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The farm produces biologic extra virgin Olive Oil made with cold - press strictly following the genuine Tuscan tradition and Gabriella e Cristiano will be pleased to show you the production according to the season. Pressing olives is an unforgettable experience. We organize work shops for groups led by experts in recognizing and clarifying various information on this important product.
Our extra virgin oil is like olive-juice. At Fattoria La Sciolta nature has been generous and has given us an ideal microclimate to grow olive-trees thrive.
Production area: LA SCIOLTA - Gambassi Terme
Altitude grove: 450 mt. s.l.m.
Olive varieties: Frantoio, Moraiolo, Leccino, Pendolino
Collection system: hand picked
Color: Green with golden reflections
Harvest Date: October-November
Method of Extraction: Crushers loop temperature controlled. The olives are processed within 24 hours of collection
Use: in all the dishes, perfect on vegetables
Recipes
Fettunta
Nothing is more inviting than a slice of unsalted toasted garlic bread , with salt and pepper and plenty of Tuscan extra virgin Olive Oil .
Panzanella
This dish is made with day old unsalted bread slices briefly soaked in water. Excess water is squeezed out and the bread is mixed with basil leaves, finely chopped onion, sliced tomatoes, thinly sliced cucumbers, salt, pepper ... and plenty of our extra virgin Olive Oil. The salad is then placed in the refrigerator for a couple of hours and afterwards a few drops red wine vinegar and a few basil leaves are added. The result is a delicious dish, especially suitable for the hot season.
On our farm you can find other genuine products some of which are produced directly by us or by the farmer's association we are part of. A healthy diet, based on truly natural products, substantially affects the quality of our lives:
- White wines
- Red wines
- Chianti Grappa
- Honey
- James and jellies
- Pasta, cycle complete cycle organic production with “real ” old wheat varieties that do not cause allergies or intolerances.





