The main objective has always been to support its members and the Tuscan olive growers in general in their olive-growing activities, promoting production methods that are effective and that guarantee total sustainability, especially in economic terms, as well as respect for the environment and traditions.
Founded at the beginning of the 1980s as an association of Tuscan olive oil producers, the O.T.A. has gone through various stages, adapting to legislative changes to become the cooperative it is today. Its main objective has always been to improve the conditions of Tuscan olive growers, whether they are members of the Association or not, while respecting tradition and embracing new technologies.
For this reason, O.T.A. has on several occasions distinguished itself as a national pioneer, carrying out research and implementing innovations to optimise production processes in the olive sector.
One of the most important innovations is the use of a two-stage extraction process instead of the traditional three-stage process.
This change has led to considerable savings and has had a positive impact on the environment, drastically reducing the production of residues (such as pomace and non-potable water) and allowing the complete reuse of far fewer by-products. It has also led to an improvement in the quality of the oil obtained, with values of antioxidants, aromas, polyphenols, tocopherols, alcohols, etc. doubled compared to the traditional method.
Since the first research projects coordinated by Olivicoltori Toscani Associati, important collaborations have been established between various academic and research institutions, including the Universities of Bari, Florence, Pisa and Siena and the CNR.
This initiative has succeeded in overcoming the typical mistrust between the parties involved, creating a cooperative and constructive working environment in which the results obtained by each participant are shared.
As a result, numerous projects have been developed, including the identification of 80 native Tuscan olive cultivars.
This effort represents a milestone in the sector, and the O.T.A. stands out as a pioneer of such initiatives at the national level.
Natìo delle Colline di Firenze oil, extra virgin Toscano IGP, is obtained from the best olive varieties, with a prevalence of frantoio, moraiolo and leccino.
The olives harvested at the beginning of the campaign are processed in the historic Frantoio di Cerbaia Val di Pesa, where technicians control the entire production phase and select the batches that best express the territoriality.
Cultivar
Frantoio, Correggiolo, Leccino e Moraiolo
Extra virgin olive oil, green in colour with yellowish reflections tending towards gold, pleasant to the palate, with a distinctly “Tuscan” personality.
A.I.A.B. Associazione Italiana Agricoltura Biologica (Italian Association for Organic Agriculture) guarantees that the product complies with organic farming standards.
A green extra virgin olive oil with golden reflections, pleasant to the palate and with a strong “Tuscan” personality: fresh on the palate with notes of freshly cut grass and artichoke, it is characterised by a slightly bitter and spicy aftertaste.
Frantoio, Correggiolo, Moraiolo e Leccino
This extra virgin olive oil has a green colour with golden reflections. Its fruitiness is of medium intensity, with fresh sensations of artichoke and cut grass, accompanied by a bitter and spicy aftertaste that harmonise perfectly.
Frantoio, Moraiolo, Correggiolo e Leccino
available sizes
250ml – 500 ml – 750ml
2L – 3L – 5L
available size
5L
information and legislation
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