By Rosina Fracassini
In the heart of Chianti Classico—a land long defined by its deep-rooted farming heritage—the Frantoio del Grevepesa cooperative was born over 50 years ago thanks to the initiative of a small group of farmers. Their mission was simple yet visionary: to join forces and experience, to give proper recognition to the fruits of their labor, and to create a real opportunity to transform their olives into extra virgin olive oil and market it successfully. Since then, Frantoio del Grevepesa has continuously evolved, adapting to the changing landscape of agriculture and the market, becoming a true benchmark for olive growing in the region. Under the leadership of Filippo Legnaioli—President for many years—the cooperative has grown in strength and status, now recognized as one of the key players and finest producers in the Chianti area.
This evolution has gone hand in hand with the profound transformations that have affected the olive oil sector over the last half-century. Producers and consumers alike have developed a deeper, more conscious appreciation of extra virgin olive oil—valuing its flavors and aromas, the rediscovery of over 50 Tuscan cultivars, and the deep connection to its origin, guaranteed by the Chianti Classico DOP and Tuscan IGP certifications. There’s also been a growing commitment to environmental sustainability through the adoption of organic production methods.
Frantoio del Grevepesa has responded to these new demands with a diversified offering, continuous investment in technology and training, and an unwavering dedication to quality—guided by Legnaioli’s forward-looking leadership that has always balanced innovation with strong local roots. 
A diversified offering to meet every need
While staying true to its original mission of transforming members’ olives, the Frantoio has embraced the idea that variety is key to facing modern market challenges. It’s no longer just about producing excellent oil, but about enhancing the entire supply chain—offering impeccable quality and a wide range of products that allow for a personalized consumer experience.
President Legnaioli has long emphasized the importance of diversification as a response to the demands of the global market, while maintaining the central role of local traditions.
With this in mind, the cooperative now offers its members the possibility to store and market their oil under their own label. A temperature-controlled underground oil cellar and stainless-steel tanks with continuous nitrogen flushing ensure optimal preservation of the oil’s organoleptic qualities over time.
Packaging solutions have also been expanded—from ½ liter bottles to 5-liter tins, as well as the innovative bag-in-box format, which preserves oil freshness over the long term.
Innovation and technology in service of quality
In recent years, the Frantoio del Grevepesa has invested heavily in technology, installing two modern milling lines: a large Pieralisi system for high-volume producers, and a smaller, highly advanced TEM line designed to serve small-scale farms—a common reality in the region. This second, more flexible line has proven extremely satisfying, allowing for custom processing of smaller olive batches. In the latest season alone, it processed over 600,000 kg of olives.
This choice to diversify equipment has allowed the Frantoio to serve quality-focused small producers who may not have large volumes but demand precision and care in production.
But innovation doesn’t stop at milling. Growing attention to sustainability is reflected in the adoption of low-impact olive processing techniques and the valorization of by-products. Operating both lines with a two-phase system has eliminated the need for process water, and separating the olive pits from the pomace has transformed what was once considered waste into a valuable energy resource. A clear example of how innovation can add value to a sector historically marked by tight profit margins.
From olive oil to oleotourism: an experience to live
In 2020, Frantoio del Grevepesa opened a shop in Greve in Chianti, “O! Olio e Dintorni,” complementing the on-site store at the Frantoio itself. These retail points allow the cooperative to promote and sell directly to consumers—cutting out the middlemen and creating a direct connection with visitors.
The growing number of visitors to the shop confirms the strong public interest in learning more about extra virgin olive oil. Today’s consumers want more than just a bottle—they want to understand how the oil is made, the cultivars used, and the characteristics that make each product so special.
To meet this growing curiosity, the cooperative now offers educational moments around olive and oil culture, including guided tastings that reveal the authentic story behind each bottle.
Looking ahead
Looking to the future, Frantoio del Grevepesa plans to expand its tourism offerings, enhance visitor experiences, and continue its educational mission. While firmly rooted in the local traditions and territory, the cooperative is also open to new possibilities in technology and trade—making it a dynamic and ever-growing player in the olive oil world.
With a continued focus on quality and sustainability, Frantoio del Grevepesa is ready to take the next step, promoting an olive oil that’s not just a gift of nature, but a true expression of local excellence.
EXPERIENCES & TASTINGS
The Frantoio Grevepesa is a perfect example of excellence in the Tuscan olive oil scene. The variety and quality of its production are constantly growing, as evidenced by the numerous awards received in recent years.
The blends made with superior quality oils have become an essential goal for the Frantoio. But the real challenge doesn’t end with the bottle: the next step—perhaps even more crucial—is to effectively communicate the quality of the product. Thanks to the production of 7–8 labels, each with unique characteristics, the Frantoio is able to offer an extra virgin olive oil that perfectly complements a wide range of dishes. Each blend is the result of meticulous research, allowing the creation of an oil tailored to the consumer’s needs.
To fully convey the value of this product, the Frantoio opens its doors and invites everyone interested to discover the secrets of extra virgin olive oil and to learn about every stage of its production, including the long process behind each bottle. These experiences have been designed to communicate not only the quality of the product but also the philosophy that drives it.
Through tasting, visitors are taught not only how to recognize a good product but also how to evaluate oil through taste and smell, refining their ability to detect both strengths and flaws.
In a sector like olive oil, which unfortunately is often affected by fraud, educating consumers and giving them effective tools to appreciate the true quality of excellent extra virgin olive oil becomes essential.
Info: FRANTOIO, Via Provinciale Chiantigiana sulla Greve 6, San Casciano Val di Pesa (Fi)
NEGOZIO, Viale Vittorio Veneto 44-48, Greve in Chianti (Fi)
