Terzo Giorno is a limited production of BIO (organic) unfiltered extra virgin olive oil (EVOO) PGI (Protected Geographical Identification) of the highest quality obtained from olives harvested by hand from 80 centuries-old olive trees by extraction and cold pressing.

The production site is located in Pitigliano (GR), an area in Tuscany of volcanic origin, with soil characterised by optimal substances for the growth and cultivation of olive trees. The resulting oil is unique in that it is rich in organoleptic properties and substances otherwise difficult to find in other parts of Italy (e.g. Volcanic Radon).

The olives (mainly Leccino, Frantoiano and Canino) are harvested using a system that does not damage them, reducing the risk of oxidation. Pressing takes place within 12 hours of harvesting, in an almost immediate process, from the olive directly to the consumer's table.

Harvesting takes place well in advance of the ripening of the olive (about two weeks). The olives at this point have a low water content, resulting in a reduced amount of oil, with a high concentration of Vitamin E, which contributes to the protection of cells from oxidative stress, and polyphenols, which contribute to the protection of blood lipids from oxidative stress and the neutralisation of free radicals. The beneficial effect of the oil is achieved with a daily intake of 20 g of Terzo Giorno Olive Oil, containing approximately 5 mg of hydroxytyrosol, oleuropein and tyrosol. Despite its organoleptic properties, EVOO Terzo Giorno maintains an incredibly delicate aroma, making it unique and highly sought-after.