Marfuga - The Worlds Finest Olive Oil
Marfuga, one of the finest producers of olive oil in the world, is not located in Tuscany but is nestled in the heart of Umbria. The company sits at the base of the majestic Marfuga hill, surrounded by fertile lands in the valley of Spoleto. It is a region I am very familiar with, having visited countless times to see friends, but was unaware of Marfuga until my most recent trip.
Marfuga has received international acclaim for its exceptional extra virgin olive oils. With roots dating back over two centuries, this family-run business epitomises excellence, tradition, and innovation.
The company’s history began in 1817 when the family’s ancestors first started cultivating olives and producing olive oil. By the early 20th century, Domenico, the great-grandfather, was already distributing olive oil in glass jugs to families in northern Italy, a practice documented in preserved family archives. However, the real transformation came in the mid-20th century, thanks to Ettore, the father of the current owner, Francesco Gradassi. Despite pursuing a banking career, Ettore’s deep passion for olive oil and the land led him to expand the family’s groves and establish a modern mill in 1976. His vision was simple: to produce an immaculate extra virgin olive oil. Francesco has maintained this vision, and his passion and love for the olive oil was extraordinary. I visited on a Sunday, where I found him hard at work in his office, and overseeing orders being shipped out to trade customers. Also present was his wife, an acclaimed artist whose large-scale work was hanging throughout the building, adding scale and colour to the white walls.
Ettore passed on his dedication and expertise to his descendants, who have carried the business forward, maintaining its commitment to excellence. Today, Marfuga olive oils are featured in some of the most celebrated restaurants and gourmet shops across Europe and the United States. Their high standards are reflected in the numerous awards they’ve received in national and international competitions, solidifying their position as one of the world’s best producers.
Geographical and Agricultural Excellence
The Marfuga estate extends over 40 hectares across Campello sul Clitunno, Spoleto, and Trevi, at altitudes ranging from 300 to 600 metres above sea level. This area, with its cold continental climate, protects olive trees from pests like the olive fly. Combined with the region’s unique soil composition, these conditions produce olives of extraordinary quality.
The groves are dominated by the Moraiolo variety (75%), complemented by Frantoio (15%) and Leccino (10%). The Moraiolo olive, a hallmark of the region, contributes significantly to the robust, grassy, and artichoke-like flavours of Marfuga oils. True to their commitment to organic farming, the groves are cultivated without the use of agrochemicals, ensuring a pure and natural product. These are olive oils of impeccable balance and structure, not overpowering, but complementary to food. They have a complexity that stands them apart, with a refined flavour that makes you keep reaching for more. I enjoyed them in the tasting room, surrounded by paintings and overlooking the production facility, through a room-length window. I shall visit again in the spring to repeat this experience, this time outside on the terrace in the warmth of the Italian sun.
Harvesting and Processing
Marfuga’s olives are hand-picked during October, November, and December. This labour-intensive process ensures the highest quality of fruit, with the olives stored in well-ventilated cases to prevent mould formation. The olives are milled within 12 to 24 hours of harvest, a practice critical to preserving their freshness and quality.
Extraction is carried out using a continuous process at a controlled temperature of 20–27°C, maintaining the integrity of the oil’s polyphenols and aromatic compounds. Unlike traditional pressing methods, which can compromise quality and introduce impurities, Marfuga’s advanced machinery ensures a hygienic and precise extraction process. The company also adjusts the speed of the press annually, ranging from 3,000 to 12,000 RPM, depending on the harvest’s characteristics.
The extracted oil is stored in stainless steel tanks under nitrogen at a controlled temperature, protecting it from oxidation. When ready, the oil is naturally filtered and bottled daily in dark glass bottles or cans to preserve its nutritional and sensory qualities. Each step is meticulously executed to ensure the oil reaches consumers in peak condition.
Product Range and Recognition
Marfuga produces a range of exceptional olive oils, each with unique sensory profiles including:
- L’affiorante: An unfiltered oil with bold flavours and peppery notes.
- DOP Umbria Colli Assisi-Spoleto: Certified under the Protected Designation of Origin, representing the quintessential Umbrian terroir.
- Monocultivar Moraiolo: A single-variety oil with intense fruitiness and pungency.
- Novello: A vibrant, early-harvest oil with grassy and green fruit notes.
- Trace Biologico: An organic oil highlighting Marfuga’s commitment to sustainability.
- Riserva: Considered the best olive oil in the world, this blend of hand-selected green olives is the pinnacle of quality and refinement. Only 12,000 bottles are produced annually, underscoring its exclusivity.
- Sassente: Named after the local grove, this bold oil is ideal for finishing your finest salads.
Their oils have been recognised multiple times by the prestigious Flos Olei Olive Oil Guide, winning the title of Best Olive Oil in the World in 2020, 2021, and 2024. Additionally, Riserva is widely regarded as Italy’s finest olive oil, and obtained a score of 99/100 in the Guida Flos Olei 2024. Marfuga’s oils are sold in 26 countries but are not available in supermarkets, cementing their status as high-end luxury products.
Marfuga offers visitors the chance to experience the artistry behind their oils through guided tours of their groves and mills. Located just a few miles from Perugia airport, it is easily accessible for travellers. The region also boasts some of Umbria’s most celebrated wineries within a 30-minute drive, making it a perfect destination for food and wine enthusiasts. You can also see their zero-waste model in person, which repurposes byproducts innovatively: water from olive processing is used for irrigation, while the nutrient-rich pulp is converted into fertiliser and energy. They also make a range of beauty products, which I understand to be excellent, but have not tried any.
From their award-winning Riserva to the organic Trace Biologico, every bottle reflects the family’s passion and meticulous care. With its roots in Umbria’s fertile soils and its sights set on global excellence, Marfuga continues to define what it means to produce the finest olive oils in the world.
