The Extra Virgin Olive-Oil

The most important food of the Mediterranean table is the olive oil, it’s a complete food.

The olive oil working is obtained by the olives  squeezing in millstones and the successive pressing of the paste obtained. Then the decantation of the oil followed  and it was tasted on a bread slice with salt called most popularly “Bruschetta”. An ideal place to put the olive oil is the cellar, the lumberroom, the pantry, a fresh, dry, dark place, but it’s important to put it far from strong smells. It’s better to use up during the year because by the time the olive oil loses its fragrance and flavour.

The cultivation of the olive oil, which represents with the wine the most productive agricultural sector in Tuscany, develops in the Mediterranean area. This plant lives in temperatures superior to 5-6 degrees C. and its ideal milieu is hilly milieu. Maremma region thanks to its favourable climate is the perfect place for the growing of the olive trees and the oil which come from is one of the best. Its features are different from area to area, this is the reason why the oil is different from different Mediterranean lands. It depends of numerous factors such as: the climate, the plant dimensions, its productivity but the most important thing is the chemical and organoleptic features, which determine the difference of various oils. This depends on the CULTIVAR (variety of the plants), this is why the Tuscan oil one of the most flavourable but also the lightest.

Extra virgin oil is for classification, the best of the market; the product we sell, comes from the olives we care in our farm. They are picked up healthy by hands and rigorously from the plant even if this method is more expensive than picking them up on the ground, such as it happens in Puglia or Liguria, but this process is not good because the oil gains acidity ( the principle parameter for the quality, maximum is 1%, our oil never surpasses the 5%, nor in the worst years!): in fact the fallen olives are always the matures one ( they have lost their organolectic features) or rotten. The olives so picked up are grinded during the day in our oil press and are controlled by ourselves. Just in this way we can obtain the best quality!!!