Tuscany olive oil is considered to be one of the best Italian olive oils. And Italy is one of the first countries in the world for its quantity and quality of olive oil production.
Here you will find useful information of about Tuscan olive oil such as:
What is the difference between extra virgin olive oil and olive oil
Why Tuscany olive oil is the best of Italian oils
How olive oil is used in Tuscan cuisine
Olive oil nutrition and health benefits
Ratings of Italian and Tuscan olive oil producers
When Tuscan olive oil festivals are held
How to choose quality olive oil
Two of the most important ingredients in Italian Tuscan cuisine are bread and olive oil. Therefore most of the recipes in the Mediterranean diet presume cooking with olive oil one way or the other.
Read more about
Olive Oil in Tuscan Cuisine
Extra virgin olive oil is produced exclusively from the fruits collected directly from the tree and it must be pressed within just a few hours. If waited too long, the acidity of oil will be too high.
Olives from the ground are, too, collected for pressing so called lampante oil which is not suitable for human consumption. Lampante is a very high acidity oil containing a lot of impurities so it then goes through a refining process.
After passing a full refining process, refined lampante oil is added to a small amount of Extra virgin oil, and from that point it is called Olive oil. There are no specific rules how much extra virgin oil must be added to lampante. Therefore it is up to the olive oil manufacturer to decide on proportions.
Remember that it is a pure Extra virgin olive oil that has most of the healing properties and health benefits for us and our children. Below we will see why olive oils produced in Tuscany are of a very high quality comparing with the south of Italy, for example.
Read more about:
Olive Oil Nutrition and Health Benefits
It all starts with olive oil production. Harvesting of olives in Italy is usually done in November.
For example, from one Tuscan olive tree no more than 1 - 2 kg of olive oil can be produced, while on the south of Italy you can obtain about 5 kg of olive oil from the one tree harvest. To compare, in Greece, for instance, about 10 kg of olive oil can be pressed from each olive tree.
That is why Tuscany olive oil stands out well ahead of other oils produced in different territories.
What is the best olive oil of Tuscany Italy?
According to the Slow Food association in Italy the best olive oil manufacturers in Tuscany 2011 are:
- Castello di Ama
Olio Extravergine di Oliva Dop Chianti Classico
- Rolando Grassi
Olio Extravergine di Oliva Dop Chianti Classico Monocultivar Frantoio L'Olinto da Agricoltura Biologica
- Marchesi De' Frescobaldi
Olio Extravergine di Oliva Laudemio First Pressing 2011 Harvest
- Giacomo Grassi
Olio Extravergine di Oliva Monocultivar di Olivobianco
- I Greppi di Silli
Olio Extravergine di Oliva Monocultivar di Pendolino
- Fattorie Parri
Olio Extravergine di Oliva Igp Toscano
- Fattoria Le Corti
Olio Extravergine di Oliva Dop Chianti Classico Le Corti da Agricoltura Biologica
- Poggio al Gello
Olio Extravergine di Oliva Monocultivar Frantoio Tara da Agricoltura Biologica
Olio Extravergine di Oliva Monocultivar Leccino Denocciolato Metodo Veronelli da Agricoltura Biologica
First of all, ask yourself why you buy olive oil - for salad dressing or dipping recipes, or for cooking hot dishes. For raw consumption you should choose for extra virgin olive oil, while for cooking usual olive oil is just fine.
Second of all, pay the attention at the color of olive oil. Tuscan oil has a rich green color and a fantastic aroma. Oils produced in other territories may have bright yellow, light green or gold colors which depends on the area where they've been grown and their degree of maturity.
Quality olive oil taste must be fresh. The taste of olive oil also depends on the type of olives, as the color, so there are no unique quality standards here. However, complete lack of taste or a bitter taste mean that this oil is of low quality or it has been improperly stored. These low quality oils are not worth buying and consuming.
High quality Tuscany olive oil has a slight aftertaste of spice, and it smells nice - like fruit or tart herbs. It can be perfectly used for cooking pasta, rice, various soups and meat on the grill.
Read the label on the olive oil bottle. The label must indicate the category of oil, oil acidity rate (no more than 3.3%), how and for how long you can store the oil, and manufacturer information.
Find more interesting information about Tuscany olive oil in the links below:
Tuscan Olive Oil Festivals
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