Tuscan Olive Oil

BRIEF DESCRIPTION

Tuscany is a perfect balance of nature and art, of beautiful land and climate. This is where excellent extra virgin olive oil is produced, the result of a centuries-old tradition. The variety of olive trees, more than 80 classified cultivars, the cultivation technique, the harvesting of the olives at the right stage of ripeness and their careful processing, all combine to create a unique product with a recognizable taste that encompasses all the nuances of this land. The olives are traditionally processed by hand; they must be picked from the tree using the “brucatura” technique, ie. by hand or with small mechanical aids.

Before going to the mill, the olives must be washed with water at room temperature and may not undergo any other treatment. The extraction of the oil is very important for the final product. The first stage is the one in which most of the oil is extracted: only traditional mechanical and physical processes are used for milling, so as not to alter the quality characteristics of the fruit.

The washed olives are first crushed with granite mills and then the paste obtained is crushed again to extract as much oil as possible. From here it is stored in stainless steel food grade silos with a nitrogen system and then bottled as we find it on the store shelves.

What We Love About This Place

The cultivation of olive trees in Tuscany dates back to at least the seventh century BC, although it only really took off in the last centuries of the Middle Ages, thanks to the incentives policy of the Medici family dynasty. The expansion of cultivation continued after the 15th century, reaching a production of 58,000 tons in the Grand Duchy of Tuscany at the beginning of the 18th century. Tuscan extra virgin olive oil is deep green to golden yellow in color. Its aroma is unmistakable, fruity and intense, with hints of artichoke, cut grass, almond and ripe fruit. Its balanced bitter and spicy notes on the palate make it unique and we can say that it is the result of centuries of history and carries with it the characteristics of its land of origin

This Place is Important Because

Identifying a true Tuscan extra virgin olive oil requires attention to specific details and some knowledge of its distinctive characteristics. First of all, the color is an important indicator. A quality olive oil will have a color that tends toward green, but can vary to golden yellow, depending on the variety of olives and the time of the harvest. A darker oil generally indicates a medium fruity flavor, which is typical of olives harvested at a later stage of ripeness. A good Tuscan extra virgin olive oil will have a full and harmonious taste, with a lingering aftertaste. Tuscan extra virgin olive oil is not only a tasty condiment, it is also a very nutritious food. It is rich in monounsaturated fatty acids, which are beneficial for heart health, and contains vitamin E, a powerful antioxidant. In addition, Tuscan extra virgin olive oil is rich in polyphenols, compounds that have antioxidant and anti-inflammatory properties.

Special Tips

Extra-virgin olive oil is a perishable product that must be stored correctly. It should be stored in a cool place, away from light, at a temperature between 14 and 18°C, away from heat sources and products that give off particular smells. The balanced sensory sensations of the Virgin Tuscan Olive Oil are enhanced by its use raw on a wide range of dishes, from classic vegetable and legume soups to meats, from raw vegetables to cheeses. It is also traditionally used in the preparation of traditional Tuscan desserts.