Extra virgin olive oil

A brilliant green in color, this olive oil is fruity and intense in flavor. Ideal for seasoning, it shows an excellent structure and balance and a light and typical piquancy on the finish.




After a rather mild winter and a cool, dry spring, the summer season was hot and without trainfall. The important rains which fell druing the month of September and the positive climate of the month of October allowed ther olives to grow and, above all, ripen well. The harvest began during mid-October, earlier than in the past, and concluded during the first days of the month of November.


Italian extra-virgin olive oil is typically used in the Tuscany region both for the preparation of dishes and to season raw and cooked vegetables. Santa Cristina olive oil is extra-virgin in category, i.e. an oil with an acidity level  lower than .8%. In the quality scale of olive oil, extra-virgin is the finest in terms of its nutritional qualities. It is produced from a cold pressing of olives picked when perfectly ripe.



The “classic” Santa Cristina was first produced in 1946 by Marquis Niccolò Antinori, the father of Marquis Piero. Over 60 years after its birth, the constant efforts taken to ensure the best quality possible have made Santa Cristina a point of reference on the Italian wine-making scene. The dedication and research in the interest of continuous innovation have, since 2009, given life to a family of products, a part of which is the Extra Virgin Olive Oil.