Olive groves are widely dispersed across 17 hectares of the estates, amongst the vineyards and woodlands. Our 4,000 olive trees are the typical cultivars of the region, including Frantoio, Leccino, Moraiolo and Pendolino. These groves are certified organic, and every element of work in the olive groves, from the pruning to harvesting is done manually under our supervision. We produce two organic, cold pressed extra virgin olive oils.
Cultivars of the region
Leccino olives are the primary cultivars across Tuscany. They thrive in cooler climates and grow quickly into a dense canopy shape. This highly productive cultivar has a slightly sweet, spicy and bitter taste. It appears a golden yellow color when tasting flavors of almond & leaf. The olives from this tree are picked by hand, then disk crushed, and put through a 3-phase continuous cycle. It is then preserved in stainless steel containers under nitrogen. This oil pairs best with risotto, antipasti, cooked fish, and white meats.
Frantoio olives prefer milder climates and mature early into an airy canopy tree. They do not succeed well in the cold but are self pollinating, making them excellent for pollinating other cultivars. This superior olive produces a fragrant, full body oil which is fruity with evidence of artichoke leaf and front palate bitterness. When experiencing this oil sensations of fresh almonds and herbs are present. The olives from this tree are picked by hand, then disk crushed, and put through a 3-phase continuous cycle. It is then preserved in stainless steel containers under nitrogen. This oil is ideal with raw meat and raw tuna fish, as well as terrific on ice cream.
Moraiolo cultivars prefer stony hillside soil, low temperatures and produce small sized olives. The expression had intense fruit with hints of artichoke hearts, and has high natural antioxidants. When tasting you can experience bitter hints, pungent sensations and a clean intense fruity flavors. They are harvested by hand and disk crushed, followed by a three-phase continuous extraction cycle. It is then preserved in stainless steel containers under nitrogen. The elements of the oil are enhances with legume soups, field vegetable salads, and extraordinary on grilled meats.
Pendolino cultivars originated in Florence and resist well to drought and the insect, Mosca, that is often detrimental to olives. The delicate cultivar is slightly sensitive to the cold climate, producing many small black colored olives. The fragrance of fresh almond and light notes of grass and artichoke give the oil it produces fair fruitiness & a bitter-spice, indicating a high level of polyphenols. The olives from this tree are picked by hand, then disk crushed, and put through a 3-phase continuous cycle. It is then preserved in stainless steel containers under nitrogen. This oil matches best with beans, tomato salads, risotto with artichokes, and roast rabbit. Traditional Tolfe Organic EVOO. This is a blend of olives from all four of our cultivars: Frantoio, Leccino, Moraiolo and Pendolino. It is picked when 50% of the olives are still green, in the beginning of November. The result is a traditional tuscan oil with a fresh and fruity fragrance, fine hints of artichoke heart, and piquant notes.
Tuscan IGP Certified Extra Virgin Olive Oil
Olives for this oil are harvested two weeks before the main harvest, from selected groves, when most of the olives are still green. The resulting bright green oil is notable for its freshness and strength of personality. With less of the sweet fruity fragrance, stronger cut grass and fresh artichoke leaf aromas, spicy piquant notes, with a touch of bitterness. This makes it more suitable for recipes involving stronger flavors such as. It is even higher in polyphenols, making it the top choice for seeking optimal health benefits.
Both oils are extracted at the mill, or frantoio, through a continuous cold-pressing process followed by filtration to guarantee quality and a long shelf life. The oils are bottled and stored under nitrogen gas at a controlled temperature, protected from exposure to UV rays.