Fattoria Ramerino is located on the hills south of Florence, in the municipality of Bagno a Ripoli. It covers about 50 hectares, mostly planted with olive trees. This area is highly suited for olive cultivation, especially due to the favorable exposure of the traditional-style groves. The olive varieties typical of central Tuscany—Moraiolo, Frantoio, Leccino, and Americano—are grown here, with around 6,600 trees mostly trained in a policonic vase shape. Many centuries-old trees are also present.

The olive grove is managed according to organic farming principles. Fertilization is done with organic products, the ground is left grass-covered, and mowing is performed only during periods of high water competition. Disease control relies on pruning management and natural interventions when necessary.

Harvesting begins at the end of October and never extends beyond November. Olives are stored in crates and brought to the mill within 12 hours of harvest for processing.

The short interval between harvest and milling preserves the olives’ quality, both organoleptically and nutritionally.

High-quality standards result not only from the excellent health of the olives and careful handling during harvest and transport but also from the continuous milling system. This method processes the olives quickly, reducing oxidation risks and product degradation caused by high temperatures, always keeping the temperature below 27°C. The continuous system also ensures high hygiene standards.

The oil is stored onsite in stainless steel silos within a temperature-controlled room maintained between 14–18°C. The produced oil is bottled on-site and sold under five labels: Olivaggio, Guadagnòlo Primus, Guadagnòlo Dulcis, Cultivar Frantoio, and Cultivar Moraiolo.

To meet market demands, the oil is bottled in various sizes: 0.10 L, 0.25 L, and 0.50 L bottles, and exclusively for Olivaggio, also in 3 or 5-liter tins.