Statuto del Comune di Siena – 1428
We're not the only ones to declare it: our product undergoes several controls to be compliant with the procedural guideline of the Consortium for the protection of Tuscan Extra Virgin Olive Oil IGP. That means that we have to guarantee that our olive oil is entirely made in Tuscany, a high-quality Tuscan olive oil.
You can check it yourself!
Each bottle of PGI Toscano Olio del Capùnto bears a mark with a unique code, which encloses everything you need to know about that very olive oil you bought. You just need to type in the code on the traceability page on the Consortium's website( www.oliotoscanoigp.it ).
Using innovative harvesting systems makes it easy for us to harvest and mill them within 12 hours. When the olives get to the mill they are worked in a controlled atmosphere and only by mechanical means.
Melting our 40-year-long experience and the latest technologies, we are able to create an exceptional olive oil, both for its nutritional and taste properties.
2014 – Vincitore Gold Medal
2013 – Vincitore Gold Medal
2010 – Selezione Olio di Qualità
2021 – 96/100
2020 – 96/100
2019 – 95/100
2018 – 95/100
2017 – 95/100
2015 – 94/100
2014 – 92/100
2013 – 92/100
2019 – Selezione degli oli extravergine di oliva DOP e IGP / Menzione Speciale “Selezione Origine”
2014 – Selezione degli oli extravergine di oliva DOP e IGP / score 78.45
2013 – Selezione degli oli extravergine di oliva DOP e IGP / score 84.92
2012 – Selezione degli oli extravergine di oliva DOP e IGP / score 89.75
Olio del Capùnto ∼ IGP Toscano Organic
Olio del Capùnto ∼ IGP Toscano Ecco!
We only grow olive trees in the area around Siena, where hills reach an altitude between 200 and 400 metres. The cultivars farmed are all included in the procedural guideline of the Consortium for the Protection of Tuscan Olive Oil. The fruits must be harvested at the minimum of their ripeness, that's why we start on mid-October.
Olives are harvested mechanically with an electric shaker and by shaking the trunk in the specialized olive plantation, while in the intensive plantations we do over-the-row harvesting.
Extraction is performed in a low-temperature ambiance and in a very short time after harvesting.
The olive oil is stored in stainless steel, vacuum-sealed tins and, finally, packed in opaque, noble gas-filled tins, so as to avoid contact with oxygen and preserve its quality in time.