Ordering time! Stock up now or risk having to wait until next year! Can you imagine doing without your favorite do-good indulgence for a whole twelve months? more info...

Celebrate the Olive Harvest! Debra and Terry Hart have decided to alternate the annual Pornanino Olive Oil Party between two of their favorite places in Madison, WI. more info...

The Pornanino Extra Virgin Olive Oil Cookbook is out! It's on Blurb. You can preview it online, order it and have it delivered to your home in no time at all. more info...

Stay in splendor at an Italian castle Italy - This country is like the prettiest, most popular girl in high school. more info...
The Pornanino Extra-Virgin Olive Oil (EVOO) is a 100% guaranteed top quality, pure unblended natural product, from untreated olive trees. It is thus free of chemical fertilizers and preservatives. The olives are picked from four different types of olive trees such as Frantoio, Pendolino, Moraiolo and Leccino, which give the Pornanino Extra-Virgin Olive oil its distinct, unique flavor. The olive groves are located at an altitude of 400 meters above sea level, to ensure healthy, tasty olives. After picking, the olives are cold pressed in a traditional stone mill in order to preserve the olives' perfect taste. Each single process, from taking care of the olive groves to hand picking, to cold pressing is supervised by the Lombardi family, in their oil mill or "frantoio" where the bottling also takes place. The Lombardi's treasure their Pornanino extra-virgin olive oil for its nutritional and salutary virtues. The extra -virgin olive oil is the most digestible of the edible fats, and it helps to assimilate vitamins A, D and K. It contains the so-called essential acids that slow down the aging process helping vascular and intestinal functions. As totally committed and enthusiastic producers, the Lombardi family takes great pride in the quality of their olive oil. We care for our olive trees ourselves, hand harvest the olives and cold press them within hours in our own press, then bottle the oil and ship it directly to a selected clientele of gourmet friends around the world.

Talking about us:
Zester Daily (USA, July 22th 2010)
Slow-Made Olive Oil Talk about slow food. Sometimes it sneaks up on you and doesn't let go. That's what happened to Franco Lombardi, the retired civil engineer who'd worked building steel bridges in many of the world's hot spots -- "anywhere there was a war" -- and moved 28 times. He bought Pornanino, a rundown farm property in Chianti in the Tuscan hills, one of Italy's most sought-after and beautiful areas. There, employing the slow, patient method that Italians have used for centuries, they produce top-quality extra virgin olive oil from their own olive groves. | read the article

The Gazette (USA, February 28th 2007)
Best olive oils are often hard to get, but Springs foodies soon have a chance. Last summer, the Colorado Springs cooking teacher took a culinary trip to Tuscany, met olive oil producer Lombardi, tasted the oil pressed from the olives grown on his land and began passionately spreading the word about his product.

The Washington Post (USA, January 26th 2005)
For our olive oil tasting, we selected nine bottles in different price ranges, deliberately avoiding house brands. Some are easily available, while others can be purchased at gourmet food stores, some farmers markets or on the Internet. Chefs Cesare Lanfranconi, Ris Lacoste and Jose Andres graded the oils on a scale from 1 to 10 and suggested best uses. Here is what they said: | read the article

The Sunday Times (England, September 20th 1998)
In Tuscany for the olive harvest, JONATHAN FUTRELL finds himself led down a culinary trail, tracing the finest virgin oil in its progress from branch to table The only picking I like to do on holiday is sand, from between my toes, on a beach. In fact, whenever I come across handwritten signs, always on scrappy bits of cardboard, by the roadside, proclaiming "pick-your-own", I instinctively want to turn off and shake some sense into the scores of unpaid pickers bent double in the field. If God had intended us to spend our leisure time on our hands and knees, he would not have invented farmers.