Tuscany-Olive Oil

Olives, another fruit of Italy. Although I've heard they taste terrible right from the tree they are certainly delicious in a martini.

Olive Harvest 8x10 oil

On the property of Poggio Etrusco it was harvest time for one of my favorite fruits. They first lay large tarps under the trees and then with a long rake like electric tool they reach into the branches and shake them down.

The Harvest begins

Then it's off to the press. We visited Frantoio La Macina, a nearby olive press to see the action. It was a busy operation and loud too. But the green gold at the end was worth seeing.

Various olive from the region

The journey it takes

A batch of extra virgin

Tasting Room in the Gift Shop

Back at the lodgings we continued with a tasting and learned about the process some more. In addition we were also informed about Balsamic Vinegar. Another delicious cooking class for the day with Pamela and Johnny introducing us to the Italian Pantry. I've already tried to reproduce her Olive Oil Cake recipe twice and it turned out pretty good. Of course nothing like hers and tasting it for the first time. As they say it's all about the ingredients and I'm find it hard to get a good olive oil here in the states.

Tasting Olive Oil

Tasting Balsamic Vinegar

If you're interested their organic olive oil is available to purchase. Below is information from Pamela.

In spite of some challenging weather, we have had a very good crop, and are proud to share our newly extracted organic extra-virgin olive oil with you. The oil is delicious, packed with the peppery bite we love so much.  Our lab analysis came back with super low acidity and high count of polyphenols (great for the anti-inflammatory and anti-oxidant effects). 

An order form is attached. 

The price list is at our website www.Poggio-Etrusco.com

 

But, wait....

Did you notice I called my oil "extracted" instead of "cold pressed"...

Cold pressed is a term for the way we used to make olive oil (grinding on a millstone and pressing the pulp). It was important in that time as the best quality was the first pressing of the olives that was never treated with heat... so the features we looked for were "cold pressed" and/or "first press."  Subsequent pressings were lesser quality, and at a certain point more oil was achieved by applying heat.  If you see those terms nowadays, it is a marketing tool that is not relevant.

 

Today, in search of better quality, most mills use an extraction method, no grinding or pressing.  We're after low-acidity oil (means more polyphenols that are good for us: anti-oxidant, anti-inflammatory). Even the grinding mill of the past was a negative as the friction of the heavy stones created heat, and the 30 minutes+ on the stone enhanced oxidation and acidity went up.  

Now, the olives are macerated in a stainless steel tube and centrifuged to separate pulp and liquid; then centrifuged again to separate oil and vegetable water (Readers' Digest version). We don't filter, either, as that removes the beneficial polyphenols. 

 

The best oil is Extra-Virgin, and I also add Organic to that. To call it Extra-Virgin, European EV must be below .8% acidity. When we test ours at the time of extraction, it is usually .1 to .2 percent. Very fresh and clean. 

Organic is important because we have strict controls and rules that others don't. For example, we tell you precisely where the olives were grown and harvested, where they were milled, and where they were bottled. We also tell you the harvest date, as the 'best if used by' date can sometimes be misleading. 

 

We are certified organic by ICEA in Italy and also by the USDA

 

 

 

 

 

Although this is the last blog about my trip to Tuscany, it won't be the last of my paintings inspired by my trip. Watch for details a bout my Oct. 2025 show at Elmaro

 

Tuscany- Montepulciano to Monticchiello

Italian Alleys 8x10 oil

A tour of towns around Tuscany starting with Montepulciano which was one of the biggest and oldest nearby to take a tour. At the top of the hill the city dates back to 1100 and newer additions in the 1300 and 1700's the farther you go down. The shops were wonderful to visit, specializing in one craft or service. Without our guide I think we would have gotten lost as the streets wind in and out and around.

 

Cellars and old excavations

Bells

Walking to the top

The first gate entrance to Montepulciano

Ancestral crest of area families who still compete in wine barrel racing

At the top the oldest part of town

Last stop for lunch the very small village of Monticchiello. May  a couple of hundred residents.

A town of Towers

Gate Entrance

Sculptures commemorating surviving the Nazi occupation

Gnocci with lavender dust

Lunch alfresco with friends of our hosts stopping by

First look-Caper bush flowers

Only one more Italy blog to go.

Tuscany Podere il Casale and Pienza

Val d'Orcia View 8x10 oil

 Another beautiful journey around the Tuscan countryside. A visit to the town of Pienza. Just missed George Clooney filming his next movie there about an author. So close.

 

Walled  town of Pienza

 

a view to relish of Val d'Orcia

 

a view every side

 

Strolling through the town

 

taking in the ambience

Streets of Pienza

Another Agritourism venue on a hilltop in Tuscany, campers welcome

Podere il Casale-cheese makers extraodinaire

The tour begins

The aging raw milk cheeses from goats and sheep

A venue for celebration

Pistachios

Pomingranite

Persimmons

Sheep

Goats

Pecorino  Cheese Tasting and lunch

Dining alfresco, overlooking the Val d'Orcia

Okay you may be asking what is Val d'Orcia-

Taken from the Internet

 Val d'Orcia, included in 2004 in the UNESCO World Heritage List. A unique encounter of art and nature, rich in evidence of the past, with a natural landscape redesigned during the Renaissance to reflect the ideals of 'good government' in the Italian city-state. 

Set in the rolling hills covered by olive groves, beech and chestnut trees and vineyards along with medieval Villages and Fortresses in Tuscany along the Orcia River. An example of Renaissance agriculture.