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"...It's incredible how the flavours stay on your body like a memory." (Yoshimoto B.)


 "Loving one's work ,which unfortunately is the privilege of few,is the best approximation to happiness on earth",
Primo Levi wrote.

Whith enthusiasm I was lucky and daring to make of my passion my job.
The farmland requires dedication and effort and allowed me to pursue the pursue the objective to create and realize a unique product, able to satisfy even the most demanding palates.
Whith golden color and intense aroma, my oil requires costant and daily care, from coltivation to bottling. Full of passion, my purpuse is to constantly improve the quality of the product, day by day, taking care even the smallest detail.
Held in every bottle is the union of the from the soil, labour and the autenticity of nature, my passion for the olive trees. 


The city of Reggello, where I was born and where I still live cultivating olive tree, is a town in the nearby of Florence. Reggello extends from the bottom of Arno valley to the Pratomagno’s mountain ridge.

Since the fourteenth century, Reggello’s territory is characterized by crops treated with terraced vineyard and olive groves.

The olive tree, a very important culture of this area, deeply characterizes the landscape of these territories.

The land of these places produces an excellent renowned oil for the low acidity and the particular organoleptic characteristics, due to the heights of the olive groves, that stretch between 300 and 500 m asl, and for the peculiarities of this land.

It is an unique plot in Tuscany with very low calcium and high quartz content. Most of the plants are of Leccino and frantoio type. Minor quantities of pendolino’s and morellino’s type can also be found.


Everything started from my tenacity and from my passion for oil and for my homeland.

With determination, sacrifice and enthusiasm I started to undertake my path.

All the “operations in the field” from fertilization, pruning until harvest are managed personally so I can be aware of the health of my plants and be able to ensure a quality product.

Montigiani’s oil production is limited by the effective annual yield of the plants. My oil is the result of a deep Knowledge and love for the territory in which I live, the wise valuable tradition combined with the modern techniques of cultivation and processing.

I take care of the plants with the same art, patience, passion and virtue of my predecessors, improving quality, observing and pursuing increasingly advanced techniques to make sure that my oil and my name are a synonymous of high quality.

The setting of all the work is based on the respect of what the oil represents: an expression of a plant, of a territory and a year. Every choice in the olive grove and oil mill is dictated by the uniqueness contained in the oil at the origin.

The final result is a limpid and fragrant nectar, expression of a continuous and direct contact with olive trees and its land.

Every day I try to improve aiming for higher results, the meticulous verification of each phase of the production process is the way, my way, to pursue ever better goals, in terms of quality and without any compromise.


the olive's journey

THE HARVEST: takes place in a very short period between the end of October and the first half of November, in order to harvest the fruit at the right stage of ripeness.

The harvest is both manually and mechanically effected by facilitators that shake the branches with an oscillating movement. 

Once the olives fall on the network, those are collected and placed in crates which are then transported to the oil mill where the process begins, rigorously made cold (o rigorously cold pressing).

After a careful control, the olives are moved to the oil mill to be weighed.

The olives are then paid into the hopper and are placed in the machinery that removes leaves and branches that could confer that taste "harsh-woody".

The olives pass then into the washing machine, that eliminates the impurities.

Later the fruits pass to the frangitore, where begins the real phase of extraction, where the olives are crushed in a very short time.

It passes to the malaxation, which has the aim to break the oil-water emulsion that is produced during the crushing of the fruits and promote the compaction of the oil droplets in larger diameter droplets.

At the end, the olive paste is poured into the decanter, which performs the final separation between oil and pomace.

The oil is before stored in stainless steel tanks and then put in a special room, where also happens bottling.


The different type of olives ( said “Cultivar) have different organoleptic characteristics. Carefully studying the maturation of this type of olives I have made 3 selections, so every dish will have the most appropriate oil to be enhanced: decisive, delicate, biologic:

- The “Decisive” is the oil with a more structured and robust flavor, ideal for meat tartare, grilled steaks, boiled meat and bruschetta.

Available in bottles of 250 - 500 ml / can of 2-3-5 liters / bag in boxes of 3 to 5 liters.

- The “Delicate” has soft notes with a milder flavor suitable for both sea and lake fish, white meats and salads.

Available in bottles of 250 - 500 ml / can of 2-3-5 liters / bag in boxes of 3 to 5 liters.

- The “Organic” is an oil with a balanced flavor, intense but not intrusive compared to previous selections. It is the one that most matches with every dish, particularly indicated on pureed soups, hummus and vegetable soups.

Available in bottles of 250 - 500 ml / can of 2-3-5 liters / bag in boxes of 3 to 5 liters.


- Wooden package with 2 bottles of 250 ml (the oil is selected by the customer)

- Wooden package with 2 bottles of 500 ml (the oil is selected by the customer)

- “SUMMARY" wooden packaging with 3 bottles of 250 ml (biologic-decided-delicate oil with the possibility of changing the selection)


- TUSCANY FOOD AWARDS 2017 competition

- TUSCANY FOOD AWARDS 2018 competition

- International competition AIPO D’ARGENTO 2018

- OLIO MONTIGIANI has been selected by Slow Food


Hot cream of Zolfino beans with prawns, rosemary and Biologic oil
(4 persons)

- 200 gr of dried Zolfino beans
- 12 prawn tails
- 2 onions
- 1 celery
- 1 bay leaf
- 1 sprig of rosemary
- 1 ladle of vegetable stock
- 50 ml of organic extra virgin olive oil
- salt
- pepper

Put the beans in cold water for one night (if you do not have time, you can use the canned ones).
Put the beans in a pot with 1 liter of water with onion, bay leaf and celery and cook for 2 ½ hours over medium heat.
Heat 20 ml of extra virgin olive oil in a saucepan and fry the half sprig of rosemary and chopped onion. Add the beans and then the ladle of broth.
Let it cook until the beans are soft.
Remove the pan from the fire, remove the rosemary and blend with the immersion mixer, adding 15 ml of extra virgin olive oil, salt and pepper.
Keep the soup warm.
Blanch the prawns in boiling water for 30 seconds, then sauté them in a boiling pan for 2 minutes.
When the prawns are cooked, spread the cream of beans on the bottom of the plate and lay the prawns and a sprig of rosemary.
Finish the dish with drizzle of organic Montigiani extra virgin olive oil. 



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