laudemio

Gold Award - Laudemio – Fattoria San Michele a Torri

At Dubai Olive Oil Competition
Early Harvest Edition 2026

Ultra Premium Olive Oil

LAUDEMIO – FATTORIA SAN MICHELE A TORRITUSCAN ORGANIC EXCELLENCE & HERITAGE

From the heart of Chianti, near Florence, Fattoria San Michele a Torri embodies generations of Tuscan agricultural tradition, where olive growing is deeply connected to the land, biodiversity, and a long-standing commitment to organic farming.

Cultivated across rolling hills between 150 and 300 meters above sea level, the estate’s olive groves benefit from an exceptional terroir, where altitude, soil, and climate combine to produce oils of remarkable intensity and balance.

Laudemio represents the finest selection of the estate’s production, a designation reserved only for oils that meet the most rigorous standards, validated by strict tasting panels and quality controls.

Harvested at the optimal stage of ripeness and pressed within hours in the estate’s own mill, this extra virgin olive oil preserves a very low acidity, high polyphenol content, and exceptional aromatic complexity.

Its profile reveals a fresh and intense expression, with notes of grass and artichoke, followed by a structured palate marked by elegance, balance, and a refined spicy finish.

Produced in limited quantities, Laudemio reflects a philosophy where precision, sustainability, and respect for tradition define every stage of production.

Recognized worldwide across the most prestigious international competitions, Fattoria San Michele a Torri stands among the leading producers of premium organic extra virgin olive oil.

Awarded a Gold Award at the Dubai Olive Oil Competition Early Harvest 2026,Laudemio confirms its place among the best olive oils in the world.

✨ Laudemio — the pure expression of Tuscan excellence, in its most refined form.

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