From soil to bottle, entirely in Italy.
Welcome to our grove—our very own century-old organic farm, on the shores of Lake Garda, where we grow, cultivate and bottle the latest harvest of Le Marké Olive Oil & Balsamic Vinegar.
An exciting transformation has been underway at Le Marké. We’ve secured our very own olive grove in Lake Garda, Italy where we’ve been working in close partnership with a maestro olivicoltore, a master agronomist who specializes in olive cultivation. He has dedicated his work and life to reviving abandoned olive groves using organic and regenerative farming techniques, restoring them to their natural bounty.This collaboration marks a new chapter for Le Marké on our journey to create the world’s most exquisite olive oil.
LA TERRA / OUR LAND
The grove is nestled between the sloping hillsides and shores of Lake Garda, filled with century-old olive trees that were left abandoned and have been lovingly brought back to harvest.
The soil, nourished by the retreating glacial waters thousands of years ago, and the unique northern Italian microclimate—warm Mediterranean winds, mountain peaks & sun-soaked days—create a sanctuary for olive growth unlike any other in the world.
L'OLIO D'OLIVA / THE OLIVE OIL
Our cold-pressed, single harvest oil is crafted from a blend of three olive varieties native to Lake Garda. With an intense green hue at harvest, it mellows into a rich, golden yellow color over time.
The balanced flavor profile reflects the oils of the region—starting with the scent of newly pressed olives, followed by notes of fresh grass, herbs, and artichoke, and ending with a sweet almond finish. This versatile combination is a kitchen staple, perfect for cooking, roasting, finishing, and everything in between. So much so that it was recently awarded the Three Leaves of Gambero Rosso, officially making it one the best Extra Virgin Olive Oils in all of Italy.
Grown in harmony with the earth and tradition
IL PROCESSO / OUR PROCESS
Following the natural rhythms of nature, we begin pruning our trees in January, nurturing each one with organic matter fertilizer to help guide the transformation from flower to fruit.
In early October, we hand pick and press the olives—both on the same day—ensuring that it is rich in flavor, tradition, and polyphenols. (Not only is our oil delicious, it is also celebrated for its health benefits—with exceptionally high percentages of oleic acid, polyphenols, beta carotene and vitamin E in every batch.)Stored in hydration tanks for longevity and freshness, it arrives in your kitchen bursting with the flavors of Lake Garda.
Our grove is an organic closed-loop circular farm, which means we use all the remnants from pruning our trees as compost to nurture the soil and maintain the delicate balance that has sustained the land for over a hundred years.