Monocultivar Moraiolo Giacomo Grassi Extra Virgin Olive Oil
The olives of the Moraiolo variety are the last to be harvested in the valley. The name derives from the dark, almost black (dark) color of its olives when ripe.
Characteristics of the variety:
Moraiolo is a variety spread throughout central Italy that has not been spread in the world because it presents some difficulties in its cultivation. A plant of low vigor and a very assurgent bearing, it has self-sterling flowers and spherical fruits that ripen at the same time and very late. Characteristics of the oil On the nose the oil of Moraiolo is what can absolutely be defined as the scent of true “Chianti” oil. In fact, until the ’40s it was the most represented variety in our territory and therefore marked the taste of the oil in a recognizable way. With the great frosts that have marked the second part of the 1900s, the tendency to plant Moraiolo has decreased very much and therefore the fragrance and the taste of the oil of these hills has slowly changed. The fragrances of unripe olive are noticeable and in the mouth the bitter artichoke, thistle and olive oil predominate and are very persistent. The spicy and late and very intense enough to remember the sensations of chili.
Recommended pairings: This oil is suitable to accompany the ribollita, black cabbage soup, grilled meats and vegetables, baked beans with sausage, and is perfect, even, for the cacciucco!
What is a Monocultivar Olive Oil?
The extra virgin olive oil is called monocultivar when the olives from which it is extracted come from the same type of plant. In Tuscany, the most frequent and well-known are the monocultivars called: Frantoio, Leccino, Maurino, Moraiolo, Olivastra Seggianese and Olivo Bianco. as for wine, where each vine has its specific characteristics, also for olive oil, each cultivar has unique characteristics that are enhanced in extra virgin olive monocultivar olive oil.
About The Producer:
Since 1996 the company founded by Giacomo Grassi produces several monocultivar oils in the Chianti Classico in the heart of Tuscany. For years Giacomo Grassi has studied and perfected the art of cultivation,collection and processing. Each monocultivar corresponds to a specific harvesting moment, which must be followed. The love for the Italian monocultivar Olive Oil led Giacomo Grassi to select not only the types of olives, but also the extraction ,the methods everyone needs, then choose different types of olive oil extraction so that taste and fragrance are always at their best in these precious products that we are willing to present.
Attention and love for the Extra virgin olive oil is found in every drop of these precious monocultivar and it is a pleasure to taste and smell in the Monocultivar olive oil.
Check The Other Products From Giacomo Grassi: Giacomo Grassi
Let yourself be convinced!