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Olio d'oliva Toscano IGP
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Identity card
Classification: Extra virgin Tuscan olive oil IGP (Indicazione Geografica Protetta-Protected Geographic Indication
Colour: from green to golden yellow
Region of production: Tuscany
Total maximum acidity: 0.6%
Olives used: Leccino, Moraiolo, Frantoio, Maurino, Pendolino and Olivastra Seggianese |
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Cultivated on the rolling Tuscan hills since the VII century B.C., the olive was once used for producing precious oils and unguents, to be used as cosmetics. Only later in Etruscan and then Roman times did it also come to be appreciated in cooking, as a condiment for flavoursome dishes.
Since ancient times then, olive growing has not just been one of the main elements of Tuscany but also of the tradition and culture of this area in the heart of Italy. Even today, olive oil is a valuable ingredient in Mediterranean cuisine: it can be used as a condiment for flavoursome, healthy and light first course dishes.
Since 1998, this olive oil has been guaranteed by its IGP (Indicazione Geografica Protetta-Protected Geographic Indication) status. Made from olives cultivated in the region with the help of the Mediterranean climate and the type of soil, it is one of the finest and most valued in Italy. The Tuscan variety of olive oil stands out owing to its intense colour, varying from green to a golden yellow, and its intense and fruity aroma of almonds, artichokes and mature fruit. In addition to the varieties of olive used, these characteristics also depend on other factors. First amongst these is the rather early harvesting period (early November), which gives rise to the "nouveau" oil. Once picked, the olives are transported in baskets and aerated cases to traditional millstone olive presses, where the cold pressing is carried out. In many cases, before being sold, the oil is mixed and filtered to render it clearer and more homogenous.
In order to fully appreciate the sweet and rounded flavour of Tuscan oil, it is recommendable to pour it onto a slice of Tuscan bread smeared with garlic, thus preparing the classic bruschetta. But Tuscan oil is also excellent as a dressing to add raw to traditional local soups such as barley soup and the many Tuscan pulse soups. It is also ideal for enhancing grilled meats and fish.
The oil must be kept in a cool, dry room far from sources of heat and protected from light, at a temperature between 14° and 20°C. In these ideal conditions, the oil will keep for over 3 years. If the temperature falls below zero, the oil may freeze. In this case, before using it it is necessary to bring the recipient up to room temperature (16-18°C) for a few minutes and shake in order to accelerate its return to its normal state.
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