Journal
From the olive grove, season by season.
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The work you don’t see: how Olio Aroldo is made during a summer of drought
Discover the daily work behind Olio Aroldo: daily watering and constant care for our olive grove to withstand the summer drought.
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Olive leaf infusion: benefits, properties, and scientific evidence
Discover olive leaf infusion benefits: scientific studies, properties, preparation, and safety for natural well-being.
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The traditional recipe: Tuscan schiacciata with rosemary and Aroldo Bio extra virgin olive oil.
Discover the authentic recipe for Tuscan schiacciata with rosemary and organic Aroldo extra virgin olive oil: crunchy, fragrant, and authentic, as Tuscan tradition dictates.
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Franco Berrino: Extra virgin olive oil is a life-saver — but only if it’s high quality
In an interview with L’Arena di Verona during the Città Torri del Benaco Award, Professor Franco Berrino explained that just ten grams of extra…
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Aroldo: the evolution of tradition into a new brand identity
Aroldo organic extra virgin olive oil is renewed with an elegant and minimal design, maintaining its roots firmly in tradition.
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Olive Harvest 2024-25: A Year of Quality and Passion
The 2024-25 harvest produced excellent extra virgin olive oil with low acidity and high polyphenol content.
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The Benefits of Extra Virgin Olive Oil
Organic EVOO has the same benefits as conventional EVOO, but it also has some additional advantages.
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Olive harvest has started at Olio Aroldo!
The olive harvest has begun! This year, the predictions are very positive, and it is shaping up to be a great year.
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How do you recognize a good extra virgin olive oil?
A good extra virgin olive oil must have the characteristic smell of fresh olives. The taste must be slightly bitter and slightly spicy.