OUR STORY

“…to my grandparents Massimo and Maria Pia and to my parents Roberto and Giovannella, who always believed in me…”


OUR OLIVES

THE OLIVE TREES

We have about six thousand olive trees. They are exposed to the sunlight from sunrise to sunset in the best land of Tuscany: the soil is composed of red clays and sands with Pliocene marine sediments at an altitude of about 200 m above sea level.

The variety of olives cultivated on the farm are those typical of Tuscany: Moraiolo, Frantoio, Leccino, Maurino, Leccio del Corno, Pendolino, Lazzero. We also grow Coratina, although not originally Tuscan. In order to achieve a thorough knowledge of each cultivar we also produce various extra virgin olive oils with just one variety of olives (monocultivar): Lazzero Monocultivar, Leccio del Corno Monocultivar and Coratina Monocultivar. The harvest to produce these oils takes place at specific times, when that particular type of olives has reached the right point of ripeness.

THE HARVEST
FILTERING

Podere Il Montaleo

1846 – My ancestor Antoni Morelli describes the farm purchase to his son Carlo in the following way: “… I bought in Montaleo 4 saccate for 100 scudi to pay one year later. It can be considered the Eden of Casale.” (A saccata is an ancient Tuscan measurement corresponding to 6300 square meters)

2009 – Cesare Diddi Mussi, 19 years old and just out of high school, decides to go and live on Podere Il Montaleo, the family country residence in Casale Marittimo, and to specialize in the production of extra virgin olive oil. From those original 4 saccate, today Podere Montaleo measures about 30 hectares.

THE OLIVE TREES
THE HARVEST

THE HARVEST

The key to making high-quality extra virgin olive oil begins by knowing the right moment to harvest. We harvest by machine with latest generation olive shakers which minimizes any damage to the fruit and the trees. After careful selection to eliminate any impurities the olives are pressed within 6 hours in order to avoid any change in the chemical and organoleptic properties of the oil.

THE PACKAGING

We filter our oil immediately after pressing the olives, to prevent the development of impurities that could alter the flavors, aromas and accelerate ageing. The product is then bottled. We have two different packagings: tins and glass bottles. The bottles have anti-refilling caps and are designed to maintain the quality of the product and limit the effects of any change in temperature or accidental exposure to sunlight.

THE PACKAGING

THE OIL MILL

“…Since I opened the farm, I had this dream: an oil mill and an oil press. It will allow me to achieve something from start to finish, without a third party altering or modifying my product. In this way I will understand what I should improve and the final result will depend solely on my work.”
Cesare Diddi Mussi

CIRCULAR SUPPLY CHAIN


FROM THE FIELDS TO THE TRANSFORMATION OF THE FRUIT IN EXTRA VIRGIN OLIVE OIL

2019. We inaugurated a beautiful building consisting of a modern oil mill, a bottling plant, storage rooms, offices and workshop area. The entire production, from the harvest to the packaging, takes place on our farm without interference from third parties. This way we can truly speak of a circular chain that starts from the work in the fields and ends with the transformation of the fruit into extra virgin olive oil. Conferences and lectures on olive-growing can be held in the workshop area as well as extra virgin olive oil tasting sessions so that anyone who comes to visit us can participate in the wonderful world of extra virgin olive oil!