Organic Extra Virgin Olive Oil Toscano

Olive groves are located in the Grosseto area of Tuscany, on mid-altitude hills with excellent sun exposure and moderately compact soil. The local microclimate strongly influences the quality of the oil. This extra virgin olive oil is made from typical Tuscan varieties — Frantoio, Moraiolo, Leccino, and Pendolino. The best olives are hand-picked and processed using cold extraction (< 27 °C) within hours to preserve their fruity aroma and characteristic peppery taste.

Timing, ripeness, and gentle handling are key. Only fresh, premium olives from Tuscany are used. Harvest begins in early October, when olives are still green — ensuring higher polyphenol content and greater health benefits. As raw material defines final quality, great care is given to harvesting and handling.

Olives are processed within 24 hours of harvest. Rapid transport prevents fermentation and oxidation. Production operates 24/7 during the harvest period to ensure minimal waiting time and maximum freshness.

The olive pressing and oil extraction take place entirely within the region of Tuscany, as required by IGP Toscano regulations. Every stage — from crushing to bottling — is monitored by experts using advanced methods. A proprietary digital system ensures full traceability from olive grove to bottle; each batch is digitally registered and traceable to the exact grower. Storage systems are certified and monitored in real time.

Leaves, twigs, and debris are removed, and olives are washed with clean water to ensure purity before processing.

Olives are gently crushed to form a paste at a low temperature (< 27 °C) to prevent oxidation and preserve volatile aromas and phenolic compounds.

The olive paste is slowly mixed for ≤ 45 minutes in closed malaxers under controlled temperature (< 27 °C). Oxygen exposure is minimized to preserve antioxidants and enhance flavor complexity.

The paste is processed in a two-phase decanter centrifuge that separates oil from water and solids without added water, minimizing contact with oxygen and heat, and preserving phenolic content.

Each batch undergoes full laboratory and sensory testing: free acidity 0.1–0.5 %. Oils must pass official organoleptic testing by a certified tasting panel. Only oils with no sensory defects qualify as IGP Toscano Extra Virgin Olive Oil.

Stored in stainless steel tanks under nitrogen headspace, at a constant temperature of 16 °C to maintain freshness and protect antioxidants.

Oil is promptly filtered after extraction to remove natural residues and moisture, reducing oxidation and extending shelf life while maintaining clarity.

Bottling takes place in an oxygen-free environment to prevent oxidation. Dark glass packaging protects the oil from light and heat, preserving its freshness and quality over time. Only oils that have successfully passed all traceability, chemical, and organoleptic tests, as defined by production specifications, may bear the Tuscan PGI (IGP Toscano) designation. Both packaging and bottling must be carried out within the region of Tuscany, as required by certification standards.