The 2025 season at La Torre was a particular one. While the grove comprises approximately 56% of the rejuvenated trees under care, it accounted for only 31% of total production this year. The disparity highlights how outcomes vary at the grove level and how terms such as “single estate” often obscure more than they clarify. Production reflects grove-specific conditions rather than aggregate scale.

La Torre Grove produces a field blend by structure rather than by separation. Olives are harvested and milled together, allowing cultivar interaction to define the final oil. The 2025 blend is composed of Frantoio, Leccino, and Moraiolo.

Percentages reflect the estimated contribution during the harvest and may vary year to year. The blend captures the grove’s scale, exposure, and internal variability rather than relying on a fixed formula.

Winter and Spring - The coldest December since 2017 reset the vegetative cycle across the groves. Spring rainfall, heavier than records from much of the past half-century, replenished soil moisture in non-irrigated sites while slowing pollination and early fruit set.

Summer - Early heatwaves in June and July stressed the trees and reduced fruit counts in some areas. Subsequent rain events eased drought pressure but increased exposure to fungal risk and storm activity.

Fall - Day–night temperature variation reached approximately 20 °C (68 °F) during daylight hours and dropped to near 5 °C (41 °F) overnight. These conditions supported phenolic development and preserved aromatic structure. Harvest took place under cool, overcast conditions favourable for controlled extraction.

Olive Fly Management - Following an elevated regional presence in July, monitoring continued throughout the season. Weekly manual sampling of 100 olives per subsection allowed early detection of fly pressure and limited intervention, reducing the need for reactive measures.

Grove Practice - No practices were employed to stimulate growth or increase yield. Tree performance reflected varietal resilience, soil condition, and seasonal climate. Pruned material was returned to the grove floor, where it decomposed in place, returning organic matter to the soil. Production followed the grove’s internal variability rather than external targets.

Mill Practices - Harvest occurred between October 29 and November 6. Fruit was milled immediately following harvest. Extractions were carried out in a nitrogen-sealed mill, with temperatures kept below 22 °C (72 °F). All oil underwent double filtration, testing, and storage in stainless steel tanks under nitrogen, with temperature controlled at 17 °C (63 °F) and humidity monitored to maintain stability. Each grove’s oil was stored in separate fusti and tested independently.

This field blend represents the true fingerprint of the grove in this season. Aromatics are led by fresh-cut grass, aromatic herbs, artichoke, and almond. On the palate, bitterness is layered, with notes of arugula and radicchio. Pungency builds gradually and resolves into a pleasant, elongated black pepper finish. The profile is balanced and composed, with nothing aggressive and no single element standing out from the others.

As an ingredient, this oil is highly versatile. It pairs easily across a wide range of preparations without requiring adjustment or restraint. Suitable for everyday use, it performs well with vegetables, meats, fish, grains, and even desserts, elevating dishes without drawing focus away from them.

All groves carry the same One Tree One Bottle label. The design does not vary by grove or season.

What distinguishes each bottle is the name of the grove and the harvest year. Each grove’s oil is produced, stored, tested, and recorded independently. Yield, quantity, and harvest dates correspond only to that grove and are not combined across sites.

The label records continuity: one grove, one season, one outcome.