Our Oils

Fattoria Castellina produces its oils carefully following every stage of the production process, from the attention given to olive trees, to the harvesting in total respect of the natural times and methods, up to the pressing process that keeps intact the precious organoleptic characteristics of the product.

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FATTORIA CASTELLINA – MONTALBANO

Our biodynamic extra virgin olive oils

Fattoria Castellina produces its oils carefully following every stage of the production process, from the attention given to olive trees, to the harvesting in total respect of the natural times and methods, up to the pressing process that keeps intact the precious organoleptic characteristics of the product.

Our biodynamic extra virgin olive oils
Territory:
3000 secular olive trees located at 250/300meters on the southern slope of Montalbano a few kilometers from Florence.
An area suited to olive cultivation, characterized by a Mediterranean scrub with constant ventilation.
Our olive groves are located on sandy loam soils, rich in rocks such as sandstone and marl.
The distance of 8 meters between each olive tree favors a good sun exposure which guarantees a limited and valuable production.

Cultivation:
Through green manure of legumes and biodynamic preparations (horn manure, 500K).

Variety:
Fattoria Castellina is committed to the recovery of the original and historically rooted varieties in the territory, where there are the best known cultivars of the Montalbano area, such as Frantoio, Moraiolo, Leccino, Mignola and Pendolino; the plants are skilfully mixed to create a real biodiversity.
Each variety has its own flavour as well as a different period of maturation, for this reason they are harvested and crushed separately.
The Frantoio and the Mignola are famous for its spicy tones typical of Tuscan oils, the Moraiolo differs for its bitter and vegetal notes reminiscent of artichoke, Pendolino and Leccino are recognized for its delicate delicacy.
Every year we select our best varieties with which we create our monocultivar.

Harvesting and pressing:
they are done between the months of October and December depending on the perfect ripeness of olive, which is subjected to the climate trend.
All stages of processing are carried out mainly by hand and with mechanical facilitators in the maximum respect of the plant.
Once harvested, in the evening the olives are transported to the oil mill, where during the night the pressing and the extraction of the oil take place at a temperature below 26 ºC.

This working process allows us to avoid oxidation and fermentation of the olive, guaranteeing the consumer an oil with very low acidity values, rich in polyphenols, biophenols, tocophenols and vitamins that have a very strong antioxidant power. These natural organic elements considerably influence the duration over time of the organoleptic quality of the oil, as well as having beneficial properties on health.