IGP Toscano olive oil originates from a blend of Frantoio, Moraiolo, Leccino, and Pendolino varieties, coexisting harmoniously in the olive groves surrounding Castelfalfi. From these unspoiled lands, we produce organic extra virgin olive oil, an epitome of the region obtained through a meticulous olive-pressing process focused on quality. Each year, from approximately 10,000 olive trees, spanning both aged and new plantations, we produce an intense oil.

The aroma is rich and invigorating, featuring hints of artichoke, rosemary, and freshly cut grass. Noteworthy for its remarkable aromatic intensity, the oil concludes with spicy notes on the finish that accentuate its flavor. Depending on the season and through the estate’s oil mill, we also produce small quantities of organic monovarietal oils, all of which are just waiting to be enjoyed.

From the quality of our Tuscan IGP Extra Virgin Olive Oil come three flavoured condiments, crafted through a cold-infusion process that preserves the purity and intensity of each aroma. A meeting of Tuscan tradition and culinary creativity, designed to enhance every dish with a distinctive touch.

The rosemary condiment, with its balsamic and enveloping scent, is obtained by cold-infusing rosemary essential oils. Ideal with grilled steak, roasted potatoes and white fish.
The chili pepper condiment is bold and vibrant, made with cold-infused organic chili powder from our garden. It adds intensity without overpowering the flavour, perfect on pizza, pasta and rustic soups.

Lastly, the black truffle condiment is elegant and persistent, made by cold-infusing real black truffle in our olive oil. A gourmet choice to enrich eggs, fresh pasta and red meats with a refined note.

Each bottle captures the essence of our land, expressed through new shades of flavour.