Quinta Luna brings the intense, verdant aromas of autumn in Umbria directly to your table. This unique oil gets its name from the five moon cycles between the flowering of the olive trees and the harvest. The Gaudenzi family harvests his olives a month earlier than the traditional Umbrian EVOO season, which takes place in mid-November. The innovation of this early harvest makes the oil more intense, with a fresh aroma and bitter notes. This 2024/2025 harvest offers an aromatic olive oil with Umbria's pure soul and personality. Quinta Luna is extraordinarily complex yet perfectly balanced, therefore infinitely versatile. It's a prized olive oil meant to live at the center of the table; just a few drops can enhance the flavors of broiled fish or steak, fresh tomatoes, soups, or salads. ...read more
To ensure that each harvest lives up to its ideal aromatic profile, the Gaudenzi family calibrates the proportion of each cultivar that goes into the Quinta Luna blend. Each cultivar requires its own processing method and adds a unique flavor to the oil. The notes of artichoke come from the Moraiolo olive variety, green almond from the Frantoio, and black pepper from the Leccino.
One of the oldest families in Trevi, the Gaudenzi founded their mill in 1950. When Francesco took over the mill from his parents, they had 300 olive trees. Today, alongside his wife Rossana and his sons Stefano and Andrea, they harvest and manage 40,000 trees and their state-of-the-art mill. The Gaudenzi family collaborates with the University of Perugia on researching technological innovations and finding efficient ways to reuse the waste materials from production while increasing the sustainability of their growing practices. They firmly believe that the best extra virgin olive oil comes from the synergy between the expertise of an artisan and the most cutting-edge technology. Despite their modern approach, due to the topography and olive varieties, the entire harvest must be done by hand, just as it has been for centuries.
