Tuscan Olives: our extra virgin olive oil comes from the best Tuscan olives: Leccino, Moraiolo and Frantoio. Each olive is hand-picked using traditional methods to ensure a pure, authentic and flavor-rich product.

We harvest the olives using the “brucatura” technique, the oldest and most manual method that ensures careful selection and superior quality of the harvest, avoiding damage and preserving all the properties of the olives.

In the hours after harvesting and before taking the olives to the mill, we prevent pressing by gently placing them in perforated crates.

Cold Extraction: extraction takes place cold, between 24°C and 27°C to preserve the flavor, fragrance and nutritional properties of the oil as much as possible, avoiding oxidation.