EXTRA VIRGIN OLIVE OIL – FATTORIA DEL COLLE
What determines the quality of extra virgin olive oil? It depends almost equally on nature and man. The terroir (soil and microclimate) determines the quality of the oil by 50%, the cultivar (i.e., its cultivation and harvesting method) by 25%, and finally, the mill and storage methods by 25%.
The Trequanda area and its olive oil production have been among the most renowned and appreciated for centuries. It is a small territory with abundant calcareous soils, its altitude is over 400 meters, its climate is breezy, and its distance from the sea means olive fly rarely reaches it. This area is particularly suited to olive cultivation, and the oil produced here is of the highest quality. Our production is entirely organic. Fattoria del Colle has 6 hectares of olive groves with approximately 1,600 trees grown in VASE (vase-trained). The olive varieties are Frantoio-Correggiolo, Moraiolo, and a few Olivastra. The olives are hand-picked in October and November while still green. They are then stored in perforated crates and transported to nearby mills. Since 2025, we have been researching and differentiating the pressing process at three different mills in the area, with the aim of increasing the quality and accentuating the oil’s distinctive characteristics.
FATTORIA DEL COLLE ORCIAIA PROJECT
The new oil storage room was created inside two wine vats from the early 20th century. The ancient terracotta jars produced in Petroio, a few kilometres from Fattoria del Colle, a few centuries ago, were placed here. The project involves returning to storing oil in the ancient terracotta jars, as was historically done in our countryside. Some of them have already been restored. The work was long and complicated because it involved both the internal lining and the connection to the nitrogen distribution system to preserve the quality of the oil. In fact, the oil must be stored in washable containers and without contact with oxygen to prevent oxidation.
OUR VARIETIES OF EXTRA VIRGIN OLIVE OIL
Correggiolo (frantoio) is an ancient and prized olive variety, widespread in Tuscany. Its fruits are slightly asymmetrical, ovoid in shape. The resulting oil is characterized by an intense fruitiness with notes of fresh grass or artichoke. It has a bold, full-bodied flavour with bitter notes and a typical spicy aftertaste.
Moraiolo is a variety of olive typical of Central Italy, particularly Tuscany and Umbria. It ripens earlier than Correggiolo, which is why the olives are often dark black at harvest. Moraiolo olive oil is known for its more delicate, fruity flavour with notes of artichoke and almond.
The Tradizionale Italiano variety is a blend of Correggiolo, Moraiolo, and some Olivastra varieties. On the nose, it is fruity with a scent of fresh grass. The flavour, also fruity, is often accompanied by a fairly strong spicy aroma and slight bitter notes; it is the most harmonious, with a good balance between fruitiness, bitterness, and spiciness.
It should not be forgotten that these general characteristics can be influenced by the climatic conditions of the year, just like for wine.
INSTRUCTIONS FOR TASTING AND USING EVO OIL
For the 2025 production we recommend tasting the Moraiolo first, followed by the Tradizionale and finally the Correggiolo
How to Taste Olive Oil
Visual analysis is considered irrelevant because it can be easily falsified, which is why professional tasting glasses are blue so that tasters aren’t influenced by the oil’s hue. Those who don’t have a small coloured glass can use a disposable coffee cup.
The first thing to do is warm the glass with the oil in your hands, keeping it covered to release the aromas. Then sip a small amount, possibly inhaling air, to perceive all the aromas, the bitterness, and the pungency.
Sensory analysis is based on three main parameters:
Fruitiness levels:
When tasting several types of oil, to cleanse your mouth, we recommend eating a slice of green apple (such as Granny Smith).
Tasting with a small glass ensures you’ll get a true taste of the oil, but you can also try it on a small piece of bread, keeping in mind that bread tends to neutralize the flavours, which will therefore be slightly toned-down.
RECOMMENDED USE IN THE KITCHEN AND AT THE TABLE
The choice of oil at the table depends largely on the intensity of its fruitiness.
Moraiolo pairs well with both raw and cooked vegetables, fish, and fresh stretched-curd cheeses such as mozzarella.
Tradizionale pairs well with vegetable soups, bruschetta, crostini, and red meats.
The intensity of Correggiolo requires equally bold flavours such as legume soups, grilled or stewed red meats, game, and mushrooms.
STORAGE
EVO oil should be stored in a cool, dry place, away from heat sources, preferably in environments with moderate temperature fluctuations. The optimal temperature for storing oil is between 14° and 18°C.
To preserve the characteristics and quality of EVO oil, we store it under nitrogen, allowing us to schedule small bottlings throughout the year.
EXTRA VIRGIN OLIVE OIL AND WELL-BEING
Extra virgin olive oil is a true gift of nature for our body’s well-being. It stimulates intestinal calcium absorption, lowers “bad” cholesterol (LDL) levels, and helps maintain “good” cholesterol (HDL). It prevents numerous cardiovascular diseases and reduces the risk of heart attack (by over 60%). It has anti-aging effects by combating free radicals. It strengthens the immune system and has anti-inflammatory and antibacterial properties. It lowers blood sugar levels and reduces the formation of gallstones. It soothes skin redness and irritation, as well as weakness and thinning of the skin.
