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olio extra vergine
di oliva

The Olive Grove
The soil: Middle hard clayey soil with stony structure.
Training system: Vaso policonico .
Olive harvest: Olives are selected by hand during the harvest in November.

The Extra Virgin Olive Oil
Olive varieties: Frantoio, Moraiolo, Leccino, Pendolino.
Olive pressing: Olives are processed within 24 hours at disc system oil-mill in Castagneto Carducci, with decanter extraction and natural decantation.
Acidity: 0,2-0,3 %

Organoleptical evaluation
Colour: gold yellow with green reflexes
Scent: intense and fruity.
Taste: it combines a delicate softness perception with a powerful final.

Food Matches
Vegetable soups as the Tuscan Ribollita, salads and all kind of dishes of fish and meat.