The company has always paid a particular attention to the production of high quality extra virgin olive oil. The area offers a product of excellence as it is sheltered from the cold and well exposed to the sun and mild, dry winds, together with the presence of typical autochthonous Tuscan varieties such as “frantoio”, “moraiolo” and “leccino”. The olives, picked by hands, are taken to the mill just a few hours after the harvest and they are cold pressed. The oil obtained is characterised by intense herbaceous aromas with hints of artichoke and tomato. These olfactory sensations are confirmed on the palate as it shows a perfect balance between bitter fruit and spicy taste. Its preservation at a controlled temperature under nitrogen in stainless steel containers, maintains the peculiar characteristics of perfect harmony and pleasantness until the following year. The olve oil made at Villa La Ripa is excellent for seasoning cooked and raw vegetables and it is particularly appreciated on typical Tuscan dishes such as “panzanella”, “ribollita” and Florentine steak.
Since the notarial deeds of the 16th century, Villa La Ripa estate has been defined defined as "olivata, pomata, vitata” (planted of “olive, vines and fruit trees”). The Etruscans cultivated olive trees on these hills and we are still doing it. Since the quality of the oil depends almost entirely on Nature (because the man only harvests and press the olives), our oil will bring a mix of the aromas and essences of our Tuscan hills into your homes.
Extra virgin olive oil (EVO) is a product with extreme versatility. It is known throughout the Mediterranean area, where it has been an irreplaceable element of nutrition and a precious ally of health for generations and it is now appreciated throughout Europe and the world for its nutritional properties, beneficial effects on health and organoleptic characteristics. The use of EVO is very important in the Mediterranean diet because it is extracted without using chemical solvents, it has a high smoke point, it does not oxidise but it has antioxidant properties, and it lowers the level of plasmatic cholesterol. On the scientific level, it has been ascertained that prevents atherosclerotic disease it has been established that extra virgin olive oil, together with a low intake of saturated fats, a moderate consumption of red wine and a high intake of cereals, legumes and food rich in fiber, is one of the essential characteristics of the Mediterranean Diet.