Oil derived exclusively from the pressing of the Seggiano olivastra olive tree olives, produced by aparticulartype of olive tree cultivated only in certain towns on the slopes of Monte Amiata, with its epicentrebeing thevillage of Seggiano, from which it takes its name. Produced in small quantities, due both to thelimitedterritorial extension of the area of cultivation and the special characteristics of the plants themselves(just think that the olivastra plant begins to bear fruit after about 18 - 20 years, while the commonolivetakes on average five); it is an excellence among the oil productions of Tuscany. A lowacidity oil, rich in polyphenols, very effective in combating the formation of free radicals anddue to its high digestibility it is particularly suitable for inclusion in the food of children whoaren't averse to trying a different snack and with a very traditional flavour. Immediately tastywithoutexcessive peaks of spiciness. It is particularly suited to fish and vegetables as well as in soups.