Massale

This oil is made from cold-pressed olives collected by hand in our ancient orchards situated in the upper Arno Valley in the province of Florence on the boundary of Chianti Classico.

The following varieties are used:

  • Frantoio,
  • Leccino and Pendolino,
  • Moraiolo. 

Green in color with an intensely aromatic, spicy bouquet, as well as a full-bodied, complex taste with a long finish. 

Best used on tomato bruschetta, fish carpaccio, green salads and raw vegetables.