Guadagnòlo PRIMUS

Organic extra virgin olive oil

Production Zone / Hills to the South of Firenze Geographical Area / Municipality of Bagno a Ripoli in Florence 
Height / 250m above sea level 
Olive Orchard Age / Centuries-old 
First crop on retailed / 2003 
Form of cultivation / Polyconic Vase 
Varietal / Moraiolo, Frantoio, Leccino and Americano Soil Management / Natural grass 
Harvesting System / By hand using shaker rakes and perforated crates 
Time between harvest and olive oil production / 12 hours maximum 
Milling Process / Mechanical grinder 
Extraction Method / Centrifugal cold extraction Harvest Period / October – November 
Filtration Through Paperboard / Immediate 
Bottling / On site using vacuum technology 



Organic extra virgin olive oil
100% italian

During renovations at Fattoria Ramerino, a rare guadagnòlo was discovered alongside some terracotta oil storage jars from the nearby town of impruneta. Guadagnòlo is a Tuscan dialect word that describes a wide-necked antique terracotta urn that was used to hold the mill workers’ utensils. By the end of each day, a layer of oil would have gathered in the base of the urn, which was gifted to the workers. (Guadagnolo translates as “earning,” hence the root of the term guadagnòlo.) The origin of the word expresses the value historically associated with olive oil, and the importance of not wasting a single drop. For this reason, the guadagnòlo unearthed at Fattoria Ramerino served as inspiration for the name of two of its organic extra virgin olive oils. 


 Add as a finishing touch to dishes with bold flavors, such as the traditional Tuscan ribollita (a cannellini bean and vegetable stew), grain and pulse-based soups, grilled meats and cooked vegetables. 

Sensory characteristics

Medium intensity fruity aroma of green olives with hints of grass and artichoke. The flavour is a balance of medium intensity pungent and bitterness characteristics. Green color veined with yellow.

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