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
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
||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.
di Morello is situated north of Florence,
under the jurisdiction of the municipality of Sesto
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.
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
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