Fragrances and flavors of olive oil from Tuscany and Chianti

December 2, 2013  |  Activities, Food & Wine

Olive Oil

Olives’ harvest, a centennial traditional ritual in Tuscany and Chianti in particular, is almost complete at Villa Barone and at our farm in Upper Maremma, Vecchienna! Our extra virgin olive oil tasting can now begin!

The olives were brought immediately after harvest to the olive mill, were cold pressed in order not to alter the qualities of the product and keep all the different compounds that will give the olive oil its unique sensory and nutritional qualities. We now have our vintage 2013super extra virgin “olive juice” DOP (Protected Designation of Origin), a true “green gold”!    The 2013 vintage of extra virgin olive oil is specially good because sun and rain were just right: Whenever a container of new olive oil is opened, various fragrances and flavors emanate, fruity, spicy, vegetable smells… It is a feast for our senses:  smell, but also taste! We have put this precious oil in metal air tight containers and you’ll soon be able to enjoy it at Villa Barone!

What’s better than a few drops of olive oil, a totally natural product, the aroma of which and exceptional flavor comes directly from the fruit from which it is drawn, on a slice of bread? Its aroma and extraordinary flavor, together with its high stability and multiplicity of uses, have earned the recognition of professional chefs and consumers around the world….  Of course, our cooks at Villa le Barone  use in our cuisine  the  extra virgin olive oil eco-labeled “Agriqualità” from our own production.  Today, olive oil is indeed one of the most popular edible oils, both for its nutritional values as well as ​​for its great gastronomic qualities. Because of its high content of monounsaturated fatty acids, vitamin E, natural antioxidants and other nutrients, extra virgin olive oil has also been recognized by nutritionist experts as one of the healthiest vegetal oils.

The quality of virgin olive oil is basically determined through two criteria: its physical and chemical parameters on one hand and its sensory characteristics (aroma and flavor) on the other, these characteristics being defined by experts gathered in dedicated panels.

Olive oil tasting is now practiced more and more frequently and has become a real pleasure, like wine tasting. Indeed, the olive oils produced in different geographical areas, with different types of soil and climate, have diverse aromas and flavors, as well as diverse physical and chemical characteristics. One can also note variations from one year to another, depending on the climatic conditions of each crop. The terms used during a tasting of olive oil are similar to those used for a wine tasting: a good oil must be balanced and harmonious. General terms such as fruity (green or ripe), pungent, bitter or sweet are used in addition to other, more specific, as grass, green leaves or other references to vegetables (artichoke, tomato,….) and fruits (almond, apple, banana).

It must be recalled that the cultivation of olive trees spread around the Mediterranean for about six thousand years, and since Roman times, agronomists, like Cato and Pliny, wrote technical manuals for the production of oil. The landscapes of the Mediterranean basin, especially those of Tuscany and Chianti, are also marked by the culture of this legendary tree with evergreen silver leaves, whose longevity may exceed that of the oak.
Admire the many olive groves at and around Villa Le Barone, enjoy our extra virgin eco-labeled olive oil, enjoy the meals  prepared for you to discover this oil in many uses!


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