I TATTOLI-BINI SMAGHI (2026)

3- The Olive Orchard:
The largest and densest orchard was planted in 1950 and consists of 50% Moraiolo, 30% Frantoio, and 20% Leccino.
After the severe frost of 1985, we replanted in 1987 using a 4x5 meter planting system. This new orchard consists of 40% Frantoio, 25% Moraiolo, 25% Leccino and Leccio del Corno, and 10% other cultivars, including Maurino, Correggiolo, Madonna dell’Impruneta, and Pendolino.
The groves enjoy excellent exposure to both wind and sun. The soil is rich in minerals, and we maintain grass cover around the trees for improved nutrition.
We work with an expert agronomy consultant. The trees are typical of this terroir and form a balanced blend. After the 1985 frost, we collectively decided to replant most of the grove.

Management – a true family affair:
This is truly a family operation:
- Simone is the owner, director, and administrator
- Cristina is vice-responsible for olive oil production, oversees administration, and manages the farm.
- Neri is the Commercial Manager
- Other three sons help out occasionally

Our olive trees are organically maintained, although we cannot request organic certification for just the olive grove, as our vineyard doesn’t meet the necessary criteria. We use natural deterrents such as kaolin and pheromones to protect against the olive fruit fly.
We currently lack an irrigation system, but given future climate concerns, we’ve submitted a request to the Region of Tuscany to build a pond for rainwater collection.
Our average annual yield is about 12 to 13 percent.

3A- The harvesting :
Harvesting begins in late October. A team of 9–10 workers collect olives at peak ripeness using mechanical tools to expedite the process.
The olives are then separated from leaves and stored in ventilated baskets before being quickly transported to the mill.

4-Method of extraction:
Olives are harvested at their ideal ripeness and processed within 1 to 3 hours. The crushing is done under strictly controlled conditions. Adjustable crusher settings allow for consistent results across all olive varieties and ripeness levels.

The paste passes briefly through a vertical gramola to minimize oxidation. Temperature is carefully controlled to avoid overheating during extraction. The decanter separates solids and liquids via centrifugal force, without the addition of external water, ensuring the oil’s purity.
Finally, the oil is filtered through paper and stored in stainless steel tanks under inert gas at the farm.
Our oil is renowned for its high polyphenol and tocopherol content and has won numerous prestigious awards.

5- Our cellar:
To preserve the oil’s flavor and quality, we bottle only upon receiving a customer’s order.
We employ two full-time workers but rely on agricultural service agencies to support seasonal labor needs.

6- The Olive Oil:
Over the past five years, acidity levels have ranged from 0.25 down to 0.14 (the level reached this year), well below the maximum allowed by the DOP guidelines (0.5).

Who does the analysis and when?
Valoritalia, a state-recognized agency, conducts all official evaluations. These are carried out in early November, immediately following the olive harvest.

We conduct analysis for every individual batch.

Polyphenols: The oil reached a polyphenol level of 830, which is exceptionally high and every year we have high polyphenol level.

Any organoleptic descriptions you have from all past and present oil. Reviews, tastings, etc.
Tattoli oil maintains remarkable consistency in both chemical and sensory characteristics—low in acidity, high in polyphenols, and with a medium intensity profile.
Organoleptic evaluations over the years, both in Italy and abroad, describe the oil as balanced, with notes of artichoke, fresh almond, cut grass, and occasionally hints of green apple, pine nuts, rocket, thistle, or wild herbs.
Its flavor enhances any dish it’s paired with.

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