Skip to content 
One of the most typical Tuscan products, our extra virgin olive oil is made from the Frantoio and Moraiolo olive varieties, combined with a small percentage of Pendolino, Leccino and Leccio del corno.
Known as “green gold”: lets find out why.
Our olives are pressed within 12 hours of being harvested in order to preserve their quality: the olives are picked manually so as not to damage the trees or the fruit.
The olives are then pressed in a modern mill in the Carmignano district where the oil is extracted from the olive paste using a centrifugation technique.
This quick process carried out at low temperatures contributes to making a high quality oil, rich with perfumes and flavours which reflect the local landscape. The oil is preserved in stainless steel containers at a controlled temperature before being bottled (and tasted!).
Carmignano lies on “heavy” terrains, rich with many types of texture and soil, where young plants struggle to grow and need a lot of care. This is the ideal terrain for growing olive trees, delicate plants which live a long time.
The close proximity of the Appenines guarantees regenerating rains, above all at the end of summer and frequent evening breezes which mitigate the hot days. The Montalbano hill provides an excellent rain shadow effect during the hot weather, keeping away dangerous summer thunderstorms that could damage the olive harvest.
These are the characteristics of our territory: each one is a force which allows this ancient terrain of the Medici family to provide products with unique characteristics.
Our extra virgin olive oil has a brilliant green colour and sets itself apart for its delicate and elegant piquancy: a soft, fruity oil with a gentle spice which makes it unique in flavour. Just a few drops are needed to add both taste and perfume to the simplest of dishes such as legumes, salads, grilled or steamed meats and fish.
Or try it poured generously on a slice of toasted bread: the classic Tuscan “fettunta”, a healthy and incredibly delicious snack.
“Century old traditions generate something that is unique, characteristic and extremely genuine. However, tradition also needs modern knowledge in order to improve: my name is Edoardo and I have a passion for agriculture,which stems from my childhood and has been transmitted to me from my family,in particular from my grandfather, Piero, who led me to take on this role which is a way of life, a vocation, not just a job”.
Optimized by Seraphinite Accelerator