OLIVOGLIO - Our Superb Organic Olive Oil From Tuscany
ORIGIN & QUALITY
So origin is important as it is the expression of the origin which is in the bottle. The French refer to it as "terroir" as we know it for wines, and it can likewise be transferred to the cultivation of olives. The various cultivars grow differently in different regions, and they give origin to diverse characteristics in their product. We can recognize these characteristics in the smell, taste and also overall quality.
Quality means sacrificing quantity!
Tuscany has long been thought of as one of the best producing regions of olive oil in the World thanks to a cool but dry climate that favors cultivars of small but intense olives. Harvest by hand is still prevalent especially for the small producers and usually starts by the end of October when olives start to turn color (sign of ripening) and temperatures start to drop, allowing us to perform a cold press. A cold press means we don't obtain the same quantity of oil as we would have otherwise, but the characteristics of the oil remains intact, containing the important natural vitamins, antioxidants and wonderful aroma.
Our Olivoglio is IGP!
Our olive oil comes from the orchards around the hilltop town in the Sienese hills called Montisi (picture above). The varietals used are the classical Tuscan ones called Frantoio, Moraiolo and Leccino. The olives are handpicked in mid October when the olives are still hanging on the tree. They are taken to the press within days, guaranteeing the freshest green olive oil with no defects whatsoever.
The certification for our olive oil is "Toscano IGP" meaning that you are guaranteed of the origin of our product.
From 1 medium sized olive tree we may obtain on average 10 kilos of olives, resulting in something like 1 liter of cold press olive oil! Talk about liquid gold!
HEALTH & USE
This is probably not the first time you hear that olive oil is the best kind of fat for our organism. Monounsaturated fats are less harmful and are considered "good" fats that keep our cholesterol down. What's better than eating the most delicious thing and then it's even good for you?!?!
Contrary of what many think, they also can bear a higher cooking temperature (as they have less and thereby stronger links than the polyunsaturated or saturated fat molecules), so it's practically impossible to burn and thereby turn cancerous an olive oil in a normal kitchen.
At this point, it almost goes without saying that the best kind of olive oil to use, is the cold press kind as it contains the vitamins and antioxidants that the non cold press is deprived off. That's why we use the cold press not so much for the cooking (as heating it up would have the same effect of depriving it from these characteristics), but for garnishing our dishes and when we need to use an oil "a crudo" on something.
So you would use a cold press olive oil like OLIVOGLIO, for example:
- on top of bread (try to toast your bread and rub some garlic on it,
maybe add a bit of salt and bathe it in oil).
You can also add tomatoes and basil, and then we call it bruschetta.
- on salads, of course. In Italy we don't use salad dressings.
All we need is an excellent cold press olive oil, a bit of salt and pepper,
and maybe a few drops of juice from a fresh lemon, a good wine vinegar,
or a proper balsamic vinegar from Modena.
- garnishing every cooked dish, as for example to finish off a plate of pasta,
or a soup or grilled meats, vegetables or fish - just drizzle the olive on top
and you needn't use any other sort of sauce.
Once you get used to using olive oil like an Italian one problem may arise and that is that you will find yourself snobbing bad olive oils (that often leave a rancid unpleasant taste to the dish or are covered up having all sorts of other ingredients added so you can't taste how bad it is).
But don't give up and spread the word about what good olive oil really is!
The earlier you order, the better it is as we can guarantee you your shipment (especially if you want to receive it in time for Christmas).
There aren't restrictions on importing your own olive oil, so you can import as many bottles as you please...
The NEW olive oil is pressed in mid October and bottled in half liter dark green bottles by the beginning of November.
Please remember that shipments ordered in advance of the harvest will not go out before beginning/mid November. But in good time for Xmas! We usually run out early so make sure to order yours in good time.
The orders are packed and shipped in styrofoam boxes so under the most protected circumstances.
Shipping is done by MBE - and takes around 15 business days.
We can accept the payment of both the oil and the shipment together, so this option includes the olive and the shipping to the US (no Hawai or Alaska) /Canada/Europe:
We are now taking pre-orders for the 2020 OLIVOGLIO Olive Oil which will be shipped at the end of November 2020.
PLEASE NOTE THAT THE PRICES ARE ALL INCLUSIVE OF SHIPPING
(DUTY IS NOT INCLUDED AND MAY BE APPLIED IN CERTAIN STATES OR COUNTRIES - THE RECEIVER WILL NEED TO PAY FOR THE THIS SEPARATELY TO THE LOCAL ENTITIES)
- prices below are for delivery in EU, Canada & US
6 bottles of Olivoglio 2020 0,500 ml, shipping included € 174
(price per bottle 29 euro) - WILL BE SHIPPED IN NOVEMBER 2020
Special offer 12 bottles of Olivoglio 2020 0,500 ml, shipping included € 300
(price per bottle 25 euro) - WILL BE SHIPPED IN NOVEMBER 2020
Special offer 24 bottles of Olivoglio 2020 0,500 ml, shipping included € 576
(price per bottle 24 euro) - WILL BE SHIPPED IN NOVEMBER 2020
Special offer 36 bottles of Olivoglio 2020 0,500 ml, shipping included € 810
(price per bottle 23 euro) - WILL BE SHIPPED IN NOVEMBER 2020
Special offer 48 bottles of Olivoglio 2020 0,500 ml, shipping included € 1056
(price per bottle 22 euro) - WILL BE SHIPPED IN NOVEMBER 2020
Special offer 60 bottles of Olivoglio 2020 0,500 ml, shipping included € 1260
(price per bottle 21 euro) - WILL BE SHIPPED IN NOVEMBER 2020