This award-winning oil from Trappéto di Caprafico is a single varietal made with 60% green, 30% semi-ripe and 10% ripe intosso olives. Flavors of artichoke and thyme shine in this Best Monocultivar in the World (Gambero Rosso).

In 2025/2026 Intosso has received tremendous accolade including being the inaugural Slow Food Diego Saccoro Award Winner. This award recognized Tommaso’s long-term stewardship of the Intosso olive when few others believe in it’s potential as an oil-pressing olive.