a drop of pure luxury for body, mind and soul...


From the tree to the bottle: Harvesting is very time-consuming, in contrast to the large industrial plants that work exclusively with vibrating machines. It begins in October and lasts until the end of December. In addition to proper cultivation, the quality characteristics of the oil depend crucially on how carefully the olives are harvested. When ripe, the olives are harvested by hand. Depending on their oil content, four to eight kilograms of fruit are needed for one liter of oil. Even a very good picker can only manage around ten kilograms of olive oil per hour. This also explains why the harvest yield determines 50% of the selling price of olive oil and why half a liter of high-quality oil cannot cost less than €10/€15. Harvesting by hand is the most time-consuming and difficult, but also the best method, as it is the best way to protect the fruit. Otherwise, the quality of the oil suffers, as damage to the fruit starts the acidification process, which then results in an increased fatty acid content in the oil.

Storage time also plays an important role in terms of quality. The longer olives are stored, the more acid they develop, which in turn damages the quality of the olive oil. For this reason, we attach particular importance to ensuring that our olives are in the bottle within 24 hours of leaving the tree. The harvested olives are first washed and crushed before going into the mechanical press. In order to fully preserve the valuable ingredients, we press gently between 20 and 22°C. In contrast, other extra virgin olive oils are usually pressed at the limit value of 27°C. The pressing process creates an emulsion of oil and fruit water, the components of which are separated in a centrifuge.

And there it is: pure, virgin, naturally produced olive oil, thick and fragrant. A product of thousands of years of culture and, drop by drop, valuable and healthy.


Our unique “green gold” is produced from olive trees in Tuscany, some of which are up to 400 years old. The healing thermal baths of Montecatini, the landscape of this region, as well as the knowledge and passion of generations result in the symbiosis that makes up our precious drop.

However, the positive properties of olive oil, which have been utilized by man for thousands of years, can only be achieved through proper cultivation, careful harvesting and gentle pressing. That is why we are proud to be able to fulfill our ambition to produce one of the best and healthiest olive oils and thus make a significant contribution to your health with this natural product.

Our olive trees are grown naturally and purely organically – without chemical fertilizers, without harmful pesticides or other chemical substances. The optimal location with continuous sunlight all year round provides the best conditions for the growth and fertility of the trees, which in turn is reflected in the high quality of the fruit. It takes around twenty years for an olive tree to reach “full sap” and produce a full yield.

Our superior grade olive oil is made from fruit of the following four varieties: “Frantoio”, “Leccino”, “Moraiolo” and “Pendolino”.

All our olives are pressed together with the olives of the surrounding farmers in the “Cooperitiva”. This enables us to achieve a capacity of 330 000 lb. Each farmer puts quality before quantity and thus contributes to the unique quality of the “green gold”.

The following applies to our production of "green gold":

The highest quality standard on the market is our lowest limit!

Hannes und Christine


Thanks to the purely organic cultivation of the olive trees and the rapid processing within 24 hours, the highest quality of the superior class can be achieved. Olive oil is like wine: the region, the location, the cultivation and harvesting method not only determine the quality, but also the price of the oil. Many virgin olive oils are therefore also blended from a price point of view and come onto the market as a Mediterranean or EU blend and are then sold at a low price as “extra virgin”. High-quality olive oil, which is produced with great effort and care, therefore has its price. You can not only taste the difference, you can also measure it.

An important indicator for olive oil is the fatty acid content: the lower, the better the oil. A healthy oil should have a fatty acid content of less than 0.3%. The polyphenol content is also an important quality indicator for oil. The polyphenols it contains have a great effect on health and actively contribute to cancer prevention and the cardiovascular system. The polyphenol content of extra virgin olive oil is said to be over 200 mg/kg.

Unfortunately, most independent consumer tests show a different picture. Almost all olive oils sold as “extra virgin” have values that are considerably worse and therefore the positive properties of olive oil are lost.

In addition to the highest quality characteristics, our oil is characterized by an intensely fruity taste on a mild, slightly spicy base.

See for yourself – quality you can taste!


  • Cold-pressed olive oil has a maximum shelf life of 18 months. The expiration date is indicated on each bottle. It should be stored away from direct sunlight and at a temperature of 14 to 18 degrees.
  • An adult’s daily intake of unsaturated fatty acids can be covered by consuming about four tablespoons of olive oil. Unsaturated fatty acids are vital for the human body; it is these fatty acids that make certain metabolic processes possible.
  • This oil gives all dishes, especially salads and vegetables, a particularly delicious taste and makes them easy to digest.
  • Olive oil is often used in healthy Mediterranean cuisine and is ideal for enhancing meat, fish and side dishes.
  • “Oil pulling”: Regularly rinsing the mouth with oil in the morning can support detoxification and purification of the body.
  • Rub “green gold” into dry, sensitive, itchy or damaged skin every day.
  • Add 2-3 tablespoons of “Green Gold” to your bath water and your skin will be silky soft and smooth in just a few weeks.


Olive oil has always been regarded not only as a foodstuff, but also as a medicine with extensive internal and external effects. The powers of the southern sun and the ancient cultivated soil in the olive groves leave their effective traces in the “king of oils”. And so it is that not only gourmets, but also numerous scientists and doctors praise the benefits of olive oil.

High-quality olive oil

  • Prevents cardiovascular disease and obesity, lowers blood pressure
  • Increases the “good” HDL and lowers the “bad” LDL cholesterol
  • Is a good antioxidant and protects against free radicals
  • Can prevent cancer
  • Has an antibacterial and anti-inflammatory effect, promotes healing and disinfects
  • Stimulates digestion and has a mild laxative effect; is the most stomach-friendly of all fats as it protects the stomach lining and reduces excess stomach acid
  • Protects the brain and nerves from premature ageing thanks to vitamin E
  • Promotes bone growth in small children and bone density in adults, prevents osteoporosis
  • Can relieve joint pain and have an anti-rheumatic effect
  • In Mediterranean countries, olive oil has always been considered a balm for the body and soul.