The Story of Tuscany’s Olive Oil
Italy is renowned for the high quality of its olive oil, and rightly so. Some of the best comes from Tuscany, with single-estate bottled oil being the most highly prized and the most expensive.
The soil, type of tree, amount of sunshine and the amount of rain that falls during the growing season all play their part in determining the flavour of the oil. A variety of olive trees are grown in Italy, each of which has its own particular characteristics. Most of the olive trees grown in Tuscany are Frantoio, Leccino, Pendolio, Maurino, Moraiolo and Taggiasca.
The best type of soil to plant the trees in is clay or good loamy soil with plenty of drainage. Although olive trees can thrive in difficult conditions, there is no guarantee of a reliable crop each year. It is essential that the trees have good irrigation throughout the growing season to maximise their yield. Olives are produced on the previous year's growth; therefore, annual pruning is essential for maintaining the health of the tree, ensuring an annual crop and encouraging an even fruit set.
Olives are picked by hand to minimise damage to the fruit and then washed to remove any dirt and dust. Within 24 to 48 hours of being harvested, the olives, including the skin and stones, are crushed into a pulp by a stone mill or metal grinder. This pulp is then pressed using a traditional wooden or modern hydraulic press. This is the first pressing and strict guidelines must be adhered to during this process. In order to label a bottle “first cold pressing”, or in the case of an industrial process “cold extraction”, EU guidelines state that the olives must be pressed at a temperature below 27C.
Perhaps the most skilled part of the process, is deciding when to harvest the olives, because this determines the flavour and taste. Pick too soon or too late and the acidity of the fruit will affect the quality and flavour of the oil detrimentally. Extra-virgin olive oil must have an acidity level of less than 1 per cent. The Italian government has introduced protected designation of origin labels for its olive oils’ DOP. In addition, olive oil from the Chianti region has a special quality-assurance label of denomination of controlled origin DOC.
It is quite normal for an extra-virgin olive oil to have some sediment at the bottom of the bottle; this is because many of the oils are not filtered after pressing to retain maximum flavour. Once bottled, the oil should be stored away from direct sunlight and should not be exposed to extremes of temperature – a cool pantry or cellar is ideal. Once opened, the oil should be used within a year or by the consume-by date on the label– it’s so delicious it is unlikely to last that long anyway.
Olive oil, in particular the pure extra-virgin olive oil, is a powerful antioxidant, containing monounsaturated fats, beneficial fats that help reduce cholesterol levels, good for our hearts and our general wellbeing. Olive oil is also widely used in cosmetics, mixed with essential oils in moisturisers and used in high-quality soaps.
The soil, type of tree, amount of sunshine and the amount of rain that falls during the growing season all play their part in determining the flavour of the oil. A variety of olive trees are grown in Italy, each of which has its own particular characteristics. Most of the olive trees grown in Tuscany are Frantoio, Leccino, Pendolio, Maurino, Moraiolo and Taggiasca.
The best type of soil to plant the trees in is clay or good loamy soil with plenty of drainage. Although olive trees can thrive in difficult conditions, there is no guarantee of a reliable crop each year. It is essential that the trees have good irrigation throughout the growing season to maximise their yield. Olives are produced on the previous year's growth; therefore, annual pruning is essential for maintaining the health of the tree, ensuring an annual crop and encouraging an even fruit set.
Olives are picked by hand to minimise damage to the fruit and then washed to remove any dirt and dust. Within 24 to 48 hours of being harvested, the olives, including the skin and stones, are crushed into a pulp by a stone mill or metal grinder. This pulp is then pressed using a traditional wooden or modern hydraulic press. This is the first pressing and strict guidelines must be adhered to during this process. In order to label a bottle “first cold pressing”, or in the case of an industrial process “cold extraction”, EU guidelines state that the olives must be pressed at a temperature below 27C.
Perhaps the most skilled part of the process, is deciding when to harvest the olives, because this determines the flavour and taste. Pick too soon or too late and the acidity of the fruit will affect the quality and flavour of the oil detrimentally. Extra-virgin olive oil must have an acidity level of less than 1 per cent. The Italian government has introduced protected designation of origin labels for its olive oils’ DOP. In addition, olive oil from the Chianti region has a special quality-assurance label of denomination of controlled origin DOC.
It is quite normal for an extra-virgin olive oil to have some sediment at the bottom of the bottle; this is because many of the oils are not filtered after pressing to retain maximum flavour. Once bottled, the oil should be stored away from direct sunlight and should not be exposed to extremes of temperature – a cool pantry or cellar is ideal. Once opened, the oil should be used within a year or by the consume-by date on the label– it’s so delicious it is unlikely to last that long anyway.
