At their farm in cen­tral Italy, Francesca Boni and Elisabetta Traldi deliver out­stand­ing lev­els of qual­ity while tak­ing advan­tage of the region’s cul­tural impor­tance and nat­ural beauty.

The Frescobaldi com­pany has seven hun­dred years of his­tory but its vision of qual­ity is fresh as ever.

Olive cul­ti­va­tion is expand­ing across north­ern Italy, dri­ven by a mix of shift­ing cli­mate con­di­tions, farm diver­si­fi­ca­tion and renewed inter­est in local pro­duc­tion.

Uncompromising farm­ers, millers and bot­tlers made Italy the most awarded coun­try at the 2025 NYIOOC for the tenth con­sec­u­tive year.

Neighbors in the south­ern Parisian sub­urb of Malakoff joined together late last year to har­vest their olives and press olive oil.

In north­ern and cen­tral Italy, many pro­duc­ers are see­ing below-aver­age oil yields. In the south, yields are nor­mal but there’s far less fruit.

The move comes when stocks are high in Turkey and non-exis­tent in Europe. Another bumper har­vest is expected.

Coming from the cargo han­dling sec­tor, the new chief exec­u­tive plans to focus on increas­ing its pres­ence in key mar­kets and con­tin­u­ing to develop cut­ting-edge tech­nol­ogy.