As soon as the olives are picked, they are crushed and cold-pressed in San Vito’s oil mill. This cold-pressing process results in a high-quality olive oil, which is then stored in stainless steel tanks to protect its aroma before being bottled.
The estate cultivates olive varieties typical of Tuscany: the Frantoio, Moraiolo, Leccino and Pendolino. Upon cold-pressing these varieties, the olive oil assumes its unique flavor and intense green color. Components such as acids and peroxides are low, making this an excellent olive oil.