The Consortium unites six fine local extra-virgin olive oil monocultivar producers. All of their oils are a prime example of what a quality-led growing and production system can achieve.
The Consortium’s leading-edge mission, plan, communications, marketing strategy and sales are designed to raise awareness and knowledge about the extra virgin olive oil world. It is why we founded the Oil School.


Is oil from an olive press always extra virgin? How should we choose which oil to buy? Is this oil good?
Like a fine wine, good oil must present a pleasant bouquet that combines a variety of aromatic hints. Regardless of its intensity, good oil must have a pleasant aroma. It must evoke positive sensations, and it MUST HAVE A FRAGRANCE.
This ensemble of aromas and hints, an oil’s “fragrance”, is known as its fruitage. An oil MUST ALWAYS HAVE A FRUITAGE. The perceived olfactory intensity indicates what category an extra virgin olive oil is: LIGHT, MEDIUM or INTENSE. The type of oil, that is to say its variety (cultivar), along with a number of other factors, determine the category of the oil’s fruitage and its organoleptic profile.
Additional factors that influence an oil’s organoleptic profile are: the period of harvest, how rapidly the olives arrive at the olive press, and what extraction method is used. Our oil pressing experts look after their olive trees every single day of the year, using sophisticated extraction technology to mould the character of the oil by making the most of the particular characteristics present in different cultivars.

For instance, they heighten the hints of tomato in Tonda Iblea olives, the artichoke in Frantoio and Moraiolo olives, the rosemary in Coratina olives, green almond in Casaliva olives, and banana in Ottobratica olives.
To maintain these positive attributes for as long as possible, our oil press experts filter the oil immediately after production, and then store it in controlled-temperature steel vats under inert gas (argon or nitrogen) to avoid contact with the air and consequent oxidization.
In just three hours, our intensive Oil School answers a host of oil-related questions, spanning the basics of Tasting Methods, Olive Pressing, Nutrition, and Oil and Wellbeing.
Our Master Oilmakers will introduce you to the world of oil, taking you on guided tastings and suggesting specific combinations for simple dishes.

For more information and to attend the FJT Olive Oil School in Leghorn (Livorno), please contact: