A SPECIAL OIL, WITH A GRULLO SOUL
Olio Grullo represents the synthesis of all our commitment and passion: it is the fruit of a year of hard work that materializes with the harvesting and pressing of the olives between October and November. We created our olive groves by recovering the old olive trees and planting traditional cultivars of the Florentine hills in the uncultivated spaces: leccino, frantoio, morellino and pendolino.
We respect the health of the olive tree in all production phases. During pruning, we avoid drastic actions that would increase and facilitate the harvest, compromising the quality of the oil. During the harvest, we gather the olives on large nets spread on the ground, which allow the olives to be conveyed naturally into the crates, preventing them from being bruised during transport to the mill.
The crates are then crushed within 24 hours in the company mill, using latest-generation machinery, capable of fully controlling the processing of the olive in order to maintain the organoleptic properties unaltered for a high-quality oil, rich in beneficial substances.
A product that beautifully captures the essence of our land: intense scents that accompany the mind in flights of fancy and Renaissance accents. An oil rich in beneficial substances, an important extra virgin olive oil, awarded in many national and international competitions. An excellence to be experiènces and shared.
The 2024 label of Olio Grullo is dedicated to the Tour de France, the most famous cycling race in the world. Legend has it that 120 years ago, a group of cycling enthusiasts set out on a unique journey, pedaling from mill to mill to sample the season’s freshest oils.: this was called the “Tour della Frangitura”. This year’s edition started in Florence, with a stop at the Frantoio dell’Olio Grullo, where many runners filled their water bottles with tuscan olive oil.
The 2023 label of Olio Grullo is dedicated to artificial intelligence (AI, for friends). Some worry it might crack the secret recipe of Olio Grullo and develop its own version, the ‘Chat IGP’, to compete with us for the prizes of our renowned Tuscan oil. Fortunately, its complex calculations have failed, but there are those who swear they saw it in the computer of our modern oil mill, intent on counting the olives one by one.
The 2022 label of Olio Grullo is dedicated to Russian leaders who, once the pandemic was over, instead of the classic pizza party, decided to invade poor Ukraine, perhaps thinking that they were tastier there. The international community, in response to this unfortunate decision, sent Russian oil producers, instead of the coveted Olio Grullo, laxative bottles, to make them spend more time in the bathroom instead of tormenting the poor Ukrainians.
The 2021 label of Olio Grullo was dedicated to this year’s space race, when billionaires like Jeff Bezos, Richard Branson and Elon Musk fought it out with rockets to be the first to send other billionaires like them into orbit! In fact, rumor has it that the oil sommelier association, NASA (famous for the highly developed olfactory sense of its members), has placed its reserves of the very rare Olio Grullo 2021 in orbit.
The 2020 Olio Grullo label was dedicated to the Corona Virus which forced millions of people indoors, transforming them into expert bakers, triggering the phenomenon known as the pandemic “abundance of bread”. The WSO, World Semolina Organization, is still struggling to find a suitable vaccine. To deal with the emergency and facilitate the disposal of all that bread, they decided to use Grullo oil to transform it into tasty bruschetta.
The 2019 Olio Grullo label was dedicated to Global Warming, or the increase in temperatures caused by man. The phenomenon also reached the North Pole where polar bears had to rent umbrellas to shelter their reserves of Grullo Oil from the heat. In addition to disturbing bears, Global Warming is compromising the work of small farmers like us. So if this year you can’t get your bottle of Olio Grullo you know who to blame!
The 2018 Olio Grullo label was dedicated to the discovery of water on Mars. It seems that the red planet hides underground lakes of water near the poles. But the most surprising news is that, in addition to water, the space probes have also detected traces of Olio Grullo. How the Olio Grullo got there is not yet clear, although more than one scientist claims that the probes have discovered the secret pantry of some Martian Gourmand.
The 2017 Olio Grullo label was dedicated to Martin Luther who 500 years ago began his protest, known as Protestantism, against those poor quality oils made with olives of dubious origin and with unorthodox methods. It is said that on the day of the birth of Protestantism, Luther posted a public poster with the list of his 95 favorite oils in which the legendary Oleum Grullum stood out, of which, apparently, the good Martin was very fond.
The 2016 label of Olio Grullo was dedicated to the NASA Juno probe that traveled 3 billion km in space to reach its beloved Jupiter. To conquer it, it seems it brought a special gift in the hold: Olio Grullo!
The 2015 label of Olio Grullo was “dedicated” to those damned oil flies that destroyed oil production in half of Italy. This year we chased them away and made an excellent oil in their face.
The olive oil you’re enjoying is dedicated to our friends Tatsuhiko, Kahoko Akane, Takahiro, and Yuho, who came all the way from Japan to join us during the harvest. Dōmo arigatō!
The 2012 label of Olio Grullo was “dedicated” to the Maya who 2000 some odd years ago predicted the end of the world during this 2012. But the symbols found on new archaeological artifacts have allowed this catastrophic prediction to be overturned: the new texts say that in 2012 an oil will be produced that will be the “end of the world”. Most likely the Maya are referring to Olio Grullo which was born this very year
THE LANDS
On the hills a step outside Florence
Just outside Florence, in the sublime and uncontaminated hilly landscape, we cultivate more than approximately 30 hectares of land dotted with centuries-old olive groves and new plants, vines, dry stone walls and dream estates. Places steeped in extraordinary aesthetic and historical values in which we carry out certified organic crops.
