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The mill is active from September until the end of November: after first selecting the olive groves, the olives are harvested at the right degree of veraison- when they are healthy, intact and give off hints of freshness. The working process starts within a few hours of harvesting: the technique used to extract the oil is crucial, as the final characteristics of the product are linked to the choices of those involved in this process. The search for quality has led us to experiment and follow innovative procedures,from early harvesting in the first days of October to processing within 5 hours, to obtain an oil with very low acidity and free from defects.
Cold extraction, keeping the temperature of the manufacturing process within 10/12 degrees, blocks the oxidative reactions responsible for any degradation, which would lead to a loss of nutritional value and organoleptic characteristics of the oil.
We then move on to filtering, a stabilizing operation that prevents microbial and enzymatic changes.
The choice of the double passage in the filter with the use of vegan materials - the first at the exit of the separator and the second within 10 days - definitively and non-invasively removes all the waste left in suspension.
The oil is then stored in stainless steel containers, in a temperature- controlled area, for subsequent packaging. The choice of dark glass bottles was necessary to preserve the oil from light, and the anti- refilling caps in aluminum to prevent air from entering, minimizing oxidation. Our latest choice to safeguard quality is to have abandoned the use of cans in favor of bag in boxes, the best solution to protect well from light, heat and air, the main enemies of extra virgin olive oil. In this way the organoleptic characteristics of this precious food, essential for our health, are best preserved.
We have also focused on certification, not only quality. As a company we are registered in the Tuscan IGP Consortium, for which we have obtained the only denomination IGP Toscano Montepulciano and in the Dop Terre di Siena, demonstrating the great quality of our productions. We thought of a product that had a Low Impact on the environment and Respected Animals. We have held Organic Certification for years now, but that was not enough for us: after a period of research and experimentation, we obtained the Certification of a Vegan Company and produced our first Vegan Oil. As evidence of the quality of our products and the seriousness of our commitment, our oils are awarded by the most prestigious guides that select the best oils in the world, such as: Flos Olei, Gambero Rosso, Slow Food, Lodo Guide, Tokyo Chamber of Commerce and Berlin. But what makes us particularly proud are the recognitions attributed to us by the Tuscany Region for our IGP Toscano and IGP Toscano Montepulciano Extra Virgin Olive Oil. We wanted to involve our customers in our dreams so we decided to offer experiences on our farm to showcase the manufacturing processes, allowing people to immerse themselves in the properties of the oil.