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Olive pressing

As soon as the olives are picked, they are crushed and cold-pressed in San Vito's own frantoio, or press house. This cold-pressing process yields a world-class olive oil, which is then stored in stainless steel tanks to protect its sensory qualities. It is bottled just before shipping.

Olive groves

San Vito cultivates the olive varieties traditional to Tuscany: frantoio, moraiolo, leccino, and pendolino. Upon pressing, these varieties yield an oil that exhibits unique characteristics: delicate, fruity, with a hint of almond on the finish. Components such as acids and peroxides are low, making this a very high-quality olive oil.