Olive oil: our extra virgin olive oil comes from biological cultivation and is extracted from various types of olives such as Frantoio, Leccino, Moraiolo e Pendolino which make up the traditional Tuscan mix.

This, in simbiosis with the micro-climate and the careful cultivation techniques practised by the owners, guarantees an extremely high quality product. A quality standard which is reached through precise biological production techniques according to traditional Tuscan methods and which totally preclude the use of chemical products.
The olives are picked by hand at the beginning of the drupe stage (October – November) taking great care not to damage the fruit during transportation to the oil-mill at the end of each working day. These are important aspects for obtaining an oil with an exulted fruity aroma and with a modest spicy, bitter lasting taste and which has a very low acidity level (on average 0,1 – 0,3 by weight expressed in oleic acid). The extraction of the oil takes place between 12-24 hours after picking by means of continued cycle crushing under the attention of highly qualified personnel in a cooperative crushing mill with certification ISO 9001-2000. The oil is subsequently bottled.

Our holding complies with the regulations of the Consortium for Tuscan Oil of which it is a member thanks to the recognition of oil from a Protected Geografic Region IGP TOSCANO.