The olive oil

We produce an excellent extra virgin olive oil to which we owe our reputation.

Our olive groves are set over 400 m. of altitude, in grounds with steep slopes and terraces that are permanently kept with native grasses.

The height of the plants, combined with the quality of the soil and the scrupulous use of only organic fertilizers, result in yields ranging from half a liter to a liter and a half per olive tree.

The mill is about two kilometers from the farm and our olives arrive there on the same day of collection or, in case of rain, the next day.

The pressing and extraction are carried out at temperatures below 28°C with Peralisi machinery of the latest generation.

We intentionally do not carry the oil filtration to preserve intact its nutritional and organoleptic characteristics. The level of acidity is between 0.17 and 0.27, that of peroxides between 4 and 5.2, indices of both the freshness of the oil and of its exceptional shelf life over time.

Our oil is obtained by assembling the following varieties of olive trees: Correggiolo, Frantoio, Moraiolo, Leccino, Leccio dal Corno, Pendolino and Maurino, in addition to other historic Tuscan cultivars like Grossaio, Olivastro Maremmano and Morcone (these ones are only present, albeit in very small quantities, in the older olive groves).

The olive groves have different and often opposed exposure and are treated as separate production units, which is why the olive grove of origin is always reported in our labels.

The oil storage takes place in stainless steel containers of 50 liters made of butt-welding and the packaging is done in dark glass bottles UV-resistant and in cans, these latter being lighter and safer for shipments although they do not have the charm of the glass bottles.