laudemio

Gold Award - Laudemio – Fattoria San Michele a Torri

At Dubai Olive Oil Competition
Early Harvest Edition 2025

Ultra Premium Olive Oil

🥇 Laudemio – Fattoria San Michele a Torri Wins Gold Medal at DUBAIOOC 2025!

We are pleased to announce that Laudemio from Fattoria San Michele a Torri, the exceptional extra virgin olive oil produced in Tuscany, has been awarded the Gold Medal at the 2025 edition of the Dubai Olive Oil Competition – Early Harvest.

This organic Extra Virgin Olive Oil "Laudemio" is the flagship product of Fattoria San Michele a Torri.The olives are harvested by hand at the optimal stage of ripeness, usually between late October and early November.
The milling takes place in the estate’s own olive mill within 8 hours of harvest, in order to keep acidity levels low. The oil is immediately filtered to preserve its outstanding organoleptic and nutritional qualities.

On the nose, it reveals a herbaceous aroma with notes of freshly cut grass and artichoke, while the palate offers an intense fruity flavor with a perfect balance of bitterness and spiciness, marked by low acidity and a high polyphenol content.

We invite all lovers of fine olive oil to discover this gem of Italian olive growing on our website: bestoliveoils.store

Discover the excellence of Laudemio and bring the authentic taste of Tuscany into your kitchen!

Extra Virgin Olive Oil is a product we care deeply about.

We currently cultivate 40,000 olive trees with great care and attention. The most important variety is undoubtedly Frantoio, but we also grow Moraiolo, Leccino, Maurino, and Rossellino Cerretano, all of which contribute significantly to the quality of our oils.

Our olive trees are grown organically, with balanced and moderate fertilization to ensure the plants reach a natural equilibrium. This helps us achieve high yields of olives with exceptional quality.

To protect our trees from diseases and pests, we only use natural products such as copper, kaolin, and spinosad, as well as pheromone traps to control harmful insects like Bactrocera Oleae (olive fruit fly).

Our olive groves cover 140 hectares, located between 150 and 300 meters above sea level, on land perfectly suited for olive cultivation. About 25 hectares are modern groves with a 6x6 m planting layout, 5 hectares are planted in a super-intensive system, and the remaining 115 hectares consist of traditional Tuscan groves with variable spacing.

Harvesting is done by hand and with mechanical shakers. We aim to pick the olives at the very beginning of their ripening (veraison) to ensure the highest quality. This timing varies depending on the variety, microclimate, and soil, but generally takes place from the third week of October to the first week of December.

The olives are collected in well-ventilated food-grade plastic crates and stored in a cool area until processing, which always happens within 24 hours—usually the same day—at our own mill. This is essential to avoid the start of fermentation or oxidation processes that would compromise the oil's quality, introducing defects and unpleasant flavors.

Controlling the entire production chain—from the soil, to the plants, the harvest, the pressing, bottling, and finally marketing—is, for us, synonymous with quality.

The only missing step was the pressing itself. That’s why, in 2017, we acquired our own olive mill, allowing us to manage one of the most crucial phases of production with precision and care.

Our olive mill is among the most modern on the market—designed to produce oils of the highest quality: fruity, spicy, and rich in polyphenols.The crusher is engineered to control oxygen levels during pressing, promoting the formation of lipoxygenase, a key enzyme in developing the volatile compounds that give olive oil its aroma.

It also avoids overheating the olives during crushing, which helps prevent oxidative damage.

The malaxers are fully sealed to protect the olive paste from oxidation during this delicate phase.The decanter, which separates the solid from the liquid part, is built to maximize yield and cleanliness, while also keeping the oil at a low temperature to preserve its quality.

Once produced, our oil is immediately filtered using cellulose paper filters to preserve its excellent chemical and organoleptic properties over time.

Extra Virgin Olive Oil is a product we care deeply about.

We currently cultivate 40,000 olive trees with great care and attention. The most important variety is undoubtedly Frantoio, but we also grow Moraiolo, Leccino, Maurino, and Rossellino Cerretano, all of which contribute significantly to the quality of our oils.

Our olive trees are grown organically, with balanced and moderate fertilization to ensure the plants reach a natural equilibrium. This helps us achieve high yields of olives with exceptional quality.

To protect our trees from diseases and pests, we only use natural products such as copper, kaolin, and spinosad, as well as pheromone traps to control harmful insects like Bactrocera Oleae (olive fruit fly).

Our olive groves cover 140 hectares, located between 150 and 300 meters above sea level, on land perfectly suited for olive cultivation. About 25 hectares are modern groves with a 6x6 m planting layout, 5 hectares are planted in a super-intensive system, and the remaining 115 hectares consist of traditional Tuscan groves with variable spacing.

Harvesting is done by hand and with mechanical shakers. We aim to pick the olives at the very beginning of their ripening (veraison) to ensure the highest quality. This timing varies depending on the variety, microclimate, and soil, but generally takes place from the third week of October to the first week of December.

The olives are collected in well-ventilated food-grade plastic crates and stored in a cool area until processing, which always happens within 24 hours—usually the same day—at our own mill. This is essential to avoid the start of fermentation or oxidation processes that would compromise the oil's quality, introducing defects and unpleasant flavors.

Controlling the entire production chain—from the soil, to the plants, the harvest, the pressing, bottling, and finally marketing—is, for us, synonymous with quality.

The only missing step was the pressing itself. That’s why, in 2017, we acquired our own olive mill, allowing us to manage one of the most crucial phases of production with precision and care.

Our olive mill is among the most modern on the market—designed to produce oils of the highest quality: fruity, spicy, and rich in polyphenols. The crusher is engineered to control oxygen levels during pressing, promoting the formation of lipoxygenase, a key enzyme in developing the volatile compounds that give olive oil its aroma. It also avoids overheating the olives during crushing, which helps prevent oxidative damage.

The malaxers are fully sealed to protect the olive paste from oxidation during this delicate phase. The decanter, which separates the solid from the liquid part, is built to maximize yield and cleanliness, while also keeping the oil at a low temperature to preserve its quality. Once produced, our oil is immediately filtered using cellulose paper filters to preserve its excellent chemical and organoleptic properties over time.

contact us 

www.sanmicheleorganic.com