The Capezzana estate, 24 kilometres northwest of Florence, has been in the hands of the Conti Contini Bonacossi family for generations and is today led by the younger heirs, with Filippo Contini Bonacossi overseeing olive oil production. Olive oil has been made here since Etruscan and Roman times, with the earliest written record dating back to 804 AD, during the reign of Charlemagne, describing Capezzana’s vineyards and olive groves. Historical diaries from the 14th century merchant Francesco Datini further reveal that by the 1300s, the oils of Florence—from Carmignano to Chianti, Rufina and Calenzano—were already celebrated as the finest, fetching premium prices in London and Bruges.
Capezzana, Organic Extra Virgin Olive Oil, 750ml
£39.99
At their Carmignano estate, Capezzana cultivates some 26,000 olive trees. Their unfiltered oil, made primarily from the early ripening Moraiolo variety, is refined and harmonious, offering fresh aromas of cut grass and artichoke.
| Oven Model | 2 Pizze, 3 Pizze, 5 Pizze, 2 Futuro, 4 Futuro, Oven and 1600 Table |
|---|---|
| Cover Type | Oven, Oven and Base |
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