Tuscany, a land full of history.
Each story a secret to tell.
We reveal the secret of Reggello Green Gold.
Who we are
In 2022 the first oil mill of the Masaccio company was born, which bears the name “Frantoio Masaccio”. The company brand pays homage to the famous Triptych of San Giovenale, a painting by Masaccio from 1422 preserved in the Cascia Museum in Reggello, which strongly inspired the creation of our corporate brand. We represent the new generation of Tuscan excellences, in particular of the Extra Virgin Olive Oil of Reggello. The company is made up of professionals in the oil sector and financiers ready to invest energetically in this ambitious project which develops on a territory of great interest to us for the valuable and appreciated qualitative peculiarity recognized in Italy and in the world.
The history of the area
Reggello, located in the province of Florence, is an area of great historical and cultural interest, recognized and established over time as a privileged place for the production of Extra Virgin Olive Oil. Since the time of the Renaissance, the noble Florentine families owned farms throughout the Reggello area, where they mainly cultivated olive trees and even then produced the famous “Green Gold of Reggello”, as defined in ancient manuscripts: a true food excellence, prized and always appreciated, in Italy and in the world, for its qualitative peculiarities. Today, as in the past, our olives are grown and harvested in a limited portion of the territory, which is spread over an area of only 122 km2.
The corporate image
We aim for an oil that makes a difference not only in terms of quality but also visually because we firmly believe that the image of a product is fundamental. This is why we take care of every detail, from the bottle with a geometrically pleasant shape, to the natural paper label with fine workmanship that embellishes it and makes it more pleasant and warm to the touch, finally a slim but elegant packaging. For us it is important to sell quality from all points of view, from the container to the contained product, the importance of our brand is to surprise and delight the diners, the gustatory pleasures and the visual pleasures mix causing a mix of sensations.
The philosophy
The philosophy of the Masaccio mill is to produce only and exclusively Extra Virgin Olive Oil from the area, a small area but with a great olive-growing vocation. Producing large quantities is not our goal because it would lead the company to diversify production by purchasing olives from less valuable territories, altering the final excellence of the product. Our olives come from the surrounding area and our transformation is crucial for the production of a high quality product. We want to be recognized on the market as a quality company that stands out for its solid principles, which does not make compromises that could devalue the quality of the product.
The principles
The principles of our company are well founded, we want to protect the final consumer with a pure, natural product, but above all one that tells the story of our land. Sometimes it’s easy to talk about professionalism and tradition, but it’s equally difficult not to accept compromises when facing an international market. A very attractive choice when we think of “large numbers and large turnovers” but which cannot be combined with the level of quality we aim for. The true excellences are produced in small quantities and thanks to this it is possible to carefully follow each stage of the supply chain. For Masaccio we talk about cultivation, selection, harvesting, pressing, conservation and finally bottling.
The tradition
The cultivation of olives is an ancient tradition in Tuscany. The most common oil cultivars in Tuscany have always been three: Frantoio, Moraiolo and Leccino and they are also present in our area of Reggello. The sensory characteristics of the oil extracted from these varieties are typically spicy with bitter notes and a more or less intense fruitiness. This is attributable to a high presence of polyphenols that we are able to bring from the fruit into the finished product after careful transformation. The variety of olive trees, the cultivation technique, the harvest at the right degree of ripeness and their transformation give life to an exclusive product, which can be defined as true food excellence.
The production cycle
To produce a superior oil you don’t just need a good raw material, you need a technological system that is up to par. The production chain takes place in 3 fundamental phases: In the first one there is weighing, debranching, washing and drying which allows to obtain a clean product. In the second phase we find the pressing, kneading and thanks to technology we are able to obtain the best performance by adapting the processing to the type of olive we have to work and the type of oil we want to obtain. In the last phase the separation takes place with a decanter that works in 2 phases (without adding water) and a separator that works under nitrogen, up to the final filtration.
A true excellence
Each batch of oil is subjected to chemical analyzes which certify its properties and to scrupulous organoleptic tests by certified panels. The company has also subjected its oil samples to the analysis of the IQO (Index Qualitatis Oleum) laboratory which, thanks to its control bodies, has certified the physical-chemical and nutraceutical qualities of our oil with results highly above the our expectations. For this reason, Masaccio extra virgin olive oil can boast the main specific health claims established by the EFSA (European Food Safety Authority). This certification is easily traced thanks to a label, which shows a serial number, which can be easily consulted via a QR code.
The difference of filtered oil
In the unfiltered oil there are solid substances in suspension and small quantities of water coming from the olives, for this reason it has a cloudy appearance, as opposed to the filtered one which has a translucent bright green appearance. These solid substances in suspension settle on the bottom of the container after a few months, transmitting unwanted aromas to the oil and making the oil more easily perishable, in fact unfiltered oil must be consumed within 18 months. Very often the consumer combines the cloudy aspect with a natural and genuine oil, but it should not be underestimated that the filtered oil is free of impurities, therefore it is kept longer and keeps the organoleptic qualitative characteristics intact over time.
