Fattoria di Morello has been making extra-virgin olive oil for about two hundred years.
The turning point came in 1997, when the old stone cold press was replaced with a modern, three-phase oil press, deemed fit for making the most of the olives.
Oil-making takes places in November and, quite unusually, the farm does not make oil for third parties, not to take its mind off the achievement of
View on Fattoria di Morello
Fattoria di Morello
  the greatest quality. After production, oil is stored in large steel drums in a thermally controlled ambient. Super-modern bottling equipment tops up the oil-making cycle.

  Our products: bottle and can of extra-virgin olive oil
Our products
Fattoria di Morello is situated north of Florence, under the jurisdiction of the municipality of Sesto Fiorentino.
It is easily accessible through the scenic road of the "Colli Alti", connecting Sesto Fiorentino with Monte Morello.

Two hundred metres from the farm is the "Bottega di Morello", a traditional restaurant offering typical Tuscan dishes dressed with oil from the farm.

  Fattoria di Morello has belonged to the Ricceri family since the early XX century and has preserved its cultural tradition, the typical Tuscan tradition of the olive tree, through the different stages of farming.

The farm occupies a surface of approximately three hundred hectares, over one hundred of which are grown with specialised species.
Its excellent south-west exposure and the ideal level, between 300 and 450 metres above sea, combined with the Ricceris' careful and generous efforts, have turned it into a model Tuscan olive-growing farm.
Jamie Oliver with the Fattoria di Morello's oil
Jamie Oliver

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