Chiaramonte Gulfi is known in Sicily as il balcone della Sicilia (Sicily's balcony) because of its high position atop the Monte Iblei ridge. The altitude and climate here guarantee a perfect environment for growing olives, and the area is under the strict quality control laws of a Denominazione di Origine Protetta (D.O.P.), guaranteeing olive oil excellence year after year. The farm now known as Agricola Spedalotto was built at the end of the 18th century by Romualdo Mattia Lorefice Platamone, VII, Baron of Mortilla. In 1779, he began to plant large olive groves and vineyards to produce olive oil and wine for export throughout Europe. Since 2010, it has belonged to Vincenzo Paternò and his family. Vincenzo organically farms the roughly 7,500 Tonda Iblea olive trees on the 42‑hectare estate and the entire complex is self-sufficient from an energy point of view: the sun takes care of providing electricity and hot water! Harvesting is done entirely by hand before crushing in a nearby frantoio (olive mill). Careful decanting into stainless steel tanks plus one month of settling ensure a beautifully clear oil.

Produced in very limited quantities from about 1,000 olive trees of Correggiolo, Moraiolo and Leccino cultivars on the property in the heart of the Chianti Classico zone. The trees enjoy northeast to southerly exposures at elevations of from 380 to 420 meters. The olives are hand‑harvested. Pressed in the traditional method with cold extraction. Limpid green in color with distinctive gently spicy olive flavors.

Tenuta di Capezzana, in Carmignano just east of Florence, has been producing wine and olive oil since 804 AD, as evidenced by a parchment found in the state archives. Its grand villa, built for one of the de Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver/green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the assiduous care of the Contini Bonacossi family. At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, lends the oil its classic Tuscan flavor profile: bright green in color, the strictly organic Capezzana oil is distinguished by its elegance and delicacy; soft and fruity with a touch of spice, it recalls the scents and aromas of the Carmignano area; bottling is still done entirely by hand …

The hilly area of Ama, located between 450 to 550 meters above sea level, has always been suited to a low production per plant, but is able to generate an extremely fruity, fine and elegant oil, fragrant, with good balance and roundness. This oil is on par with the exquisite wines produced by Castello di Ama. A blend of four olive varieties (Correggiolo, Moraiolo, Frantoio and Leccino) grown in the bucolic countryside of Chianti Classico zone. The olives are hand harvested from an orchard of 10,000 trees. Small batches of olives are pressed the same day as picked, assuring low acidity with dedicated focus on quality over quantity. The unfiltered oil is opaque green in color with a fruity aroma, a strong earthy flavor up front and a lively, peppery finish. A limited quantity of only 8,000 bottles is produced in a typical year.

Tenuta Il Poggione is long known among our discerning clientèle for their exquisite Rosso di Montalcino and Brunello di Montalcino wines. What is perhaps less well known is that they do similarly exquisite work with their olive oil. The olives (cultivars Correggiolo and Moraiolo) are harvested by hand in October and November and then pressed within a few hours of the harvest in the farm's own olive press next to the winery. The olive oil is cold‑pressed by continuous extraction in order to avoid any risk of external contamination and to ensure that all the nutrients and typical aromas and flavours of the olive oil are kept intact. Bright green in colour, it is intensely fruity on the nose, with aromas of olives and artichokes. It is spicy on the palate, with just a hint of bitterness. Perfect pairing with bruschetta, green salads, vegetable soups and steaks.

Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold‑pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Laudemio Frescobaldi represents the quintessence of Tuscan extra virgin olive oil. The aromas harken back to the fruit from which it derives, a just‑picked and then freshly pressed green olives. Emerald/green in color, the oil delivers an intense, pleasantly bitter and spicy flavor, with notes of freshly mown grass, thistle and artichoke.

Allured by the food and wine of Italy, Asa Johannson moved to start production of her extra virgin olive oil in 2020 with her husband Stefano and business partner Francesco Biagiotti. Standing in Collina Blu's groves one can catch a glimpse of the iconic duomo in Firenze. Collina Blu, named after the apartment building she grew up in a working class neighborhood of Sweden. As Asa describes it, the original Collina Blu was a humble structure but it produced many incredible people. We agree this is a fitting metaphor for olive trees, which are common and abundant but whose fruits are strikingly unique and incredibly valuable. The production of Collina Blu is artisanal, quality minded and has great respect for nature. The aim is to help the organically grown olives to be the best that they can be without altering their character. Fresh and spicy oil glistening gold with green tints is bold but versatile. Olive varieties: Maraolio, Leccino and Frantoio. This olive oil is high in fruitiness and bitterness with zingy, spicy finish. ‑ paraphrased from www.madrosefoods.com