Olive Oil

Our award-winning Extra Virgin olive oil is sourced from 200 magnificent olive trees planted along the crest of the hill in Trequanda. The majority of olive trees in Tuscany were severely damaged in the frost of 1985 but our ancient oliveto survived thanks to its special high-altitude location. Restoring this historic olive grove to its former glory was our first challenge, meticulously shaping each tree with time-honored pruning techniques.  Our olive trees thrive at an altitude of 500 meters, benefiting from a perfect mesoclimate with abundant sunshine and cool breezes to produce unusually high-quality olives.

Ultima Pietra is a delicious Tuscan blend featuring the Leccino cultivar, crafted exclusively from our own olives—none are sourced or purchased from other farms. The olive trees benefit from the same biodynamic farming approach as the vineyard—specially selected cover crops are planted beneath the olive trees to increase biodiversity. And, of course, we harvest entirely by hand, carefully gathering the ripe olives in small bins to protect the delicate fruit.

Our olives are harvested at the peak of freshness and pressed within hours of harvest to optimize flavor, quality and healthy polyphenols. The decision to harvest early in October means greener olives, which produce less oil, but the resulting olive oil is of a superior quality.

The olives are pressed using state-of-the-art extraction technology to preserve complex aromas and protect beneficial phenolic compounds, delivering a premium Extra Virgin olive oil.

An expert sommelier describes Ultima Pietra organic olive oil as: “complex, featuring elegant aromas of green almonds, floral notes, fresh with a medium body, and balanced sensations of spicy and bitter phenolic compounds and a persistent, harmonic finish of rucola leaf.”

What to look for:

1. Organic Certification: The all-important FDA and/or EU Organic symbol on the label to guarantee that the olive oil meets strict organic standards.
2. Dark Glass Bottle: To shield the delicate extra virgin oil against light and heat, preserving aromas and nutrients.
3. Freshness: The harvest year should be clearly printed on the front label with a corresponding expiration date on the back label. Freshness is key to quality.
4. Know your Farmer: Understand where your olive oil comes from and how the farmer cultivates and harvests the olives.