SINCE ITS ORIGIN IN 1986, THE TIBERIO
ORCHARD HAS PAID AN EXTRAORDINARY
AMOUT OF ATTENTION TO QUALITY
The olive tree has been cultivated in the area of Rimini since the 10th Century B. C. It is our responsibility to preserve this tradition and gift this extraordinary heritage to the future generations. A healthy and balanced diet is the starting point of a good existence. As the Latins used to say ‘Mens sana in corpore sano’ (healthy mind in a healthy body) this is our motto!

OUR ROOTS

Nestled in the hills of Rimini in the region of Emilia-Romagna you will find the fruit orchard of Giovanni Tiberio. For over 30 years, the orchard has been organized as a polyculture fruit production surrounded by natural and historic beauty. The farm covers an area of 24 hectares and is cultivated with: olive &
almond trees, vineyards and many varieties of fruit; such as cherries, apricots, peaches and apples.

Since its beginning the Tiberio orchard focused on producing only the best harvests by combining expertise and respect for our natural environment. It is with this in mind that Volio Extra virgin Olive Oil was created. Thanks to the territory where Volio is produced (settled between the Po Valley, Appennini Mountains and Adriatic Sea) this Extra Virgin Olive Oil is unique for its sensory qualities and intensity of flavors. Volio EVOO is a treat for the palate as well as an essential ingredient for a healthy and balanced diet…

Welcome to volio ! Since expanding our product from our local farmer’s market to the world, we have had the pleasure of sharing our authentic Italian high quality Extra Virgin Olive Oil with you all! From Seattle to London, Rimini to Tokyo; we are happy to treat every one of you with the same hospitality and care as our local market in Rimini Italy!

FROM OUR TREES TO YOUR TABLE

We take pride in our approach to the harvest and transformation of Volio Extra Virgin Olive Oils. Once a year we harvest our olives and within hours they arrive to our local mill located less than 5 Kilometers from our fields. Once at the mill the olives enter the transformation flow with the help of modern technology which guarantees quality and sustainability throughout the production. The high tech extractor works the olives in two phases, extracting the oil from both the pulp and from the dehydrated pits without the addition of heat or water. From a sensorial and chemical perspective, the act of adding water negatively impacts the finished product.

Our transformation process gives us an oil that is richer in polyphenols which are key to the sensorial and nutritional characteristics found in our EVOO, these polyphenols also act as a natural preservative; maintaining a fresh product over time.

Additionally, this cutting-edge technology produces quality sub-products that can be re used for other purposes, while old extractors and other traditional technologies produce waste that is barely re-usable. In our case the wet pulp is sent to a local biomass power plant, while the dehydrated pits go to a sansificio in Tuscany where they are then processed to obtain a fuel for domestic heating. Volio’s goal is to exhibit the true excellence of our family farm while remaining a sustainable and circular economic model.

ladybug
sustainability

OUR FARMING MODEL

Our farm utilizes an Integrated Pest Management (IPM) system which relies on different agricultural strategies. Being a polyculture orchard we pay a lot of attention to range and rotation of crop as this develops biodiversity which in return gives us a stronger and more balanced environment.

We chose IPM because of its holistic approach to sustainable crop protection that focuses on managing insects, weeds and diseases through a combination of cultural, physical, biological and chemical methods that are cost effective, environmentally sound and socially responsible.

This type of farming technique has three main advantages:
1. Creates an ever-changing environment for parasites and pests, making it difficult for them to become resistant to our defenses.
2. It is highly sustainable, intervention takes place after close monitoring of the ecosystem and only when deemed necessary.
3. Has long lasting effectiveness, the measurements put in place strengthens the ecosystem which will adapt over time and require less human intervention.

Some of the techniques that we use include:

    • the use of resistant varieties, the work begins when we select our crop.
    • Controlled irrigation and drainage of the soil to avoid water stagnation and root system diseases.
    • Use of antagonistic insects and antagonistic fungi to defend the crops from harmful species.
    • Use of mechanical and biochemical controls such insect nets and sexual confusion through the use of pheromones in the field.

On a daily basis we are truly contributing to create a virtuous cycle with positive effects on the environment as a whole, on human health and above all on the quality of our agricultural products. Our orchard is not only our place of business but also our home; we want a healthy planet for our children to grow up in; starting in our very own back yard.

VOLIO IN THE USA

Volio was asked to provide a private tasting at the stadium of the Seattle Mariners. This took place in the Diamond Club during the Mariners v. NY Yankees season opener.

Attended as a proud vendor at the weekly farmers market at the waterfront in Everett WA, USA

Volio Products were featured in dishes and sold at Girardi’s, Edmonds WA USA

Volio featured in dishes and events at award winning Osteria La Spiga, Seattle WA USA

Volio was invited to exhibit our olive oils and provide samplings in the world famous Seattle farmer’s market.

A proud participant of the Slow Food Roots Music Festival, Stanwood WA USA

Our olive oils featured at events and sold at De Laurenti specialty store, Seattle WA USA

Volio was selected to represent high quality olive oil grown and produced in Italy. The event took place in San Francisco and we presented alongside Parmiggiano Reggiano, Aceto Balsamico di Modena and Prosciutto di Parma. Hosted by the Italian Consulate in San Francisco.

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