Monocultivar Olivastra Seggianese D.O.P Olio Abbraccio
Yellow with bright golden reflections.
The nose makes you feel the sensations of tomato, olive just franta and artichoke.
In the mouth, it is a balanced bitter taste, with tones of thistle and black pepper that close with a slight final spiciness.
Oil that wears its top on bruschetta, salads, boiled fish and raw fish.
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:
Mirko’s passion for the olive oil comes from the bruschetta that his grandparents used to prepare him and from the days spent playing among the olive trees. Over the years, olive oil from Seggiano has proved to be a “great” olive oil. Olio Abbraccio was born in Seggiano, on the slopes of Mount Amiata, an ancient extinct volcano, located in the lower part of Tuscany, the Maremma. Seggiano is located at a height between 450 and 600 meters above sea level, a small medieval hamlet of about 1000 people, but surrounded by centuries-old olive trees. Seggiano also gives its name to the cultivar, the Olivastra Seggianese is a plant that resists to the low temperatures of the mount Amiata winters.
The Olivastra Seggianese plants are located, as the law imposes, at a height that can vary from 200 meters to 650 meters above sea level. Originally this cultivar was wild, but the Benedictine monks around 1300 to grow it as one of the best Italian olive oil cultivar. It is a plant resistant to cold, strong, which reproduces only by grafting and not by stone, as it is self-sterile. It is in this very particular context that the Seggianese olive grove and the Olio Abbraccio farm were born.
The antioxidant properties of Abbraccio, make this oil can be used every day both for cooking but especially for raw dressing to benefit from all its nutritional properties
On the nose, Olio Abbraccio presents a gentle scent of cut grass and fresh olive, in the mouth we feel a very soft taste of artichoke and floral aromas, leaving a pleasantly veiled mouth of these sensations.
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