Our Oil

The high quality of our olive oil is due, not only to the traditional methods of production used and the use of trees indigenous to the area, but also to the position of the groves on cool hillsides which impede the olive-fly from attacking the plant. The trees used are: moraiolo toscano, frantoio, leccino.

The oil has a very low acid content (below 1%) and therefore produces a fruity flavour and a deep green oil which comes from the first pressing and has not been filtered. It should be kept at a constant temperature of 15%, also while the oil is being extracted, to avoid losing the natural properties and nutrients in the oil. It is very good especially when used uncooked.

The oil is certified, stipulating not only the acid content, but also other important elements, such as an organoleptic analysis regarding taste and smell, to determine, for example, if the oil is fresh or not, if it is pure or has been mixed with another oil.

Traditionally, one of the first things to be eaten with the new oil is "Bruschetta".
This is how to prepare it:
toast (preferably in front of a hot fire) a slice of crusty bread, rub it over with a clove of garlic, pour over a very good olive oil and finally sprinkle over a little salt.

Although Bruschetta, is very simple fare and easy to make, it shows off the olive oil at its best; for this reason there is nearly always a fireplace inside of an olive mill, so that the bruschetta can be made with the oil which has just been pressed.