Tuscan olive oil is bitter and pungent on the palate. This is due to being rich in polyphenols, which are anti-oxidant, anti-inflammatory, anti-allergic, antibacterial and antiviral. It also contains substances such as carotenes, tocopherols (Vitamin E), Vitamin K and good fatty acids.

This high quality olive oil will only be produced if the following conditions are respected: quality olives must be used; they must be picked from the tree when they are not yet fully ripe, placed carefully in crates where they can breathe, and pressed on the same day.

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