100% Extra Virgin Olive Oil – 500m flask
Superior quality extra virgin olive oil from Tuscany, Italy

Tenuta Torciano Extra Virgin Olive Oil

Certification: Extra Virgin Olive Oil 100% Italiano

Type: Extra Virgin Olive Oil

Format: 500ml

Color: blond

Country: Italy, Tuscany

Oil Description:

This high-quality extra virgin olive oil is made from handpicked Italian olives, grown on beautifully preserved trees, in carefully cultivated soil. The olives were harvested during the middle of the season, resulting in a mild taste profile, with soft notes of almond and a slightly peppery finish. Well-suited for everyday culinary applications such as drizzling, sautéing and frying.

Try it on a slice of baked bread, or bruschetta, on top of pasta without sauce, in salads or on top of quality meats, such as Fiorintina steak. This blond nectar is truly the perfect condiment for every kind of food!

Tenuta Torciano:

Tenuta Torciano Winery is situated in the heart of Tuscany, 35 minutes from Florence and 20 minutes from Siena, surrounded by beautiful rolling hills and a succession of unique greenery that features towering cypress trees, long stretches of beautiful vineyards, olive groves, forests of oaks and lovely villages.

Nowadays the historic production of the estate includes the most famous Tuscan wine denominations and some olive groves, in Poggio Moreto and Impruneta, dedicated to Extra Virgin, DOP and Chianti Classico olive oil. The products give attention to quality, excellence and originality, in order to emphasize the concept of made in Italy.

Certification:

In order to be labeled as 100% Italian, an extra virgin must be obtained only from olives grown and pressed in Italy (or in the restricted territory of the Denomination in the case of a dop). Only when the olives are harvested and milled in Italy can an extra virgin olive oil be labeled as "100% Italian" or "Italian". EVO oil can be significantly different from region to region and sometimes even within the same territory. The climate where the olives grow and the ripeness of the olives at harvest time, the variety of the trees, and the different methods of processing and crushing of the crop are all elements that characterize and influence the final result of each batch of olive oil.