The same Martini Bernardi family has been producing extra virgin olive oil from their estate in Florence for nearly two centuries. While they have modernized their facility, they continue to harvest their olives by hand. This is done just as the green color of the fruit begins to darken. They are then crushed in a stone press, after which the oil is separated using a slow speed centrifuge. Frantoio di Sommaia olive oil displays the same label as the vermouth that the Martini Bernardi family produced at the turn of the twentieth century.