Timpa Bianca: the Calabrian family behind our olive oil
Some encounters change everything. For us, that was the moment we sat down with Cheda and Deborah on their Timpa Bianca estate, nestled in the hills of Calabria. That dinner became the starting point of a collaboration that still forms the heart of Virnelli today.
How we ended up in Calabria
When we started Virnelli in 2024, we had no idea that months later we would be sitting at a table in southern Italy talking about olive oil. At that time, we didn't know much more about olive oil than the average Dutch person.
What we did know was that we wanted to build a business around something that truly made us happy: good food. That search led us, through an acquaintance, to Calabria, where we met a series of artisans. One made organic soap, another ran a ceramics factory. Everywhere we went, we received a warm welcome and felt inspired. But nothing compared to what we felt when we arrived at Timpa Bianca.
The estate
Through our contact in Calabria, we got in touch with Cheda and Deborah, a family in the southernmost tip of Italy. We were invited for dinner and were treated from the very first moment as if we had known each other for years.
Before we sat down to eat, we were given a tour of the land. We walked among the olive trees, touched them, and looked out over a breathtaking landscape that stretched all the way to the sea. We knew that Cheda and Deborah were involved in olive oil, and we already saw the products displayed.
Joining the family for dinner
When we started eating, it was as if we had always belonged. The children ate with us and proudly talked about their school. The nonnas kept a close eye to make sure we had enough to eat and drink. It wasn't a business discussion; it was a family dinner.
But the real moment came when we tasted the olive oil. And the pesto made with it. This was something completely different from anything we knew. Not a standard tasteless oil from the supermarket, but a distinctive flavor that immediately convinced us. We were sold. Although at that moment we had no idea of all the details surrounding production and quality.
We asked Cheda if he could send some oil to the Netherlands. We wanted to taste it outside the Italian bubble, at home, in our own kitchen.
The next day, we went with Cheda to the local olive press, where he told us more about the production process. It wasn't the season, so we couldn't see with our own eyes how the olives were harvested and pressed, but we got a good impression of where it all happens.
Deep dive: from enthusiasm to knowledge
In the months that followed, we delved into the world of olive oil. We attended a tasting with an olive oil sommelier at the Jamfabriek in 's-Hertogenbosch and learned the finer points of the trade: how to recognize quality, what to look for, and why most olive oil in supermarkets is not what it promises to be.
The more we learned, the clearer it became: the oil from Timpa Bianca is of exceptional quality. And that's no coincidence.
Cheda's philosophy: organic and regenerative
Cheda has a deep passion for organic, regenerative agriculture. The only things that touch his olives are water and sunlight. Around the olive trees, he carefully plants selected crops that nourish the soil and maintain the health of the trees. No pesticides, no artificial fertilizers. Everything is 100% organic.
The result is an extra virgin olive oil with character, made with respect for the land and nature. And you can taste it.
A failed harvest and a promise
Once we decided to order a hundred liters, we received bad news. Cheda had experienced an exceptionally poor harvest. Where he expected at least five hundred liters, the season yielded only twenty-four liters. There had been hardly any rain all summer, preventing the olive trees from growing.
Cheda eventually used the limited harvest himself, and we agreed to get back in touch when the next season arrived.
It was a disappointment, but at the same time a lesson in the reality of small-scale olive oil production. You are dependent on nature, which makes the product all the more valuable when the harvest does succeed. In the meantime, through a fortunate coincidence, we found a second farmer: Marco from Al Fornovecchio, whose oil would be Virnelli's very first delivery.
A year of waiting and keeping in touch
Throughout the summer of 2025, we kept in touch with Cheda. He told us how his trees were doing, and things were looking better and better. He had also leased his neighbors' land, significantly increasing his production capacity. We kept him updated on our company's progress, and he shared updates on the growth of his olives.
Meanwhile, Cheda collaborated with a special social project for the packaging of his oil. The half-liter bottles are handmade from ceramics, produced in collaboration with Jungi Mundu in Camini, an initiative in Calabria dedicated to the integration of refugees and migrants.
Jungi Mundu is Calabrian dialect for 'unite the world', set up by the Eurocoop cooperative in the small mountain village of Camini. What was once an almost abandoned village has grown into a vibrant community where newcomers learn artisanal skills: ceramics, weaving, woodworking, and more. The ceramic bottles from Timpa Bianca come from this workshop, where refugees and local residents work together. Each bottle is therefore not just packaging, but a statement about craftsmanship, community, and the power of collaboration.
The 2025 harvest: good news at last
Finally, the liberating news arrived: the 2025 harvest was successful. In total, Cheda produced eight hundred liters, of which we purchased 250. After more than a year of waiting, we could finally get started.
Our regular designer got to work on a new label design, but we deliberately made the ceramic bottle itself the focal point. A bottle like this needs little fuss.
A few weeks after the harvest, the first delivery from Timpa Bianca arrived at our doorstep in Nijmegen. With great pride, we brought everything to storage and could begin selling Cheda and Deborah's oil.
The reactions
We have now received numerous positive reactions. About the taste, about the unique ceramic bottle, but especially about the story behind it. Our customers appreciate knowing exactly where their olive oil comes from, who makes it, and how it is made.
And that is exactly what Virnelli stands for: authentic products, authentic stories, and complete transparency. Directly from the farmer, without intermediaries.
Curious about Timpa Bianca's olive oil? View our assortment and taste the difference for yourself. Also read the story of our other farmer: Al Fornovecchio.