Extra Virgin Olive Oil

Our olives are harvested by hand from the secular olive trees in the estate. Terre di Baccio produces three varietals: frantoio, moraiolo and leccino, which are cold pressed and blended to produce a spicy and fruity extra virgin olive oil.

Tasting our olive oil is best done “raw”, by simply drizzling it over a roasted slice of bread (“fettunta”), or over raw vegetables (which you may also dip directly in the olive oil, famously called “pinzimonio”), on a salad, or indeed over any Tuscan dish to exalt its traditional flavours – such as a ribollita or a papa al pomodoro.


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