Extra-Virgin Olive Oil

For centuries, extra-virgin olive oil has been the supporting element of the Tuscan agricultural and food culture.
At Monsanto, all the processing of the plants is carried out by hand, from the pruning to the harvesting. Fully respecting quality, the olives are taken to the oil mill within 24 hours of the harvest and cold-pressed.
In Italy, there are over 500 cultivars of olives; at Monsanto those of Frantoio, Moraiolo and Leccino predominate, equally important factors in the production  of an extra-virgin olive oil which is often spicy and peppery, very fruity and remarkably full of polyphenols.