Hectares: 4
Altitude: 409m a.s.l.
Exposure: south, south-west
Variety: Moraiolo, Frantoio
Soil: clay, silt and sand
Hectares: 6
Altitude: 170m a.s.l.
Exposure: south, south-west
Variety: Moraiolo, Leccino, Frantoio
Soil: clay and sand
Hectares: 14
Altitude: 120m a.s.l.
Exposure: south, south-west
Variety: Frantoio, Moraiolo, Leccino, Leccio del Corno, Maurino, Pendolino
Soil: clay, silt and sand
Hectares: 12
Altitude: 395m a.s.l.
Exposure: north-east, north-west
Variety: Frantoio, Moraiolo, Leccino, Leccio del Corno, Maurino, Pendolino
Soil: clay, silt and sand
HARVEST & PRODUCTION CYCLE
Harvest
The olives are harvested using traditional and modern methods: in the smaller plants the olives are picked by hand, while in the more vigorous plants we use shakers. This process ensures that the olives remain intact, avoiding bruises and oxidation for a superior quality oil.
Washing
The olives are defoliated and washed to ensure hygiene and quality, removing leaves that could alter the oil. Washing with drinking water, changed frequently, ensures a safe product free of unpleasant odors.
Crushing
Crushing, performed with a low thermal-impact hammer crusher, which quickly breaks the olives, preserving the fruity aromas. This technique minimizes oxidation, favoring the preservation of the primary aromas of the cultivars.
Kneading
Kneading separates the emulsion between water and oil, forming larger oil drops that separate spontaneously. It takes place in sealed kneaders, equipped with a nitrogen system to reduce oxidation. The helical blades slowly mix the paste cold, at controlled temperatures below 27°C, to preserve quality and yield.
Centrifugation
The centrifuge separates pomace, extra virgin olive oil and water in a continuous process, taking advantage of differences in specific weight. The goal is to obtain a clean extra virgin olive oil, preserving its organoleptic qualities and the content of polyphenols and antioxidants.
Filtration
Them filtration of olive oil is a process that removes impurities and water, improving the stability and shelf life of the oil. We use cellulose filters, which allow us to obtain a purer oil, with less microorganisms and polar phenols, thus ensuring a high quality EVO.
Storage
The oil obtained is stored until bottling in stainless steel tanks between 13° and 25°, away from light. We saturate the space with inert gases, such as nitrogen, to reduce exposure to oxygen, thus preserving fragrances and organoleptic properties.
Bottling
Bottling is a crucial phase to guarantee a quality extra virgin olive oil. Packaged quickly and precisely, according to HACCP regulations, the oil is sealed in dark glass or protective containers against oxidation, preserving its taste and freshness.
THE VARIETIES
Frantoio
The frantoio is the Tuscan cultivar par excellence, among the most widespread in Italy. It produces fine, tasty and aromatic oils, characterized by a medium-intense fruitiness and a harmonious balance between bitter and spicy. In productive years we produce a structured and persistent monovarietal oil, while otherwise it is used in blends.
Moraiolo
Tuscan cultivar, lover of hilly terrain, it gives life to oils of rare excellence. Rich in polyphenols, its fruity aromas are distinguished by elegant nuances of bitterness and spiciness. In the best years, this variety produces a monovarietal with a delicate and enveloping taste; in other years, its essence enriches refined blends.
Leccino
A Tuscan cultivar, known for its high resistance to cold and constant productivity, it produces oils with a delicate and slightly fruity profile, with notes of grass, almond and spicy nuances. In productive years we produce a monovarietal oil, while otherwise it is used in our blends.
Native to the suggestive Florentine area, the Pendolino cultivar offers delicate and fragrant oils, wrapped in elegant hints of almond and delicate nuances of bitterness and spiciness. Its unique essence enriches our blend, adding a note of refinement and balance.
Morcone
A rare cultivar, originally from the Livorno area, it is highly appreciated for its adaptability to different environments. It produces medium fruity oils, with herbaceous scents and notes of green tomato. The taste is balanced, with a bitter and spicy note that is well present but harmonious. We use Morcone in our blend.
Leccio del Corno
Originally from Casciano Val di Pesa (FI), this cultivar tells a story of resilience, challenging even the coldest temperatures. It produces medium fruity oils, slightly spicy and with a bitter aftertaste thanks to the high content of polyphenols and tocopherols. In productive years we obtain from this variety a monovarietal oil of character, while otherwise it is used in blends.
A rare cultivar, so called because of the drooping shape of its branches. It produces oils characterized by a medium-light fruitiness, with herbaceous and green apple hints. The taste is generally sweet, with a barely perceptible bitterness and spiciness. We use Piangente in our blend to give softness and roundness.
Maurino
Originating in the lands of Lucca, the Maurino cultivar is a jewel of the oil tradition, appreciated for its discrete productivity and generous yields. From its fruits comes an oil of rare quality, with a sweet and harmoniously fruity character. From this variety we obtain an exclusive, refined and sophisticated monovarietal, dedicated to those who know how to appreciate niche excellence.
The associations we belong to
