Our non-filtered single-varietal olive oils are produced from hand-picked green olives crushed the same day as they are harvested, in our estate press house.

We make 6 single varietal olive oils from 6 different olive trees: Moraiolo, Frantoio Leccino, Pendolino, Rossellino, Mignola, each separate oil displaying sensory characteristics distinguishing it from the others. Colours range from the deep green of the Mignola variety to the Leccino’s pale yellow, and fragrances from the Frantoio’s apple to the Pendolino’s almond. The flavours, too, are diverse, from the piquant spiciness of the Rossellino to the pleasantly bitterish Moriaolo. The oils pressed with seed are full-fruited, upfront, and complex, while the non-seed oils are soft and lingering. These diverse characteristics are a boon to the gourmet who is looking for just the right monovarietal oil to accentuate a specific dish, whether seafood or not, raw or cooked. More adventuresome chefs will want to go beyond just using the oil as a condiment, incorporating the monovarietal oils, de-seeded or not, as main ingredients in important dishes, which is how we see their role.