The Olive grove consists of about 1.200 trees, mostly Leccino, Frantoio and Piangente, but there are also some indigenous varieties such as Arancino and Rossello to strenghten the tie between the oil and its land of origin.

Intervention on the trees and the soil are carried out only when really necessary and for a specific purpose, under the supervision of the agronomist, Ugo Damerini.

The results of this hard, meticolous work are the extravergin olive oils “PODERE IL PINO”, “il leccino” and “il frantoio”, both Protected Geographic Indication: Tuscan, Additional Geographic Mention: Montalbano.

Harvesting of the olives, carried out by hand, begins in mid October and finishes by the end of November. The olives are pressed within 24 hours from picking by low temperature continous extraction. The perfect health of the fruits and the pressing method ensure a maximum acidity of 0,2%. Our oil is not filtered but simply let decant and we make the pouring off by gravity.

In the guide-book “C’è Olio e.. Olio in Toscana 2005” Carlo Cambi Editore, “Podere Il Pino” has been classed second among all the tuscan oils.