100% Italian Oil
100% Organic Farming
A perfect balance between land and love
To make our extra virgin olive oil we only use olives from our farm on the beautiful hills of Florence.
We extract the extra virgin olive oil at a temperature below 27°C to ensure a fresh, fruity product, rich in polyphenols and antioxidants.
We are the third generation of a family of olive growers who have been taking care of this land since 1974 and crushing olives from the metropolitan area of Florence.
Il Mandorlo, a mill with 50 years of history, is just over 8 km from Florence. Created in 1974 inside a cellar dating back to the baroque period, where the combination of technology and experience still creates an oil with exceptional organoleptic characteristics today. The meticulous control of the entire olive oil supply chain allows the Ronca family to create a very high-quality Extra Virgin Olive Oil while fully respecting nature.
Awards and Certifications
How extra virgin olive oil is made at Il Frantoio Il Mandorlo
We carefully harvest the olives in the field with hand picking and combing techniques to protect the integrity of each olive. The olives are milled in our oil mill within 24 hours of their harvest at a temperature below 27°C in order to keep all the organoleptic characteristics and nutraceutical properties of the olives intact.
You can buy our oil directly at the oil mill, we are open every day from 9 am to 1 pm and from 3 pm to 7 pm
We also crush, press and bottle oil for third parties. Available by reservation
All those who come to us to produce their oil can participate in our annual competition
Ch.1 BENEFICIAL PROPERTIES OF EXTRA VIRGIN OLIVE OIL Extra virgin olive oil is one of the key foods of the Mediterranean diet. Olive oil is considered as the condiment par excellence of traditional Italian dishes and is therefore a common denominator of the Mediterranean areas. The use of olive oil in food preparation offers the […]
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