Oliveshavealways been cultivated on our farm, which was one of the reasons that led our grandparents to choose this place. Oil was considered a valuable food in a calorie-poor diet, almost like a medicineand therefore a source of life. We still preserve this same respect through the cultivation of about 4000 plants divided into traditional Tuscan cultivars: moraiolo, leccino, correggiolo, frantoio. The plants are pruned every year and the harvest is done manually. The olives are then cold-pressed within the next 24 hours, giving life to a high quality product that keeps intact the aromas and characteristics of the olives. It is an extra virgin olive oil with an intense aroma, with pleasant hints of asparagus and artichoke, but with a delicate and persistent taste.