When it comes to the best extra virgin olive oil, few can rival the purity, complexity, and craftsmanship of Montequarata. Nestled in the sun-drenched hills of Lucignano, in the province of Arezzo, this small family estate has dedicated over 30 years to perfecting its artisanal oil. Grown on 15 hectares of meticulously cultivated olive groves at 360 metres above sea level, Montequarata’s oil is a celebration of Tuscan terroir. The estate’s 700 trees—comprising native Correggiolo, Leccino, and Oriolo varieties—thrive in dry, mineral-rich soil that ensures optimal drainage and prevents moisture damage to the fruit.
The best extra virgin olive oil begins with timing—and Montequarata is known for its early harvest, which takes place in the first half of October, just as the olives begin to ripen (“vaiare”). This early picking ensures high levels of antioxidants, low acidity, and the preservation of delicate aromatic compounds. Each olive is harvested strictly by hand, without the use of mechanical beaters that could bruise the fruit and compromise quality. The olives are cold-pressed within 24 hours at a nearby mill in Montisi, maintaining a temperature of just 18–22°C throughout the process to retain full organoleptic integrity.
Montequarata’s 2024 oil vintage is exceptionally fragrant, with distinctive notes of fresh artichoke and just-cut grass, a vibrant golden-green hue, and an acidity level consistently around 0.1%—far below the 0.8% maximum required for the “extra virgin” classification. This is the extra virgin olive oil for those seeking health benefits without compromising on taste, elegance, or authenticity.
