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The Gethsemane of emeralds: ”Sacred” olives and precious oil
Terre di Siena, lands of great wines and artistic beauty, but also of an excellent and prestigious extra-virgin olive-oil.
This product has a singular history in Sienese Chianti. In the middle ages the first clear increase in olive growing took place when landowners wished to safeguard and upgrade their estates in order to obtain products for trade and for their own consumption. But production increased to a greater extent in the 15th century when the landscape became what it is today: strongly delineated by vineyards and olive groves.
The olive tree follows and at the same time punctuates the mutations, history and presence of man. Of all plants it has the greatest need to be cultivated if it is to be productive since it does not reproduce or bear fruit without human intervention.
The most widespread species have always been Frantoio, which gives a fine, keen and much prized oil, the aromatic and much more common Leccino, and Moraiolo whose oil has a robust taste and perfume.
The power of this product was initially demonstrated by recognition of “Toscano” extra-virgin olive-oil (Reg. EC N° 644 of 20/03/1998) and then more recently the E.U. granted D.O.P. certification to the extra-virgin olive oils “Chianti Classico” and “Terre di Siena” which feature low acidity, good antioxidant and oleic acid content, a colour that ranges from intense green to yellow, a fruity odour of olives and a bitter or sweet taste, pungent and sometimes spicy.
Extra-virgin oil can block the absorption of cholesterol (thanks to polyphenols, tocopherols and sterols). The healthy diet of the Chianti area is precisely due to its rich oil content, outstanding dishes being the hors d’oeuvre Fettunta, the fresh summer dish Pinzimonio and the great, typical flavour of Ribollita , ennobled with a touch of raw “liquid gold”.