Besides the more modern specialised fields in the plain, we cultivate the traditional terraced groves of the Castagneto hill. The cultural practices and the pest control of the olives are carried out according to environmentally safe techniques. We personally oversee the operations, together with specialised authorities.

HOW WE PRODUCE IT

We pick the olives from the end of October to the second half of November. At this time the olives are full of substances, which give fragrance to the oil and allow it keeping unchanged as long as possible. At the end of each day of harvest, the olives are carried to the oil mill and cold-pressed to preserve the flavours and the protective substances of the fruits. The oil is let decant naturally, so that it gets rid of the pulp fragments, which remained in suspension. It is carefully stored to prevent light, air and temperature to modify the characteristics, which make it such a valuable food

CHARACTERISTICS

They are typical of the extra-virgin Tuscan oil: a deep green colour and a particularly fruity and aromatic taste.

THE USE OF OLIVE OIL IN THE KITCHEN

The extra-virgin olive oil is a precious ingredient for those who love the pleasures of the tastes and look for a light and balanced diet. To best enjoy the clear and fresh taste of the Mediterranean cooking, we suggest you taste the olive oil raw, as the ideal seasoning for salads, steamed and grilled vegetables, or on pasta, simply adding garlic and hot pepper. Otherwise, you can do as we do in Tuscany: add it to the "fettunta" (grilled slices of bread smeared with oil), "panzanella" (bread salad), "fagioli cotti al fiasco" (white baked beans), "pasta e ceci" (chickpea soup), "acqua cotta" (vegetable soup), "ministra di faro" (spelt soup), "ribollita" (white bean and cabbage soup), and to all the other typical dishes of our cooking.

KEEP YOUR EXTRAVIRGIN OLIVE OIL IN A CORRECT WAY

The extravirgin olive oil is properly kept for 12/18 months in a fresh (12/22 C°) dry and dark place if possible. You can always read the date of maturity on your label. Use our original packings keeping them closed until their consumption. When the oil is packed in tans and it is first opened, it must be used within a month or bottled in dark glass bottles to save it from air and light.