Campo Di Torri
Ships orders within 11 to 20 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1983
Instagram
ilcasellino
The Il Casellino farm, whose production is entirely organic, is located in Torri, about two kilometers west of Rignano sull'Arno, Florence, at an altitude of 350 meters above sea level.
Its lands, which originally were under the Abbey of Santa Maria Vallombrosa, have been dedicated to vineyards and olive groves since 1586.
Il Casellino extends for 38 hectares, 16 of which are dedicated to organic olive growing. In addition to producing organic extra virgin olive oil of the highest quality, the company is dedicated to the rediscovery of ancient varieties of fruit and the recovery of now rare animal breeds. We have selected Frantoio, Leccino and Moraiolo, typical Tuscan varieties, and provided them with an ideal environment for them to grow up healthy and strong.
Even if this means giving up on a higher yield, we harvest our olives early to reap the rewards at their best time.
We harvest by hand with the ancient method called "" brucatura "", which does not damage either the tree or its fruits. To improve the quality of the product, we are at the mill a few hours after the harvest.
The olives are washed in fresh, clean water and then immediately cold pressed at a controlled temperature.
This is how we produce our organic extra virgin olive oil which is unique for the harmony of its aroma, taste and color and for the excellence of its characteristics.
Its lands, which originally were under the Abbey of Santa Maria Vallombrosa, have been dedicated to vineyards and olive groves since 1586.
Il Casellino extends for 38 hectares, 16 of which are dedicated to organic olive growing. In addition to producing organic extra virgin olive oil of the highest quality, the company is dedicated to the rediscovery of ancient varieties of fruit and the recovery of now rare animal breeds. We have selected Frantoio, Leccino and Moraiolo, typical Tuscan varieties, and provided them with an ideal environment for them to grow up healthy and strong.
Even if this means giving up on a higher yield, we harvest our olives early to reap the rewards at their best time.
We harvest by hand with the ancient method called "" brucatura "", which does not damage either the tree or its fruits. To improve the quality of the product, we are at the mill a few hours after the harvest.
The olives are washed in fresh, clean water and then immediately cold pressed at a controlled temperature.
This is how we produce our organic extra virgin olive oil which is unique for the harmony of its aroma, taste and color and for the excellence of its characteristics.
