Tuscan Evo olive oil is famous and popular all over the world thanks to its organoleptic and health-promoting properties, but also for its history and culture. Olive oil is a natural product that has been produced for centuries. In fact, the cultivation of olives dates back to antiquity, where it was already known to the Greeks and Romans, who used it in cooking and for its healing properties. Tuscan olive oil is one of the region’s most popular products, thanks to its intense flavour and health-promoting properties. The production of Tuscan olive oil is based on the use of native varieties of olives such as frantoio, leccino, moraiolo and pendolino; their olives are harvested by hand or with the aid of mechanical machinery, and brought to the mill within a few hours of being picked.
Once at the mill, the olives are washed and ground to obtain a homogeneous paste, this paste is then subjected to cold pressing to extract the oil from the olives. The resulting oil is left to stand for a few days, then filtered and bottled. It is appreciated all over the world for its intense and characteristic flavour, which varies according to the variety of olives used and the territory of origin. Tuscan oil is characterised by a combination of fruity, herbaceous and slightly spicy flavours, in general it has a very intense and strong flavour, with notes of aromatic herbs such as rosemary and sage, and a slight bitter aftertaste that gives balance to the overall taste.
In cooking, the oil has many different uses, used both raw and cooked, to dress salads, vegetables, meat, fish and many other dishes.
It adds flavour: olive oil has an intense and distinctive flavour that can enrich the taste of many dishes. Adding a little raw olive oil to a bruschetta, salad or soup can make all the difference, making the dish tastier and more inviting.
Balances flavours: olive oil can also help balance the flavours of a dish. For example, if a dish is too spicy or too acidic, a drizzle of olive oil can help smooth out these flavours and create a more harmonious balance.
Flavour dishes: olive oil can also be flavoured with herbs, spices or flavourings to create a customised seasoning for dishes. For example, olive oil can be flavoured with rosemary, garlic or chilli pepper to create a condiment that goes perfectly with dishes such as pasta or meat.
Makes dishes softer: olive oil can also make dishes softer and creamier. Adding a little olive oil to a pasta sauce or vegetable cream can help make them silkier and velvety.
Moreover, Tuscan olive oil is not only a tasty food, it is also very healthy. It is rich in monounsaturated fats, which help to maintain normal cholesterol levels and prevent cardiovascular diseases. It also contains natural antioxidants, such as vitamin E and polyphenols, which help protect the body from free radicals and age-related damage.
Furthermore, in Tuscany, more precisely near Lucca, we find a variety that is as sought-after as it is ancient, the Quercetano oil, a high quality extra virgin olive oil that has obtained the ‘Slow Food Presidium’ certification, according to the principles of short supply chain, sustainable agriculture and preservation of native varieties.
The result is an extra virgin olive oil with an intense, fruity flavour and hints of aromatic herbs, almonds and artichokes. Its acidity is very low, less than 0.5 per cent, making it particularly suitable for the preparation of raw dishes such as salads, bruschettas or grilled vegetables.
Moreover, Quercetano oil is produced in limited and seasonal quantities, with the olives being harvested exclusively by hand and pressed within a few hours of harvesting. This guarantees a fresh, high-quality product with an intense and distinctive flavour.
In the Mediterranean culture, our Tuscan olive oil is a real ‘must have’, as a symbol of well-being and conviviality. In many Mediterranean countries, olive oil is still a fundamental ingredient of the traditional diet, which has been recognised by UNESCO as an intangible cultural heritage of mankind.
Blog by Passione Toscana