Our exclusive, extra virgin olive oil is an assemblage of the old Tuscan varieties Frantoio, Leccino and Moraiolo. The harvest takes place in November. The olives are stripped by hand and caught in the nets below. The olives reach the frantoio (oil mill) within 24 hours and are cold-pressed.

Like our wines, our olive oil also reflects the special terroir of the region in terms of taste. Every dish, from complex to simple, can be refined with Brancaia oil. Try it with spaghetti aglio e olio – that’s where it tastes particularly good.

The dark bottle was chosen deliberately, as this has a positive effect on the shelf life. If you want to store the olive oil for several months, it is advisable to store the bottles in a cool, dark place.

Brancaia Olio
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