The Fortulla olive grove is located in Castiglioncello, on the Tuscan coast, about 250 metres above sea level.  The organically grown olives are manually stripped from the tree during the first phase of ripeness, when the fruit starts to change color from green to dark. The milling is carried out within 24 hours after the harvest, and the temperature kept below 27°C.  The oil is cold extracted in the absence of air, which allows the elimination of oxidation.