The Olives, the Land and the Craft

The Olives

Azienda Agricola La Ginestrina is a small organic farm in southern Tuscany that has been cultivating olives for more than 35 years. Their approach is simple: respect the soil, nurture the trees and let the land dictate the pace.

They grow four traditional Tuscan varieties: Moraiolo, Leccino, Frantoio and Olivastra.
Moraiolo brings peppery heat, Leccino adds fruity roundness, Frantoio offers aromatic complexity and Olivastra is a rare local variety. Some of their trees are over a century old. The mineral-rich soil and biodiverse surroundings give the olives a clean, balanced and authentically Tuscan flavor.

The Craft of Pressing

Harvest takes place once a year when the olives reach the perfect balance of ripeness and freshness. They are hand picked to avoid bruising and brought immediately to Frantoio Melody, a certified organic mill.

The olives are cold pressed below 27°C to protect their natural aroma and antioxidants. This preserves polyphenols, the compounds responsible for olive oil’s health benefits and signature peppery finish.

The Result

The final product is a vibrant extra virgin olive oil with a rich, fruity aroma and a clean, peppery finish.
With a polyphenol content around 350 mg/kg, it qualifies as “high in polyphenols,” offering exceptional flavor along with measurable health benefits.