The milling process takes place in a continuous cycle, always cold, to best preserve the organoleptic and tasting characteristics of Italian extra virgin olive oil. With a bright golden-green color, this oil has a herbaceous aroma, a light spicy note, and a subtle artichoke aftertaste. 100% Tuscan, this oil represents the pinnacle of our region's art of olive oil production: made with the Moraiolo, Frantoiano, Leccino, and Pendolino varieties.