In Tuscany there are three varieties of olives that have made the Tuscan extra virgin olive oil famous all over the world: Frantoio, Moraiolo and Leccino olive.

The Gonnelli family, Tuscan producers since 1585, has selected these varieties from their olive groves located between Florence and Siena to obtain three different oils, an expression of the tastes and aromas of the Tuscan hills.

Thus was born the Monocultivar Frantoio oil, obtained precisely from the only selection of frantoio olives, the Monocultivar Leccino oil and the Monocultivar Moraiolo oil. Three distinct flavors, with very different organoleptic characteristics to have fun in correctly combining oil with food, enhancing its flavor and taste.