Giachi

Located in Mercatale in Val di Pesa, on the outskirts of Florence, the company produces the oil thanks to Giovanni Giachi, to the father of the current owners Alberto and Francesco. Part of the olives are purchased by excellent contract farmers who have been growing olives for a long time, while a small amount from their own olive groves. The blend and l: bottling is done within the company. Giachi oil is widely used in many restaurants around the world, including the Enoteca Pinchiorri but not only, for cooking or as a finishing touch. The quality of the olives varies from farm to farm but above all from year to year, making it difficult to uniform the flavor of the oil every year. Viticulture: Conventional cultivation