Olive oil, in particular the pure extra-virgin olive oil, is a powerful antioxidant, containing monounsaturated fats, beneficial fats that help reduce cholesterol levels, good for our hearts and our general wellbeing. Olive oil is also widely used in cosmetics, mixed with essential oils in moisturisers and used in high-quality soaps.
Ten things you should know about olive oil
1 - Just like wine, olive oils are awarded different labels and grades depending on their taste, production methods, origin and chemistry. For example, in Italy the same labels as wine are awarded to olive oils: ‘Protected denomination of origin’ (DOC) and ‘denomination of controlled origin’ labels (DOCG).
2 - Olive oils are classified by taste through a blind taste test, which is carried out by a panel of professional tasters.
3 - When you buy ‘Extra Virgin’ olive oil, this means it is produced without the use of any chemicals, contains no more than 0.8% acidity and is judged to have a superior taste. Virgin olive oil is also produced solely by the use of physical means and its acidity is less than 2%, with a good taste.
4 - Research suggests that eating around 2tbsp of (virgin or extra virgin) olive oil a day can improve cholesterol regulation, reduce the risk of coronary heart disease and it has even been linked to prevention of cancer. This is because it is packed with anti-oxidants and has a high content of mono-saturated fatty acids.
5 - Olive oil is the only vegetable oil that can be consumed freshly pressed from the fruit, without the use of solvents.
6 - Some of the world’s best extra virgin olive oil comes from the Chianti region of Tuscany where single estate bottled oils are the most sought after and expensive of all. For a first-hand experience, it is possible to stay in a villa in Tuscany where this type of oil is produced from olive trees on the grounds.
7 -The olive harvest needs to be timed perfectly to ensure the acidity levels are just right for it to be graded as extra virgin.
8 - Cold pressed olive oil means the olive pulp created during the olive production process is pressed below 27 degrees to ensure the minimum flavour is lost. It is of better quality than olive oil that has not been cold pressed.
9 - Light, heat and air reduce the quality of olive oil, so it is best kept in a sealed, tinted glass bottle and stored in a cool place.
10 - Unlike wine, olive oil does not get better with age. Good quality olive oil should be used within a year. Lower grade oils only have a shelf life of a few months.
2 - Olive oils are classified by taste through a blind taste test, which is carried out by a panel of professional tasters.
3 - When you buy ‘Extra Virgin’ olive oil, this means it is produced without the use of any chemicals, contains no more than 0.8% acidity and is judged to have a superior taste. Virgin olive oil is also produced solely by the use of physical means and its acidity is less than 2%, with a good taste.
4 - Research suggests that eating around 2tbsp of (virgin or extra virgin) olive oil a day can improve cholesterol regulation, reduce the risk of coronary heart disease and it has even been linked to prevention of cancer. This is because it is packed with anti-oxidants and has a high content of mono-saturated fatty acids.
5 - Olive oil is the only vegetable oil that can be consumed freshly pressed from the fruit, without the use of solvents.
6 - Some of the world’s best extra virgin olive oil comes from the Chianti region of Tuscany where single estate bottled oils are the most sought after and expensive of all. For a first-hand experience, it is possible to stay in a villa in Tuscany where this type of oil is produced from olive trees on the grounds.
7 -The olive harvest needs to be timed perfectly to ensure the acidity levels are just right for it to be graded as extra virgin.
8 - Cold pressed olive oil means the olive pulp created during the olive production process is pressed below 27 degrees to ensure the minimum flavour is lost. It is of better quality than olive oil that has not been cold pressed.
9 - Light, heat and air reduce the quality of olive oil, so it is best kept in a sealed, tinted glass bottle and stored in a cool place.
10 - Unlike wine, olive oil does not get better with age. Good quality olive oil should be used within a year. Lower grade oils only have a shelf life of a few months.
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We are here to help. Reach out to our Villa Specialists for personalised recommendations.
Fancy joining in the olive harvest or witnessing it first hand? Ask when booking where this is possible and we’ll be happy to advise. The harvest takes place on your doorstep, if you stay in a villa at Montebuoni or Montefiorile. We pick the olives growing in and around both of these hamlets, then take them to our neighbours at the vineyard Casanuova di Ama, who have them cold pressed in Volterra, after which the oil is bottled.
We are here to help. Reach out to our Villa Specialists for personalised recommendations.
Fancy joining in the olive harvest or witnessing it first hand? Ask when booking where this is possible and we’ll be happy to advise. The harvest takes place on your doorstep, if you stay in a villa at Montebuoni or Montefiorile. We pick the olives growing in and around both of these hamlets, then take them to our neighbours at the vineyard Casanuova di Ama, who have them cold pressed in Volterra, after which the oil is bottled.