Tuscan EVO Oil and Extra Virgin Olive Oil from Tuscany 

Multivarietal EVO oil from Moraiolo, Leccino, Frantoio, and Correggiolo 

Sensory Profile

In the 2024 oil, the presence of Moraiolo and Leccino cultivars is clearly noticeable, with a significant percentage compared to Frantoio and Correggiolo. 

Color and Flavor

The color is medium-intensity green-gold, with an intense aroma of freshly cut herbs and leeks. On the palate, it has a delicate and clean entry, initially light, but then the bitter and spicy notes emerge decisively, persistent and well-balanced. 

Pairings

Perfect on a slice of bread, in pinzimonio, in vegetable soups, and pappa al pomodoro. Try it on freshly made polenta with a drizzle of Tuscan EVO oil and a sprinkle of Parmesan, or with boiled meats. It also surprises when used with boiled fish and even in the preparation of mayonnaise, mixed with a good sunflower oil. 

2024 Harvest 

The 2024 season was not an easy one. Compared to the disaster of 2023, when the May rains compromised pollination, this year the heavy spring rains arrived in April, followed by favorable weather during the flowering period. The fruit set was excellent, especially for Moraiolo and Leccino, which had produced no olives in 2023. 

The high temperatures in August helped limit olive fruit fly egg-laying, significantly reducing its presence until early September, when it reappeared as expected. However, the summer drought in August, followed by one of the rainiest September-October periods on record, impacted the yield. While the olives achieved excellent quality and good weight, they produced less oil. We chose to harvest in late October, obtaining an extra virgin olive oil from Tuscany with a yield of 8.5%, compared to the usual 12%-13%.  

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