Yellow in colour with lively greenish hues, our 2017 extra virgin olive oil reveals delicate aromas of fresh, green grass and artichokes. Silky smooth, round and nutty on your tongue, with a slightly spicy finish.

Technical sheet

Olive varieties Frantoio, Moraiolo, Leccino e Coraiolo.
Harvest From October 18th to October 20th.
We pick our olives in the sunny hours of the day, manually and with the use of facilitators. The olives are then transported directly to our own olive mill at La Selva Estate where they are washed and processed the same day.
Extraction Cold pressed.
Tech sheets
The hills between the Val d’Orcia and the Val di Chiana are ideal for the cultivation of the olive tree and the production of excellent extra virgin olive oil. Avignonesi owns 1470 olive trees, and in 2017 we produced 256 litres of certified organic extra virgin olive oil, all processed in our own olive mill.




Understanding Extra Virgin Olive Oil

SDC13372_225x218.jpg In a continuous effort to improve the quality of our extra virgin olive oil, Virginie Saverys invited a tasting panel leader from the Consorzio del Chianti to give our entire team a course on olive oil. Divided into three parts, the course... Read more
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