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Since 1586 the lands of the Il Casellino Farm, which originally belonged to the Abbey of Santa Maria Vallombrosa, have been dedicated to vineyards and olive groves. Tuscany has always been the land of small quality farms, the result of a millennium of understanding between land and men, of hard work but also of the pleasure of producing and sharing a great product. In the 16 hectares of olive groves of our company, nestled in the hills of Valdarno not far from Florence, we selected Frantoio, Leccino and Moraiolo, typical Tuscan varieties, and provided them with an ideal environment so that they can grow healthy and strong. Even if this means giving up a higher yield, we harvest our olives in advance to reap the benefits at their best time. We harvest by hand with the ancient method called “picking”, which does not damage either the tree or its fruits. To improve the quality of the product, we are at the mill, inside the company, a few hours after the harvest. The olives are washed in fresh, clean water and then immediately cold pressed at a controlled temperature. The proprietary oil mill, for exclusive use, is located within our company. This is how we produce our organic extra virgin olive oil that is unique for the harmony of its aroma, taste and color and for the excellence of its characteristics. Our oil has won important awards, among the most recent 3-star Bellavita Awards in Amsterdam 2019 and Chicago 2018.
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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
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Unlock wholesale pricing
Since 1586 the lands of the Il Casellino Farm, which originally belonged to the Abbey of Santa Maria Vallombrosa, have been dedicated to vineyards and olive groves. Tuscany has always been the land of small quality farms, the result of a millennium of understanding between land and men, of hard work but also of the pleasure of producing and sharing a great product. In the 16 hectares of olive groves of our company, nestled in the hills of Valdarno not far from Florence, we selected Frantoio, Leccino and Moraiolo, typical Tuscan varieties, and provided them with an ideal environment so that they can grow healthy and strong. Even if this means giving up a higher yield, we harvest our olives in advance to reap the benefits at their best time. We harvest by hand with the ancient method called “picking”, which does not damage either the tree or its fruits. To improve the quality of the product, we are at the mill, inside the company, a few hours after the harvest. The olives are washed in fresh, clean water and then immediately cold pressed at a controlled temperature. The proprietary oil mill, for exclusive use, is located within our company. This is how we produce our organic extra virgin olive oil that is unique for the harmony of its aroma, taste and color and for the excellence of its characteristics. Our oil has won important awards, among the most recent 3-star Bellavita Awards in Amsterdam 2019 and Chicago 2018.
