After wine, olive oil is one of Tuscany’s most authentic traditional products.
Renowned for its fragrance and lightness, it has always been an essential pairing
to Tuscany’s famous cuisine. An ideal flavouring in all recipes, it enhances
any food, giving it that authentic and sophisticated Tuscan flavour. It is totally
cholesterol-free and recommended by health studies around the world.
begins in the olive groves, with the centuries-old trees covering an area of 10
hectares - 650 trees with the traditional varieties of the area: Moraiolo,
Leccino & Frantoio.
are only picked by hand therefore guaranteeing a far superior quality than most
picking ensures that any olives with even the slightest defect are discarded
production is very low.
picked, the olives are loaded onto our tractors and taken straight to the mill
and within 24 hours are cold pressed and then bottled.
From the 2018 harvest our extra virgin olive oil is:
MAIN CHARACTERISTICS OF OUR OIL
This dense, crystalline oil is intensely green in colour and lends itself to
analysis with its wonderfully distinct aroma, rich in floral, fruity scents and
vegetal notes of freshly-cut grass. The aromatic notes perceived by the nose are
confirmed by the palate, with the addition of spicy tones.
artichoke heart aroma, leaf-green colour and spicy notes.
fruity with moderately spicy sensations.
ideal uncooked on vegetables and bruschetta or cooked with game and fried foods.
boiled cannellini beans, bean soup, Tuscan ribollita (vegetable and bread stew)
and soup, cacciuccio (Tuscan seafood stew), braised meats, beef stews, roast pork
liver pieces, boiled meat re-cooked with onion, Tuscan lamb stew and pigeon with