Gentle manufacturing with a fruity result.

Chemical extraction and refining have long been customary, but due to recent rising demand, there has also been a dramatic fall in the quality of cold-pressed oils. Olives are shaken from trees using machines, gathered up with huge vacuums and pressed to a pulp.
There are still traditional millers with small production capacities: manual processing involves crushing and warming the olives, releasing the oil under slowly increasing pressure.
We offer an intensely fruity olive oil from Tuscany, produced in the family business of Aldo Pasquini in Reggello (province of Florence). Cold-pressed, with an acid content of 0.3%. The olives are harvested from November to early December, hand-sorted and then pressed within the next three days.