From waters to fertile land

Since the Pliocene, the Upper Valdarno basin was a vast lake, then slowly filled by sediments over the following millennia. Today the landscape, shaped by those processes, still retains traces of that distant past: the deep soils, rich in clay and silt, and the animal and plant fossils preserved in the Paleontological Museum of Montevarchi are precious testimonies of its original character.

Land of ancient civilizations

The fertility of the land attracted human settlement early on. From the first Stone Age communities, through the Etruscans, Ligurians, and Romans, the Valdarno has formed a crossroads of ancient cultures: fertile, rich in wildlife, and well-connected thanks to natural rivers and roads.

The “granary” of Tuscany

In Roman times, the valley (including nearby areas such as the Val di Chiana) was considered among the most productive in the region and in Italy, so much so that it was defined as an agricultural area of ​​excellence for cereals and livestock.

A landscape that still speaks of fertility

Even today, despite the partial abandonment of the countryside, the vitality and beauty of these lands can still be seen in the intense colors and blooms of summer. Nature revitalizes each year, restoring a vibrant and lush landscape to its inhabitants.

The Valdarno, like much of Tuscany, is shaped by the presence of the olive tree: without this ancient plant we could not imagine the Tuscan landscape.

The history of the olive tree has always been intertwined with that of humanity. Sacred texts, archaeological finds, and ancient chronicles tell us of a crop that originated at least 6,000 years ago, when oil was already used on the shores of the Mediterranean not only for food, but also as an ointment, fuel, and even currency. The Greeks considered it a divine gift, the Romans spread it throughout the Empire, and in the Middle Ages, it was monks who protected and revived this crop, planting olive groves and refining production techniques.

In Tuscany, cultivation has been documented since at least the 7th century BC and has shaped the landscape over the centuries: olive trees clinging to the slopes, supported by dry stone walls declared a World Heritage Site, testify to the tenacity of peasant work and the intertwining of nature and culture.

The olive harvest, from late October to November, is still a ritual involving entire families: nets, ladders, and rakes mark the days, combining work and conviviality. In Valdarno, in addition to farms, many maintain small family olive groves to produce "oil for home," while also contributing to the preservation of the landscape.

The magic of the mill follows: the pressing, the intense aroma that is released and finally the new oil, our true “green gold”.

Valdarno extra virgin olive oil stands out for its excellent quality: a bright green with golden highlights, a fruity aroma with notes of artichoke and fresh grass, and a bold flavor with balanced bitterness and spiciness. Every drop embodies a legacy of experience, innovation, and respect for the land.

Behind every bottle lies the meticulous work of the producers: from tending the olive groves to the timely harvest, from pressing with modern techniques to carefully bottling. This commitment makes this oil not just a food, but a symbol of Tuscany, a synthesis of landscape, culture, and identity.

If we ask ourselves what the true value of a bottle of Valdarno oil is, the answer is simple: it is priceless, because it holds a thousand-year history and a future that looks to sustainability and health.

La cucina italiana è stata riconosciuta come Patrimonio culturale immateriale dell’Umanità UNESCO perché espressione di saperi, gesti quotidiani, tradizioni familiari e legami profondi con i territori.

Non si tratta solo di ricette, ma di un modo di vivere il cibo: stagionalità, rispetto delle materie prime, convivialità e trasmissione del sapere tra generazioni.

Nel Valdarno, come in molte altre parti d’Italia, questa cultura prende forma ogni giorno attraverso prodotti semplici e autentici, come l’olio extravergine di oliva, che non è un ingrediente qualunque, ma un elemento fondante della nostra identità gastronomica.

Per Verde d’Arno, custodire l’olio significa anche contribuire a questa eredità culturale, fatta di territorio, lavoro agricolo e cucina di casa.