Originally called ‘Laurel Wood’, Reto di Montisoni is an old small estate family run.
Situated few kilometres south of Florence in the heart of the green Tuscan hills, it takes its present name from the beautiful Montisoni monastery, which is dated back to the XVII century.


The property has 10 hectares of which 6 of olive groves, 4 of woods, and fruit trees, traditionally cultivated using organic feeding only, respecting the natural capacity of plants, to optimise quality in all aspect of agriculture and environment.

In our property we grow Frantoio, Moraiolo, Leccino, Leccio del Corno and Maurino cultivars, but also autochthonous Americano variety that contributes to further characterize our production.

All our Extra Virgin Olive Oils are produced in accordance with olive-growing techniques and methods that never use pesticides, synthetic chemical substances or genetically modified organisms.

Our production

Extra virgin olive oil IGP TOSCANO Colline di Firenze
0,25 - 0,50 lt. glass bottle - 3 lt. can or Bag in Box

IDILLIO Extra virgin olive oil
0,10 - 0,25 - 0,50 lt. glass bottle - 0,25 lt. Inox bottle - 3 lt. can

Extra virgin olive oil
0,10 - 0,25 - 0,50 - 0,75 lt. glass bottle - 0,10 - 0,50 - 1 - 3 - 5 lt. can


Harvested olives are placed in open crates and within a maximum of 6 hours these are brought from fields to the mill to be pressed.

Most important production phases include that olives are mechanically separated from leaves, washed with cold water and processed through cold extraction method (less than 22° degrees celsius).

To preserve a high concentration of polyèhenols and its specific organoleptic and nutritional characteristics, olive paste centrifugation process takes place without adding water during extraction.

As soon as oil is extracted, it is filtered using absorbent cardboard of pure cellulose and stored in stainless steel containers at a controlled temperature of 14-16° degrees celsius to maintain unchanged its health properties and to ensure a good shelf-life.

Prizes & Awards

2019 - IDILLIO - IGP Toscano
Special awards Monocultivar IGP
Monocultivar Moraiolo

2018 - IDILLIO

2017 - IDILLIO

2015 - IDILLIO

2014 - IDILLIO
IGP Toscano

2013 - IDILLIO - IGP Toscano
Monocultivar Frantoio

2012 - IDILLIO

2011 - IDILLIO

2019 - IDILLIO e
Monocultivar Moraiolo
IGP Colline di Firenze

2018 - IDILLIO

2017 - IDILLIO

2015 - IDILLIO

2014 - IDILLIO
IGP Colline di Firenze

2013 - IDILLIO

2012 - IDILLIO

2011 - IDILLIO

2014 - 1° Fist prize

2019 - Grande Olio Slow - IDILLIO
2015 - Olio Slow - IDILLIO

2018 - 2° Second prize

2016 - 3° Third prize

2015 - 1° Fist prize

2013 - 1° Fist prize

2008 - 1° Fist prize

2006 - 1° Fist prize

2005 - 1° Fist prize

Products & Packagings


Tuscan IGP trademark (protected geographical indication) guarantees quality and the link with the place of origin.
All stages of production, from harvesting and milling to the manufacturer’s packaging, are mandatory to take place within Tuscany as established by the Disciplinary measures of Production, in order to protect the quality and the traceability of the product.

Complex and harmonious with fresh herbs taste, spicy and bitter notes.
Green coulor with yellow shades.


‘IDILLIO’ Extra Virgin Olive Oil is produced from perfectly ripe hand picked olives, coming from the century old olive trees, Moraiolo and Americano (in small part) varieties, owned by Fiani family for four generations.
Cold pressed in a day, olives preserve their fruitiness and healthy organolectic characteristics and allow to produce a richer oil in vitamins (A,D,E), nutritive elements with a very low acidity.

Brilliant green colour with fresh and intensive herb flavours and artichoke taste, slight peppery sensation at the end of the palate with an harmonic light bitter aftertaste.


+39 338 4254436

Via Montisoni, 23 50012 Bagno a Ripoli Firenze