The original varietals are a traditional mix of frantoio, moraiolo, leccino and pendolino, and the olives in the new areas mentioned above fit into this pattern. There are also a number of what I call traditional varietals growing on the property, of which some may be over 100 years old. These include correggiolo, maurino, fiorentina and others whose names I do not know. Boggioli olive oil is produced from fruit grown at an average altitude of 460 metres on ancient terraces without irrigation or the use of chemical insecticides or fungicides. Only organic fertilizer is used in conformity with EU regulations. In fact, agriculture at Boggioli and its oil are now certified as 100% organic.
Foliar fertilizing in mid-May and mid-June gives the trees an extra boost before facing the heat of summer. Pruning takes place in March and April, and the cuttings are ground up in the fields and allowed to mulch into the ground. We don’t break the soil, preferring to cut the grass periodically and allow it to mulch also. This means that the roots of the trees (olives are shallow rooted) are not disturbed and the risk of erosion is greatly reduced. Harvesting normally takes place at the beginning of November and lasts for about 10 working days.
We took the decision to ‘go organic’ a few years ago partly for philosphical reasons and partly for commercial ones. Organic products are increasingly in demand in parts of Europe and, although the costs are higher and the overall yields are lower, it seems to be a more responsible way of land management. For some years too we have been members of the Consorzio per la Tutela dell’Olio Extravergine Toscano, an organization that certifies the quality of our oil and permits us to put IGP (Indicazione Geografica Protetta, a kind of appellation contrôlée) on our label. This is a very important guarantee for consumers.