How a Family Mill in Florence Built Five Decades of Olive Oil Craftsmanship

Daniel Ronca is in charge of the milling operations at Frantoio Il Mandorlo “He started as a sharecropper. Ran a small flower stand before building a thriving company,” Ronca told reporters. “The 1970s were favorable years after the economic boom, but it still took courage and foresight to invest in olive milling. Today, we recognize him as one of the first in the area to introduce modern milling technologies.” Lonari named the business Il Mandorlo, Italian for “the almond tree,” after the almond trees that once lined the Florentine hills where the mill was established. Initially equipped with traditional millstones and presses, the facility transitioned to continuous-cycle technology in the mid-1990s.

The estate includes a seven-hectare olive grove at elevations between 250 and 300 meters, with roughly 2,000 trees of the main Tuscan varieties, Frantoio , Leccino and Moraiolo. Many of the trees were restored after the historic 1985 frost.

More of late planted Leccio del Corno trees complete the grove, from which the business produces its organic blend, Il Mandorlo Bio. Makers need to be able to evaluate their own oils, and I had already been exposed to tasting from a young age.” Daniel and Luciano Ronca at Frantoio Il Mandorlo Having grown up in the grove and the mill, both brothers developed an early interest in olive farming and milling.

It right now operates a latest-generation Alfa Laval plant designed to minimize water use while maximizing polyphenol retention. Manuel Ronca, Frantoio il Mandorlo “We work with passion, building on what my grandfather began and on the quality standards my father further raised,” Ronca said. “My grandfather also converted the company to organic production as early as 2001.” Environmental stewardship remains central to the business’s philosophy. According to Ronca, his academic background includes environmental sciences, which he continues to deepen to better address climate-related challenges while maintaining a commitment to sustainability.

Even so, managing pests and diseases organically has become increasingly complex and costly. In response, the business introduced a conventional production line while maintaining environmentally responsible practices across all operations. “The use of chemicals that accumulate in the soil and affect microflora and microfauna should be minimized,” Ronca stated. “This area is ideal for olive oil production, but it is also exceptionally beautiful. We have a responsibility to protect it.” Located in the hills overlooking Fiesole, the estate has as well expanded into oleotourism , offering guided holding visits and olive oil tastings. “A quality-focused company must also be engaged with its community,” Ronca explained. “As producers deeply connected to this land, we feel an ethical responsibility.” In recent years, the mill has joined two community initiatives.

It supports the Rinasciamo 4.0 association by providing milling services for a public olive grove managed by the city of Florence. The project supports victims of violence and vulnerable individuals through harvesting and educational activities.

The company also participates as an indirect partner in a Tuscany Region-funded project aimed at restoring olive trees in public parks, which concludes each year with a competition among the oils produced. “We hope these initiatives help raise awareness about the importance of caring for olive trees,” Ronca told reporters. “Land abandonment caused by a lack of generational renewal is a serious issue. We are working to recover abandoned groves in the area and bring them back into production.” “In recent years, the effects of climate change. Rising production costs have made producing high-quality extra virgin olive oil increasingly challenging,” Ronca added. “That is why continuing to learn and adapt is essential.

Awards like the NYIOOC Gold motivate us to keep moving forward.”