Is Tuscan olive oil good?
Tuscan extra virgin olive oil is a unique treasure. It’s incredibly tasty, healthy and is one of the Italian oils with the highest quality level. Plus, it’s also the expression of an ancient tradition, the result of centuries of knowledge of olive trees and production techniques.
What does Tuscan olive oil taste like?
Its taste is powerfully fruity, fresh, grassy, pungent and complex, yet harmonious and well-structured with a fresh, rich finish of spicy grass. Use this oil fresh in soups, on boiled or raw vegetables, bruschetta, red meats, tomato salads, with plain rice or pasta, as well as well-matured cheeses.
In Tuscany, and in Italy in general, there are olive trees as old as Romanesque Cathedrals and, sometimes, even more beautiful. It is a fact that an olive tree can live for over 1,000 years. Broad, dark trunks that are contorted and hollowed out from centuries of rainfall often seem like strange animal shapes.
Tuscany grows four main types of olives, Frantoio, Morale, Leccino, and Pendolino. Frantoio is a Tuscan native, but because of its high demand, is now grown all over Italy, and in parts of Australia, North Africa, and California.
Olive trees may be drought tolerant, but they need to be kept well-watered, as dry spells during early spring can affect flowering and fruiting. They also need feeding regularly with a liquid feed every two weeks during the growing season.