Information provided by the producer.
Tasting Notes and Food Pairings:
Softly fruity and harmonious. Slight peppery finish when tasted within the first four months of production.
Treasures of Tuscany Extra Virgin Olive Oil comes from one of the historically oldest olive oil presses still operating in the province of Pistoia, Italy. The Oil Press was established within the ancient walls for the Castle of Larciano by the middle of the 10th century.
The Extra Virgin Olive Oil is Toscano I.G.P. denominated and is obtained from olives of the Leccino and Frantoio species, which are hand-picked in the months of October through December then pressed within 24 hours of harvest.
Extra Virgin Olive Oil obtained this way is softly fruity and harmonious. It is subjected to natural settling then finally bottles.
Ideal for cooking and marinating. Extra Virgin Olive Oil can be drizzled over meats, seafood, vegetables, and soups just before serving revealing unique flavors and aromas.
Extra Virgin Olive Oil is also an excellent source of antioxidants and helps to reduce the risk of heart disease.
Olives are hand picked then pressed within 24 hours of harvest.
Company Website: Marco Spinelli
Where to Buy: