Foresteria Villa Cerna’s Tuscan extra virgin olive oil is born on the hills surrounding Castellina in Chianti, in the same plots that have accompanied our vineyards for generations. It is the fruit of a centuries-long olive-growing tradition, in which every gesture, from spring pruning to hand-harvesting, concurs to express an oil with a precise identity, recognizable from the first taste.
Buying Tuscan olive oil directly from the producer means taking home a fresh, traceable and unblended product, cold-pressed within hours of harvesting to preserve aromas, polyphenols and nutritional properties. Our olives are pressed with quality control at every step, ensuring a young, vibrant and perfectly balanced extra virgin.
Our olive groves combine the most representative native varieties of central Tuscany. Frantoio gives herbaceous depth and good stability over time, Moraiolo adds structure, elegant bitterness and a lingering artichoke note, Leccino brings softness and fluidity, while Pendolino serves pollination and contributes to a harmonious blend. It is this combination, codified in the specification for Tuscan oils, that gives our extra virgin that unmistakable signature that makes it one of the most appreciated in the world.
Harvesting begins in early October, when the olives are still veraisoned, to encourage an oil with a green, fruity profile. We work with nets spread out under the trees and vibrating grazers, avoiding spontaneous falls that would oxidize the fruit. The drupes arrive at the mill within 24 hours, are washed and pressed at a controlled temperature below 27 degrees (cold pressing). The result is an oil with a bright green color with golden highlights, an intense aroma of freshly cut grass, artichoke and green tomato, and a slightly spicy and bitter taste typical of quality young extra virgin olive oils.
Chianti extra virgin olive oil is at its best raw, where the aroma remains intact and enriches every dish with its complexity. It is a natural finisher for fettunta, the classic Tuscan bruschetta, but it also enhances bread and legume soups such as ribollita, pappa al pomodoro and farro soup. It pairs beautifully with grilled meats, Florentine steak and roasts, and gives character to fresh and aged cheeses. In cooking it maintains a high smoke point and good stability, making it also suitable for delicate stir-fries.
A good extra virgin should be consumed within 12 to 18 months after bottling, stored away from sources of light and heat, in a cool, dry pantry. Our dark glass packaging protects the product from oxidation and keeps the organoleptic properties intact. Always check the milling date on the label-it is the most transparent reference for assessing freshness and quality.
Discover the selection of Tuscan extra virgin olive oil in the Foresteria Villa Cerna shop and receive bottles directly to your door with tracked shipping in Italy and abroad. An authentic choice for your kitchen, also perfect as a gift for those who love the culture of food and territory.
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