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Our company was founded in the mid-80s continuing the long tradition that our family has had since the early years of the ‘900. We are located in the central part of Valdinievole and in a mostly hilly terrain. We started with the production of vegetables, extra virgin olive oil and with the breeding of cattle and pigs; all activities that we have expanded over the years and still do.

The company covers an area of about 20 ha between properties and land for rent with a dwelling of about 5000 olive trees of the typical Tuscan varieties such as Frantoio, Moraiolo, Leccino, Maurino and Pendolino.

For generations, our family has taken care of the fields it cultivates. A tradition that has been known for decades in the area for the quality of the products grown and for the dedication to their work, personally taking care of every single process in the supply chain.

In 2004 we created a company olive mill equipped with the most modern and sophisticated machines in order to favor quality over quantity and yield of olives.

The mill carries out the milling of olives also for third parties.

Our experience and continuous improvement of the technologies used allow us to offer high quality standards for all our customers. Since 2006, the company has been operating agritourism activity where our healthy and wholesome products are the main protagonists of our menus and our dishes, to make you savor tastes and aromas lost over time.

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.

Federico

Gabriele

Paola

Mauro

The farm

Farm Campioni

Farm Campioni
Surface 9,5 ha
 Cultivar 30% Moraiolo
55% Leccino
15% Frantoio
Number of plants circa 2000
Where Località Croci – Massa e Cozzile
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Surface 4 ha
 Cultivar Frantoio 50 %
leccino 40%
altre 10% moraiolo pendolino maurino
Number of plants circa 1500
Where Via Vignoli – Massa e Cozzile
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Farm Croci

Farm Croci

Farm Buggiano

Farm Acquavivola
Surface poco più di 2 ha
 Cultivar 70 % Frantoio
20% Leccino
10% pendolino Maurino
Number of plants circa 800 Piante
Where Loalità Acquavivola, Gamberaio – Borgo a Buggiano
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Surface 4 ha
 Cultivar Frantoio 50 %
50% Pendolino
Moraiolo
Number of plants circa 1000
Where Via Frà Carlo – Pieve a Nievole
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Montecatini Terme

Farm Pieve a Nievole e 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

The farm is cleaned about two to three times a year on average. The first time to eliminate the branches of pruning that are laid down on the ground and mechanically shredded. The other times in July and then before the harvest in October

Harvest

Harvest

Harvesting is done from mid-October until November. To speed it up so that we can reconcile the work for third parties in the mill we have equipped with self-propelled machinery of the latest generation. Attached to the tractor we have a mechanical shaker equipped with a clamp that takes the branch of the olive tree and vibrating makes the olives fall. These do not fall on the ground but are intercepted by another machine called “umbrella” equipped with a cloth that embraces a variable circumference of 6-10 meters the plant. Depending on the plot and the charge of the plants we can gather in two people from 15 to 25 quintals of olives per day

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