The sunny slopes of Vignamaggio are covered with more than 7000 centuries-old olive trees. As the first autumn mists roll in, the branches of these small, silver-leaved trees are laden with juicy, green fruit. The olives are handpicked and pressed within a few hours, keeping the oil’s freshness intact. Its unmistakable peppery bite, intense flavour and fruity fragrance make Vignamaggio’s extra virgin olive oil a delicious ambrosia to enjoy at any time.
All Vignamaggio’s extra virgin olive oils are produced exclusively from the estate’s organic olives and contain high levels of vitamin E and polyphenols.