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Villa Montalbano Extra Virgin Olive Oil (Nov 2021 Harvest)

  • $6.67 per 100ml
  • Origin: Tuscany
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Villa Montalbano Extra Virgin Olive Oil (Nov 2021 Harvest) (10ml)   +$0.67

Tasting Notes

A new harvest of fresh Extra Virgin Olive Oil is always exciting to receive, especially from Villa Montalbano Estate in Tuscany. The olives for this oil were harvested by hand in early November 2021, and the result of careful milling has been excellent. A beautifully fresh, light, oil with a touch of traditional Tuscan bitterness.

Its aroma oozes with the smell of olives and fresh grass. The amaro or pepper in its tail is lively and exciting. Lovers of Olive Oil, you and your salads are in for a treat!

How is it best used?

Tasting and using freshly pressed Extra Virgin Olive Oil is a treat that all should experience in life. Despite be a light olive oil, Villa Montalbano has a concentrated flavour. The amaro or pepper in the oil will kick your salads into life. The fibre of the olives create a velvety text to the start, as they are still freely circulating in it from the milling process. The vivid green olive oil actually has an aroma of fresh olives or mown grass.

Please be aware that this natural fibre will settle after time and can then be used for adding a little extra flavour into your cooking. A simple drizzle of this oil on a strong green leafed salad, with possibly a little cracked salt over the top, and you will have released a little magic.

Pair this years harvest with our stronger flavoured fruit and balsamic vinegars, such our Black Garlic Balsamic VinegarBramble VinegarRaspberry Vinegar and Tayberry 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%.

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