Emozioneolio · Marche, Italy

Passion and art,
in every drop.

A meeting of land, flavour and beauty. Extra virgin olive oil that brings the Marche region to life through the senses.

Discover our olive oils Enter our world
Risveglio, 500 ml dark glass bottleRisveglioMénage à Trois, 500 ml dark glass bottleMénage à TroisOpus, 500 ml dark glass bottleOpusRespiro, 500 ml dark glass bottleRespiroSussurro, 500 ml dark glass bottleSussurro
Alessandra black glass bottle, an Italian extra virgin olive oil blend for the Japanese market
Alessandra
A simple gesture. A new emotion.01 / Emozioneolio
Extra virgin olive oilA story rooted in MarcheThe beauty of flavour
01 — Our roots

Our family's olive oil.
A story
that continues.

Our love of olive oil is rooted in our family history. From our grandparents we inherited a bond with the land and a passion that lives on today in Emozioneolio.

In 2012, Massimo Mosconi chose to take up that tradition and give it a new voice. Emozioneolio was born: a project bringing together a love of nature, respect for the Marche countryside and a desire to keep our roots alive.

Today, that passion meets art. Smell, taste and sight offer different ways to tell the story of our olive oil and its land: the hills of Serrungarina, in the Metauro valley.

Discover the olive oils that tell our story today ↗
Black-and-white photograph of our grandparents beside the millstones of an olive mill
Our rootsOur grandparents at the olive mill · Family archive
Archive photograph of an adult and a child on a cart among olive trees
A thread of memoriesAmong the olive trees · Family archive
From our roots to the present

From generation to generation,
our bond with the land and passion for olive oil live on.

Valerio bottle, a special reserve blend dedicated to Grandfather Valerio for the farm’s tenth anniversary
Our tenth anniversary

To mark the farm’s tenth anniversary, Grandfather Valerio was honoured with a special reserve blend.

View of Serrungarina among the hills of Marche
Serrungarina · Colli al Metauro · Marche
02 — Our olive oils

Six names.
A world of emotions.

Risveglio, Ménage à Trois, Opus, Respiro, Sussurro and Alessandra: six Italian extra virgin olive oils, six expressions of flavour and beauty. Explore our range and contact us for information and orders.

The pleasure begins with what you see and continues with what you taste.

Risveglio, 500 ml dark glass bottle
Single-varietal Raggiola · 500 ml

Risveglio

Medium to intense fruitiness, with aromas of freshly cut grass, artichoke and bitter almond. Notes of black pepper and rosemary on the palate. Green in colour.

Food pairings: Ideal as a finishing oil for hearty dishes such as legume and grain soups, grilled meats and cooked vegetables.

Technical details
Production area
Marche
Altitude
200 m above sea level
Tree age
Approximately 40 years
Training system
Polyconic vase
Variety
Raggiola
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
October
Information and orders Enlarge the bottle
Ménage à Trois, 500 ml dark glass bottle
Blend — Frantoio, Leccino, Moraiolo · 500 ml

Ménage à Trois

Medium fruitiness, balanced and full of character, with aromas of rosemary, walnut, artichoke and sage.

Food pairings: Excellent with legume soups, creamy chickpea or pumpkin soups, grilled white meats, tomato sauces, bruschetta, grilled vegetables and steamed or raw crustaceans.

Technical details
Production area
Marche
Altitude
200–250 m above sea level
Training system
Polyconic vase
Variety
Moraiolo, Leccino, Frantoio
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
October
Information and orders Enlarge the bottle
Opus, 500 ml dark glass bottle
Raggiola and Ascolana blend · 500 ml

Opus

Medium to intense fruitiness, with aromas of freshly cut grass, almond, rosemary and tomato leaf. Bitterness and pungency are well-balanced and persistent.

Food pairings: Ideal with cooked vegetables, soups and creamy soups, tomato sauces, mayonnaise, salads, oysters and Catalan-style crustacean salad.

Technical details
Production area
Marche
Altitude
250–400 m above sea level
Training system
Polyconic vase
Variety
Raggiola, Ascolana
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
October
Information and orders Enlarge the bottle
Respiro, 500 ml dark glass bottle
Single-varietal Moraiolo · 500 ml

Respiro

Medium fruitiness with grassy notes. Balanced on the palate, with medium bitterness and pungency. Aromas of artichoke, rosemary, aromatic herbs and walnut. Green in colour.

