The extra virgin olive oil produced on the left bank of the Val di Bisenzio, in the well known, small area including the localities of Canneto, Carteano and Filettole, is a highly prized and very distinctive oil.  When fresh the oil has a uniquely spicey finish and a deep green color.  At the Villa Rucellai - Fattoria di Canneto, oil is produced from a variety of olives picked and crushed at the height of the season, including frantoio, leccino and moraiolo.

Our frantoio is a very modern facility, designed for maximizing the daily amount of oil produced without risking any impurity.  Olive oil production in Italy is not only a business, but a great cultural art passed down from generation to generation.  The care and attention to detail along with dedication to the craft of making olive oil is why the Frantoio of Canneto is trusted and frequented year after year by our loyal clients and friends.

Another distinctive feature of our advanced technology is that each client is sure to obtain the oil of his own olives, no matter how small a quantity.  In many olive mills, small producers obtain only a percentage of oil produced from mixing all the olives that arrive in small batches together in one load.  The Frantoio of Canneto is committed to serving also individuals and families who have only a handful of trees, but are proud of producing their own oil.

The term "extra virgin" is a designation that the oil has less than 0.8% acidity (oleic acid).  The term "virgin" is the designation that the oil has less than 2% acidity.  At Canneto there is no so-called "second press" of the olives to produce more oil.  The olives are crushed and pressed at room temperature in a single, multi-part process that is finished with centrifugal separation and filtering.  The modern equipment insures the "cold press" that maximizes extraction of oil without excessive heat that can damage the oil.

The just made oil in the bottle appears opaque and green.  This fresh oil is a delicious and healthy condiment for marinades, salad dressing, and serving on potatoes, vegetables and other dishes.  This is not a cooking oil!  Cooking will destroy the delicious taste and be a waste of excellent oil.

If left in storage, over time, some material will settle on the bottom of the bottle and after a longer time the oil will appear more clear.  The color will slowly change from green to gold.  Stored in a fresh dark place (20°C) in an unopened bottle or container, the oil should last for a few years, but once opened and exposed to the air, it is best to consume and enjoy it within a few weeks.  Exposure to air, sunlight and excessive heat will ruin the oil.