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Description, Characteristics and Benefits of our Olive Oil

Description
Color: straw yellow with golden highlights
Aroma: Classic intense artichoke scent of cultivar olives, and a delicate scent of almonds.
Flavor: Fruity with a typical spicy aftertaste perceptible after 5-6 seconds.
Character: Light and never soapy to the tongue.

Harvesting
Just like millenniums ago, rakes are used (today they are made from plastic) to comb the leaves without harming the plant itself. The distinctive process takes the ripened and semi-ripened olives to the mill within a few hours after harvesting, to preserve the aromas of the Tuscan oil.

Cold-Pressed Process
Before we start to extract the oil, a process that lasts approximately forty minutes, the olives are washed (with fountain water), and separated from the leaves and the leaf stalk. The process continues by eliminating the olive stone (destoned oil) or by continuing with the olive stone (classic process). The resulting pulp from the olives (olive pomace), with or without the stone is then inserted in a container that raises the temperature to 24-26 degrees Celsius. After twenty minutes the product is put in a centrifuge, where the separation of water and oil takes place. The finished product is then placed in aluminum containers filled with nitrogen (an innocuous agent that is only used to preserve the oil), where it will be stored from three to five months, in order for the olive oil to refine and equilibrate itself before being bottled and sold.

Olive Oil Use in Other Fields
A research study performed by students of Trequanda (SI) has collected all types of information, including documentation and interviews. With a daily dosage of 10 grams, the study demonstrates how olive oil can positively affect the life of a newborn from the fourth to the sixth month of his life, and its importance in the baby’s weaning diet.

Freshly Pressed Olive Oil is Alive
The oil processing cycle, from the time of harvesting to its preservation in nitrogen filled steel tanks (an inert gas necessary for food preservation) is fairly fast—it only takes a few hours. We employ materials that do not allow the loss of nutritional and organoleptic value, such as silicone caps or dark glass bottles that protect from ultra-violet rays (UV), and from the oxidation of the oil. The process in completed by bottling only after a client’s order, so the product does not go through any thermal alterations until the moment of use, which consequently would affect its organoleptic properties. At the time the olive oil is opened and uncapped, it will still remain as if it had been freshly pressed: still alive and wholesome. The authenticity and exclusiveness of the product is immediately appreciated by those who want to be part of a new nutritional philosophy: the use of exclusive and exquisite olive oil that has healing properties and is alive.

Quality and Taste Come First
Even though Italy, Greece and Spain are countries that possess a large selection of good quality olive oils, it is difficult to choose one that can encompass high quality paired to a precise and distinct taste. Unfortunately it is not always possible to obtain the same valid results from chemical analysis, as one would with the palate. Nonetheless, low acidity, an elevated number of phenols and a fruity taste can help us understand that the product satisfies the palate first, and is also supported by chemical analysis. In other to enjoy a good olive oil, it must reveal its sensorial as well as its nutritional qualities. That is why Francesco I will satisfy the person who savors this product in every way. The delicate flavor and the almond and pear aftertaste will allow you to even pour this oil over chocolate (especially fondue chocolate), fresh fruit and even over homemade ice-cream. Why not?

Tuscan Olive Oil.
Since the VII century BC, olive trees have been cultivated in the fertile land of Tuscany, where such noble trees have always had a major role from an environmental, social and cultural point of view. That is why this is the only olive oil that has a Protected Designation of Origin in Italy. It is obtained from the varieties mentioned below (by themselves or mixed together). Color: from green to golden yellow with a chromatic variation in time. Aroma: fruity with a scent of almonds, artichokes, other ripened fruits and green leaves. Flavor: distinctly fruity. It can also come with one of the following additional geographical marks: from Grosseto, which is the “Seggiano” variety (Olivastra Seggianese—has a golden color, a good aroma with a light fragrance and a light fruity flavor)..

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