This olive oil has its origin due to a story that my grandfather told me. Around the ‘40s he tried to process a lot of olives mostly containing fruits from the “Morchiaio” variety, a minor indigenous variety. The oil obtained had such a low quality that grandfather decided to graft a much better variety on those olive trees.
Giacomo has decided to verify that through the modern techniques and methods of olive processing, it was possible to obtain a different oil, perhaps a better one! The name “Olivo Bianco” seems perfect if we consider the pearly colors of the olives once they ripe. Enjoy it!
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Greve in Chianti, Florence, Italy