Olive cultivation in Val d’Orcia dates back to the time of the ancient Etruscans, when olive oil was a deeply rooted tradition among the local population because it allowed for the preservation of food.
On the lands of Valdorcia Terre Senesi, typical Tuscan olive trees of the Leccino, Frantoio, Moraiolo, and Olivastra varieties are cultivated at an elevation of 400–700 meters above sea level in the municipalities of Castel del Piano, Seggiano, and Castiglione d’Orcia.
The mineral-rich soil and optimal climate ensure that the trees thrive and remain free from pest infestations.
The olive groves are tended using the same methods farmers have employed for centuries: regular pruning to allow air to circulate around the trees; removal of suckers and water shoots; maintenance of the grass cover beneath the canopy; and the use of only organic products.
