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Tuscan PGI olive oil is the pinnacle of Italian gastronomy. Protected by the European Union, it is produced in the Tuscany Region, in the municipality of Montespertoli, a few kilometers from Florence, by Fattoria La Gigliola. An oil with an intense aroma and a fruity, slightly spicy flavor. The farm extends over approximately 20 hectares dedicated to olive cultivation. The olive varieties grown are the traditional Frantoio, Leccino, and Moraiolo, grown organically without the use of pesticides or chemical fertilizers.

The olives are harvested manually to ensure the highest quality of the raw material. Harvesting begins in early October, and the olives are immediately transported to the mill for oil extraction. The pressing and cold pressing process is carried out to best preserve the oil's organoleptic properties. The resulting oil is then inspected to ensure its quality and purity before being packaged and released for sale. The result is an extra virgin olive oil with an intense, fruity flavour and a delicate balance of bitter and spicy, which enhances the flavours and is suitable for seasoning and enriching any dish.