At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, gives the oil the classic Tuscan flavor profile. Olives are crushed within 12-24 hours of picking. Once pressed, the oil is then set to decant naturally in the orciaia (clay vats) which date to the early 1800s. Bottling is still done entirely by hand, 4 bottles at the time. Capezzana's incredible oil rarely exceeds 0.2% oleic acid, which gives the oil great longevity and quality profile.
Use for a swirl on your homemade soups, finish your risotto with a drizzle, splash on fresh vegetables, or sprinkle on fish dishes. Enjoy!