Tuscan Olive Oil
Bring The Tuscan Taste To Your Home With A Bottle Of Tuscan Olive Oil
- Let's have an outing to Tuscan hills and discover the hardship behind the manufacture of Tuscan olive oil.
- Immediate pressing of the hand picked berries is certainly essential for the unique fruity taste of Tuscan olive oil.
- You have varieties of Tuscan olive oil to impart different flavors to your favorite Italian dishes.
Let's have an outing to Tuscan hills and discover the hardship behind the manufacture of Tuscan olive oil.
May it be bruschetta or chicken kebab, fruity aroma and zesty taste of Tuscan olive oil is a real feast to your taste buds right? Olive in Tuscany has mingles with the cuisine and culture. Well, most of us are not aware of the hardship behind the harvest and extraction of berries. Ok, lemme just explain you the tedious task of harvesting olives especially in Tuscany. Tuscany is a perfect Mediterranean region with steep slopes and jagged cliffs. This is actually a perfect terrain for olive cultivation. But, reaping the berries in this rough terrain is really hard. Even now hand picking is considered to be the ideal method for olive harvest. Usually, the olive berries are plucked with a scissor like instrument and this method is called 'Brucattura'. Even though this method is bit traditional and primitive, this is considered to be the best because; mechanical methods often damage the leaves and branches of olive trees. In other regions of Italy, olive harvest is carried out during the months of November to January. Owing to the cold winds, olive harvest in Tuscany is started bit early during September. Top quality Tuscan olive oil is got during late September and early October.
Immediate pressing of the hand picked berries is certainly essential for the unique fruity taste of Tuscan olive oil.
Because of ideal climate and topography, Tuscany stands top in olive production. It's unique green color and fruity odor is absolutely unmatchable. This excellent taste is because of the immediate pressing of reaped olive berries. Much like grapes, olive is also fermented and oxidized easily. So it is crushed and pressed immediately after harvest or the taste of oil may be spoiled. You know? A big olive tree can yield just one or two liters of good quality olive oil at once. So, it may take a few hundred berries to get a liter of premium quality Tuscan olive oil. This olive oil which has rich taste and fresh odor is bottled. The remaining pulp is subjected to further processing to get a mixture of water and olive oil. Centrifugal force is used to separate oil from water and, the extracted oil is allowed to settle for few days and then it is bottled after refining.
You have varieties of Tuscan olive oil to impart different flavors to your favorite Italian dishes.
The species of olive differ tremendously in Tuscany. You have lot of species including frantoio, leccino, moraiolo, and divastro. 'Frantoio' is the king of olive varieties. You'll be absolutely impressed with the superlative taste of frantoio olive oil. Chianti region in Tuscany is best known for its olive production both in quantity and quality. Well, are you a lover of olive dressings with a sweet tint? If yes, then you have dolce olive oil from Tuscany which has sweet fruity and mild taste. It would an excellent option for dressing your summer salads or bruschetta. Err...if you for spicy, zesty and robust taste of olive oil, then piccanti olive oil with inherent zesty taste suit you. Your pork chops or peppery grilled chicken tastes great with piccanti Tuscan olive oil. So...all you need to do is, choose the type best suited to your cooking. May it be piccanti or dolce just add a spoon to experience a new taste of your favorite Italian dishes.
