Orti del Timone Extra Virgin Olive Oil

We produce high-quality extra virgin olive oil from olives grown in our 8,000-square-meter grove in Portovenere, at Orti del Timone. Our location faces Palmaria Island, with a direct touch of the sea breeze. We harvest our olives early—while they’re still green—to produce an oil that boasts exceptional longevity, a balanced aroma, and optimal acidity. Our strictly cold-press process preserves the olive’s natural flavors at their very best.

We exclusively use native cultivars, including Razzola, Lantesca, and Pignola. The Pignola, typical of Portovenere and recognizable by its cherry-like shape, adds a unique note of elegance to our oil.

Our harvest takes place between October and November, coinciding with the olives’ peak quality as temperatures drop. It’s a careful, meticulous process that demands precision and patience. We use only nets, olive shakers, and telescopic poles to ensure each olive remains intact, sending only the best fruit to the mill.

We practice multi-tiered vase pruning to optimize growth and harvesting, ensuring optimal sun exposure and air circulation. In the summer, we protect our trees with kaolin—a natural clay that reflects sunlight and confuses the olive fly. We also encourage natural ground cover among our trees to preserve biodiversity, enrich the soil with organic mulch, and reduce erosion.

Locals know that our oil isn’t just the secret ingredient in many recipes- it’s a star on its own. Enjoy it on a simple bruschetta, with a touch of Parmesan over a dish of testaroli or panigacci. Our oil is essential in pine nut pesto, walnut sasa, and the classic Ligurian basil and pine nut pesto.

Our Orti del Timone olive oil from the 2023 harvest proudly received the “Bicchiere d’Oro” Award at the Milan International Olive Oil Award.

In the fall of 2024, we were featured in Il Grande Libro dell’Olio. Guida Ragionevole ai Migliori Extra Vergini del Mondo in Commercio. Volume 2, a fascinating behind-the-scenes look at extra virgin olive oil, complete with infographics, charts, sensory maps, and detailed recommendations on the best oils from Italy and around the world. This guide, which also explores how to use olive oil both raw and in cooking, is curated by Luigi Caricato, renowned oleologist and director of Olio Officina.