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An appreciated complement to many dishes of the italian traditional cuisine, on the tables in Tuscany since ages. The Biondi Santi extra virgin olive oil is produced at the Greppo estate in Montalcino from the following olives varieties: Correggiolo, Leccino, Moraiolo and Olivastra from Montalcino. The harvest is done picking olives by hand ("brucatura"). The olives are pressed by edge runner mills made of stone. The olive paste is cold pressed and the must is centrifuged at low temperature. The oil is not filtered to avoid any alterations of its organoleptic characteristics. Thus it will always have a natural turbid aspect. The eventual presence of a small dark crust will form only a few months after bottling, and is due to the slow settling of tiny pieces of the olives' skin floating in the oil. The oil should be stored in a cold, dark place, with bottles in an up-right position.