08/04/2025

The very rainy season delayed us a bit but therefore gaveus healthy fruit, with soft flesh and of the highest quality.


The ritual of the olive harvest in the Tuscan countryside is as always, an exciting moment of communion with our loved ones and of an unrepeatable conviviality around our set tables, in the moments of pause from the harvest. A ritual of other times , which is lost in the memory and remembrance of our ancestors.

 

What are the main differences between Evo oil and simple Olive Oil?

Extra virgin oil is obtained through a mechanical extraction process that preserves all the organoleptic and nutritional properties of the oil, without chemical alteration. In contrast, olive oil is the result of a refining process that drastically reduces the quality of the product. Extra virgin olive oil is the best possible olive pressing, made exclusively by mechanical processes and sourced only from healthy, quality, fresh fruit of the right degree of ripeness.

 

 

 

But what is it that makes our Evo oil among the best in the world?

Certainly the different varieties that distinguish it. The region’s olive-growing heritage is made up of more than 15 million plants, of which more than 90 percent is represented by just a few varieties: Frantoio, Moraiolo, Leccino, Maurino, and Pendolino.

Tuscany’s olives also represent an immense genetich eritage, selected and reproduced locally over the course of the centuries, which, together with the natural environment, create an interconnected whole that, combined with the efforts of man, it too the fruit of age-old traditions, contributes to characterising Tuscan extra virgin olive oil.

 

 

 

How to best appreciate our “Gold Evo Oil”?

It is especially exalted on cold fish appetizers, autumn salads, game and smoked hams. Try it as a substitute for butter in baking, for a light touch.

 

The Fetunta

 

 

Crunchy and tasty Tuscan snack recipe

A typical way for us to appreciate and taste “Olio Novo” (fresh and just cold pressed Evo oil) is to enjoy “Fettunta”

  • Arrange on a grill
  • Place the bread slices on a hot grill, toast them on one side, then turn them over so that both sides are toasted, still trying to keep the middle of the bread soft.
  • Rub each slice of bread with garlic.
  • Season with salt and pepper and drizzle with freshly pressed extra-virgin olive oil, but an excellentTuscan olive oil will also do.
  • Serve the bread immediately while still warm
     

Enjoy!

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