For over 40 years the Annessi family hands down from father to son the 'art' of the pressing, together with the growing of the olive-trees themselves. With masterly skill and with the help of two continuous cycle systems, which work twenty-four hours a day for about two months, we produce an extra-virgin oil with a completely cold system and with a flavour of other times.

Extra-virgin olive-oil is the only vegetable oil, which is obtained with mechanical processes, without maniulations or chemical additives, unlike the others 'seed-oils'. For obtaining a choice extravirgin olive-oil in Tuscany the quality of olives (plucked and not gathered) is important, as well as the method of pressing and cold-extraction; all these factors are useful for obtaining a piquant oil, with a touch of bitterness and a deep green colour.

Paolo Annessi in person selects the best lots of olives, which are plucked as soon as they begin to ripen, with a pulp, which isn?t ripe yet. Thanks to a process of grinding with a low oxidation and a low temperature, a meticulous check of the acidity and of the peroxides, we are able to obtain, with vanguard machineries, a high-level product with a clean taste of fruit, which is able to maintain the same characteristics for more than two years.

Oils enriched with spices and rustic scents: these are our aromatised oils, obtained with natural processing techniques. Rosemary, marjoram and garlic to exalt the flavour of grilled meats; paprika and truffle to make of a simple dish of pasta a real moment of pleasure. Lemon, which makes salads and seafood tasty.

Bruchure (pdf  2,3Mb)

Catalogue (pdf 16,3Mb)