A selection of extra virgin olive oil produced in Tuscany with artisanal methods.
Even today in Tuscany, a large part of the olive harvest takes place traditionally, with hand picking, the olives brought to the mill are processed within 24 hours to safeguard the integrity of the aromatic and phenolic components.
All these factors are an absolute guarantee for the production of extra virgin olive oil of the highest quality, able to preserve all the freshness and aromas that characterize freshly squeezed oil for longer.
“Grand Cru Coltofranto”, 100% Italian extra virgin olive oil of the highest quality, obtained by cold pressing of green olives harvested and immediately pressed - Year of production 2021/2022.
“Bioliva”, 100% Italian organic extra virgin olive oil of the highest quality, obtained directly from olives and solely by mechanical means - Production year 2021/2022.
“Il Campo 100% Italiano”, extra virgin olive oil, produced with the method of cold processing of olives harvested and pressed in Italy - Year of production 2021/2022.
“Morettini 100% Italiano”, extra virgin olive oil, produced from a skilful blend of the best extra virgin oils of central Italy - Year of production 2021/2022.
“Lo Spaventapasseri”, tuscan extra virgin olive oil, handcrafted, by cold pressing method, from olives from hills near Arezzo - Year of production 2020/2021.
“Lo Spaventapasseri”, tuscan extra virgin olive oil, handcrafted, by cold pressing method, from olives from hills near Arezzo - Year of production 2020/2021.