Tuscany's Hidden Gem: How Reggello's Hills Craft the Finest Olive Oil

Nestled in the Apennine hills of Reggello, Tuscany produces some of Italy's finest olive oils. The region's lean soils, dry microclimate, and high-altitude groves give the oil its intense, pure flavour. Local growers like Riccardo Busso and innovators such as Tommaso Baldini are keeping traditions alive while embracing modern techniques.

The hills around Reggello rise to 600 metres, where frost threatens beyond that point. Here, olive trees grow smaller, yielding fruit packed with flavour. Paolo Mori, an olive oil expert, explains that the altitude and stony ground create a robust, concentrated taste. The area's dominant varieties—Frantoiano, Moraiolo, and Leccino—thrive in these conditions, part of the roughly 70 types grown across Tuscany, which produces just two percent of Italy's olive oil.

Harvesting begins early, ensuring low acidity and high polyphenols for a fresh, sharp taste. Farmers hand-pick olives and rush them to mills like Baldini's, opened in 2022. The state-of-the-art press keeps temperatures below 27°C, earning the 'cold-pressed' label. After crushing, the oil is filtered until clear and green, ready for immediate use.

Visitors can explore the groves, join tastings, or picnic among the trees. Mills like Baldini's welcome guests, offering a firsthand look at the process. Riccardo Busso, owner of Agriturismo Podere Picciolo, credits the hillsides for his oil's intensity. His groves, like many others, benefit from the region's unique climate and careful handling.

Reggello's olive oils stand out for their quality, shaped by altitude, soil, and tradition. The combination of early harvesting, expert pressing, and open-door mills keeps the local industry thriving. For farmers and visitors alike, the result is oil that's fresh, flavourful, and distinctly Tuscan.