Our Organic Extra Virgin Olive Oil
Our groves contain four native Tuscan olive cultivars (Frantoio, Leccino, Pendolino, and Moraiolo), with our oldest trees an estimated 140 years old. Since 2004, our groves have been certified organic, and in 2023 became certified biodiverse with Diversity Ark. We are also proud members of FIOI (Federazione Italiana Olivicoltori Indipendenti).
From these groves, we produce three extra virgin olive oils for a range of palates and pairings: our “traditional” style for everyday use, our certified IGP Toscana for the classic bitterness and peppery kick prized in our region, and our certified DOP Terre di Siena, a beautifully balanced expression of our unique Sienese terroir.
Every October, our olives are harvested by hand by our team, pressed with a focus on flavour quality and preservation of beneficial antioxidants, and blended to create distinct flavour profiles.
Committed to quality, from tree to bottle.
Diversity Ark
FIOI
FIOI (Federazione Italiana Olivicoltori Indipendenti) is a national association of small- to medium-sized producers who specialize in the production of artisanal-quality olive oil. FIOI members include olive growers, olive oil mills (frantoi), and small cooperatives – all producing extra virgin olive oil of the highest quality using exclusively Italian olive cultivars and monitoring every stage of olive cultivation and oil production. The organization aims to protect the authenticity of high-quality, fully traceable Italian extra virgin olive oil.
DOP Terre di Siena
The DOP “Terre di Siena” denomination began in 2000, protected by a consortium whose purpose is to protect and certify high quality extra virgin olive oil produced specifically in the Terre di Siena region. We are proud to participate in this consortium as a regional producer of DOP Terre di Siena Olive Oil.
To protect the high level of excellence and the particular qualities of olive oil from our region, the consortium dictates particular production specifications: the olive harvest must be carried out manually or with mechanical means directly from the tree, in the period between the month of October and 31 December of each year. The olives must then be stored in rigid containers and in cool, ventilated rooms. Milling must take place within 72 hours of harvesting and within 24 hours of storage at the mill. They must also be washed with water at room temperature.
The DOP Terre di Siena oil must always be made with at least two of the specified olive varieties, present at company level individually for at least 10% and jointly in an amount of no less than 85%. Other specified varieties may contribute to an extent not exceeding 15%. It is partially due to this combination of several varieties that guarantees this oil a markedly fruity taste with spicy notes and slight hints of bitterness, which can also vary slightly based on the growing season. However, the characteristics of the oil must still remain within certain analytical-organoleptic parameters, also outlined and evaluated by the consortium.
An Olive Oil for Every Occasion
Traditional Organic Extra Virgin Olive Oil
A versatile everyday oil for the whole family, perfect for boosting flavour and nutrition at the table or in the kitchen.
Harvest: Mid-October 2024
Olive Ripeness: 50% green, 50% black
Cultivars: Frantoio, Leccino, Moraiolo, Pendolino
Vintage Notes: Fruity and medium-intense aromas of ripe olive and artichoke combine with notes of cut grass to create a fresh, fragrant palate with a light, peppery kick in the back of the throat.
Try it with: Sautéed vegetables, salads, tomato-based pastas, and fish dishes.
IGP Toscana Organic Extra Virgin Olive Oil
For lovers of distinctive, intense olive oil – full of characteristic Tuscan bitterness and bite.
Harvest: Early October 2024
Olive Ripeness: 100% green
Cultivars: 85% Leccino, 15% a blend of Frantoio, Pendolino, and Moraiolo
Vintage Notes: Predominant aromas of cut grass with undertones of artichoke leaf make for a robustoil with plenty of vegetal freshness and bitterness, thanks to a high polyphenol content. A lingering finish leaves flavours of green walnut on the palate and a delayed peppery kick in the back of the throat.
Try it with: grilled meats, pasta al ragu, hearty bean and vegetable soup, salted cod, or chocolate-based desserts.
DOP Terre di Siena Organic
Extra Virgin Olive Oil
A complete expression of Siena’s unique marine pliocene terroir – balanced, complex, and inimitable.
Harvest: Early October 2024, picked exclusively from the oldest olive grove on the property
Olive Ripeness: 75% green, 25% black
Cultivars: Frantoio, Leccino, Moraiolo, Pendolino
Vintage Notes: A richly balanced and complex oil, full of expressive aromas of fresh fruit, cut grass, chicory, almond, and walnut. Rounded and complete, this oil leaves a light peppery sensation and the unique saltiness of le Tolfe’s marine terroir lingering deliciously on the palate.
Try it with: Any dish in which the olive oil is the star – try it drizzled on fresh bread, grilled fruit, vanilla ice cream, yogurt, or a simple cake.
Adopt an Olive Tree
Producing Organic, Diversity Ark-certified extra virgin olive oil is a labor of love, and we couldn’t do it without your support – adopt a tree from our grove and your gift will help us continue to farm in ways that promote biodiversity, soil health, ecological balance, and the restoration of abandoned olive groves.
Join Us for an Unforgettable Olive Oil Experience
Tour our historic villa and olive groves, discover the world of artisanal olive oil during a comparative tasting of olive oils from small producers around Italy, or try your hand at olive picking during one of our seasonal olive harvest events (typically hosted in October).
FAQ
Q: What do "IGP" and "DOP" mean?
“Indicazione Geografica Protetta,” or IGP, and “Denominazione di Origine Protetta,” or DOP, are EU-enforced guarantees that the product inside the package is made under specific guidelines regarding place of origin, quality, and tradition. DOP designations (for example, Terre di Siena) are more specific and precise than IGP designations (for example, Toscana). To be certified as IGP or DOP, our olive oil must be tested and tasted each year to confirm organoleptic properties and proper production and storage methods. While our aim is to produce top quality olive oil for all three of our labels, we create specific blends for each oil that we feel best represent what makes our region unique – be it the highly local terroir of Siena, or the broader Tuscan style.
Q: What are polyphenols and why do they matter?
Polyphenols are the antioxidants that give high quality extra virgin olive oil its distinctive peppery kick and famous health benefits. These powerful antioxidants protect cells from the effects of oxidative stress – such as chronic inflammation, cancers, heart disease, stroke, dementia, and other diseases. Polyphenol levels of extra virgin olive oils on the market can vary considerably – from 20mg/L in some super market brands to well over 500mg/L in high quality oils!
This range is due to a number of factors in the production of the oil: when the olives are picked (an earlier, greener harvest means higher polyphenols), how quickly they are pressed after harvest, how cold the olives and oil are kept during pressing, and how well the oil is protected from heat, light, and oxygen once pressed. All of these factors represent either a decrease in oil yields or an increase in costs for producers.
Q: What is the shelf life of extra virgin olive oil?
Olive oil is a fresh product that will degrade over time – the question is simply, “how fast?” Most olive oil is labelled with a shelf life of 18 months after bottling, but the better an olive oil is protected from heat, light, and oxygen, the more slowly it will decrease in polyphenols (see above). Because our oils are very high in polyphenols to begin with and are packaged with care, we often use our own oils well past 18 months – they are more mellow in flavour, which some prefer.