The “Olivastra Seggianese” cultivar is a plant resistant to low winter temperatures that allowed its cultivation in the foothills of Monte Amiata, ancient extinct volcano, at a height between 450 and 650 meters above sea-level.

The plants are large, with impressive foliage and characterized by an high vegetative vigor.

The plants are still cultivated in the traditional way.

They have small olives and large stones, but with a high oil yield!

Due to its characteristics, the Olivastra Seggianese olives gives the oil a bitter and spicy taste and herbaceous and artichoke flavours.

The plants of “Moraiolo” have a low vigor and a collected foliage due to the characteristic rising aspect of the branches.

The elliptical, elongated, flat, leaves have a dark green upper side and a bright silvery gray lower one, which make them unmistakable.

The rounded fruits have a fairly contemporary ripening; characteristic is the high resistance that the olives oppose to detachment.

The oil content of the fruits is particularly high and the oil is of excellent quality with peculiar organoleptic qualities.
The Moraiolo variety enriches the oil with bitter and spicy flavours and give a light taste of almond, grass and artichoke.

The “Leccino” is a highly vigorous tree with a voluminous and moderately thick foliage; the inflorescences are of medium length with a sparse structure and scarce branching of the rachis.

From an agronomic point of view it shows a particular tolerance towards climatic adversities.

Thanks to its fresh and fruity notes, it gives the oil balance and sweetness.