Some Things Cannot Be Rushed.
For the exceptional oil each season can give, we protect and return olive groves to harvest.
A Living Food, Shaped by Land, Season, and Restraint.
At its best, extra virgin olive oil has structure, depth, elegance, and energy.
Made for sensory balance, vitality, and pleasure, then verified through certified chemical and sensory evaluation.
Crafted for the table, to deepen what is simple and elevate what is shared.
The Pleasure Comes First.
Everything behind it makes it possible.
Oil alone becomes product. Restoration alone becomes charity.
Abandoned Grove exists to keep the oil and the grove together, along with the people, season, and work that give each harvest its life, character, and limit.
It All Starts in the Grove.
The world rewards speed.
Convenience over care. Volume over quality.
More bottles, faster production, wider distribution.
Traditional groves were never built for that. They are slower and harder to tend. When the market no longer values the work, families compromise or walk away, and the groves disappear.
But abandoned does not mean dead.
These trees still stand on rare hillsides and in singular microclimates. Restored with skill and cared for properly, they can produce exceptional fruit for extraordinary oil.
So we return to them.
One tree at a time, we restore neglected groves and protect active ones at risk through pruning, clearing, soil care, and biodiversity work, without forcing the land beyond its nature.
And Even Then, a Tree Harvested for Quality Gives Very Little.
Two bottles a year. Rarely more.
Extra virgin olive oil cannot be scaled without consequence.
What remains is oil from a living grove, shaped by place, season, and the work required to sustain it.
5,000+
Trees rescued to harvest
64
Acres under care
15+
Years in the groves
~4,000
Hours of social agriculture each year
The Connection is Physical.
Each bottle carries the record of its grove, harvest, and the work behind both.
A Grove Record
- Grove
- Osteria, Tuscany
- Tree
- 1
- Coordinates
- 43.73312 / 11.34360
- Varietal
- Moraiolo
- Harvest
- October 2025
The Work Behind the Bottle
- Grove
- Pruning, clearing, soil care, and biodiversity work
- Harvest
- Selective
- Extraction
- Within hours, with oxygen and temperature controlled
- Verified
- Sensory, chemical, and residue testing
- Handled
- Bottled at source under nitrogen and shipped by air
The Groves We Return To
Six living groves in the hills above Florence, each shaped by its microclimate, history, varieties, and character.
Each grove has a natural capacity. When its available trees are spoken for, that grove closes.
Restoring or sustaining a grove is one kind of work. Knowing what it can become, how to express it, and what to refuse is another.
One Standard, Carried Through Every Harvest.
For nearly two decades, Fil Bucchino has worked across the craft: in the groves, at the mill, in education, on certified tasting panels, and at international judging tables.
The oil is the work of growers, millers, agronomists, harvest teams, and tasters. Fil carries the standard across it all.
There is no fixed recipe. Each harvest is shaped by grove, season, timing, skill, and restraint, then judged by people who know what to pursue and what to refuse.
“Abandoned Grove is the freshest and purest oil coming into Toronto, highlighting the passion for sharing great oil by the AG team.”
“Delicious, fragrant, spicy and complex.”
“Sublime and potent, this oil tastes and feels like fresh olives in the warm sunshine, versatile and strong.”
A Grove Has Only So Many Trees.
Those connected to a tree belong to the grove around it. When the available trees are spoken for, that grove closes.
Membership keeps people, place, and quality in relationship without asking any of them to compromise.
Three Ways to Belong
For
Yourself
Receive extra virgin olive oil at its highest expression, follow the harvest, and choose your connection to the grove.
For
an Organization
Protect, restore, or sustain a grove at scale, with your name held within it and Abandoned Grove carrying the work.