Giachi Oleari is situated in the heart of the Chianti Classico area of Tuscany and is the passion of brothers Alberto & Francesco Giachi. Their foremost objective in producing this Extra Virgin Olive Oil is quality. The cultivation, timely harvesting, accurate pressing and expert preservation result in this superior Extra Virgin Olive Oil in body and structure. Part of these olives (all hand-harvested 50-60% Moraiolo, 15-20% Frantoio, and the remainder a mix of Leccino, Pendolino, and Maurino) are picked in the month of December. The olives are quite ripe at that point and give a softer, more delicately flavored oil. The health and handling of the olives is always of prime importance, because quality - though undoubtedly a result of soil, climate, and the variety of olive employed - also depends on a manual harvest which does not bruise the fruit and a pressing which takes place no more than 24-36 hours after the harvest in order to prevent the olives from fermenting after picking. The result is their Dolciolio oil, which is soft and delicate, as "dolce" is Italian for sweet. Extracted from late harvest fully ripened olives, this oil is ideal to complement more delicate foods.