L’Olio d’Oliva Toscano
(Tuscan Virgin Olive Oil)

Type
Olive oil represents one of the most typical products of Italian agriculture, and is a fundamental part of the 'mediterranean' diet; it is extracted from the fruit of the olive tree, the first species of tree cultivated by the Mediterraneans. Olive oil has been granted the Geographically Protected label (IGP) by the European Community, and is protected and guaranteed by the Regional Association for Tuscan Olive Oil (Consorzio Regionale Olio Toscano). The production area comprises the whole region, but each province, and sometimes even a small rural village, has its own special oil with a very individual flavour. (1)

Use
Olive oil can be used as it is for dressing salads and vegetables, but also for preparing a wide range of dishes typical of Central and Southern Italy. It gives a special flavour to many traditional pasta dishes (for example spaghetti with garlic, chilli peppers and olive oil) and is a fundamental ingredient in many sauces, such as 'Pesto alla Genovese' (Genoese Pesto), together with fresh basil, Pecorino and Parmesan cheese, and pine nuts.

How to store
Olive oil must be kept in a dry place at room temperature. Avoid direct exposure to sunlinght and heating sources.

A brief history
This oil was already used widely throughout Tuscany in the seventh century BC, and details of its cultivation can be traced back to the Etruscan era and the age of the Roman Republic, when it was used as a cosmetic by athletes (they oiled their body with it), as a source of light and sacrifices to the gods; only much later was it used as a source of food. With the fall of the Roman Empire, olive oil cultivation was in danger of dying out, but was however saved by the monks in the abbeys. When autonomous City Councils came into being, the olive-yards were given a new lease of life, as was the oil trade, which was managed pricipally by Florence, Genoa and Venice. The Medici family encouraged people to convert hilly woodland areas into olive groves and vineyards, thus giving rise to Tuscany's spectacular landscape we see today. In this region, as for the rest of Italy, the olive is not only significant in financial terms but is also a fundamental part of the environment and of the Italian culture.

How it is made
The entire production cycle, from harvesting the olives and extracting the oil to bottling, may only be carried out in Tuscany. The format of the plant, the organization of the olive farm and the pruning system for the olive-groves must be true to the age-old methods; any new methods used by new plants must first be authorized by the Regional Authority for Tuscany. The Association stipulates when the olives are to be harvested on an annual basis, whereby they must be picked directly from the tree by the 30th of January, and also the maximum oil yields from areas of the same type, in order to guarantee production is actually consistent. Solely mechanical and physical processes are permitted for extracting extra- virgin olive oil (washing, decantation, centrifugation, filtration), so that the oil is obtained without any alterations to the fruit's characteristic qualities.

Aging
Olive oil can be used immediately. It keeps for a long time, even years, as long as it does not come into contact with air.

Characteristics
Tuscan extra-virgin olive oil is of excellent quality, and much loved by both Italian and foreign consumers. It has a maximum acidity level of 0.6%; it is green to golden yellow in colour, with chromatic tones that alter over time. It has a fruity flavour with strong tones of almond, artichoke, ripe fruit and green leaf.

Points of interest
There are variations in the flavour of the Tuscan extra-virgin oils, and these are due to when and how the olives are harvested, climatic changes, and the variety of olives used. They can be classed as the following types: 'Sweet' (Dolci) coming from the area around Lucca. 'Balanced' (Armonici) and 'Mild' (Soavi) coming from the hilly areas around Florence, Arezzo, Pistoia and Lucca. 'Fruity' (Fruttato) coming from Siena, Arezzo and Florence.

This type of oil is much sought after by consumers for its individual flavour, owing to its wonderful aroma and sensation on the tongue. Tuscan extra-virgin olive oil IGP must be bottled for use in containers not exceeding 10 litres, or 5 litres if from a designated area. As the geographical designation "Toscano" or "Tuscany" is protected, it must be clearly and indelibly printed on the label so that it stands out from the other information.

Nutritional Value
Olive oil is not only a source of energy (900 Kcal per 100 g.) thanks to oleic acid, easily absorbed by the body and a highly effective stimulant for bile secretion: extra-virgin olive oil also has a high content of vitamin A, polyphenols and vitamin E, which acts as an anti-oxidant against free radicals, one of the major causes of cellular aging. Low acidity is an important factor which decides the quality of extra-virgin olive oil, and should not be in excess of 1%. A value below 0.3% is a sign of healthy olives, and an oil which has been carefully produced and stored.

Producer
Our extra-virgin olive oil is produced by one of the best known Italian producers, namely Tuscania.

(1) The following additions are permitted: the names of the sub-areas "Seggiano", "Colline Lucchesi", "Colline della Lunigiana", "Colline di Arezzo", "Colline Senesi", "Colline di Firenze", "Montalbano", "Monte Pisani". Designations granted beforehand by the Association including: "harvested by hand" ("raccolta a mano"), names, company names, private brands, so that the consumer is not misled. the names of the firms or farms, as long as the product has been made using only olives harvested in the olive-groves belonging to the business itself, and bottled by this same firm. The addition of any other unauthorized designation including "delicate" (fine), "selected" (scelto/selezionato), "superior" (superiore) is prohibited.