October marks one of the most anticipated moments of the year in the countryside: the olive harvest and the production of new olive oil.
At Villa Dianella, on the hills of Vinci, the 2025 harvest is shaping up to be a distinctive season, marked by challenging weather conditions but also by promising olive quality.
A hot summer and a difficult flowering period
Spring had raised expectations, but high temperatures and prolonged summer drought made the season more complex than anticipated.
During flowering, between late May and early June, the trees suffered water stress, resulting in reduced fruit set (fewer flowers developing into olives).
In the following months, the lack of rainfall and constant heat further affected the overall quantity of olives produced.
The result is an extremely low harvest in terms of volume, not only in Vinci but across central Tuscany, where many olive growers estimate losses of up to 60–70% compared to the average.
Despite this, the olives that did mature show excellent health and an interesting aromatic profile.
The importance of organic farming
For years, Fattoria Dianella has managed its olive groves using a certified organic method, without herbicides or chemical treatments.
The cultivated varieties – Frantoio, Leccino, and Moraiolo – represent the most authentic Tuscan tradition and are managed in full respect of natural cycles.
The reduced yield has not affected the commitment to quality.
As every year, olives are harvested by hand or with light mechanical aids and taken to the mill within a few hours to ensure freshness and preserve aromas.
Cold pressing, below 27°C, allows the aromatic and polyphenolic compounds to be fully retained.
First impressions of the 2025 new olive oil
The first tastings reveal a bright green oil with clear aromas of freshly cut grass and artichoke, accompanied by light notes of bitter almond and a balanced bitter and spicy finish.
The concentration of fruit, due to the low production, has likely contributed to a greater sensory intensity.
Precise data on oil yield is not yet available, as it will depend on final ripening and the olives’ water content, but early pressings suggest a below-average yield, offset by high quality.
An oil that tells the story of the land’s resilience
Every vintage is different, and 2025 is a reminder of how unpredictable nature can be.
After favorable 2023 and 2024 seasons, this year puts the resilience of the Montalbano area to the test, while also demonstrating the ability of the olive groves to respond and maintain quality despite adversity.
This year’s new olive oil will therefore be limited but excellent: smaller quantities paired with a complex aromatic profile, the direct expression of an extreme season.
Short supply chain and traceability
Every bottle of Dianella Bio extra virgin olive oil is produced and bottled entirely within the estate.
The olives come exclusively from the villa’s groves, located between 100 and 200 meters above sea level, and are fully traceable from grove to mill.
This guarantees an authentic product that reflects the land and its natural conditions, without external blends or contamination.
New olive oil: how to taste and store it
In November and December, new olive oil is at its most vibrant.
It is recognized by its intense color and vegetal aromas, making it ideal for seasonal cuisine: bruschetta, legume soups, grilled vegetables, and simple dishes where olive oil plays a leading role.
To preserve its characteristics, it should be stored away from light and heat, preferably in dark bottles and at a cons
