The average production over the last ten years is 18,000 kg of olives, producing 3,300 litres of oil.
The olives are also picked entirely by hand in the month of November. The olives are stored in crates and pressed within 48 hours. The olives are crushed in an authorized external oil press using the continuous extraction method.

After passing chemical and organoleptic tests, the extra-virgin olive oil is classified as Denominazione di Origine Protetta (D.O.P.) "Chianti Classico", and a green band is applied to the bottle.

The first oil pressed, usually at the beginning of November, is used for the "Prime Gocce" (literally "first drops"), a particularly fruity and refined olive oil, which is sold in special 25cl bottles.

After pressing, Vignamaggio's extra-virgin olive oil has the following chemical characteristics:

Acidity: 0.15 - 0.2 % (expressed in oleic acid)
Number of peroxides: 3.6-5 meqO 2 /kg
Polyphenols: 450-650 mg/kg
Tocopherols: 250-350 mg/kg