Journal
The hill writes its year: blossom, summer, harvest, a new vintage. Alongside it, stories of origin, purity and craft — no selling, only what we would like to read ourselves.
Why good olive oil has its price
Four euros on the shelf, several times that for a bottle from a single hill. We do the maths on the gap — not an advert, a calculation. What stands at the end is not the price per litre, but the price per dish.
Why we founded Terra di Gaia
A brand named after our daughter. And why that is more than just a name.
Olive oil on test: why so many oils fail
Stiftung Warentest, 2026: 25 olive oils tested, only four rated “good”, eight failed outright. Why that is — and what really matters in an honest oil.
How to spot adulterated olive oil
A large part of the “extra virgin” on the market is not what it claims to be. Six signs by which you can recognise the real thing.
Polyphenols: the invisible difference
They are what makes the scratch in the throat — and one of the most important markers of an oil’s quality. What polyphenols are.
Dolce di Rossano: the olive almost no one knows
An almost forgotten Calabrian variety — and the heart of our oil.
Three dishes that bad oil ruins
Bruschetta, carpaccio, aglio e olio — here the oil is not an ingredient but the lead. With the wrong one, you taste it at once.
One harvest,
one newsletter.
We write only when there is something to say — about the harvest, about the new vintage. No discounts, no noise.
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