On the land where we produce Pruneti extra-virgin olive oil, more than 30 000 Olive Trees of different varieties typical of the Tuscan region are cultivated. Our priceless 90 hectares of land, in fact, are located in the heart of the Chianti Classico. Land, air, water and sun – this is the perfect microclimate. The soil, rich with galestro, along with our care are the ideal combination to reap the top-quality fruit from which we extract our precious oil.
The Olive trees in our fields are all traditional of Tuscany and the Chianti Classico. The best known Leccino, Moraiolo and Frantoio give life to our Monocultivars; other less well-known varieties like Pendolino, Maurino, Correggiolo, and Leccio del Corno are combined with the Monocultivars in the creation of our blends. We collect the olives over a period of 60 days at different times of maturity and in various kinds of fields. This attention coupled with a unique method of extraction permit us to create diverse and unique extra-virgin olive oils, all 100% Made in Chianti Classico.
We harvest our olives by hand or with the help of mechanical rakes at varying times, based on the optimal maturity of the fruit. These are levels constantly monitored by Gionni Pruneti.
The method by which the olives are harvested determines the final quality of the oil and is therefore fundamental
Because of this, we reserve the utmost care and attention to this phase of the process.
Within four hours of harvesting, we take the olives to the mill, where the leaves are removed and the olives are washed in cold water.
The olives are then crushed to obtain a paste that includes the peel, pulp as well as the olive stones.
The pressing method we use is differentiated to get the best out of each variety of olive using the hammer and crushing discs. The latest generation machinery, with nitrogen injection capacity, permits pressing with the lowest oxidative impact. This fully preserves the freshness and quality of the extra virgin olive oil.
Every choice and decision made during the entire process is taken by our oil miller Gionni Pruneti His expertise and knowledge ensure an optimal result.
The extraction takes place through mechanical procedures and is carried out at a very low temperature.
After adequate and differentiated mixing of the different olive varieties, the oil is extracted using a two-phase decanting process without adding water. This ensures the preservation of the phenolic part of the oil.
The freshly pressed oil is filtered to remove any residue that might alter its quality and impede its conservation.
The oil is stored inside stainless steel containers in special rooms under nitrogen in which temperatures are constantly monitored. Only upon receiving an order is the oil bottled. This takes place in a very modern bottling line with a low oxidative impact, thus guaranteeing both the highest quality, as well as the most correct and lengthiest possible conservation of the product.
Only upon receiving an order is the oil bottled. This takes place in a very modern bottling line with a low oxidative impact, thus guaranteeing both the highest quality, as well as the most correct and lengthiest possible conservation of the product. A small amount of nitrogen is inserted inside each bottle, so as to guard against the oxidative impact of the air on the oil and to preserve its organoleptic properties for a longer period.
All the packaging and labeling operations are scrupulously monitored in order to make sure that every bottle of PRUNETI oil arrives with maximum elegance and perfection on the table of Pruneti Lovers.
The packaged product reaches your table full of freshness and wholesome vegetable flavors and aromas, things that bear witness of the uniqueness of our territory and of the passion for our Extra Virgin Olive Oil.
Our collections of Extra Virgin Olive Oils are thus the perfect, healthy and natural ingredient to enhance any dish from traditional home cooking to recipes from celebrated highly-rated restaurants.
We harvest our olives by hand or with the help of mechanical rakes at varying times, based on the optimal maturity of the fruit. These are levels constantly monitored by Gionni Pruneti.
The method by which the olives are harvested determines the final quality of the oil and is therefore fundamental.
Because of this, we reserve the utmost care and attention to this phase of the process.
Within four hours of harvesting, we take the olives to the mill, where the leaves are removed and the olives are washed in cold water.
The olives are then crushed to obtain a paste that includes the peel, pulp as well as the olive stones.
The pressing method we use is differentiated to get the best out of each variety of olive using the hammer and crushing discs. The latest generation machinery, with nitrogen injection capacity, permits pressing with the lowest oxidative impact. This fully preserves the freshness and quality of the extra virgin olive oil.
Every choice and decision made during the entire process is taken by our oil miller Gionni Pruneti His expertise and knowledge ensure an optimal result.
The extraction takes place through mechanical procedures and is carried out at a very low temperature.
After adequate and differentiated mixing of the different olive varieties, the oil is extracted using a two-phase decanting process without adding water. This ensures the preservation of the phenolic part of the oil.
The freshly pressed oil is filtered to remove any residue that might alter its quality and impede its conservation.
The oil is stored inside stainless steel containers in special rooms under nitrogen in which temperatures are constantly monitored. Only upon receiving an order is the oil bottled. This takes place in a very modern bottling line with a low oxidative impact, thus guaranteeing both the highest quality, as well as the most correct and lengthiest possible conservation of the product.
