Our Olive Oil
Our oil is determined by a series of unique factors. The altitude and the exposure of the olive trees, which are located in one of the most fertile areas for the production of extra virgin olive oil: the hills of Valdarno Aretino, on the border with the province of Siena. A big part in its quality also plays our attention for the trees, harvesting and milling process. The olive oil is wholly cold-pressed, in order to preserve its characteristics and maintain the right balance between spicy and bitter.
Philosophy
We want to ensure that our olive oil reflects the best that the olives can offer. For this reason we collect them at a specific time of maturation and make a careful selection.
Cold pressing
The cold pressing process takes place exclusively in the oil mill located a few kilometres from our olive groves. It guarantees maximum quality of the olive oil and doesn’t compromise its organoleptic characteristics.
Our Olive Groves
Polpetta
This oil stands out for its deep green color with golden-yellow hues. A refined, savory, and intensely aromatic oil, it leaves a fruity aftertaste characteristic of premium Tuscan olive oils. Bold and full-bodied, this extra virgin olive oil is particularly suited to enhance grilled red meats, game, boiled legumes, rustic soups, and all dishes with vibrant flavors.
Calcinaia
Golden with green reflections and hues, this oil leaves a fresh, pleasantly bitter yet spicy taste on the palate. Its flavor reveals aromatic notes reminiscent of basil and mint—a distinctive profile that makes it perfect for pairing with light vegetable dishes, as well as meats, particularly delicate white varieties.
L'Uccellina
Uccellina is an evolving creation—a work in progress that we envision as a 'little one' to nurture. Right now, it is a carefully tended plot of land, bathed in sunlight and revitalized to gift us yet another olive oil with an authentic, unmistakable flavor.
