Beginning in the middle of October, Ciacci Piccolomini harvests Frantoio olives in the very early stages of maturation. Olives are picked by hand to avoid damage to the fruit and to the trees. The freshly picked Frantoio olives are cold pressed within 24 hours of picking to ensure the greatest quality possible and preserve the nutritious value of the olive oil, important element in the Mediterranean diet. The yield of Piccololio is lower than the Extra Virgin Olive Oil as 100kg of Frantoio olives produce 9.5 kg of oil. Piccololio is a single varietal extra virgin olive oil.