Only upon receiving an order is the oil bottled. This takes place in a very modern bottling line with a low oxidative impact, thus guaranteeing both the highest quality, as well as the most correct and lengthiest possible conservation of the product. A small amount of nitrogen is inserted inside each bottle, so as to guard against the oxidative impact of the air on the oil and to preserve its organoleptic properties for a longer period.
All the packaging and labeling operations are scrupulously monitored in order to make sure that every bottle of PRUNETI oil arrives with maximum elegance and perfection on the table of Pruneti Lovers.
The packaged product reaches your table full of freshness and wholesome vegetable flavors and aromas, things that bear witness of the uniqueness of our territory and of the passion for our Extra Virgin Olive Oil.
Our collections of Extra Virgin Olive Oils are thus the perfect, healthy and natural ingredient to enhance any dish from traditional home cooking to recipes from celebrated highly-rated restaurants.
The Iris or Gladiolus (or even – and mistakenly – Giglio) as it is often called in Florence and the surrounding area, as well as being the flower which symbolizes the capital city of Tuscany and the hills surrounding it, has been known and appreciated since ancient …
Saffron is a small plant (Crocus sativus) belonging to the Iridaceae family and it is cultivated in Asia and many Mediterranean countries. The name saffron originates from the latin word “safranum” (from the Arabian word zaʻfarān) and it means “yellow”…
Our vineyards are located in the heart of the Chianti Classicoi region, on the typical, galestro hills around San Polo. The vines cultivated by our company include the Sangiovese, the absolute master of our red wine, the Canaiolo and the Colorino …
more than 10,000 people have already bought Pruneti
It is a superior category of olive oil obtained directly from olives and is extracted by solely mechanical means. It may contain free acidity expressed as oleic acid at a maximum of 0.8g per 100g and must be free of organoleptic defects.
There are organoleptic properties that, through professional tasting, permit us to distinguish an excellent extra virgin olive oil from one of medium industrial production. Contrary to common belief, the color of an extra virgin olive oil is not a guarantee of its quality.
To produce an excellent extra virgin olive oil, it is not enough to just have the raw material and production machinery. What is essential is the expertise, the specific knowledge, integration of new technologies and then a lot of passion. For this reason, for over 160 years, 365 days a year, we take care of our 30,000 olive trees in the heart of Chianti Classico, and we produce extra virgin olive oil following a 100% Pruneti production chain. Each phase of the production is carefully controlled in every single detail: from the harvesting and care of the fields to the pressing and bottling, to the sale to the Pruneti consumer.
The natural oxidation process of extra virgin olive oil causes the disappearance of the aromas and flavors that characterize it. This is known as the aging of the oil. It is not possible to eliminate this process, but to ensure our customers a product that maintains the organoleptic properties for as long as possible we use dark glass bottles. We also preserve the extra virgin olive oil under nitrogen to eliminate oxygen. In addition, after pressing, the oil is filtered and exposure to sources of heat and light is avoided.
A bottle of extra virgin olive oil must be kept away from light, air and heat sources. This helps preserve its nutritional and organoleptic integrity. To make sure that our oil remains unchanged until the moment of opening, we use a nitrogen bottling line that injects a minimum amount inside each bottle. Additionally, we pack our extra virgin olive oil inside dark colored bottles or special light-filtering packaging.
In the SHOP section we have created filters that can guide you in purchasing the extra virgin olive oil that best suits your tastes and those of your loved ones.
No, extra virgin olive oil is a food characterized by natural, fresh and herbaceous aromas and flavors. Extra virgin olive oil is a fundamental ingredient in the preparation of a dish, and can be responsible for its success. For this reason it is important to taste and know an oil before using it, so as to combine its characteristics with the most suitable foods.
Because we guarantee excellence at all phases of production, starting from top quality 100% Italian Olive Oil to the bottle that you find on the dining table
On the page dedicated to the individual product you can find detailed descriptions of each of our products. If you prefer, on the Shop page you can filter the products according to the parameters that best suit your needs.
Yes, we guarantee delivery within the indicated times
Call or write to us. We are happy to listen to what you need and will do our very best to accommodate you.
