Extra virgin olive oil

Extra virgin olive oil is produced from about 3,000 plants located on the hill behind the Villa di Bagnolo and at the foot of Monte Ferrato.

Harvesting takes place manually in small boxes and cold pressing takes place within one day of harvesting.

The varieties are the typical Tuscan: Moraiolo, Frantoio, Leccino and Pendolino.

The extra virgin olive oil from Villa di Bagnolo has received numerous quality awards including in 2018 it was awarded as the best Extra Virgin Olive Oil of the Province of Prato.