Amid the rolling hills of groves and vineyards of the Tuscan countryside just a few miles outside of Florence, Bernardo Conticelli and his family grow traditional Tuscan olives including frantoio, moraiolo, leccino and pendolino on their centuries-old estate. Though the olives aren’t certified organic, they never started using any chemicals, so there’s never been any need to stop. Harvest starts in mid-November. Olives are hand-picked and then pressed within five hours in the nearby village of San Casciano. Yields are low, but the flavor is huge.
The 2018 harvest is the first time that Sottofiesole extra virgin olive oil has been sold outside of Italy, and we’re thrilled to bring it to the states. It has complex aromas of grass, tomato leaves and green notes. The flavor is balanced between spicy, peppery and a clean artichoke note, with a long, lingering finish.