Obtained from a blend of different varieties of typically Tuscan olives, including Leccino, Muraiolo, Leccio de Corno, Frantoio and Pendolino, La Macina Olive Mill’s extra virgin olive oil is characterized by a very low acidity and minimal presence of peroxides. An excellent raw oil, with a typically Tuscan bitter and spicy taste, which is the result of processing the olives within six hours of harvesting, with state-of-the-art machinery and the control of Elena and Laura throughout the production process.