Kali Agri Il Poggio Toscano PGI Ultra Premium Extra Virgin Early Harvest Olive Oil 500ml Organic

Kali Agri Il Poggio Toscano PGI – organic early-harvest extra virgin olive oil from Tuscany, 500 ml

Il Poggio is the flagship product of the KALI farm: a classic Tuscan blend with Toscano PGI (IGP) certification, pressed from the fruit of trees ranging from 50 to 150 years old. Gold medals in New York and Athens confirm what you can taste from the very first drop: fresh greenery, green almond and a delicate peppery note.

Watch the video: this is how KALI olive oil is made

Before you read on, watch this short film from the farm. It shows how olive oil is produced at the KALI farm in the coastal hills of Tuscany: from the olives to the operation of their own Mori-TEM mill.

▶ Watch the video on YouTube | KALI’s YouTube channel – more videos from the farm

Four Tuscan varieties in one olive oil

Il Poggio is made from four varieties authorised under the Toscano PGI designation, growing side by side just as they have been planted in Tuscany for generations:

• Leccino (46%) – brings harmony, almond-like sweetness and elegance,
• Frantoio (44%) – provides green fruitiness and structure,
• Moraiolo (7%) – adds bitterness, piquancy and polyphenols,
• Pendolino (3 per cent) – a traditional pollinator in Tuscan groves, which rounds off the bouquet.

Old trees yield less than young plantings, but produce an olive oil with a depth that cannot be achieved through intensive cultivation.

Sensory profile

• Fruitiness: medium, green
• Dominant note: green almond
• Accompanying notes: delicate hints of pepper

What it goes well with

Salads, bruschetta, Mediterranean dishes, raw fish (carpaccio, tartare) and vegetable side dishes. A brilliant ‘all-purpose’ olive oil for everyday use, when you want a simple dish to taste of Tuscany.

See where these trees grow

Every KALI olive oil comes from a specific, identified plot. Open the map of the grove where Il Poggio olive oil is sourced from.

Awards and distinctions

• New York International Olive Oil Competition 2026 – Gold Award,
• Athena International Olive Oil Competition 2026 – Gold Medal,
• Los Angeles International Olive Oil Competition 2026 – bronze medal for packaging design.

In 2025, this olive oil also won awards at the following competitions: New York IOOC, Athena IOOC, Los Angeles IOOC and Selezione EVO DOP e IGP della Toscana.

Early harvest and our own Mori-TEM mill

The quality of the olive oil is determined by what happens between the tree and the tank. At KALI, this entire process takes place on a single farm and under the supervision of a single family.

• Early harvest. The olives are harvested early, when the polyphenol content and aromatic profile are at their peak. Early-harvest olive oil is produced in smaller quantities, but is distinctly richer in flavour and phenolic compounds.
• Harvesting without compromise. The fruit is shaken by hand using electric combs, without any petrol-powered machinery and without the risk of contact with mineral oils.
• A maximum of three hours from tree to mill. The olives do not sit in crates. They go straight to the farm’s own Mori-TEM mill.
• A cooled blade crusher. This is the most crucial moment for aroma and polyphenols. The crusher’s speed (usually 2,500–4,000 rpm) and temperature are selected individually for each variety.
• Controlled malaxation. The mixing time and temperature of the paste are continuously monitored and adjusted to suit the variety and ripeness of the fruit.
• No separator. After the decanter, the oil is filtered mechanically only, which preserves its phenolic compounds and stability.
• Stainless steel, argon and 14°C. The finished oil is immediately transferred to stainless-steel tanks, under a blanket of food-grade argon, and stored at a constant temperature of around 14°C.

The groves are irrigated using drip irrigation and monitored remotely, whilst the family tracks the fruit’s ripening using near-infrared sensors of their own design. As a result, the harvest date is determined by measurement, not the calendar.

High polyphenol content

KALI produces small, limited batches of olive oil with a naturally high polyphenol content. Il Poggio olive oil typically contains between 550 and 750 mg/kg (measured by HPLC). In accordance with EU Regulation 432/2012, the polyphenols in olive oil help protect blood lipids against oxidative stress, and this beneficial effect is observed with a daily intake of 20 g of olive oil. You can find the latest test results for each batch in the product gallery.

Packaging

A 500 ml dark glass bottle protects the olive oil from light. Store it in a cool, shaded place and, once opened, use it within a few weeks to enjoy its full aroma.

The family behind this olive oil

KALI is a family-run farm, not a commercial brand. The estate in Castiglione della Pescaia, on the coastal hills of the Tuscan Maremma, was purchased by Anna Maria Sandi. She was looking for a place where a clean environment, Mediterranean air and agriculture could coexist in harmony. Since 2018, KALI has been continuing a family tradition that has always combined engineering and medicine.

Anna Maria Sandi
the farm’s roots and its founding vision

Iacopo Gentilini
technical management: cultivation, harvesting and milling

Chiara Gentilini
Medical expertise and a focus on polyphenols

Michele Marignoni
land steward, tending the groves all year round

The family also runs the Lino Gentilini Foundation, which supports young scientists. This approach is evident in the olive oil: decisions are based on measurements and experience, not on production scale. The farm’s motto states that nature and human ingenuity come together on the hills of Tuscany.

The symbol on the label of every KALI olive oil refers to the script of the Etruscans, the first civilisation to shape Tuscany. Each variety has its own symbol and its own colour.

Certifications

• Organic – organic farming certified by BioAgriCert (IT BIO 007) in accordance with EU Regulation 2018/848.
• Toscano PGI (IGP) – protected geographical indication certified by the Toscano IGP olive oil consortium. Cultivation, harvesting and extraction take place in Tuscany, with full traceability of each batch.

Key features

• early-harvest extra virgin olive oil, ultra-premium grade,
• Tuscan blend: Leccino, Frantoio, Moraiolo and Pendolino from trees aged 50–150 years,
• organic certification and the protected Toscano PGI (IGP) designation,
• naturally high polyphenol content,
• our own olive groves and our own Mori-TEM mill on the estate,
• cold-pressed within three hours of harvesting,
• mechanical filtration, stored under argon,
• 500 ml dark glass bottle,
• the family-run KALI farm, Castiglione della Pescaia, Tuscany.

About the producer – KALI Srl Società Agricola

An organic family-run farm in Castiglione della Pescaia (Maremma, Tuscany). Own olive groves, own Mori-TEM mill, limited batches of early-harvest extra virgin olive oil.

Producer’s website:
https://oliokali.it/