Frantoio L'Antellino Travel Guide

Free Guide: Discover Tuscany's olive oil soul at Frantoio L'Antellino: ancient groves, hands-on tours, and exquisite DOP extra virgin oils amid Duomo views.

A brief summary of Frantoio L'Antellino

Discover Tuscany's olive oil soul at Frantoio L'Antellino: ancient groves, hands-on tours, and exquisite DOP extra virgin oils amid Duomo views.

Nestled in the rolling hills of Tuscany near Florence, Frantoio L'Antellino is a third-generation olive oil producer renowned for its traditional methods and immersive tours. Visitors explore vast olive groves with centuries-old trees, witness the ancient pressing process, and savor award-worthy extra virgin olive oil with Protected Designation of Origin status. Hands-on activities like soap-making and tastings make it an authentic farm experience.

1.5–5 hrsTime to spend
$Budget
Indoor & outdoorSetting
4 / 5Mobile signal

On-site amenities

  • Drink options
  • Food options
  • Seating areas
  • Information boards
4.0 Very good · 4 Google reviews
Plan your visit

Opening hours

  • Mon9 am–12:30 pm, 3 pm–6 pm
  • Tue9 am–12:30 pm, 3 pm–6 pm
  • Wed9 am–12:30 pm, 3 pm–6 pm
  • Thu9 am–12:30 pm, 3 pm–6 pm
  • Fri9 am–12:30 pm
  • Sat9 am–12:30 pm
  • SunClosed

Opening hours as listed on the venue’s Google Business Profile. Hours can change for services and special events, so check with the venue before you go.

Address
Via della Torre, 1, 50012 Bagno a Ripoli FI
Phone
Website

Getting there

Driving

20-min drive from Florence center via SS222; free parking on-site; €10-15 fuel cost.

Taxi

€30-40 one-way from Florence; 20-25 min; book via app or hotel; tours often include pickup.

Organized Tour

Many Florence operators offer pickups; 4-5 hr full experience with transport; €70-100 pp.

Discover more about Frantoio L'Antellino

History and Heritage

Frantoio L'Antellino stands as a testament to Tuscan agricultural tradition, run by third-generation producers Giacomo and Angelica in Bagno a Ripoli. The estate features expansive olive orchards stretching across acres, dotted with 300- and 500-year-old trees that offer stunning views of Florence's Duomo. This family operation preserves ancient techniques passed down through generations, blending heritage with hands-on visitor engagement.[7][2]

Olive Oil Production Process

The mill employs the 'metodo antico' or traditional method, where olives are ground by large granite stone wheels into a smooth paste. This paste is then spread on disks, layered, and pressed hydraulically with pressures up to 350 kg/cm. The resulting must—containing water and oil—is centrifuged to separate the elements, then filtered for sediment-free extra virgin olive oil. Fresh oils exhibit opaque yellow hues with greenish reflections, prized for their fruity, peppery profiles typical of Tuscan varieties.[1][3]

Visitor Experiences and Tours

Tours provide deep insights into olive cultivation, harvesting, and milling. Guests are often transported from Florence, touring the groves before diving into production demonstrations. Highlights include tastings of DOP-classified oils paired with fresh estate vegetables, and creative workshops like making and decorating olive oil soap. These 4-5 hour experiences emphasize education and interaction, leaving visitors with authentic souvenirs and a profound appreciation for the craft.[7][2]

Groves and Surroundings

The property boasts impressive olive groves amid Tuscany's iconic landscape of rolling hills. Ancient trees thrive here, contributing to high-quality yields. The setting offers panoramic vistas, making it ideal for photography and relaxation. As a working farm, it embodies sustainable practices rooted in local terroir, with oils celebrated for their balance of aroma, bitterness, and pungency.[7][4]

Practical Details

Open primarily weekdays with morning and afternoon sessions, the frantoio welcomes tours by reservation. Its location just outside Florence makes it a perfect day trip, combining rural authenticity with accessibility. Products are available for purchase or shipment, ensuring the taste of Tuscany travels home.[7]

Evendo Review Centre

Reviews from Google
By star rating

Guest reviews

Best time to go

Quietest: Jan, Feb & Mar · before 8am or from 8pm

How busy it gets, month by month Estimated
  1. Jan: 20% of the busiest month, one of the quietest
  2. Feb: 20% of the busiest month, one of the quietest
  3. Mar: 30% of the busiest month, one of the quietest
  4. Apr: 40% of the busiest month
  5. May: 50% of the busiest month
  6. Jun: 40% of the busiest month
  7. Jul: 50% of the busiest month
  8. Aug: 60% of the busiest month
  9. Sep: 70% of the busiest month
  10. Oct: 100% of the busiest month
  11. Nov: 90% of the busiest month
  12. Dec: 30% of the busiest month
How busy it gets, hour by hour Estimated
  1. 7am: 11% of the busiest hour, one of the quietest
  2. 8am: 22% of the busiest hour
  3. 9am: 78% of the busiest hour
  4. 10am: 89% of the busiest hour
  5. 11am: 100% of the busiest hour
  6. 12pm: 67% of the busiest hour
  7. 1pm: 22% of the busiest hour
  8. 2pm: 33% of the busiest hour
  9. 3pm: 89% of the busiest hour
  10. 4pm: 100% of the busiest hour
  11. 5pm: 78% of the busiest hour
  12. 6pm: 33% of the busiest hour
  13. 7pm: 22% of the busiest hour
  14. 8pm: 11% of the busiest hour, one of the quietest
  15. 9pm: 11% of the busiest hour, one of the quietest

Busy times are Evendo estimates for a typical year, to help you plan. Actual crowds vary with events, school holidays and the weather.

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