02/08/2026
Some people head to Italy for the w**e… I couldn’t wait to visit a family-run olive mill (and drink the w**e too! 🍷🫒🇮🇹)
As someone who’s slightly obsessed with olive oil, this was one of the highlights of our latest trip!
The Venturelli | Ristorante Al Frantoio family have been producing extra virgin olive oil for generations, combining traditional methods with modern technology while continuing to prioritise quality over quantity.
A few things that really stuck with me…
🫒 The olives are slowly crushed over three hours using traditional granite millstones, helping preserve the fruit and its delicate aromas.
🫒 Every batch is cold extracted to protect the oil’s flavour, aroma and quality. They could get a higher yield by extracting at higher temperatures, but for them, producing the best oil is more important than producing the most.
🫒 Just like w**e, climate has a huge impact on flavour. The cooler climate of northern Italy produces a more delicate, elegant oil, while the warmer south is known for fuller-bodied oils with a stronger peppery finish.
Visits like this are exactly why I love Italian food. There’s always a story behind every great ingredient, and meeting the people who dedicate their lives to producing it makes you appreciate it even more.
