If we are talking about cultivars, Maremma is a rich land: Moraiolo, Leccino, Frantoio, and especially the Seggiano olive trees. Each cultivar has its own characteristics and gives life to oils very different but of great character, which are combined with different types of dishes depending on the organoleptic characteristics.

Rich in a strong sensory and territorial identity, Moraiolo for example, is characterized by an important presence of polyphenols, precious components for our health.
Intense fruity, the nose opens elegant, with fresh and green hints, punctuated by vegetal notes. To the taste the intensely vegetal characters come to life on the bitter bottom and are marked by a strong spicy stamp of great thickness and length.
Recommended for robust palates and for lovers of strong flavors. Excellent on dishes of medium and large structure: structured pasta, soups and legumes, grilled red meats and of course, in all its purity, on bruschetta bread.

Frantoio, on the other hand, is a cultivar characterized by a small and oval fruit that gives life to an oil with a very fresh flavor, with an initial intense green color, has important vegetal notes, intensely fruity and shades of fresh grass, artichoke and green almond. At the taste it immediately qualifies as a refined oil, creamy and velvety, its sweet taste evolves showing light spicy tones to the throat. It is ideal to be eaten raw, to season salads, potatoes and pasta. It goes very well with recipes of steamed white fish or marinated blue fish.

From Leccino is produced a decidedly delicate oil (more than Leccino only the Carolea monocultivar oil), with a golden yellow color with greenish reflections. It generally has a medium-low polyphenol content, which is why the perception of bitterness and spiciness remains low. Leccino oil is bottled both as monocultivar with the above characteristics but is also very often used in blends, to soften and balance other cultivars particularly unbalanced on some hints or too robust.
The Leccino monocultivar oil is fresh, delicate and balanced, ideal for consumption raw and in cooking. Its taste is almost neutral therefore it is particularly suitable on delicate dishes such as fish in foil and white grilled meats. It also goes well with tomatoes, bruschetta and grilled vegetables. Ideal in childhood nutrition.

The cultivar Olivastra Seggianese produces an oil from the inconfodtible characteristics: to the eyes it strikes the color: the oil amiatino, after some months from the production/filtration abandons the green color transforming itself in a golden yellow. Its scents are unique: intense, very fruity you can feel the green apple and other natural scents (such as wild herbs such as chamomile but also slight hints of fresh tomato). The taste is unmistakable and pleasantly fruity. In the mouth it shows a sweet base, unusual for Tuscan oils and a right balance between spicy and bitter. A much more delicate oil, compared to that obtained from the classic Frantoi and Moraioli, with unmistakable scents.
Delicate, so as not to overwhelm other flavors, the fragrance of this oil is enhanced in particular on salads of vegetables and green leaves, legumes, cooked vegetables, in first courses seasoned with vegetables, indispensable on game. It is also used to make mayonnaise and extraordinarily never covers the flavors of other foods.

Many flavors, many colors and scents, many peculiarities that make our oil a perfect mirror of the characteristics of our land.