Extra virgin olive oil is the only vegetable oil, which is obtained with mechanical processes, without manipulations or chemical additives, unlike the other seed oils.

For obtaining a quality extra virgin 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 slightly piquant oil, with a touch of bitterness and a deep green colour.

Beside the classic extra virgin olive oil, we offer a very special selection:

 

- the IGP Toscano: due to our ideal geographical location, climatic and environmental conditions, different and various ways to cultivate olive trees, the oil we produce has a smooth and fruitybtaste, nuanced by artichoke, thristle, grass clippings and almond flavors, mixed to bitter and spicy notes, tipical qualities of tuscan oil. The "consorzio dell'Olio Toscano IGP" (IGP tuscan oil contest) ensures that, in the oil production, from the harvest, to the pressing and bottling, every step is done among the natural regional boundaries, in order to obtain the label of Olio Extra vergine di Oliva IGP Toscano (IGP tuscan extra virgin olive oil).

 

- the Oleum: Paolo Annessi in person selects the best lots of olives, which are plucked as soon as they begin to ripen, with the pulp that isen' t ripe yet. Thanks to a process of grinding with a low oxidation and a low temperature, a meticolous check of the acidity and 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.

 

- the Mignolo: the Mignola is a cultivar of olives typical of the Pisa hills. The Mignola olives ripen late (December) and are collected separately. The oil is fruity and the oil has notes markedly bitter and slightly spicy after taste that persists due to the high content of polyphenols.