Oro Verde
Organic Extra Virgin Olive Oil
Golden and fragrant, Oro Verde is an organic extra virgin olive oil crafted with purity, freshness, and unmistakable Tuscan character.
Oro Verde
Discover the essence of ‘Oro Verde’, the green gold of Tuscany. Our exquisite olive oil, meticulously handpicked and cold-pressed, captures the pure essence of nature’s bounty. Elevate your culinary creations with the richness of tradition and the authenticity of ‘Oro Verde.’ Experience the true taste of Tuscany in every drop of our Extra Virgin Olive Oil | Podere Tesoro
Oro Verde is crafted from Frantoio, Leccino, Moraiolo, and Pendolino olives grown on the sun-kissed slopes of Podere Tesoro. Freshly pressed, it reveals a deep green colour that gently evolves to a warm yellow over time. On the palate, it is delicately fruity and vibrant, with a soft hint of spice and a lingering almond note. Hand-picked and cold-pressed within hours of harvest, this organic extra virgin olive oil offers exceptional purity, low acidity, and a clean, balanced flavour that enhances Mediterranean dishes, salads, soups, bruschetta, and even refined desserts.
Serving Suggestions –
Best enjoyed raw to appreciate its fresh, fruity character, Oro Verde is ideal for drizzling over Mediterranean dishes where its slight spiciness and gentle almond finish can truly shine. It elevates salads, soups, Tuscan bruschetta, and Florentine schiacciata, and even serves as a wholesome alternative to butter in delicate dessert preparations. To preserve its colour, aroma, and purity, store the oil in a cool, dry place away from heat and direct light.
Varieties & Terrior
Plant varieties: Frantoio, Leccino, Moraiolo, and Pendolino.
Grown on the sun-exposed slopes of Podere Tesoro at an ideal altitude of 300–400 metres above sea level, the olive groves benefit from excellent light and natural ventilation. These conditions support naturally low acidity in the final oil.
Harvest & Processing
Harvest: Carried out in early November. Olives are handpicked and placed in small crates to protect their integrity.
Processing: The olives are taken to the mill within 12–24 hours for pressing. Only the first extraction is used to ensure purity, quality, and freshness. Cold pressing is performed at temperatures below 27°C to preserve aroma, colour, and nutritional value. Production is intentionally limited, resulting in an oil of exceptional authenticity.
Pressing & Quality
Pressing: First cold pressing method for maximum flavour and natural freshness.
Yield: 10–12% from organic farming.
Acidity: Naturally low acidity, not exceeding 0.1%, signifying outstanding quality and careful cultivation.
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