The olive tree is one of the most important symbols of this area, which has always been one of the main focal points for the production of extra virgin olive oil in Italy and probably in all the world.

In the heart of this countryside, the farm using a modern, entrepreneurial attitude and by investing in technology and research has made a true cult out of olive trees.

Olive Groves

The farm has olive groves made up of 27.000 olive trees, 10.000 of which are Leccino, Frantoio and Pendolino variety. The other 17.000 olive trees are Arbequina variety, super Intensive olive grove The farm has olive groves made up of 25000 olive trees, 10000 of which planted relatively recently, ranging from 1 to 5 years. The planting pattern for these new olives is 7 x 7 meters, with the rows mainly facing north-south; this is to optimize the light on the foliage to its utmost. The old olive trees, some considerably large, have a planting pattern fluctuating between 6 x 6 and 12 x 12. Leccino, Frantoio, Pendolino and Maurino are the varieties cultivated in the new olives trees. The plants are potted, and are pruned annually. The old olives are of the same varieties apart from the Moraiolo variety, which has now been added to the others. Most of the new olive groves are supplied with a localized, micro irrigation plant. The farm’s water supply comes from 2 artificial lakes in the hills. As there is a notable difference in altitude between the lakes and the farmlands below, the water all comes from rainfall; the area to be irrigated is, at present, about 40 hectares, divided into 4 sectors; the water can reach nearly all the farmland thanks to an underground system that crosses the whole Estate and which is used for both the irrigation of the olive groves and for the irrigation of the land around the buildings, which are used for a farmhouse holidays business.

Oil product sheets

100% Italian Extra Virgin Olive Oil Top Selection

olio-cicalino-top-selectionThe olive trees: The varieties that form this oil are selected among the most Typical and characteristic for the quality and productivity.
The olive fruits: look of different size in relation to type.
Picking: The top selection olives are picked by hand from mid October to the end of November when they are green and partially violet.
The crushing : is made at controlled temperature condition (T<27°C) from the olives brought to the mill just after picking.
Chemical physical characteristics: The oil shows very good chemical physical parameters both for the acidity (<0,2% as oleic acid), both for the oxidative parameters (Peroxides values and UV absorption) and biophenols content (naturals. antioxidant) is medium-high.
Organoleptic characteristics : The oil shows a colour yellow with green nuances reach in flavour and taste, fruity green and ripe balanced.
Flavour: medium fruity green-ripe.
Taste: sweet almond good body.
Aftertaste: medium bitter and picant.
For cooking: Being very balanced , is very suitable for every preparation of meat and vegetable.

Biological Extra Virgin Olive Oil “Parco dei Lecci”

olio-parco-dei-lecciThe olive trees: The variety Frantoio, Leccino that make the blend Of Organic oil. Each variety gives a peculiar taste and flavour to the blend Leccino is dominant.
The olive fruits: look of medium size lightly asymmetric with medium size nut.
Picking: The biological olives are picked by hands from mid October to the end of November when they are black healthy and big size.
The crushing : is made at controlled temperature condition (T<27°C) from the olives brought to the mill just after picking.
Chemical physical characteristics: The oil shows very good chemical physical parameters both for the acidity (<0,2% as oleic acid), both for the oxidative parameters (Peroxides values and UV absorption) and biophenols content (naturals. antioxidant) is medium-high.
Organoleptic characteristics: The oil shows a colour yellow with green nuances light fruity green of leaves and grass, almond and artichoke taste, aftertaste of light bitter and picant.
Flavour: medium fruity green-ripe with grass.
Taste : sweet almond and artichoke.
Aftertaste: medium bitter and picant.
olio certificato biologico

Il certificato premio BIOL 2017 all’ Olio Extra Vergine di Oliva, Biologico Parco dei Lecci

PGI Extra Virgin Tuscan Olive Oil

The olive trees: The variety Frantoio,Leccino and Pendolino that make the blend of a typical oil from Tuscany. Each variety gives a peculiar taste and flavour to the blend.
The olive fruits: look of medium size in realtion of variety, Frantoio is prevalent.
Picking: The olives are picked by hands from mid October to the end of November when normally Leccino is black, Fantoio is green with violet nuance and Pendolino is totally green.
The crushing : is made at controlled temperature condition (T<27°C) from the olives brought to the mill just after picking.
Chemical physical characteristics: The oil Tuscan IGP shows very good chemical physical parameters both for the acidity (<0,2% as oleic acid), both for the oxidative parameters (Peroxides values and UV absorption) and biophenols content (natural antioxidant) is medium-high.
Organoleptic characteristics: The oil shows a colour yellow with green nuances Reach in flavour and very balanced taste, green of leave, with artichoke almond taste, aftertaste of medium bitter and picant.
Flavour: medium fruity green and ripe with leave flavour.
Taste : sweet almond and artichoke.
Aftertaste: medium bitter and picant.
For cooking: Being very reach in flavour and taste, bur harmonic, is suitable for preparation of red meat or soups.