The Oil

Our olive trees belong to the most typical Tuscan species: Coreggiolo, Frantoio, Pendolino and Leccino.

The olives are handpicked in November, then strictly selected and sent in boxes for milling and malaxation (slow churning and mixing) within 48 hours. The oil mill, outside the farm, works with a nonstop cold press extraction method.

Our oil is certified as Tuscan extra-virgin olive oil, this guarantees the origin of the product, exclusively from the “Florence hills”.

These characteristics produce a balanced rich flavour, with an artichoke and almond perfume and an intense, bright colour, making our oil ideal for both the most traditional of recipes but also the innovative ones.

The oil holds the qualification “Protected Geographical Indication”, highlighted on the bottle neck wrapper, after being approved by “ Consorzio per la tutela dell’Olio Extravergine Toscano IGP” (Tuscan Consortium for the protection of extra virgin olive oil).

For the chemical characteristics we refer to the analysis carried out by the laboratory of the Florence Chamber of Commerce.