Fresh Organic Extra Virgin Olive Oil from San Gimignano, Italy

 

Production Process

• Ingredients: Made exclusively from organic olives, primarily Frantoio, Leccino, Moraiolo, and Pendolino varieties, grown without synthetic pesticides or fertilizers.

• First-Cold Press: Extracted using mechanical methods at temperatures below 27°C (80°F) to preserve flavor, aroma, and nutritional properties. The “first press” ensures the oil is derived from the initial crushing of olives, yielding the highest quality.

• Organic Certification: Adheres to EU organic standards (Reg. EC 834/2007), ensuring sustainable farming practices and no chemical additives.

• Harvest: Olives are hand-picked or gently harvested between October and November to capture peak ripeness, then pressed within hours to maintain freshness.

• Milling: Processed in small batches using modern stainless steel presses or traditional stone mills, minimizing oxidation and preserving antioxidants.

Characteristics

• Appearance: Vibrant green to golden hue, depending on harvest time and olive variety, with a slightly cloudy texture due to unfiltered sediment (a sign of authenticity).

• Flavor Profile: Balanced and harmonious, with notes of fresh grass, artichoke, green apple, and a peppery finish. Medium to intense fruitiness, with low bitterness and a distinctive Tuscan zest.

• Aroma: Fresh, herbaceous, and fruity, with hints of almond or tomato leaf.

• Acidity: Less than 0.8% (often 0.2-0.5%), meeting strict extra virgin standards for superior quality.

• Texture: Smooth and velvety, with a slight viscosity that coats the palate.

Culinary Uses

• Finishing Oil: Drizzle over salads, bruschetta, grilled vegetables, or soups for a burst of flavor. Perfect with Tuscan classics like ribollita or pappa al pomodoro.

• Cooking: Ideal for low to medium-heat cooking, such as sautéing or roasting, though best used raw to preserve its delicate flavors.

• Pairings: Complements aged cheeses, grilled meats, fish, or fresh bread for dipping. Pairs beautifully with balsamic vinegar from nearby Modena for dressings.

• Health Benefits: Rich in monounsaturated fats, antioxidants (polyphenols), and vitamin E, supporting heart health and reducing inflammation.

Nutritional Information (per 1 tbsp/15ml serving, approximate)

• Calories: 120

• Total Fat: 14g (2g saturated, 10g monounsaturated, 2g polyunsaturated)

• Sodium: 0mg

• Total Carbohydrates: 0g

• Protein: 0g

• Key Nutrients: High in polyphenols (antioxidants) and oleic acid, with trace amounts of vitamin E and K.

Storage and Handling

• Storage: Store in a cool, dark place (ideally 15-18°C/59-64°F) in dark glass bottles or tins to protect from light and oxidation.

• Shelf Life: Best consumed within 12-18 months of harvest for optimal freshness. Check harvest or bottling date on the label.

• Tips: Avoid heat exposure and seal tightly after use to maintain quality.

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Fun Fact- San Gimignano’s olive oils are often paired with the town’s famous Vernaccia di San Gimignano wine, creating a perfect harmony of local flavors. The region’s microclimate, with warm days and cool nights, enhances the olives’ unique taste profile.