The silver colour of the hills surrounding Carmignano are proof of just how apt the area is for the cultivation of olive trees, which were certainly introduced by the Etruscans and abandoned after the fall of the Roman Empire. Luckily the tradition was preserved by the priests and monks of the local convents and abbeys.
Carmignano boasts a long tradition of producing olive oil that includes oil mills, farms and an excellent olive production that earned them the "Toscano" IGP (Protected Designation of Origin) recognition, along with the additional geographical label "Montalbano".
Today the olive tree continues to have a kind of intrinsic religiosity. The farmers talk about it with great respect, they know and keep its secrets, they treat it with great love and they are rewarded annually with a significant amount of exceptionally fine olive oil.
The "novo" (new) oil is green and spicy and very good with raw vegetables “in pinzimonio”, on the local bread from Prato, which is toasted and rubbed first with garlic (la fettunta), or on boiled beans or any other dish that pairs well with raw olive oil.