The oil obtained from olive pressing features a fruity aroma, a balanced bitterness, and a pleasant spiciness, typical of Tuscan olive oil. These characteristics have allowed L’Erta di Quintole’s extra virgin olive oil to win prestigious national awards, including three first-place prizes in the Ercole Olivario National Award in the medium-fruity extra virgin category. Since 2003, the entire production has been certified organic (ICEA Certification Body).
The olives are harvested by hand or with facilitators between early October and late November, depending on the maturity of the different cultivars. The olives are processed within 12 hours of harvesting at the Frantoio del Grevepesa mill.
Oil extraction is done using knife crushing in a modern two-phase continuous cycle plant without adding water. The process is conducted under constant temperature control during all stages: crushing, malaxation, and extraction.
The freshly extracted oil is filtered using cellulose filter panels and stored in stainless steel containers under inert gas to prevent oxidation. Bottling is done at the mill, and the oil is stored at a controlled temperature.