Production of Rocca di Montegrossi Extra Virgin Olive Oil
Rocca di Montegrossi’s extra virgin olive oil is produced from Coreggiolo and Moraiolo olive varieties, with manual harvesting taking place before full ripening in the last decade of October.

Superior Quality with Low Yields
This approach results in very low yields, but in return, it produces excellent quality oil with acidity below 0.2% and a very low peroxide number, enriched with polyphenols, antioxidant elements, in significant quantities.

Cold Pressing Process
The harvested olives are taken to the mill and processed on the same day using the modern disc system under nitrogen to prevent oxidation.

Characteristics of Extra Virgin Olive Oil
The result is a very fresh oil with remarkable olfactory and gustatory qualities. It is dry and not “greasy,” with a green color, intense and fruity aromas, along with a spicy flavor with hints of artichoke, freshly cut grass, and light sweet notes of apple.

Limited Annual Production
The average annual production is a few thousand bottles of 0.50 liters, ensuring a high-quality extra virgin olive oil with limited availability.