Long before Rome, the Etruscans terraced these hills and planted them with olives. Twenty-five centuries later the terraces are still here, the trees are still here, and the light still does the same thing at seven in the evening — turns the whole valley the color of the oil itself. ETRURIUM is our tribute to that unbroken line: a flagship Tuscan extra virgin bottled under the IGP mark, Indicazione Geografica Protetta, which means every stage — growing, harvesting, milling — happens inside a legally defined Tuscan territory and is verified by an independent consortium. Not “Tuscan-style.” Not a Mediterranean blend in a Tuscan costume. Tuscany, with the paperwork to prove it — and if you want to see how rare that actually is, read our guide to what DOP and IGP really certify.
Four cultivars, one unmistakable voice
ETRURIUM is pressed from the classic Tuscan quartet, and each variety plays its part the way sections play in an orchestra. Frantoio — the region’s great cultivar — carries the melody: green fruit, structure, a firm spine of bitterness. Moraiolo, a mountain olive that thrives on poor stony ground, brings the fierce, herbaceous pungency that makes the back of your throat pay attention. Leccino rounds and softens, all ripe almond and gentleness. Correggiolo threads the whole thing together with elegance and length. Grown side by side on the same hillsides, picked together, milled together — the result is complexity that no single-note oil, and no tanker blend, can imitate. It is the same character that made Tuscan oil famous in the first place, in its original, unexported concentration.
Picked green, pressed in hours
Everything that matters in olive oil is decided in a window of hours. We harvest ETRURIUM early — late October into November, when the olives are still green and only beginning to turn — accepting a smaller yield in exchange for intensity. The fruit goes from branch to mill the same day and is cold-pressed within six to twelve hours, before oxygen and time can take their tax. That speed is what locks in the aromatics and the polyphenols that give the oil its structure, its pepper, and its remarkable stability. It is the most expensive way to make olive oil. It is also the only way we know to make it properly — the standard we hold every oil to, spelled out in what quality really means.
In the glass
Deep green shading to burnished gold. The nose is unmistakably Tuscan: cut grass, raw artichoke, green almond, a leaf of black pepper. On the palate it opens with green fruit, tightens into a clean bitterness across the mid-tongue, then finishes with the spicy, throat-catching pungency that tasters call pizzico — the pinch. If it makes you cough once, the oil is doing exactly what a young, polyphenol-rich Tuscan should. Learn to read those three signals like a professional on our tasting notes and pairings page.
At the table
ETRURIUM is built to be tasted, not hidden. Pour it raw over ribollita and warm white beans, the dishes it was born next to. Let it fall over a seared steak as the meat rests, or over grilled radicchio and cavolo nero, where its bitterness answers theirs. Drag good bread through a pool of it with a few flakes of salt. It stands up to smoke, char and richness without flinching — a big oil for food with a big voice.
Formats & keeping
ETRURIUM Tuscan IGP comes in 500ml and 750ml dark glass bottles — dark because light is one of the three enemies of great oil, along with heat and air. Keep it sealed, cool and out of the sun, and drink it young: a fresh-season oil is at its most thrilling in the months after pressing. Prefer your Tuscan certified organic as well? Meet its sibling, ETRURIUM Organic — or see the whole family on the range.