The olive-grove stretches out over approximately 3.5 hectares of land, most of which with an eastern exposure. There are about 1000 plants in a 6-metre by 5-metre rectangular grid layout. Most of them are typical Tuscan cultivars, namely Frantoio, Moraiolo, Leccino, Maurino, Pendolino and Correggiolo, while the rest originate from other Italian regions. Production per plant is about 12 kg, with an average oil yield of approx. 13-15%. The trees are aged between 5 and 50 years. Depending on the level of ripeness, olives are picked separately by cultivar and processed, also separately, no more than 4 hours after picking. The OLIOMIOÆ oil press, manufactured by Toscana Enologica Mori, extracts oil by the cold method, without addition of water and using a two-phase centrifugal extraction system. The oil produced is filtered first and then collected in stainless steel tanks before bottling.
	Products also include single cultivar pitted oils with excellent organoleptic characteristics. The head of olive oil production at the Podere di Pieve is Giorgio Mori. With his expertise, he systematically supervises all processing steps and the final product, succeeding in producing one of the best and most appreciated extra-virgin olive oils in the world. The present production of extravirgin olive oil is of approx. 20 hl. The extra-virgin olive oils produced are: Frantoio, Denocciolato Monovarietale, L'olio dei Mori and Moraiolo, awarded with 5 drops, the top recognition by the AIS (Italian Sommelier Association) on the “Libro guida agli oli d'Italia 2005” (2005 Guide Book on Italian Oils). Brochure 2010