At Spicewalla, we believe that the best ingredients tell a story of passion, place, and time honored traditions. 

That’s why we are proud to introduce Spicewalla x Le Vigne Extra Virgin Olive Oil, a truly exceptional oil from the heart of Italy that Chef Meherwan Irani personally sought to bring to American tables.

When a family friend shared a bottle of Le Vigne with Chef Meherwan, the oil’s vibrant flavour and smooth texture stood apart from anything he had tasted before. He immediately knew this was something special and made it his mission to become the first to import Le Vigne to the U.S.

Now, this exquisite olive oil is available exclusively through Spicewalla!

From the Green Heart of Italy

Le Vigne is crafted in Perugia, Umbria, a region known as “il cuore verde” which translates to “the green heart” of Italy.

This pristine countryside is home to the Colombella Alta Vocabolo Le Vigne estate, where around 1,000 olive trees grow on sun-kissed hillsides in the beautiful Mediterranean climate. This land isn’t just picturesque, it's part of the Umbria Colline del Trasimeno protected designation of origin, a mark of quality and authenticity.

Le Vigne is all about thoughtful and sustainable farming from the ground up:

• No pesticides or synthetic fertilizers have been used in recent years.
• The land is grassed and mowed, not tilled, preserving topsoil and root systems.
• Trees are pruned annually by hand to maximize sun exposure and fruit accessibility.
• Only natural treatments, like kaolin clay and copper-based foliar sprays, are used to support tree health.
  

Even the harvesting process is a labor of love.

Starting in mid-October, each olive is picked by hand, using nets and manual tools to prevent bruising and oxidation. The olives are milled within 24 hours of harvest, preserving freshness and flavour.

The Olive Varieties

Le Vigne’s grove features a beautiful blend of classic Italian plant varieties:

• Moraiolo, Leccino, and Frantoio: making up over 80% of the grove.
• Pendolino: used primarily as a pollinator.
• Ascolana Tenera: a small number for added character.
  

This combination results in an olive oil that is fruity and fragrant with a pleasant bitterness and light spiciness, the hallmarks of a premium extra virgin olive oil.

Early Harvest = Exceptional Quality

Le Vigne is harvested early in the season, when olives are still green and polyphenol content is at its peak. The result is an oil that is not only flavourful but also rich in healthy compounds!

The polyphenol levels come in at 584 mg/kg. Oils above 300 mg/kg are considered high-polyphenol, this is nearly double!

Lab testing also confirms that Le Vigne meets the strict standards for extra virgin classification, with free acidity below 0.8% and peroxide value well below the 20 meq/kg threshold.

Olive Oil FAQ

Curious about what makes an olive oil truly exceptional? Or maybe you’ve wondered how to get the most flavour from a drizzle, a roast, or a dressing? 

We’ve gathered the questions we get asked most often about extra virgin olive oil — from harvest to storage — so you can cook smarter, taste better, and enjoy every drop of Spicewalla x Le Vigne.

What makes extra virgin olive oil “extra virgin”?

Extra virgin olive oil (EVOO) is the highest quality olive oil, made by cold-pressing olives without heat or chemicals. It must meet strict chemical and sensory standards — low acidity (under 0.8%) and no sensory defects. That’s what gives it that fresh, grassy, peppery bite you can actually taste.

What does “early harvest” mean?

Early harvest olive oil is made from olives picked while still green — before they fully ripen. That means fewer drops of oil per olive, but way more concentrated flavour, antioxidants, and those spicy, grassy notes chefs love.

Why are polyphenols important in olive oil?

Polyphenols are powerful antioxidants naturally found in olives. They give high-quality oils their peppery finish (that little tickle in your throat!) and help protect the oil from oxidation, keeping it fresh longer.

How should I store olive oil?

Keep your olive oil in a cool, dark place away from heat and light — a pantry or cupboard is perfect. Once opened, try to use it within 3–6 months for peak flavour.

What’s the difference between olive oil from Italy, Spain, and Greece?

Each region produces distinct flavour profiles based on olive varieties and climate. Italian oils, like Le Vigne, tend to be bold and balanced with grassy, artichoke-like notes; Spanish oils are often smooth and nutty; Greek oils are typically robust and peppery.

Can I cook with extra virgin olive oil?

Absolutely. Despite myths that you can’t, high-quality EVOO has a relatively high smoke point (around 375°F) — perfect for roasting, sautéing, or finishing. The key is to use it where its flavour can shine, not hide.

What does “cold-pressed” mean?

“Cold-pressed” means the oil was extracted without heat or solvents, preserving its nutrients, aroma, and fresh olive taste. It’s all about gentle pressure — not high heat.

How can I tell if my olive oil is real or fake?

Look for transparency: single-estate origin, harvest date, and lab testing details (like acidity and peroxide levels). If an olive oil lists all that, like Le Vigne, you can trust it’s the real deal.

Taste the Difference

Spicewalla x Le Vigne Extra Virgin Olive Oil isn’t mass-produced.

It's made in small batches with big heart, from a family estate that respects the land, the fruit, and the centuries-old traditions of olive oil making. With its bold and vibrant flavour, Le Vigne is the perfect match for our fresh spices and signature blends.

Drizzle it over roasted veggies, swirl it into hummus, or shake up a simple vinaigrette. However you use it, this olive oil brings your cooking to life!

Want some inspiration? Head to our blog for recipes that show off this incredible oil alongside our favorite spice combos.

Limited availability. Infinite flavour.