Here in Tenute Basso we are constantly working hard to provide not just extra virgin olive oils, but concrete and memorable taste experiences
Directly from the foothills of Monte Grappa, a range of oils that will make you rediscover the true Italian taste
Quality is one of the most important things in our work
Not an ordinary companyThe art behind our work
As a society, we’ve gotten used to getting what we want extremely fast. The sooner we get what we want, the better, everything else loses its importance.
At Tenute Basso we like to think the old-fashioned way.
The creation of an extra virgin olive oil of excellence, on a soil so full of history, takes time and effort. And it is precisely this that enriches the fruit of our work so much, giving it a real story to tell. A walk in our olive groves is like a walk in an open-air museum, each time you discover something new and magical, something that we hadn’t been able to see the previous time. Our goal is precisely this: to be able to share our passion with you, bringing to your tables the fruit of years of research into the gastronomic excellence of Italian extra virgin olive oil.
Hand harvested
Love for the land
100 % Natural
Locally growth
TestimonialsPeople says about Tenute Basso
The Tenute Basso Olive Oil fully embraces the cooking philosophy of Ristorante Luca Fantin in Tokyo. Tenute Basso Olive Oil is seductive, intensely scented and very elegant in the mouth, with the addition of all the health benefits that derive from its high content of antioxidant phenols.
For these reasons, Tenute Basso Olive Oil is a fundamental companion in my kitchen, bringing true Italian values and tastes here in Japan. A journey between Italy and Japan to make customers dream through flavors, aromas and traditions of the true Italian cuisine.
I have a great dedication and fondness for Italian products. While olive oil is the key for Italian cooking, I also use it in my daily cooking, especially Japanese cooking.
When I met this particular olive oil, I felt it paired perfectly with Japanese cooking as it doesn't overpower it – it’s very subtle and also uniquely matches my cooking. So I use it not only at home but at Wagyumafia. Every year, there is a difference in the oil and I’m always excited to taste the new flavor and new vintages. The taste of this olive oil always makes me want to go back to Italy.