By Our Editorial Staff
Looking forward to their tenth annual harvest this autumn, the family behind TREBBIO shares insights into what it takes to produce exceptional olive oil while remaining true to their values.
With over 30,000 trees across seventy hectares of traditional and modern groves, the TREBBIO project seeks not only to revive the ecosystem of a historic estate in Mugello, but to push the boundaries of what is achievable within biodynamic farming. Gabriella and Clemente Corsini along with their children Lodovico, Niccolò and Dianora maintain a sense of wonder and integral respect for nature that in turn inspires their passionate team to yield produce of award-winning quality. Joined by head of operations Stefano Giannini, they discuss their underlying vision and invite others to follow suit.
When was the idea of TREBBIO first born?
CLEMENTE: It started as a dream over 20 years ago as a project to preserve our heritage in Tuscany. The abandoned, pristine land of Il Trebbio became an opportunity to create something unique, to give back after a lifetime abroad and provide our family with roots in Mugello.
You all have different professional backgrounds, how does this diversity influence the project?
LODOVICO: In its essence TREBBIO is a crossroad of different paths. Like in any other family we are uniquely different from each other and yet we share this common passion for a place that brings us all together while allowing us to express what we have learned on our own journey.
DIANORA: We have always seen diversity as a strength, it makes us complimentary. Our varied points of view and ways of expressing ourselves enriches discussions and as a result we learn an incredible amount from each other.
NICCOLÒ: Building a family project on such diverse outlooks and personalities is not without challenges. But I truly believe that it is from that dialectic friction (not unlike the olive press) that magical ideas get distilled. Just like the neo-platonic and neo-hermetic debate sessions that took place on the hills of Il Trebbio and birthed the Renaissance. More than an olive oil, TREBBIO is the embodiment of a shared philosophy and story. It is about reconnecting with nature and our past. Like a living tree finding nourishment in the deep roots of its history and land. Then to reinvent our present and birth the future with all sorts of diverse and multidisciplinary fruits.
You chose to follow a biodynamic approach to farming – what informed this choice?
GABRIELLA: To be honest it was the only way to go. I want to leave the land to my children in a better condition than how I found it. By consciously paying attention to the biosphere and seeing ourselves as part of the ecosystem it positively impacts not only the environment but also everyone involved.
CLEMENTE: I was inspired both by my wife and friends around the world who provided me with tangible examples of the benefits of biodynamics – its fundamentals cannot be ignored and its philosophy of anthroposophy teaches humans how to be respectful and tolerant towards each other and our planet.
What would you say is the biggest misunderstanding people might have about olive oil?
STEFANO: The issue is primarily rooted in misinformation. When purchasing extra-virgin olive oil at supermarkets, consumers lack sufficient information to discern between products and so rely on brands to guide their choices. One prevalent misunderstanding is the perceived value of unfiltered oil, often marketed as a positive attribute despite its negative implications. This misrepresentation compounds the problem, as consumers may not realise that unfiltered oil retains both organic and watery components, which leads to oxidation and defects in the oil. Clarifying these misconceptions is crucial for informed decision-making in the olive oil market.
DIANORA: We should also mention that the colour of the oil has nothing to do with taste and is unfortunately often adulterated in the mass market. In addition, general perceptions of olive oil taste is that it is bland – this is far from the actual truth.
CLEMENTE: In fact most consumers treat olive oil as a plain condiment commodity whereas it is both healthy and can offer a kaleidoscope of different flavours – I see it as both an experience and product in and of itself.
What impact and/or importance does the notion of quality have to you?
DIANORA: To me quality is a product of passion, a natural ripple effect. They go hand in hand. It is a concept that is at the heart of the project and informs everything we do, both as a family and as a team.
STEFANO: Quality is paramount for us. It’s crucial that people recognise this because Italy possesses a unique advantage that no other country enjoys: over 500 distinct olive varieties. With such a vast array of tastes at our disposal, we should be capitalising on this advantage on the global stage. Achieving and preserving these distinct flavours requires significant effort, emphasising the necessity of prioritising high quality in our production.
CLEMENTE: To me this project would have no reason nor meaning if we don’t strive toward exceptional quality and taste.
What inspired/continues to inspire you most about TREBBIO as a project?
STEFANO: I found great inspiration in Don Clemente’s remarkable charisma and drive. When he showed me the project plan and outlined its potential outcomes, I sensed a genuine challenge. Being someone who loves challenges, I was immediately drawn to it and decided to fully commit. What consistently inspires me is the enduring novelty and desire for innovation, even after 10 years. Every day, there’s a renewed energy and joy in pushing forward with our work, continuously fueling my passion.
NICCOLO: What continues to inspire me with TREBBIO is its meaningfulness, beauty and the endless potential and myriad of possibilities it opens up.
CLEMENTE: It is not only the joy of working in such an exceptional location but pushing the boundaries of our project – inspiring and inviting a young generation into local, regenerative farming and bringing life back to this extraordinary estate.
Looking beyond olive oil, what more does the project hold in store?
DIANORA: Olive oil is but one medium to translate our intentions. Wanting to create an estate where people want to spend quality time currently involves renovating the existing farmhouses while continuing to develop unique connections with passionate people like all those that have already left a mark here.
GABRIELLA: We are also exploring derivatives of olive leaves such as essential oils and cosmetics. But the goal of TREBBIO is really to bring people with different views and profound morality together to share perspectives, innovate, co-create and inspire others.
CLEMENTE: A renaissance of quality, taste and the meaning of life.
For more information about the project or to book a tasting and tour of the groves visit: www.trebbio.com