How we make
ORGANIC Extra Virgin Tuscany Olive Oil

We also produce a very fine quality of Organic extra virgin olive oil, obtained through cold mechanical extraction procedures, from olives picked and promptly pressed.
The picking starts early in November, by hand and with mechanical whips.
The olives are separated from the leaves in the field (so they return to the soil) and placed in aired crates to stop them from being squashed.
They are pressed twice a week. Then the oil is conserved in steel containers.
It is filtered immediately and it is decanted in Spring to separate from the natural deposit which takes place with time.

The conservation, together with the pressing, is very important for the maintaining of the properties of a good extra virgin olive oil.
On average we hold an acidity below 0,5% (0,2-0,3%) which garanties a long conservation in time and is also the first parameter for a good extra virgin olive oil.

The cultivation of the olive (about 2000 trees of which 1600 in production) is intensive only for one hectare: most of them are of the “leccino” and “frantoio” variety, but also “moraiolo” and “pendolino”.
This wide variety of olives lends a particular scent to the oil which is usually lost if you use only one variety.

In the last few years we have experimented with the production of pitted olive oil, which comes from pressing olives preventively pitted.
This oil has a more delicate taste and lasts longer.

We are member of the Association “strada dell’olio e del vino del Montalbano” to promote quality of the wine and oil we produce