Extra Virgin Olive Oil

The clay soil and gentle hill slopes of the Valdichiana Senese have always made this territory particularly suitable for olive cultivation. The altitude allows the olive trees to benefit from a cool and constant breeze, which not only keeps the air healthy and clean but also enables farmers to avoid the use of chemical products on the plants.

The extra virgin olive oil produced in Valdichiana is characterized by two important organoleptic qualities: bitterness and spiciness. These attributes, far from being negative, are typical of high-quality oils and are generated by polyphenols, important antioxidants that slow down oxidation, i.e., the aging of our body's cells.

So when you taste the oil from this territory and perceive a slightly bitter and spicy flavor on the palate, remember that you are consuming not only a quality oil but also a food rich in substances beneficial to our health.

Another important property of extra virgin olive oil is its ability to prevent cardiovascular diseases. Thanks to the presence of unsaturated fats contained in oleic acid, extra virgin olive oil promotes the increase of good cholesterol levels at the expense of bad cholesterol.

Certifications of our olis: 

• Tuscan IGP Extra Virgin Olive Oil: since 1998, Tuscan olive oil production has been protected by a Protected Geographical Indication, the Tuscan IGP, whose specifications stipulate that all phases of the production process (olive production, pressing, and packaging) must take place within the administrative territory of the Tuscany Region. The varieties used are all native, including Frantoio, Leccino, Moraiolo, Maurino, Leccio del Corno, Pendolino, and Correggiolo.
• Terre di Siena DOP Extra Virgin Olive Oil: produced with olives from at least two of the following main varieties of the territory (Frantoio, Correggiolo, Moraiolo, and Leccino), it is an oil with an intense color and a flavor that presents notes of bitterness and spiciness.

Our oil in the traditional cuisine 

Tuscan cuisine makes great use of extra virgin olive oil. It is suggested for raw consumption, but extra virgin olive oil is not harmful when cooked. It is also recommended for frying, but its best enhancement remains alongside bread, simply. In Tuscany, giving children a snack based on bread and oil is not only a genuine habit but a true tradition, like panforte at Christmas.