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This Extra Virgin Olive Oil is part of the November 2012 harvest from the Villa Montalbano Estate in Tuscany. It is the older of the two harvests we have on tap from this Estate, however, it has been kept well and is still an absolute delight to taste.
How is it best used?
If you have never had the pleasure to try a fresh Single Estate Extra Virgin Olive Oil this is your chance. Despite being over a year old, it still retains all the hall marks that you would expect of a first class Extra Virgin Olive Oil. Its aroma and taste are fresh, it is velvety smooth and while being slightly milder than when first harvested, it still has enough pepper to make your salads truly delicious. A simple drizzle of this oil on a mild green leafed salad, with possibly a little cracked salt over the top, and you will have released a little magic. Pair now with our milder flavoured fruit vinegars, such Apple Vinegar, Lemon Vinegar or our new Gooseberry Vinegar for a refined and delicious dressing. Please be aware that stocks of this early oil are limited so it's first come first served!
How is this made?
Villa Montalbano is a privately owned Single Estate near Pistoia, roughly midway between Pisa and Florence, in the northern part of the Chianti region. Three ‘cultivars’ of olive are grown on the estate, Lecco, Frantoio and Murioli; the ratio of these varieties gives their oil its distinctive flavour and colour. The trees are hand pruned in the spring and the oil harvested in late October through to late December. The olives are hand picked with the help of local families, who are repaid generously with up to half of the picked crop. The oil is then taken to be milled that same day to prevent any degradation, at the local 'Frantoio' co-operative mill. The olives are pressed mechanically ensuring the Extra Virgin status of the oil is preserved. The required maximum acidity for Extra Virgin Oil is 0.8% but Villa Montalbano regularly produces an oil under 0.4%.