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Prime Organic Tuscan Extra Virgin Olive Oil
ORIGIN & QUALITY
The essence of olive oil is profoundly influenced by its origin. The French term "terroir," commonly associated with wines, is equally applicable to olive cultivation. Various olive cultivars thrive differently in distinct regions, imparting unique characteristics to their products. These distinctive features manifest in the aroma, taste, and overall quality of the oil.
In the pursuit of quality, there's often a trade-off with quantity. Tuscany has earned a renowned status as one of the world's premier olive oil-producing regions, owing to its arid climate. Hand harvesting remains prevalent, especially among small producers, typically commencing in mid-October when olives begin to change color. Immediate pressing post-harvest is crucial to preserving the oil's inherent characteristics, which encompass essential natural vitamins, antioxidants, and a delightful aroma.
Our EVO is certified organic!
Our "Olio del Campo" extra virgin olive oil originates from the picturesque hills of Chianti Classico, recognized as one of Tuscany's four DOP regions for olive oil. We contribute olives harvested from our Campo Sasso farmhouse, where 150 olive trees thrive. The olives consist of the classic Tuscan varietals – Frantoio, Moraiolo, Pendolino, and Leccino.
On average, a medium-sized olive tree yields approximately 10 kilograms of olives, translating to approximately 1 liter of cold-pressed olive oil. Truly, a testament to the liquid gold that is produced!
HEALTH & USE
You've likely heard before that olive oil stands out as the healthiest type of fat for our bodies. Rich in monounsaturated fats, it falls into the category of "good" fats that help regulate cholesterol levels. It's a delightful revelation to enjoy something so delicious and simultaneously beneficial for your health!
Contrary to common belief, olive oil can withstand higher cooking temperatures due to its fewer and stronger links in comparison to polyunsaturated or saturated fats. This makes it practically impossible to burn (and potentially turn cancerous) in a standard kitchen.
It's almost a given at this point that the preferred olive oil is the cold-pressed variety, containing essential vitamins and antioxidants that the non-cold-pressed version lacks. While we don't use cold-pressed olive oil extensively for cooking (as heating it would diminish these valuable characteristics), we reserve it for garnishing our dishes and when we need to use oil "a crudo" for something special.
Utilize a cold-pressed olive oil such as our Olio EVO del Campo, for instance:
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Enhance the flavor of bread by toasting it, rubbing with garlic, sprinkling a bit of salt, and generously drizzling with oil. For an extra touch, add tomatoes and basil, transforming it into the classic bruschetta.
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Elevate salads without the need for dressings. In Italy, we rely on an excellent cold-pressed olive oil, a pinch of salt and pepper, and perhaps a few drops of fresh lemon juice, good wine vinegar, or authentic balsamic vinegar from Modena.
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Perfectly garnish any dish, whether it's pasta, soup, grilled meats, vegetables, or fish. A simple drizzle of olive oil on top eliminates the need for additional sauces.
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