olive-growers in pove del grappa
The estate
gentile bizzotto



Oro de Pòe olive oil is born out of a true love story. The estate upon which it is created is just as rich in family history and heritage as the land upon which it sits. In the early 1960’s, Cavalier Gentile Bizzotto and his wife Mrs. Elisa, chose to relocate his textile factory to Pove del Grappa, a village in the Vicenza province that was known for its mild microclimate. They chose this particular piece of land because it included an olive orchard with century old olive trees, some dating back more than 300 years. When the Bizzotto family took possession of the land, they immediately planted 200 more trees in honour of their eldest son Paolo, and newly born son Francesco. They felt it was a good omen and a symbolic gift to dedicate trees to their children that were known for their longevity.

In the early 1990’s Francesco began to take over caring for the olive yard. He quickly became even more passionate about the olive oil culture and the cultivation process than his father before him. Having become a father himself, he felt inclined to continue the tradition his parents started, planting 250 more trees at the birth of each of his three children, Amedeo in 2001, Maria Elisa in 2004, and Pierpaolo in 2008. By doing so, he hoped to encourage each of them to uphold a strong connection with their roots and a sense of belonging to this piece of history and territory. These figurative concepts are well represented by a physical olive tree. Today the Estate Gentile covers 3 hectares, and is divided into 3 olive yards- Gentile, named after the founder; Masiera, named after the antique dry walls (which are built with stones from the nearby river Brenta) that surround the estate; and Sant’Antonio. The last one derives its name from a small chapel located on the grounds, which is dedicated to the saint of Padova. This chapel was built by a local farmer with his bare hands to thank the saint for a safe journey back home after being severely wounded as a soldier during the Second World War. Oro de Pòe is not only a delicious oil but also a powerful concentration of family, tradition, parental love, and gratitude.



Dr. Giovanni Alberton, a national expert on olive oil cultivation, has been collaborating with the Estate Gentile since 2001. Giovanni is one of just 24 official olive oil tasters in Italy, and has a master’s degree in olive oil cultivation techniques. He discovered his passion for olive oil in the 1960’s, and it has only grown since then. After getting his degree in Agronomy, he specialized in Oenology and Winemaking at the university of Montpellier in France. After that, he ran a wine and oil growing estate in the Abruzzo for ten years. Following this, he ran a prominent wine estate in Fruili for another five years. It was during this timeframe that he became an expert in the art of cultivating olive oil. Dr. Giovanni has developed numerous oil estates in Italy and Spain. He now lends his expertise to the oil production of several estates in Veneto, including an olive tree nursery. Recently, he has been effectuating research in collaboration with Veneto Agricoltura and the University of Padova.

In olive oil cultivation, it’s all about the process, and each step deserves equal diligence and attention to detail. One essential step at the beginning of the process is to seed aromatic herbs over the entire planted area. Mallow, rosemary and mint create a delicate herbaceous aroma which can be traced in the end product. When these herbs are cut, we leave them as they are so they create an organic fertilizer. The next organic fertilization occurs after the pressing process. We use what is left over so that we guarantee the input of substances derived from the olive tree, which can be immediately assimilated as they are an integral part of the plant itself. Other fertilizers would ruin the taste and above all the aroma of the oil. Any pruning that we do is very light. We cut away the inner branches but leave almost untouched the outer branches which produce the olives. If we prune too much, the plants suffer and produce leaves instead of olives. However, every 5 to 6 years we do an intensive pruning- after which follows an unproductive year- to regenerate the olive trees.



The pure taste of Oro de Pòe depends on the perfection of every single olive, which is why we opt for a slightly more uncommon practice - the manual Harvest. We want to ensure quality every step of the way during our cultivation process, which is why we hand-pick our olives. This is a less common practice nowadays as it is much more time-consuming and costly. However, hand-picking ensures that we can deliver perfectly whole, ripe olives. Dents in the olives can start fermentation and alter the taste, and we are dedicated to maintaining Oro de Poe’s fresh and fruity taste. The manual harvest is also easier on the trees, as mechanical harvests leave branches torn and broken and leaves over-picked, eventually destroying the olive tree. Like any living creature, olive trees flourish and grow better when they are not stressed.

The main characteristic of our olive oil is the traditional cold pressing of rigorously selected olives, picked manualy straight from the plant. Only a few hours go by between harvesting and milling, so that the product will not suffer from any external alterations.