Leccino, Frantoio, Moraiolo varieties.
Acidity below 0.20%
The olives, hand picked between late October and throughout November, at the time of ripeness, are immediately brought to the mill for processing. The pressing of the olives happens daily. Olives are pressed cold to maintain product quality. The separation of the oil from water is done by centrifugation.
Choose the package and buy our oil
The available formats are a bottle of 0.75 or 0.5 liters and tin cans of 0.5 liters, 1 liter, 3 liters or 5 liters.
The colour is green/gold with bright reflections.
The perfume is intense, fragrant, with hints of Mediterranean herbs, mint and chamomile.
The flavor is broad, balanced and very persistent. Fruity, slightly spicy, with an aftertaste of artichoke and green tomato. It is an oil particularly suitable for raw consumption.
It is particularly well-suited for raw use.
Extra virgin olive oil
Our extra virgin olive oil is the result of cold pressing of Leccino, Frantoio and Moraiolo olives. Our olive groves stretch in the hills of San Gimignano, at an altitude ranging from 250 to 350 meters above sea level, on limestone-clay soils where they grow in ideal conditions for the production of extra virgin olive oil.
