Kali Agri "Poggio de Beppa" is an ultra premium organic extra virgin olive oil produced from trees growing on two Tuscan hills – Beppa and Casa. The entire plantation is BIO certified, and the olives are grown entirely organically, without chemicals, according to traditional methods used in Tuscany for generations.

The oil does not have the IGP designation because it is produced as a natural blend of many varieties growing side by side – as was done in Tuscany for decades before uniform groves began to be established. The producer emphasises that this is a very high-quality blend .

"Poggio de Beppa" is made from traditional Tuscan varieties: Leccino, Frantoio, Pendolino, Moraiolo, with a small amountof Ascolana and Canino. This gives the oil a deep, multi-layered character, typical of authentic Tuscan oils.

Early harvest – high polyphenol and vitamin content

The oil is made from a very early harvest, which means that the olives are picked when they have the highest concentration of

• natural polyphenols,
• vitamins (especially E and K),
• natural antioxidants and bioactive compounds.

Early harvesting translates into an intense aroma, depth of flavour and high nutritional value of the oil.

Flavour profile – classic Tuscany at its best

"Poggio de Beppa" has an intense and complex sensory profile, typical of oils from the Tuscan hills. The aroma and flavour are characterised by:

• distinct fruitiness,
• characteristic Tuscan bitterness and spiciness,
• notes of green grass and fresh herbs,
• almond, artichoke, rocket and pepper,
• delicate accents of fresh leaves.

This is an olive oil with great depth, structure and harmony – ideal for both modern and traditional Italian cuisine.

Production process – Mori-Tem mill with Flavour Crusher technology

Watch the video to see how oil is pressed at the Kali Agri farm using technology that preserves freshness, aroma and natural polyphenols.

All stages of production take place on site at the Kali Agri farm. The olives are sent to the mill immediately after harvesting, which allows the raw material to retain its full freshness.

The production process uses a modern Mori-Tem mill equipped with the Flavour Crusher system, which:

• minimises the contact of the olive paste with oxygen,
• improves the extraction of natural polyphenols,
• protects delicate aromatic compounds,
• increases the stability and nutritional value of the oil.

The combination of organic farming, early harvesting and premium technology gives the oil its unique character and high antioxidant activity.

Culinary use

"Poggio de Beppa" is ideal for dishes with a distinctive and full aroma. It is particularly recommended for:

• meat and game,
• legume soups (e.g. chickpea and bean),
• pasta with mushrooms and fresh herbs,
• grilled vegetables,
• bruschetta and vegetable carpaccio.

Serving suggestions:

• salad with rocket and Parmesan cheese,
• toast with artichokes,
• ribollita soup,
• roasted potatoes with rosemary.

Product characteristics

• Extra virgin olive oil with BIO certification,
• natural blend of the highest quality,
• varieties: Leccino, Frantoio, Pendolino, Moraiolo + Ascolana and Canino,
• early harvest = high polyphenol content,
• produced on site at the Kali Agri farm,
• pressed in a Mori-Tem mill with Flavour Crusher,
• packaging filled with argon.

About the producer – Kaliagri

Kaliagri is an organic farm in Tuscany specialising in the production of small, limited batches of premium olive oil. The crops are grown traditionally and organically, with an emphasis on quality, freshness and the authentic character of the region. In addition to olive oil, the farm also produces apricots, peaches, einkorn wheat, Egyptian clover and aromatic berries.

Producer's website:
https://www.kaliagri.it/