Tuscany, in central Italy, is known as the most desirable region in the world to grow olives which produce the most coveted olive oil in the world. The orchards, laid on hills 330-metres above sea-level, can exploit pedological and climatic conditions perfect for the growth of some of the best types of olive trees: Frantoio, known for its fruity flavor; Maraiolo, famed for its spicy notes; and Leccino, for its rich deep flavor.  

The extraordinary character of our olive oil is produced from these trees by careful hand picking of the olives in November to ensure peak ripeness, then crushing within hours of being picked. Every step of the harvesting and bottling process is meticulously performed to protect the integrity and purity of the oil.

Melilli Cucina holds to the highest possible standards of purity and excellence to produce an organic extra virgin olive oil of superb quality. From the vine to the press to the bottle, only the best olives are hand picked and the highest standards of crushing are practiced to achieve the finest olive oil with unsurpassed purity and taste. The result is an organic olive oil of the highest quality, fruit flavoured, with a marked taste, pleasantly pungent and slightly bitter.

*  A crowning event for the quality of our products has been the exclusive grant for the production of the Jubilee Olive Oil, given by Pope Francis and the Pontifical Council for the Promotion of the New Evangelization, on the occasion of the Jubilee.

*  These characteristics allowed us to deserve the desired and prestigious IFS – International Food Standard – certification, the top international standard which denotes the quality and safety of the food products.