This bottle records the 2025 harvest from Osteria Grove. It reflects a single grove, a single cultivar, and a season shaped by recovery rather than expansion.

In 2025, production from Osteria Grove was allocated to tree guardians and sustaining members, with a portion reserved for the Founder’s Reserve.

One Tree One Bottle identifies oil that remains tied to its place of origin. Each production corresponds to one grove and one harvest year. The oil is not blended across sites and is not adjusted for uniformity. Variations in yield, profile, and quantity are retained as part of the record.

This expression belongs to Osteria Grove and the 2025 season.

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, particularly in younger or recently restored groves. 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 °C) during daylight hours and dropped to near 5 °C (41 °C) 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 Practices - 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. Growth and production followed the trees’ own capacity rather than external input.

Mill Practices - Harvest occurred on October 22 and 23rd, 2025. Fruit was milled a few hours after each harvest day. Extractions were carried out in a nitrogen-sealed mill, with temperatures kept below 22 °C. All oil underwent double filtration, testing, and storage in stainless steel tanks under nitrogen, with temperature controlled at 17 °C and humidity monitored to maintain stability. Osteria’s oil was stored in its own separate fusti and tested independently.

Measured extraction yield: Despite lower fruit counts, yields averaged 15.36%, a significant increase over the previous season and nearly double last year’s results. This higher extraction rate helped offset reduced fruit volume and supported overall production for the harvest.

The oil presents a focused Moraiolo profile shaped by seasonal pressure and recovery. Aromatics remain predominantly green, with almond, artichoke, wild herbs, and tomato leaf. Bitterness and pungency are pronounced yet integrated, with a bitterness reminiscent of fresh bitter greens and a steady, consistent black pepper finish.

As an ingredient, this oil shines on grilled red meats (tagliata, lamb, bistecca after slicing), and hearty vegetable soups and pastas.

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.