AN EXTRAORDINARY IMPACT
Nicola’s thoughts on Steiner, non-conventional farming and the work involved in creating extraordinary olive oil.
What inspired you about the Trebbio project — and what continues to inspire you?
NICOLA: I’ll start from a little further back. In March 2016, I had an interview with the property - specifically with Don Clemente - and I immediately fell in love with the project. So much so that I left my job to come work here. At the time, everything was still vague - nothing like what it is now. Over time, I’ve witnessed the growth of the estate: new olive trees, new plantings, the vineyard…
It’s been an escalation I’ve been proud to be part of. It’s a project I’ve shared, still share, and will continue to support as long as they want me here.
What does “quality” mean to you?
NICOLA: Quality begins far upstream. To have a quality product, a lot has to happen beforehand - from the seed or young plant. I’m speaking about agriculture, of course. Whether it's a seed, a vine cutting, or a newly grafted olive tree - it all starts there. As the saying goes, “the day is known by the morning.” If you start with something good, and you work with care, love, and dedication, the final product will reflect all that effort.
What does biodynamics mean to you? And what impact does it have on agriculture?
NICOLA: Biodynamics is fantastic. It’s a blend of science and esotericism. It affects multiple levels of agriculture. You have to believe in it - the results don’t come immediately. What you might achieve quickly with chemicals takes longer with biodynamics. But in my view, the impact is extraordinary. There’s respect for the plant and the ecosystem. Steiner had great insight. It creates a dynamic between all living elements.
And the results are visible - in how the plants grow, and in the quality of the product. It’s completely different from conventional methods. From 2016 to now, the difference in the fields is huge. It’s not just time that makes things grow - it’s how you nurture them. Even previously traditional groves have responded beautifully.
In your opinion, what’s the biggest misconception about olive oil?
NICOLA: The biggest one comes from ignorance. People see olive oil as just a condiment, not as an ingredient - which is what it truly is. Sure, everyone has their own taste. But people need better tools to understand not just what tastes good, but what’s better for their bodies. We should offer more tastings, like we do, to build culture. Even though Italians have always lived with olive oil, there's more wine culture than oil culture.
That needs to change - also through the media.
That’s exactly why we’re doing this - to give each of you a voice, collecting thoughts, discoveries, things worth sharing with the world.
NICOLA: Beautiful. Really. Giving each of us a voice is important - we represent not just the product, but the entire project. And if we can also speak about things that could be improved, even better. Some things might be for internal discussion, but just having the space to express yourself is powerful. And knowing we can decide what to share publicly makes it feel safe.
Exactly. It’s about really introducing the team - the people behind the project.
NICOLA: Exactly. Because, as I said, there’s so much work behind every bottle. Behind every row of olive trees there are so many steps, so much heat, cold - depending on the season. And there’s a lot to share. People outside agriculture don’t really understand it.
This helps people appreciate why olive oil costs what it does. On every single row of trees there’s pruning, treatments, digging, mulching, lime application... and then you start over. On just one row of 50 olive trees, you do so much in a single season. But who knows that?
So that misunderstanding - that olive oil is “expensive” - really comes from not knowing what goes into it?
NICOLA: Exactly. The price doesn’t just reflect the product. It includes the work, the tools, the fuel, the people. Yes, quality has a cost - and there’s a reason for that. No one wakes up one day and randomly charges 50 euros for a bottle.
These conversations you’re creating - with our voices included - helps people understand why a bottle doesn’t cost €3.50.
It reflects serious, honest, thoughtful work. And it deserves to be told.
