Oil mill

At the Old Village of Inalbi, Impruneta, you will find our mill founded eighties by the Grifoni family which still runs. The mill fringes olives of our farm and the olives of private and/or farms for the most of the Florentine hills. The facility, renovated in 2006, is the Pieralisi and is made from washing machine, defoliating, kneading under vacuum and centrifugal separators.

We employ skilled workers and all processes are followed by the owner Vasco Griffins. We have a big hopper that holds up to 5 tons of olives and olives where you can download directly. Moliamo both small and large quantities of olives and offer, to those who need the service for the collection of olives. We are always available to advise you on treatments to be performed, harvest times and times for the milling.

Our mill has certifications IGP, DOP and ORGANIC.

To request our services you can call +39 055 20 11 797.


The olive harvest from our farm, made ​​manually and with mechanical aids and the subsequent pressing, within 24 hours, thanks to the oil mill, guarantee to obtain an oil that retains all its organoleptic properties.


Area of production: N. 50 hectares in the Chianti fiorentino
Sun Exposure: east
Altitude: 350 meters above sea level
Variety of olives: Frantoio, Leccino, Moraiolo
Production: Promiscuous
Harvest method: by hand directly on the plant
Maximum production: 650 kg/ha
The olives are placed in special perforated bins for a good aeration of the olives
Crushing method: within 24 hours from the harvest, the olives are brought to the olive press, in the farm, for the first cold extraction
Continuous cycle olive pressing
Extraction temperature: max. 28ºC

Color: green with golden yellow nuances
Aroma: intense and complex. It evokes green grass, wild thistle and artichoke
Taste: fine and fruity with hints of aromatic herbs such as rosmarine and mint
Acidity: 0,15% oleic acid. Its very low acidity makes it an excellent quality oil
Best with: cheese, carpaccio, roasts, soups and cruditès