Cosimo Maria Masini extra virgin olive oil is obtained by carefully selecting hand-picked fruit from the roughly one thousand Frantoio, Moraiolo, Leccino, Maurino and Pendolino cultivars on the estate. After the harvest, the olives are crushed in presses that ensure the oil is extracted gently at a temperature below 25 °C to preserve as much as possible of their phenolic content.
Before bottling, the oil is lightly filtered using cotton wool to enhance clarity and gurarantee longer-lasting stability.
Our intensely fruity olive oil achieves a fine balance of bitter and savoury flavours. It has all the character needed to partner highly flavoured dishes and the traditional fare of the Tuscan kitchen, such as rare meat or thick soups.

Extra virgin olive oil from the San Miniato Mignola cultivar deserves a special mention.
This very rare olive is found in significant quantities only in the San Miniato area. Cosimo Maria Masini has chosen to promote the exceptional qualities of this local product by making a single-variety olive oil. Mignola embodies all the characteristics of the San Miniato terroir in a way that no other olive does. A delicate, late-ripening cultivar, Mignola yields an oil of great personality with an intensely fruity nose that reveals attractive hints of grass, leaves and green olives.
On the palate, the rich, full-bodied flavour is surprisingly refined, its elegant freshness enhanced by a vigorous herbaceousness.
A robust, honest-to-goodness olive oil with an attractively assertive palate. Powerful artichoke-like sensations accompany a hint of astringency as the oil’s pungent character slowly emerges, lingering with remarkable intensity to reveal a wealth of exuberant phenolics. This elegant yet complex, forceful olive oil is one of the treasures that Nature offers at San Miniato.