The extra virgin olive oil we produce has a very delicate flavor, we love to call it nutraceutical for its nutritional and organoleptic qualities. It is excellent served raw on the classic and exquisite bruschetta, on boiled legumes, a "round of oil" on any dish to enhance its flavor and lightness, while being pleasantly spicy in the throat.
It is composed of several varieties of native Tuscan olives (cultivars): Frantoio, Moraiolo, Leccino, Pendolino, Maurino, Morchiaio. The olives are harvested by hand in November and brought to the mill for cold pressing within the following 24 hours to guarantee the product an acidity always lower than 0.08%.
It is so good that it ends immediately! By reservation only.