In Tuscany, almost every vineyard produces olive oil with great care. For example, from varieties such as Frantoio, Moraiolo, Morcaio or Leccino. This results in oils of the highest quality. Between the end of October and the beginning of November, the green fruits are harvested by hand and then pressed - naturally cold. The oil is then filtered and bottled. As with the wine, the olive oils also reflect the characteristics of the terroir and its producer. If you simply taste fresh olive oil with a piece of bread, you can almost see the gently hilly landscape in front of your inner eye. One tastes green - spicy, fresh or fruity, depending on the oil.