
The olive trees have their own rhythm. Meals stretch a little longer, friends stay a little later, and somehow there is always something good to eat.
For us, olive oil is part of the table. It is poured over warm bread, finished over vegetables, tossed through pasta, and passed around with care.
It is part of how we eat, and part of how we share our home.
Extra virgin olive oil
Our
Olive Oil
The oil we put on our own table.
Our olive oil is an Umbrian extra virgin olive oil led by Moraiolo, with Leccino and Frantoio.
The olives are hand harvested and taken to a local molino soon after harvest, where they are cold extracted in small batches.
The result is an oil that is unmistakably green, robust, and full of character, with the bitterness and peppery finish we love in a freshly harvested Umbrian olive oil.
Pour over
warm bread · beans · roasted vegetables
pasta · fish · grilled meats
How we make it
<27°C
Cold extracted.
Below 27°C.
We want the oil to taste like the olives it came from.
Keeping temperatures low during extraction helps preserve the fresh aromas, lively flavor, and natural character of the fruit.
It also helps protect the polyphenols and antioxidants that give great extra virgin olive oil its beautiful bitterness, peppery finish, and wholesome quality.
For Barbara, cold extraction is not just a technical detail. It is a way of honoring the fruit and bringing an honest, nourishing oil to the people we love.
Moraiolo at the heart
Moraiolo gives our oil its unmistakably Umbrian identity, depth, and structure.
Milled close to home
The olives make their way to a local molino soon after harvest, while they are still fresh.
Small batches
Making less lets us pay attention to every harvest, every flavor note, and every bottle.
The character of the oil
Bold. Grassy.
Peppery.
Fresh cut grass
Green artichoke
Green apple
A peppery finish
This isn't a quiet oil.
It is fresh, green and alive, with a beautiful bitterness and a peppery finish that lingers just long enough to make you want another bite.
One oil · three formats
For the table,
the kitchen,
or a very good
restaurant.
“Più l’olio pizzica in gola, più
è ricco di sostanze benefiche”
è ricco di sostanze benefiche”
