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Tuscan Olive Oil

Olive cultivation has ancient roots. It was the Greeks who introduced it to Italy around 1000 AC, and the Etruscans to cultivate it. Romans have then spread the techniques of cultivation, pressing and preservation in all the conquered countries. Over the centuries the olive groves have thus become a feature of our country

For us, oil is above all a precious, healthy, genuine and tasty food, an essential condiment on all our tables and typical of Mediterranean cuisine.

 Today, Italy and Spain are the most prolific producers of olive oil, although Greece is still very active. There are about 30 varieties of olives grown in Italy currently, and each produces a particular oil with its unique characteristics.

The olive harvest takes place in October and November. There are different ways to pick olives: you can choose to do it by hand, which remains the best way to ensure high quality, or get help from different types of mechanical tools. Once collected, plastic crates are used to hold the olives, with perforated walls, without exaggerating the overlap that would press them.These fruits are preserved shortly after harvest, so if you want to keep them from the table, they must be processed quickly for storage, while to make oil you must bring them to the mill ideally within 24 hours and anyway before 48 hours to maintain the quality of the oil and a delicate, low-acid taste.

05
Nov
2020
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