Extra Virgin Olive Oil

 

A vibrant, rich green hue precedes a refreshingly crisp nose with generous fruit alongside more nuanced vegetal aromas, among which artichoke emerges clearly. The palate is supple and elegant, ending in a succulent, nicely piquant finish with excellent length.

Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the olive tree.

Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia. Among the many different olive varieties or cultivars in Italy are Frantoio, Leccino Pendolino, and Moraiolo. The oil from the varieties varies in flavor and stability (shelf life).Italian olive oils are the best-known and also leaders in top-quality extra-virgin oils.

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Olive oil's health benefits

 

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

Extra Virgin Olive Oil from Castello di Bossi

 

The main difference between our olive oil and the olive oil of other makers is that every olive is "hand picked" at harvest every day, and then the finest selected olives are then pressed every night. Our olives are pressed, not more than 12 hours from the harvest as this ensures we obtain the best of flavors and taste. Cleary this is a very expensive process and very different from other producers who wait for the olives fall from the plant, and store them for days before they are sent for pressing.

The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin". Extra-virgin olive oil is produced in all regions of Italy, except Piedmont and Val D'Aosta. The leading producers are Liguria, Tuscany, Umbria, and Apulia. 
In Tuscany, land-locked areas that the olive trees' habitat is pushed to the extreme; if the conditions were just a little more severe, the trees would not survive. Extra-virgin oils produced from these trees have higher organoleptic scores.

Extra-virgin olive oil with perfect taste is oil of the highest quality; it has a minimum organoleptic rating of 6.5 out of 10, low acidity (1% or less), and is untreated.

Organoleptic — relating to the senses
(tastesightsmelltouch) — is a term also used to describe traditional inspection techniques.

Olive Varietals Of The Bacci Wineries

 

Extra Virgin Olive Oil from the vineyards of Marco Bacci is blended from several olive varieties to produce the unique taste, similar to the fine wines that the Bacci wineries are known for. As a producer world class wines, the quality and care of each olive is essential in the production of the Extra Virgin Olive oil which is among the world's best.

The primary Tuscan Olive Veritals used are:

FRANTOIO
Frantoio is the main variety in the national olive oil production. Frantoio olives are cultivated in the centre of Italy, regions of Tuscany and el Marche, as well as throughout the south in the Apulia, the main olive oil producing region of Italy.

Currently the Frantoio variety occupies more than 250.000 acres and is one of the most popular varieties in new olive plantations around the world. Frantoio olive oil can be characterized as very fruity with a wonderful aroma. As well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass, a small bitterness and more so pungent flavour, although nonetheless the sensation which this olive oil leaves is sweet, somewhat astringent and an almond flavour. The intrinsic composition of Frantoio olive oil presents a medium-high content of oleic acid, with a medium content of linolenic and palmitoleic acid. 

LECCINODescription: http://www.tuscany-in-a-bottle.com/images/leccino1.jpg
Leccino olives are cultivated in all the major olive growing regions of Italy. They are considered as an expanding variety, and the second most important variety in Italy.

Leccino olive oil has a slight fruitiness, barely bitter and pungent, somewhat sweet and of a light colour. The intrinsic composition of Leccino olives shows a medium-high content of oleic acid, monounsaturated and of nutritional interest. The levels of palmitoleic and linolenic acid in Leccino olive oil can be considered medium. 

MORAIOLO
Description: http://www.tuscany-in-a-bottle.com/images/moraiolo1.jpgVariety cultivated in the region of Tuscany, la Umbria, the Marche and in the Abruzzos. Usually cultivated alongside Frantoio olive groves in order to make a composition with both oils. Has a good level harmonic fruitiness, green apple taste, slightly bitter and pungent although balanced with a nice sweet sensation in the mouth. Slightly astringent with an almond flavour and grassy aroma.

In a Moraiolo’s intrinsic composition we encounter a medium content of oleic acid, high content of palmitoleic and medium-high content of linolenic acid.

 

 

 

 

 

 

Andrew Johnson, our founder, is the family representative and sole distributor for the award winning wineries of Marco Bacci.
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