Our Story
Located in the heart of Tuscany, the olive grove has been in our family for the past seventy years. We are proud to be the next generation to look after them and we are now in the process of becoming a fully organic farm. We are giving the land and trees the much needed careful attention they require in order to produce our great quality, single-source, cold pressed Extra Virgin Olive Oil.
Olive trees on the farm
The Trees
Like many olive groves in the area, in January 1985 the trees suffered from a deadly frost (“la grande gelata”) which destroyed most of the groves. Some trees were salvaged by keeping the original root system and letting four shoots grow back, whilst others had to be re-planted completely. All 1,920 trees are now back in production, and they comprise of three varieties - Moraiolo, Leccino and Frantoiano - all are local species and perfectly adapted to thrive on our hillside under the Tuscan sun. Depending on the weather each year, the conditions favour one variety over another. This type of olive grove is the most traditional type of olive cultivation in the world - rain-fed and grown on a moderate slope which is good for drainage.
Production
In keeping with tradition the olives are hand-picked, we’ll experiment with shakers next year to assess potential bruising of the fruit and damage to the trees. We pick in late October-November each year, to ensure the oil retains the flavour of Tuscan oil and an artichoke flavour which is due to the antioxidants present in early-harvest olives. Once picked, the olives are taken to a state of the art mill powered by Mori machines where they are pressed within 24 hours. The olives, with the pit, are cold-pressed at less than 25°C, after which the oil is filtered and bottled.
Pick the right Olive Oil
It is important to pick the right olive oil, as explained in this The Times article by Bas Kast. Olive oil is so special because it’s made of a fat called oleic acid, a monosaturated fatty acid.
“This is beneficial because our cell membranes are made of fatty acids and eating more unsaturated fatty acids such as olive oil and omega-3 fats makes for more flexible cell membranes, meaning glucose, vitamins and other nutrients can more easily penetrate and the cells can function optimally.
Olive oil also contains polyphenols (the plant’s chemical defences), including eleuropein, which taste bitter, and oleocanthal, which has a sharp peppery taste. Oleocanthal inhibits the same inflammatory pathways as ibuprofen (albeit at a much lower dose) and both these polyphenols are anti-ageing.
So allow yourself the luxury of cold-pressed, extra virgin olive oil. The more peppery it taste the better. And yes, you can use it for frying. The polyphenols may even help to prevent the development of carcinogenic substances when frying red meat.”