Harvesting, therefore, takes place slightly earlier than envisaged by local tradition. Although quantitatively lower, a higher-quality production that enhances oil’s natural organoleptic properties, is guaranteed, thanks to a lower acidic level.

This “blend” enshrines the characteristics of oils produced in cultivar of the lower Maremma Toscana for the last fifty years, and has a limited production.

For this reason, it is intended for connoisseurs who can discern its exclusive taste. Manual collection of fruit and its immediate semi-chilled milling showcase the characteristics of the final product: medium intense fruitiness, firmly bitter, an aftertaste of artichoke, shorn grass, and thistle, and mildly piquant.

Since 2004 “Poggio Pagliatura” farm has planted other 4,000 trees in 7 ml. x 7 ml. monocultivars over a surface of about 20 ha. The selected native olive varieties are leccino, frantoio, moraiolo and pendolino. In the future, in our other available fields, we hope to plant other breeds which are now rare, such as the olivastra di Seggianese, correggiolo and more.

From the first yield of our first 4,000 plants, expected for autumn 2011, the farm will be able to offer various types of monoculture extra virgin olive oil, each with its own distinctive organoleptic properties and gastronomic applications, which can range from use with red meat, salad, or fish.

Future plans of the farm include the construction of an oil mill complete with storage, a sampling room and bottling facilities.

Current production is available in five-liter cans or in dark green glass bottles with capacities of 250 cc. or 750 cc., so as to ensure their optimal consumption.