Vendor Biography
Tuscany, a land full of history.
Each story a secret to tell.
We reveal the secret of Reggello Green Gold.
Who we are
In 2022 the first oil mill of the Masaccio company was born, which bears the name “Frantoio Masaccio”. The company brand pays homage to the famous Triptych of San Giovenale, a painting by Masaccio from 1422 preserved in the Cascia Museum in Reggello, which strongly inspired the creation of our corporate brand. We represent the new generation of Tuscan excellences, in particular of the Extra Virgin Olive Oil of Reggello. The company is made up of professionals in the oil sector and financiers ready to invest energetically in this ambitious project which develops on a territory of great interest to us for the valuable and appreciated qualitative peculiarity recognized in Italy and in the world.
The history of the area
Reggello, located in the province of Florence, is an area of great historical and cultural interest, recognized and established over time as a privileged place for the production of Extra Virgin Olive Oil. Since the time of the Renaissance, the noble Florentine families owned farms throughout the Reggello area, where they mainly cultivated olive trees and even then produced the famous “Green Gold of Reggello”, as defined in ancient manuscripts: a true food excellence, prized and always appreciated, in Italy and in the world, for its qualitative peculiarities. Today, as in the past, our olives are grown and harvested in a limited portion of the territory, which is spread over an area of only 122 km2.
The corporate image
We aim for an oil that makes a difference not only in terms of quality but also visually because we firmly believe that the image of a product is fundamental. This is why we take care of every detail, from the bottle with a geometrically pleasant shape, to the natural paper label with fine workmanship that embellishes it and makes it more pleasant and warm to the touch, finally a slim but elegant packaging. For us it is important to sell quality from all points of view, from the container to the contained product, the importance of our brand is to surprise and delight the diners, the gustatory pleasures and the visual pleasures mix causing a mix of sensations.
The philosophy
The philosophy of the Masaccio mill is to produce only and exclusively Extra Virgin Olive Oil from the area, a small area but with a great olive-growing vocation. Producing large quantities is not our goal because it would lead the company to diversify production by purchasing olives from less valuable territories, altering the final excellence of the product. Our olives come from the surrounding area and our transformation is crucial for the production of a high quality product. We want to be recognized on the market as a quality company that stands out for its solid principles, which does not make compromises that could devalue the quality of the product.
The principles
The principles of our company are well founded, we want to protect the final consumer with a pure, natural product, but above all one that tells the story of our land. Sometimes it’s easy to talk about professionalism and tradition, but it’s equally difficult not to accept compromises when facing an international market. A very attractive choice when we think of “large numbers and large turnovers” but which cannot be combined with the level of quality we aim for. The true excellences are produced in small quantities and thanks to this it is possible to carefully follow each stage of the supply chain. For Masaccio we talk about cultivation, selection, harvesting, pressing, conservation and finally bottling.
The tradition
The cultivation of olives is an ancient tradition in Tuscany. The most common oil cultivars in Tuscany have always been three: Frantoio, Moraiolo and Leccino and they are also present in our area of Reggello. The sensory characteristics of the oil extracted from these varieties are typically spicy with bitter notes and a more or less intense fruitiness. This is attributable to a high presence of polyphenols that we are able to bring from the fruit into the finished product after careful transformation. The variety of olive trees, the cultivation technique, the harvest at the right degree of ripeness and their transformation give life to an exclusive product, which can be defined as true food excellence.
The production cycle
To produce a superior oil you don’t just need a good raw material, you need a technological system that is up to par. The production chain takes place in 3 fundamental phases: In the first one there is weighing, debranching, washing and drying which allows to obtain a clean product. In the second phase we find the pressing, kneading and thanks to technology we are able to obtain the best performance by adapting the processing to the type of olive we have to work and the type of oil we want to obtain. In the last phase the separation takes place with a decanter that works in 2 phases (without adding water) and a separator that works under nitrogen, up to the final filtration.
A true excellence
Each batch of oil is subjected to chemical analyzes which certify its properties and to scrupulous organoleptic tests by certified panels. The company has also subjected its oil samples to the analysis of the IQO (Index Qualitatis Oleum) laboratory which, thanks to its control bodies, has certified the physical-chemical and nutraceutical qualities of our oil with results highly above the our expectations. For this reason, Masaccio extra virgin olive oil can boast the main specific health claims established by the EFSA (European Food Safety Authority). This certification is easily traced thanks to a label, which shows a serial number, which can be easily consulted via a QR code.
The difference of filtered oil
In the unfiltered oil there are solid substances in suspension and small quantities of water coming from the olives, for this reason it has a cloudy appearance, as opposed to the filtered one which has a translucent bright green appearance. These solid substances in suspension settle on the bottom of the container after a few months, transmitting unwanted aromas to the oil and making the oil more easily perishable, in fact unfiltered oil must be consumed within 18 months. Very often the consumer combines the cloudy aspect with a natural and genuine oil, but it should not be underestimated that the filtered oil is free of impurities, therefore it is kept longer and keeps the organoleptic qualitative characteristics intact over time.