Dievole

Dievole oil is the result of the rediscovery of ancient values and genuine flavors of the land, methods of cultivation and knowledge of plants.

Its territory of origin is the Dievole oil’s identity card: an area that has always been dedicated to the cultivation of vines and olive trees, as the first historical evidence of cultivation in this area dates back to 1090. Today, in the immense Dievole estate, which covers over 400 hectares, excellent products are produced: wine, vinegar and extra-virgin olive oil.

On the Dievole estate, you can breathe in an atmosphere of love for the fruits of the earth, respect for tradition and constant research of innovative solutions. Olive trees grow between the vineyard and the forest, on the iconic Tuscan hills.

Traceability is an absolute value for each one of Dievole's products: this is why, each batch of olives is identified by a detailed sheet that documents all its characteristics.

The olive trees with ripened fruit are mainly harvested by hand and are taken to the oil mill in Pianella, in the area between Siena, Gaiole in Chianti and Castelnuovo Berardenga. Olives are processed in the modern continuous cycle plant, where oil does not come into contact with oxygen, keeping its innate organoleptic qualities unchanged. No water is added during the extraction process, so that the Dievole oil retains its vitamin and polyphenol content.

Each stage of production is monitored closely: temperature is kept under control, the speed and pressing method vary according to the variety of olives and, once extracted, oil is stored in steel tanks at a constant temperature of 22 degrees. This is how Dievole’s PDO Chianti Classico, PGI Toscano and 100% Italian extra virgin olive oils are made.