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Extra Virgin Olive Oil

Elevation
550 meters
Number of trees
720
Varieties
Leccino, Moraiolo, Frantoio
Yield
2 liters/tree
Process
cold pressed
Tasting notes

In the late fall, our olives are harvested using small rakes and gathering the olives in nets laid out on the ground. The olives are taken to the “frantoio” the same day that they are harvested and the oil is cold-pressed. The new olive oil possesses an enchanting green apple aroma and an invigorating spicy flavor. The best way to enjoy this new olive oil is by simply drizzling it on toasted Tuscan bread.