Our Tuscan Extra-Virgin Olive Oil is produced with Frantoio and Leccina varieties, hand-picked in the last two weeks of October. The olives are washed with cold water and crushed at the Oil Mill within 24 hours. Low-temperature and exclusively mechanical pressing processes preserve the naturally-abundant content of Polyphenols and Vitamins.

It makes an excellent dressing, indispensable for preparing a great variety of typical Italian cold dishes. It can also be used for cooking certain recipes, but it’s crucial to keep the temperature under control. If you ask us, the simplest way to enjoy it is also the best one: a very, very simple recipe,  called “la Fett’unta”.

Take a slice of Tuscan bread, briefly roast it on a wood fire grill, add a pinch of salt and a pinch of fresh ground black pepper. Then, take a clove of fresh garlic, peel it off and gently grind it on the bread: a couple of strokes are enough. Add a spoonfull of Extra Virgin Olive oil and enjoy while still warm.