La Spinosa® CORBIOLO BIO Extra Virgin Olive Oil is obtained from Tuscan olives harvested by hand, selecting the finest Frantoio, Leccino, Moraiolo and Pendolino varieties for their superior quality and flavor complexity.

The olives are placed in small crates and sent for pressing within 48 hours of picking. Extraction takes place mechanically by cold pressing with a paste temperature of less than 27°.

This allows obtaining a product with high organoleptic characteristics, rich in nutritional values and highly beneficial to health.

Tasting Notes

Tuscan olives are renowned for producing intense, high-quality extra virgin olive oil, characterized by a vibrant green color, peppery, bitter, and fruity flavor profiles

La Spinosa is a certified organic farm in the province of Florence that has been producing organic wine and olive oil since 1982.