Bartolini
Between Florence and Rome, in Umbria, where the Etruscans once planted olives, the Bartolini family is now running their sixth-generation agricultural business. Moraiolo, Leccino, and Frantoio olives are hand-picked in November and December and cold-pressed the same night – organic certified extra virgin olive oil with notes of green tomato, almond, and a pleasantly bitter peppery finish.