Directly from the hills around Pienza
An oil with the taste of tradition

Pienza, a UNESCO World Heritage Site, is a land suitable for the cultivation of olive trees. Since the first half of the 19th century, the Fregoli farm has been working with love and dedication on the cultivation of the olive trees in order to offer you a top quality product.

The Olive Oil Mill and the Farm

In the hearth of one of the most beautiful areas of Italy, characterized by a hilly landscape and awarded as UNESCO World Heritage Site, the village of Pienza is the place where the Fregoli Farm was founded in the mid-nineteenth century. At that time, the milling was carried out by machinery operated by pack animals, rustic millstones were used for olives pressing and the olive oil extraction happened over time. The Farm, with its 400 ha (988 ac) of cultivated land, is one of the oldest and largest farms in the whole Orcia Valley.

Nowadays, a lot has changed. The evolution of machinery and technology allowed to refine techniques, but without loosing the link to tradition, thus allowing to create an extra virgin olive oil which is the perfect combination of tradition and technology – for both the producer and the consumer.

Oil technical data sheet


1. Milling

A latest generation crusher, the hammers have a breaking angle designed to bring out the scents, the temperature control, the grid and the possibility of modifying the revolutions based on the olives and the harvesting period serves to break the cell membranes of the olives and stones creating the so-called "paste" that a piston pump transports to the Protoreactor for Kneading

2. Protoreactor

Inside the brand new Pieralisi Protoreactor, thanks to the action of a piston pump and technology, the kneading takes place in 70 seconds, at a controlled temperature of 27 ° C (cold), which favors the coalescence of the oil molecules from those of the 'water, compared to the original kneading that took place in the tanks for at least 1 hour, favoring the quality of the oil with an increase in polyphenols (+ 20%).

3. Olive must extraction

Through the innovative Scorpion 5.7 centrifuge, without adding water to processing, the liquid part (water-oil) is separated from the solid part (pomace) by specific weight

4. Separation

Vertical centrifugation is the system used to separate the oil from the water, due to the effect of the different density, oil and water separate into two different outflows

The BIO Extra Virgin Olive Oil

We are a historic company in the Val d'Orcia and therefore attentive to all aspects, thus the choice of organic farming was born, a type of sustainable agriculture, which exploits the natural fertility of the soil, favoring it with limited interventions, wants to promote plant biodiversity of olives excludes the use of synthetic products and genetically modified organisms (GMOs). The unique pedo-climatic setting in the world, only in Pienza there are two "UNESCO World Heritage Centers", the varietal types, the cultivation and harvesting system, as well as the milling in the "Frantoio Fregoli" owned, equipped with the latest machinery generation "Pieralisi", the "cold processing" with Protoreactor allows to reduce processing times to obtain a product of high quality and distinct typicality, excellent chemical-physical characteristics (low acidity, number of polyphenols, etc.), and those organoleptic properties defined by the sensory analysis that determines the aroma, smell, taste and absence of defects.

The goal is to guarantee the consumer the authenticity and identification of the product which must be distinguished as subject to the control regime, from the production phase to that of marketing in accordance with the specification relating to the organic production method.

Pod. San Lorenzo
Pienza, 53026

+39 0578 754127

In the Val d'Orcia valley, near Pienza, a paradise Relax!