Every olive harvest tells a story — but the 2025–2026 Italian season reads like a novel with two very different plot lines. From the rolling hills of Tuscany to the sun-soaked groves of Puglia, Italy has just delivered one of the most contrasting harvests in recent memory.
Tuscany & Umbria: The Quiet Side of the Season
This year, the heartlands of Tuscany and Umbria — normally bursting with fruit and the unmistakable scent of fresh-pressed EVOO — saw a noticeable dip in production.
Many groves slipped into their natural off-year, producing fewer olives as part of the tree’s own biological rhythm. But it wasn’t just alternate bearing at play.
Some areas battled olive fruit fly pressure, a pest whose damage can turn a beautiful olive into a defect waiting to happen. Growers worked overtime to protect their fruit, but in certain valleys and microclimates, yields simply couldn’t match previous years.
The silver lining?
What fruit survived was picked with extreme care, milled with precision, and produced exceptionally clean, aromatic oils — just not in large quantities. This is the year when Tuscan and Umbrian EVOO will be harder to find and cherished even more.
Puglia : The Powerhouses of 2025–2026
Then there’s the south — where the story flips.
Puglia, the engine room of Italian olive oil, delivered a spectacularly abundant harvest. Many producers reported trees loaded with healthy, plump fruit, the kind that makes a miller’s heart skip a beat. Balanced weather patterns, well-timed rains, and minimal pest pressure aligned beautifully.
The result?
A flood of gorgeous, vibrant extra virgin olive oil, rich in polyphenols, bold in flavour, and unmistakably Pugliese — those classic notes of green cut grass, artichoke, tomato leaf, herbs, and green almond singing straight from the bottle.
Certain pockets of Lazio also joined the party, enjoying a strong, healthy crop and exceptional quality across key cultivars. This year, Lazio’s producers are punching well above their weight.
What This Means for EVOO Lovers
The 2025–2026 season is one of contrast:
- Scarcity and premium quality from Tuscany and Umbria
- Abundance, freshness, and power from Puglia and southern Lazio
For anyone who loves EVOO (and especially for members of The Good Oil Club), this is the kind of harvest that builds excitement. It’s a perfect reminder of why extra virgin olive oil is a fresh, seasonal food — tied to climate, soil, and the rhythm of each grove.
Some oils will be rare.
Some will be plentiful.
But all of them tell the story of Italy’s most beloved fruit.
And the Best Part?
That story ends up on your table — bright green, peppery, and alive with all the energy of the 2025–2026 harvest.
Ready for the first drop?
We are.
Reagrds
Ben & Lee
