Toscano Extra Virgin Olive Oil
Appellation: Toscano PGI
The olives are from the local Frantoio, Moraiolo and Leccino varieties and, in the best Tuscan tradition, are harvested manually in the month of November. They are selected and pressed at once to prevent the oxidation of the pulp and to stop any mold from forming. Early harvesting and extreme care during the pressing process ensure low acidity (less than 0.5) and a rich concentration of beneficial elements, such as tocopherols and chlorophyll.
Extravirgin olive oil is an especially digestible dressing, which may contribute to the prevention of cardiovascular disease. Above all, it is the ideal complement to Tuscan cooking in particular and to Mediterranean cuisine in general for it brings out their characteristic flavours. The colour ranges from greenish, just after pressing, to a golden yellow. Initially, the flavour is fruity and slightly pungent but softens over time without ever becoming excessively unctuous.