The Chiarentana oils featured in The New York Times

Der Feinschmecker’s annual guide on the best olive oils in the world awarded Chiarentana’s “Confini” with the first prize in the middle-fruited category in 2013, and the third in 2014. Year after year Chiarentana oils have been highly esteemed in the Extravirgin Olive Oil guides of Flos Olei, Gambero Rosso, Slow Food, as well as in the rigorous German-language guide Merum.


Since the inception of its new estate Chiarentana has chosen to dedicate the greatest attention to the production of exceptional olive oil. Techniques maximising flavors and aromas and maintaining long lasting freshness are carefully applied. All forms of oxidation leading to deterioration of quality are avoided, so that the freshness of the oil remains unimpaired for over 2 years. Attention to the smallest details, such as:


How to purchase our oils


Tours and oil-tastings

Chiarentana also offers visits of the olive oil groves and press, oil-tasting lunches where each olive oil is paired with a course of typical Tuscan cooking (45 euros) and tastings with pairings with small canapy-sized Tuscan food (25 euros). Tastings should be booked in advance (info@chiarentanaolio.com, or 0578 69100).