In the heart of this valley located just south of the Poggio Incontro in Villamagna and to the north of the Poggio Alberaccio and the Case San Romolo, at an altitude of around 300 meters, we will find the Azienda Agricola Torrita, which principally cultivates Morellino and Frantoio olives, in addition to Leccino, Pendolino and Maurino varieties. The company also undertakes separate monovarietal collections and pressing is done two times today in mills that use rarefied atmosphere technology with low-impact oxidation. The individual pressings are stored in separate containers until March/April of every year to offer clients a wide range of choices in terms of quality, taste and smell. The company has received numerous accolades in various competitions.
Heading the direction of the principal city we will find the Fattoria le Sorgenti, producers and direct vendors of extra virgin olive oil. The produce a classic Tuscan blend with a strong fruity flavor and the famous Laudemio extra virgin olive oil with an intense fruity flavor, repeat winner over recent years of the Bibenda Association's "5 drops".

Having arrived at the principle city of this oil itinerary, our journey will take us on Via Roma near Osteria Nuova, where we will find the Azienda Agricola biologica Fattoria Ramerino. The farm counts around 4000 plants divided between Moraiolo, Frantoio, Leccino and American varieties, predominantly grown in polyconic pots in the traditional layout. The company, since its birth in 2000, has been operating in accordance with organic farming principles, successfully completing its conversion and obtaining the BIO trademark in 2004.
The oil produced, which has won awards in both national and international competitions, has received very high scores in guides such as Flos Olei, Slow Food, Gambero Rosso, L'Olio (Ais dell'olio), Merum and Der Feinschmecker, just to mention a few. The oil is bottled and marketed with two labels: "Guadagnolo Primus" and "Guadagnolo dulcis".

Keeping on Via Roma, just a few kilometers after Osteria Nuova towards San Donato, we come across three important agricultural companies: Azienda Agricola dell'Apparita, Azienda Agricola Villa Dauphinè and Azienda Agricola Borgo I Vicelli. The oil produced the Azienda Agricola dell'Apparita is the fruit of a harvest that begins every year in late October and carries on through all of November. The olives are pressed daily with a continuous cycle extraction process at a controlled temperature that does not exceed 23° C. The oil is balanced in flavor, with medium green fruit, medium bitterness and medium spiciness levels. The oil has won numerous awards on local, provincial and national levels over the years and can be purchased on the farm in bottles, tanks or in specially wrapped stainless steel gift packages. Tastings of the various oils can be booked on reservation.

The Azienda Villa Dauphinè has been owned and directly managed in accordance with organic farming principles by the Chesne Dauphinè family since 1870 and is included in the registry of historic enterprises in the Chamber of Commerce. The oil is obtained by olives picked exclusively by hand and pressed within few hours of collection at the local press. A high level of polyphenols, very low acidity and a very small amount of peroxide characterize the oil produced; it was selected by the Medoliva 2012 catalogue as one of the best Mediterranean extra virgin oils. Small groups can book tastings in the cellars in the presence of the oil press and an old winepress.
The Azienza Agricola Borgo I Vicelli is immersed within a beautiful natural environment and counts over 2500 olive trees. It produces and bottles olive oil varieties such as Moraiolo, Frantoio and Lecchina by using the cold pressing technique.
Heading up towards the Montastero di Montisoni, around 1 km after Antella, rests the Azienda Agricola Frantoio Il Colle. Among the things it produces (including wine and fruit), its organic extra virgin olive oil certainly excels. Its oil, named "Verde del colle" is the product of olives (Moraiolo, Frantoio and Leccino) collected by hand at just the right point of ripeness and pressed the same day in the company press with the cold pressing technique. The oil is marked by a well-defined spiciness and a balanced bitterness. Through the intense aromas the green notes of the artichoke and cardoon come out as the strongest, later accompanied by hints of nuttiness. Tastings organized in the spring and summer are held on a panoramic terrace that overlooks the Duomo of Florence.
Not far away stands the Azienda Reto di Montisoni. The company produces a very high quality product in the range of 30 tons of organic olive oil yearly, of which 7-6 tons of IGP Toscano colline di Firenze, 4-5 tons of monocultivar Moraiolo, 3-4 tons of monocultivar Frantoio and 2 tons of monocultivar American. The company has received significant local and national attention, in the Slow Food and Gambero Rosso guides for example, and important international recognition as well.
Back in the town of Antella and heading towards Villa Mondeggi we will find the Fattoria di Balatro near Croce a Balatro. The company was started in 1920 and has been officially organic since 2000. The oil, obtained using Moraiolo and Leccino olives, is marked by the perfume of fresh herbs and is characterized by a strong and full-bodied flavor. The company also produces an IGT red wine and a rosè, Chianti and seasonal fruits and vegetables. Another leading product of the company is the quince, a product very much in demand by customers. The farm can be visited on appointment, where many of the products can also be tasted.
Staying on Via di Picille we will now come across the Azienda Agricola I Loti, located at an altitude of 500 m above sea level. Here the production of olive oil represents the perfect synthesis of tradition, where production is carried out with passion and modernity: the oil is cold pressed while the olives are harvested using innovative collection systems that reduce and streamline the work. The freshness of the fruits that arrive at the press translates into a superior product, recognized many times in local competitions. The oil is characterized by a low level of acidity, its green color and fruity flavor, accompanied by underlying notes of artichoke and almond.
Now leaving Via di Picille and returning towards Villa Mondeggi we find the Azienda Agricola Malenchini right at the heart of the Florentine Chianti hills. Diletta Malenchini, partnered with the agronomist and oenologist Stefano Porcinai, runs the structure. Of the 70 hectares of land surrounding the Medici Villa Lilliano, 42 hectares are made up by olive groves counting around 12,000 trees, principally the Frantoio, Pendonlino, Moraiolo and Leccino varieties. The olives are harvested by hand and are cold pressed within 24 hours of being picked. The result is an intensely green extra virgin olive oil marked by fresh and slightly fruity aromas and pleasant undertones of artichoke. The fruity notes stand out particularly, marked by a slightly spicy undertone. A visit to the antique orciaia, an olive oil storeroom where jars dating back to 1800 are kept, is also not to be missed.


Just above Capannuccia we find the Agritourism and Farm Policleto. Their extra virgin olive oil is produced by pressing Frantoio, Leccino and Moraiolo olives, on the day they are collected, by oil mills which work around the clock and at optimal temperaturesThe organic oil that results is clear and green and boasts a highly complex and fine scent, with gentle green undertones and a particularly subtle note of rosemary. The taste is robust and full bodied, with the perfect slightly spicy-bitter combination, giving way to a final note of green almond. The oil, highlighted in the Italian Slow Food extra virgin olive oil guide since 2010, can be tasted and purchased directly at the farm.