Four varieties of olives harvested in the bucolic countryside of Ama, in the Chianti Classico zone, imbue a rich blend of flavors and a deep hue into the oils of Castello di Ama. The olives are harvested from an orchard comprised of nearly 10,000 trees, maintained by hand so as not to damage the trees or their fruit. Pressing occurs on the day the olives are picked and in small batches, assuring that the acidity remains low.

The resulting unfiltered oil is opaque green in color with a fruity aroma, a strong earthy flavor up front and a lively, peppery finish. Awarded Highest Three Olive Rating from Slow Food 2004 Guide to Italian Extra Virgin Oil.