Frantoio Pruneti
Via dell’Oliveto, 24
San Polo in Chianti (FI)
0039 055.8555091
2021:
TOP SCORE 99/100
2017:
AZIENDA TOP e AZIENDA DEL CUORE – TOP SCORE 98/100
2016:
AZIENDA TOP e AZIENDA DEL CUORE – TOP SCORE 98/100
2015:
AZIENDA TOP e AZIENDA DEL CUORE – SCORE 97/100
2014:
MIGLIOR OLIO BIOLOGICO TOP 20 IN THE WORLD
2012:
MIGLIOR DOP/IGP FRUTTATO MEDIO
2019:
TOP SCORE 98/100
2018:
TOP SCORE 98/100
2020:
TOP SCORE 98/100
2013:
MIGLIOR DOP/IGP FRUTTATO MEDIO TOP 20 IN THE WORLD
2020:
MIGLIOR BIOLOGICO 2020
2018:
MIGLIORI MONOCULTIVAR 2018
2018:
3 FOGLIE
2016:
3 FOGLIE
2014:
3 FOGLIE
2013:
3 FOGLIE
2017:
3 FOGLIE
2016:
2 FOGLIE ROSSE
2014:
3 FOGLIE
2017:
2 FOGLIE ROSSE
2016:
2 FOGLIE ROSSE
2015:
3 FOGLIE
2014:
3 FOGLIE
2013:
3 FOGLIE
2021:
MIGLIOR AROMA DELL’ANNO
2014:
GOLD MEDAL
2019:
GOLD MEDAL
2017:
GOLD MEDAL
2016:
TOP GOLD MEDAL
2015:
GOLD MEDAL
2013:
GOLD MEDAL
2020:
INSERITO TRA I GRANDI OLI SLOW FOOD
2021:
5 GOCCE
2020:
5 GOCCE
2019:
5 GOCCE
2018:
5 GOCCE
2021:
5 GOCCE
2020:
5 GOCCE
2019:
5 GOCCE
2016:
3 GOCCE IN GUIDA
2006:
5 GOCCE
2005:
5 GOCCE
2020:
GOLD AWARD
2019:
GOLD AWARD
2018:
GOLD AWARD
2017:
GOLD AWARD
2016:
GOLD AWARD
2017:
CORONA D’ORO
2012:
CORONA D’ORO
2011:
CORONA D’ORO
2020:
GEMMA D’ORO
2014
2013
2014
2020:
SELEZIONE ORIGINE
2019:
SELEZIONE ORIGINE
2018
2014
2013
2010
2020:
SELEZIONE ORIGINE E SELEZIONE BIO
2019:
SELEZIONE ORIGINE E SELEZIONE BIO
2018
2014
2013
2016:
MEDAGLIA DI BRONZO CATEGORIA “INTENSI”
2019:
WORLD´S TOP 10 – PRUNETI FRUTTATO INTENSO
2021:
5 GOCCE
2020:
5 GOCCE
2019:
5 GOCCE
2018:
5 GOCCE
2021:
5 GOCCE
2020:
5 GOCCE
2019:
5 GOCCE
2016:
3 GOCCE IN GUIDA
2006:
5 GOCCE
2005:
5 GOCCE
2014:
TOP 200 IN THE WORLD
2016:
TOP 250 IN THE WORLD
2020:
TOP 40 IN THE WORLD
2014:
TOP 200 IN THE WORLD
2012:
TOP 250 IN THE WORLD
2016:
TOP 250 IN THE WORLD
2009:
TOP 25 IN THE WORLD
2016:
TOP 250 IN THE WORLD
2012:
TOP 250 IN THE WORLD
2010:
SECONDO POSTO ASSOLUTO
2014:
EXTRA GOLD MEDAL
2020:
EXTRA GOLD MEDAL
2019:
GOLD MEDAL
2018:
EXTRA GOLD MEDAL
2017:
EXTRA GOLD MEDAL
2016:
EXTRA GOLD MEDAL
2015:
SILVER MEDAL
2020:
EXTRA GOLD MEDAL
2019:
GOLD MEDAL
2017:
GRAN MENZIONE
2016:
SOL D’ARGENTO
2017:
GRAN MENZIONE
2018:
GRAN MENZIONE
2017:
SOL DI BRONZO
2016:
GRAN MENZIONE
2017:
MENZIONE DI MERITO
2016:
MENZIONE DI MERITO
2015:
SIRENA DI BRONZO
2012:
MENZIONE D’ONORE
2028:
MIGLIOR IGP
2016:
SILVER AWARD
2008:
MIGLIOR OLIANDOLO: GIONNI PRUNETI
2011:
PRIMO CLASSIFICATO ASSOLUTO
2009:
MENZIONE D’ONORE
2007:
MIGLIOR OLIO METODO CLASSICO A CICLO CONTINUO
2016:
GOLD MEDAL
2015:
GOLD MEDAL
2014:
SILVER MEDAL
2013:
PRIMO PREMIO ASSOLUTO
