Olive oil, as good wine, is an integrated part of the traditional Tuscan diet. The olive grooves surrounding the Villa di Argiano are mainly composed of two varieties of excellent olives: Frantoio (70%) and Leccino (30%).

Mid November of every year, the olives are picked by hand. To extract the precious oil, they are stone pressed the same day in the continuos flow cycle facility of a close by oil press.

The new oil is limpid to the eye and of green colour with golden hues. Its perfume is fresh and fruity, clean, smells net of olives, but is rich of grassy fragrances with predominant artichokes and minor hints of almonds.

The taste is broad and harmonic, with dominant inklings of artichokes and in lesser intensity tomato and celery. A light and balanced bitter-hot note gives vivacity in the palate. It is excellent raw, to exalt soups, salads, vegetables, bruschette or the famous pinzimonio (a plain sauce made with oil, salt and pepper).