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In the heart of the Valdinievole, among gentle hills and silent olive groves, the story of the Campioni Family comes to life.
Our roots date back to the early 1900s, but it was in the 1980s that the company took shape, transforming a tradition passed down through generations into a concrete project built on passion, dedication, and respect for the land.
Today we cultivate around 20 hectares spread across four estates, with over 5,000 olive trees of the most representative Tuscan varieties: Frantoio, Moraiolo, Leccino, Maurino, Leccio del Corno, and Lazzaro. In recent years, we have expanded our land, looking to the future with new investments, and we already plan to plant an additional 4,000 trees by 2027.
For generations, we have carefully cultivated our fields, personally overseeing every stage of production.
Since 2004, we have operated our own state-of-the-art mill, where we also process olives for third parties, ensuring the highest quality standards.
For the Campioni Family, quality is not manufactured: it is cultivated. From the balance of nature’s elements, the use of healthy and carefully selected olives, field experience, and the constant pursuit of perfection in extraction, every drop of our oil is born.
More than just oil, it is the story of a journey—from the silence of our olive groves to the sound of our modern machinery—becoming, drop by drop, the gold of the Campioni Family.
We also welcome groups for guided tours and tastings, offering an authentic experience among olive groves, the mill, and the flavors of our land, allowing guests to truly experience the essence of our work.
Staff
LaThe Family Campioni is taking care since generations of the fields that it cultivates. A tradition that for decades has been known in the area for the quality of the cultivated products and for the dedication to their work. For the generations Campioni family is taking care of the fields that it cultivates. A tradition That since decades has been known in the area for the quality of the cultivated products,for the dedication to their work and for taking care of every single process in the supply chain.
The farm
Farm Campioni
Farm Croci
Farm Buggiano
Farm Montecatini Terme
From Olive to Oil
Pruning
Pruning
Pruning is an operation that we perform every year on plants from mid-January to April. This consists in making cuts on the plants in order to increase their productivity and maintain an ordered shape, as the olive tree is a plant that tends to take on a bush shape.
Fertilization
Fertilization
Fertilization is an agronomic practice that is not said to be done every year. On the basis of a visual examination of the plants and in other cases also thanks to the analysis of the soil, in the period of February-March we fertilize with organic, mixed-organic or biological fertilizers, depending on the plot.
Shredding
Shredding
Harvest
Harvest
Pressing
Pressing
The olives are taken to the mill to be crushed not later than 8-12 hours from the harvest . Placed in big boxes they are turned into a tub and then they pass to a deramificator that has the task of removing the branches, twigs and leaves from the olives.
Then the olives are washed by a washing machine that has the task of eliminating soil-like dirt and other products that remain on the skin. Then you can choose between 2 types of pressing:
View the types of pressing available
Storage and bottling
Storage and bottling
The freshly pressed oil is placed in stainless steel tanks. Some of them are under nitrogen where we keep the oil that is consumed later, in order to find it with the usual aromas and the usual characteristics of when we have pressed it. The rooms are equipped with air conditioning in order to have a constant temperature of 16-18 °, ideal for storing extra virgin olive oil we have. We bottle as we receive the orders, drawing directly from the closed silos in order to avoid contact with oxygen