Tasting Notes

This olive oil was called with the invented name “Oliva Lunga” because of the elongated look of the olives that are among the largest fruits we grow. The olives picked up by few trees found by accident in our valley have been processed in the oil mill right after the harvest; this is how was born another monocultivar.

This tree has been identified for the first time in the hills of Florence. Its shape is usually pendulous but vigorous. Its flowers are self-incompatible and its fruits are large enough to be used in the kitchen. The ripening of olives is late.
Perfect condiment for

If we agree on the principle that each food and olive oil pairing is successful when flavors are similar, the Olive Lunga olive oil is excellent for steamed or sauteed vegetables, soups, white and red meats cooked in various ways.

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Greve in Chianti, Florence, Italy