Food pairings: Ideal with boiled meats, asparagus, grilled vegetables, grilled red meats and legume soups.

Technical details
Production area
Serrungarina (PU)
Altitude
250 m above sea level
Training system
Polyconic vase
Variety
Moraiolo
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
November
Information and orders Enlarge the bottle
Sussurro, 500 ml dark glass bottle
Single-varietal Leccino · 500 ml

Sussurro

Medium fruitiness, with predominant aromas of artichoke and almond. Well-balanced bitterness and pungency.

Food pairings: Ideal with grilled or steamed fish, salads, raw vegetables served with an olive oil dip, and crustaceans.

Technical details
Production area
Serrungarina (PU)
Altitude
250 m above sea level
Training system
Polyconic vase
Variety
Leccino
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
October
Information and orders Enlarge the bottle
Alessandra black glass bottle, an Italian extra virgin olive oil blend for the Japanese market
Blend · Japanese market

Alessandra

Alessandra is an Italian extra virgin olive oil blend prepared specifically for the Japanese market.

Its composition brings together Frantoio (50%), Leccino (30%) and Moraiolo (20%).

Medium fruitiness, balanced and full of character, with aromas of rosemary, walnut, artichoke and sage.

Food pairings: Excellent with legume soups, creamy chickpea or pumpkin soups, grilled white meats, tomato sauces, bruschetta, grilled vegetables and steamed or raw crustaceans.

Technical details
Production area
Marche
Altitude
200–250 m above sea level
Training system
Polyconic vase
Variety
Moraiolo, Leccino, Frantoio
Soil management
Natural grass cover
Harvesting method
Hand harvesting with mechanical aids
Time from harvest to milling
Maximum 12 hours
Milling method
Mechanical crushing
Extraction method
Cold extraction by centrifugation
Harvest period
October

Awards: JOOP 2026 · Gold; OLIVE JAPAN 2026 · Gold.

Information and orders ↗Enlarge the bottle
Download the brochure Updated digital brochure · PDF · 29.4 MB
03 — Awards

Passion,
recognised.

International medals, awards, mentions and guide listings trace Emozioneolio's journey. Here you can browse the complete document archive from our previous website.

Open a year and enlarge the documents to discover the award, edition and winning olive oil. The archive also includes olive oils that have been part of our farm's history.

20263 documents
20253 documents
20232 documents
20223 documents
20213 documents
20205 documents
20197 documents
201814 documents
20178 documents
20163 documents
20156 documents
Historical archive15 documents
Memberships and association documents1 document

AVPA membership certificate for 2025, listed separately from competition awards.

Rows of olive trees and grass in the Emozioneolio grove
From olive to oil

Care,
at every step.

Harvesting follows each olive variety and its ripeness. The olives are picked by hand with mechanical aids and processed on the same day, keeping the time between harvest and milling to a minimum.

01

Harvesting

Care for the fruit and respect for nature's rhythms.

02

Milling

Mechanical crushing and cold extraction.

03

The senses

Aromas and flavours reveal the character of the olive oil.

04 — At the table

The joy of cooking.
One recipe at a time.

50 recipes to explore extra virgin olive oil in the kitchen: soups, pasta, main dishes, fresh meals and desserts. Photos, ingredients and instructions guide you from choosing a dish to serving it.

In collaboration with Elisa Prioli — Food Immersions.

Gli oli Emozioneolio Opus, Ménage à Trois e Risveglio accanto a pasta, insalata, olive e bruschette
Emozioneolio at the table · The pleasure of food pairings

50 recipes in the archive

Press coverage

Newspapers

Emozioneolio in newspapers, magazines and online publications. Stories, interviews and articles that follow our journey.

Articles are available as PDFs or on the publishers’ websites in their original language.

05 — Get in touch

Our next conversation
starts here.

For information about our olive oils, orders and collaborations with restaurants and distributors.

info@emozioneolio.com
VAT number
01120630411
Telephone
+39 0721 1533971
Find us
Via Tomba, 50/A
61036 Serrungarina — Colli al Metauro (PU)
Marche, Italy
Download the digital brochure (PDF) ↓Email us

Bottle

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