Libellula
We are a collective of family olive farmers in the hills of Rome making regeneratively-farmed extra virgin olive oil. Welcome!
Libellula Home
Libellula Home
Shop the 2025 Harvest
Shop the 2025 Harvest
Typical extra virgin olive oil has about 100mg/kg of polyphenols and antioxidants - the stuff that protects against cancers, cardiovascular diseases, skin aging, and neurodegenerative diseases. Because our collective of family farmers uses regenerative farming and presses our olives early in the season when they have a
Read the Story Of the 2025 Harvest
Read the Story Of the 2025 Harvest
From Facing Our Biggest Threat to an Unexpected Breakthrough... The 2025 Harvest, Part 1 – Our Biggest Threat: La Mosca What has been one of the most feared sights this year for olive farmers across Italy? La Mosca (the olive fly). The fly punctures the olive and lays eggs inside. Once that happens, the fruit begins t
Our Italian Chef's Latest Recipe: Baked Peaches with Chocolate Mousse
Our Italian Chef's Latest Recipe: Baked Peaches with Chocolate Mousse
Peaches were once a great delicacy to the Romans. In the markets, a single peach could sell for the price of a day’s wage. Banquet hosts would display bowls of the fruit as if they were jewels, served alongside honey and wine. Over time, peach trees were planted across Italy, making the sweet fruit accessible to all Italians. In the Giardinetto grove, we have a number of peach trees that grow alongside our olive trees. And we love to toss a few peaches onto the grill during our summer barbeques! To make this recipe simple to recreate at home, our chef has adapted it for the oven. But if you have a grill, we highly recommend grilling them for an extra smoky sweetness.
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Come stay with us!
Come stay with us!
Spinach, Ricotta, & Egg Yolk Ravioli
Spinach, Ricotta, & Egg Yolk Ravioli
Eggs are synonymous with spring and Easter in Italy. They are a symbol of new life and of the delicacy of the first warm days of the year. Each Italian region has anywhere between one to fifty traditional Easter recipes centered around eggs. This year, our Italian chef wanted to bring you a modern take on the classic ravioli ricotta e spinaci by adding a silky egg yolk to the pasta’s center. You can prepare the ravioli filling in advance and then gently fold the pasta into shape, just before eating. Enjoy finding the golden “Easter egg” bursting out of each ravioli you slice into! – Julia & Camillo
Extra Virgin Olive Oil Biscotti
Extra Virgin Olive Oil Biscotti
Extra virgin olive oil biscotti originated from the areas in Italy where butter was less available. Before refrigeration, the northern Alps of Italy (where herding communities lived) were some of the only regions that had access to fresh butter. For the rest of Italy, the staple kitchen ingredient of olive oil created an equally delicious, yet lighter and crispier, biscuit. The Classico works wonderfully in this recipe. Its subtle floral notes and undertones of apple and artichoke enhance the biscuit without overpowering it, allowing for the biscotti’s sweet flavor to prevail. We recommend dipping your biscotti in a cup of tea or espresso before eating! – Julia & Camillo
Risotto with Peas, Lemon, & Mozzarella
Risotto with Peas, Lemon, & Mozzarella
The ultimate labor of love: risotto. A dish that requires you spend your time right by its side; stirring the slowly combining broth and rice. That’s also what makes this the perfect dish to make with someone. The more hands that can stir, the merrier! The combination of peas, lemon, olive oil, and mozzarella gives the dish the flavors of a fresh spring evening. This recipe serves two. – Julia & Camillo
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