Extra Virgin Oil of Olive

Tuscan extra virgin olive oil is a high quality product that cannot be missing on the tables of Tuscans.
This intense green oil with golden reflections is produced exclusively from olives from Tuscany.

The most used cultivars are: Leccino, Frantoio, Moraiolo and Pendolino whose mix of olives gives aromas reminiscent of green vegetable notes with round final sensations and a slightly bitter taste accompanied by a spicy sensation.

Harvesting can be done by hand or with special mechanical aids in order to never damage the fruit.

Within 24/48 hours of harvesting the olives are transported to the mill where they are defoliated, washed and then pressed with "cold extraction" or "cold pressing”, to produce an extra virgin oil with excellent characteristics while maintaining all the organoleptic characteristics and the typical aromas of freshly picked fruits. Then the water is removed from the oily part by means of centrifuges.

The result is a genuine and top quality Extra Virgin Olive Oil suitable for preparing the best dishes of Tuscan cuisine and ideal to accompany raw and cooked vegetables, fish and meat dishes.