Fattoria Carmignani’s Extra Virgin Olive Oil is produced in Montecarlo, among the hills of the province of Lucca, an area where olive trees have grown alongside vines for centuries and remain an essential part of the Tuscan agricultural landscape.
Extra virgin olive oil is one of the fundamental ingredients of Mediterranean cuisine and, in Tuscany, it plays an even deeper role in the region’s food culture. Used raw or as an ingredient in cooking, it is a natural accompaniment to vegetables, pulses, soups, bruschetta, meat, fish and many traditional dishes.
Fattoria Carmignani’s Tuscan olive oil brings to the table an agricultural product closely connected with the Estate and its territory, alongside the wines that represent the other major expression of Fattoria Carmignani’s production.
Extra Virgin Olive Oil produced in Tuscany
Behind extra virgin olive oil lies a process that begins in the olive grove and continues through harvesting and the transformation of the olives into oil. Care throughout these stages helps preserve the natural qualities of the fruit and produces an oil that is not merely a condiment, but an ingredient in its own right.
Fattoria Carmignani offers its Extra Virgin Olive Oil in tins, a practical container that helps protect the oil from light during storage. Two sizes are available: the 1-litre tin, ideal for more moderate consumption, and the 5-litre tin, designed for those who regularly use extra virgin olive oil both in cooking and at the table.
Discover Fattoria Carmignani’s Extra Virgin Olive Oil and choose the size that best suits your needs.