Ampeleia’s extravirgin olive oil

Our olive trees, around 800 in total, grow at 200 meters above sea level, producing an extra virgin olive oil with a strong Tuscan character. We cultivate the most traditional varieties from the area: Leccino, Correggiolo, Moraiolo, and Pendolino. The olives are hand-picked using the traditional "battitura" technique, usually in early November when they're perfectly ripe.
We use a cold, two-phase extraction method at a certified mill that processes our organic olives. There's no added water—just the natural moisture from the olives themselves, which helps preserve the oil's high levels of polyphenols and peroxides. For the best flavor and nutritional benefits, we recommend enjoying it raw.