Olive oil
The production of olive oil in Tuscany goes back to the Etruscans, who used it in their cooking, for illumination, as well as in cosmetic preparations, all uses that the Romans developed even further.
Olive oil continued to be valued throughout the centuries all over Italy, but intensive cultivation dates only from the 19th century, as a result of widespread plantings that followed the spread of farming settlements into the hill areas, primarily those of Tuscany, which provided ideal conditions for the olive tree.
Both at San Felice and at Campogiovanni an olive tree produces on average 1 to 1.5 kg of oil, a very modest yield, certainly, but one that ensures preservation of a very high standard of excellence.
