"Tenuta Giorgini" of Montignoso (MS) is a historic olive grove, locally known as the “Pezzo
Grande": it is made up of numerous centuries-old trees, and extends for about 1.5 hectares in the
alluvial plain immediately below the cliff of the Aghinolfi Castle; it has belonged for several
centuries to the Giorgini family who cultivate it with great passion from father to son.
The grandfather (and namesake) of the current owner, Lino Giorgini, invented and patented after
the Second World War a machine to collect fallen olives, which was widely used until recently both
in Tuscany and Liguria.
Lino and his wife Elisabetta follow with passion and care a philosophy centered on quality and
respect for the land and traditions, according to the principles of organic farming with the aim of
bringing to the market a genuine product of the highest quality.
The varieties of olive trees present, in particular that of the Quercetano olive tree, have been
recognized as distinct from all those present in the Tuscan landscape; its presence dates back to
Roman times when it was used to delimit the territorial boundaries and can be defined fully
autochthonous: it links its name to the Querceta locality in the Municipality of Seravezza (LU), the
area of greatest diffusion to which both the characteristics of rusticity and longevity of the plant and
the organoleptic characteristics of the oil, of undoubted value.
To protect the variety and its traditional flavors, the "Slow Food Presidium" of the Quercetan olive
tree was created, which brought together producers who preserve the historic olive groves and
produce single-variety olive oil in an association.
The olives harvested in October are transported to the mill within 12 hours of harvesting and after
cold extraction, in a local continuous cycle mill, the oil is stored in steel containers.