The organic oil comes from the collection and cold production of the olives harvested within 24 hous from the 3500 olive trees of the farm.

La nostra forza parte dal territorio

Our strength starts from the land

The hills of the Maremma in Tuscany, in the middle of the mediterranean sea, with its uncontaminated lands allow us to produce high quality oil.

Biologico Certificato

Certified Organic

We prefer the quality over quantity. We pick the olives when they are still green and oil yiels is very low so we can guarantee an high percentege of polyphenols and strong organoleptic properties.

Non solo buono

Not only good

Not only good and organic, olive oil plyphenols contribute to the protection of blood lipids fro oxidative stress.

Raccolta e lavorazione

Harvest and processing

From the harvest of the fruit to the rigorously cold extraction of the oil, spend less than 24 hours to guarantee genuineness and quality.

In Maremma Tuscany, Aroldo Bio quality Extra Virgin Olive Oil.


Producer: Azienda Agricola Casa Olivo
Production area: Campagnatico Loc. Fabbrucci
Altitude: 235 metri
Method: Biologico Certificato
Olive tree variety: Leccino 70%, Frantoio 20%, Moraiolo 10%.
Harvest: Mechanics with electric comb
Processing: Cold pressing
Yield: 15%
Degree of acidity: 0,20
Gastronomy: For seasoning raw soups or spelled soups, for succulent grilled meats, to turn even a simple slice of bread into a splendid dish.
Organoleptic Characteristics: Bright color, combination of light and leaf. Very intense, fruity and persistent aromas. Fine, clear and pleasantly spicy flavor.



Leccino 70%
Frantoio 20%
Moraiolo 10%

3 March 2020
Valutazione organolettica dell'olio evo

Organoleptic evaluation of EVO oil Aroldo Bio

Olive cultivation and oil production have always been in the DNA of our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow went into the background.
6 January 2020
Olio Extra Vergine Oliva Aroldo

Filtered or unfiltered EVO oil?

Should extra virgin olive oil be filtered? For many years now, this theme has divided oils EVO lovers. More and more often we notice "unfiltered" EVO oils, oils that surely convey a greater idea (stereotyped) of naturalness and craftsmanship. So what to choose? Filtered or unfiltered oil?
1 January 2020
Come leggere l'etichetta dell'olio extra vergine di oliva

Can you read the label?

Today more than yesterday everything is within everyone's reach. Food is readily available and the consumer is faced with a vast choice of products, how to choose the best one? One of the first things to be able to do is knowing how to read the label correctly, especially when it comes to extra virgin olive oil. Only then will you have a tool to make the right choice.