Podere La Capacciola extra virgin olive oil is a limited and carefully selected production, obtained exclusively from the pressing of five local Tuscan cultivars: Moraiolo, Frantoio, Leccino, Correggiolo, and a small share of other ancient varieties. Harvested between late October and November, our olives are pressed immediately to preserve all their aromatic intensity.
The result is a fruity, golden-green oil with refined notes of artichoke and almond, balanced by a light bitterness and a pleasant spicy kick. The aftertaste is persistent and elegant, softening gently over time.
With only around 500 olive trees, each year’s yield is closely tied to the rhythms of the seasons – making every bottle a true expression of the land and the year.
Perfect to enhance every dish – from meats to fish to seasonal vegetables – it gives its best raw, on Tuscan bread for a traditional “fettunta” tasting.
Come visit us to discover it at the source and take home a few bottles of this authentic, small-batch olive oil.