Planted in a time lost from memory are thousands of centuries-old olive trees, bearing the most precious varieties of olives that have been made stronger over time by rich organic fertilization and by the vigilant care of expert agronomists. Our olives are carefully hand-picked, one by one, at the end of October and then sent to the local mill for cold-pressing (spremitura a freddo). The result is a precious oil of a beautiful green colour with golden tones, with a fresh and fruity taste redolent of the history of this ancient estate. Murlo Estate olive oil can be purchased at the Estate restaurant ‘Il Caldaro’.
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