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L’anichino is an organic farm (“azienda agricola biologica”) in the municipality of campagnatico (grosseto), traditionally dedicated to the cultivation of olive trees. since 1999 the farm has progressively developed its olive grove to reach a total of 4000 olive trees, with leccino, frantoiano and olivastra seggianese varieties. in 2014 it gained accreditation as an organic farm (certificate of conformity – ab – production and preparation – it bio 007 h56m) and produces three biological monocultivar extra virgin olive oils. two constant factors determine the quality of the oil of l’anichino: the type of soil and the exposition of the olive plants. as it is not clayey, the soil of l’anichino is well-drained and consequently dry, and this quality ensures that the olive oil is very fine, non-greasy, and contains the right balance of unsaturated fatty acids, together with antioxidants such as polyphenols, vitamin e and pro-vitamin a. the position of the olive grove, 260 meters above sea level and south-facing, protects the plants from olive fruit fly infestation, thus ensuring the oil has little or no acidity.

Our Products

Frantoiano

Oil Olive

The “Frantoiano” olive tree bears mid-ripening fruit, from which we extract a monocultivar oil with a delicate but distinctive flavour, well-suited to vegetables, both grilled and in “pinzimonio” (olive oil dip for crudités), “ribollita” (Tuscan soup), fish and practically all types of vegetable or legume soups. Note that “Organic Frantoiano” oil can enhance the quality of roasts as well as a simple “fettunta” (toasted bread with garlic and olive oil), better known as the Tuscan bruschetta. ADDITIONAL INFORMATION Volume 0,50 l – 0,25 l Producer L’Anichino Organic Farm Area of Origin Località Marrucheti – Campagnatico (Grosseto) Altitude 230 – 270 m above sea level Cultivar Frantoiano Harvesting hand-picked or semi-mechanical Pressing cold pressed Colour intense green Flavour delicate yet distinctive Density medium Use ideal for “ribollita”, all soups, fish; undisputed partner for “fettunta”, the Tuscan bruschetta

Certification : BIO,IGP

Leccino

Oil Olive

This monocultivar oil is produced exclusively from olive trees of the “Leccino” variety, which has early- to mid-ripening fruits. The organic oil obtained has character and a decisive flavour, with a strength reminiscent of its plant and initially with a slightly bitter aftertaste. It is ideal used raw as a condiment for red and white meat dishes, but also with matured cheeses. ADDITIONAL INFORMATION Volume 0,50 l – 0,25 l Producer L’Anichino Organic Farm Area of Origin Località Marrucheti – Campagnatico (Grosseto) Altitude 230 – 270 m above sea level Cultivar Leccino Harvesting hand-picked or semi-mechanical Pressing cold pressed Colour intense green Flavour decisive, quite strong, with a slightly bitter aftertaste in the first months after pressing Density medium, with velvety mouthfeel Use ideal drizzled raw over meat and mature cheeses

Certification : BIO,IGP

Olivastra Seggianese

Oil Olive

Our organic “Olivastra Seggianese” oil is made from the fruit of the olive tree “par excellence” in our opinion here at l’Anichino: the ” Olivastra Seggianese “. Its low-yield olives ripen in late November, giving an oil with a decisive but mild flavour. Need we say more? This is the extra virgin olive oil that we would all wish to have on our table. Some ideas? Drizzle it raw over fish and shellfish, on a superb “Fiorentina” (T-bone steak), on bitter-tasting salad leaves or on grilled radicchio “Trevisano”. ADDITIONAL INFORMATION Volume 0,50 l – 0,25 l Producer L’Anichino Organic Farm Area of Origin Località Marrucheti – Campagnatico (Grosseto) Altitude 230 – 270 m above sea level Cultivar Olivastra Seggianese Harvesting hand-picked or semi-mechanical Pressing cold pressed Colour bright green Flavour unmistakably decisive yet mild Density medium Use raw on fish and shellfish, grilled meat or bitter salad leaves

Certification : BIO,IGP