Our farm produces an extremely high quality extra virgin olive oil, obtained by mechanical, cold extraction, from olives picked only off the olive tree itself and then rapidly pressed. The harvest starts in November and is carried out 100% by hand. The olives are separated from the leaves on the spot (so that they are left on the trees) and are then put into aired crates to save them from being put under pressure and consequently, crushed. These olives are then squeezed, at the latest, within 24 hours of harvesting, so as to protect the oil’s organoleptic and healthy qualities.

The pressing then takes place following a procedure that allows us to certify our extra virgin oil as ‘cold extracted oil’. Our olive oil, from the olive grove to the oil mill and on to bottling, is produced according to the

Rules and Regulations for the PGI Production of Tuscan Extra Virgin Olive Oil.

Afterwards, the olive oil is preserved in steel containers. It is not filtered and, therefore, in the spring, we decanter it so as to separate it from its natural sediment which forms after some time. The Farm’s main varieties of olives are typically Tuscan: Frantoio, Moraiolo, Leccino and Pendolino.

Our oil’s acidity is very low, its taste is strong, harmonious and slightly spicy. It is excellent if you want to exalt a roast, but is also perfect on salads, oil dips and carpaccio (thinly sliced raw meat), or on the delicious and straightforward Tuscan ‘bruschetta’ (toasted bread).

Olive oil pressed with artistic skill

From the pure fruit of age-old olive trees
Gabriele D’Annunzio


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