Some background information on the olive varieties, they are the product of one farm owned by Felice (Felix) Petrelli who bought the abandoned property in 2017 with the objective to restore the trees to a productive state in the least intrusive way possible, and to  bring that produce directly to consumers at a fair price.

The farm is located at an altitude of 390 metres (1280ft) above sea level on the southern slopes of the Montalbano range in northern Tuscany that runs between the provinces of Florence and Pistoia. The oil has IGP certification.

The olive varieties that the oil is made from are Leccino, Moraiolo, Olivastra and Frantoio, all typical of the Tuscany region, mixed for taste balance and quality. They are grown with no chemicals, herbicides, pesticides or fertilisers.

The olives were cold pressed (max 27 degrees C)  within 3 days of picking at the Spinelli Oil Mill in Larciano (7 kilometres from the farm). The cold pressing ensures that more of the nutrients are maintained and that the oil will last longer.