The oil is extracted from frantoia, moraiolo, leccino and pendolino olives and receives the exact same attention as given to our wines. The olives are harvested by hand in November and are pressed the day after to better conserve both taste and aroma. After a brief period of settling, the lightly filtered oil is bottled and it is at this time that the oil acquires its brilliant green colour, its fruity aroma and the full bodied taste, characterised by traces of artichoke and black capsicum and followed by a light spiciness. It is used to enhance all typical Tuscan meals and is also great as a dip for hot bread.