TRIUMPH OF THE NEW OLIVE OIL
The sale of 2020 extra virgin olive oil begins at Fattoria del Colle: 2 monocultivars from Moraiolo and Correggiolo and a mix of both varieties
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2020 is an amazing olive harvest for quality and quantity.
Many small olives that in fact gave a low yield, consequently a transformation into oil of around 10%. The 2020 extra virgin olive oil has a heady fruity aroma (tomato, artichoke, mown grass) scent and excellent taste quality.
OILS FROM FATTORIA DEL COLLE: 2 MONOCULTIVAR AND A MIX
0,75 lt bottles of Extra Virgin Olive Oil 2020 Fattoria del Colle, 19,50€
BIO and DOP Terre di Siena as soon as the certifications arrive
0,50 lt bottles of Moraiolo, Extra Virgin Olive Oil monocultivar 2020 from Fattoria del Colle 17,50€
0,50 lt bottles of Correggiolo, Extra Virgin Olive Oil monocultivar 2020 from Fattoria del Colle 17,50€
5 lt can of Extra Virgin Olive Oil from Fattoria del Colle 95,50€
Those who wish to buy some oil can come to Fattoria del Colle or order and have it shipped home sending an email to vino@cinellicolombini.it
Shipping in Italy for a carton of 6 bottles costs 16€.
THE ORGANIC OLIVE GROVES AT THE FATTORIA DEL COLLE
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Fattoria del Colle has 6 hectares of olive groves with the moraiolo and correggiolo (frantoio) varieties.
It is one of the best known and most appreciated areas of Tuscany for olive growing: high ventilated hills with sandy soil where olive trees have been cultivated for over 2000 years.
In this uncontaminated environment chemicals are never used on the olive trees simply because there is no need, given that the perfidious oil fly, which lays its eggs inside the olives, has only arrived in the area once in 20 years. Nature does everything by itself, asking man only to prune the trees and clean the soil. The BIO certification and the DOP stamp are requested only for the mixed variety oil made more in abundant quantity and allows for the printing of new labels as soon as the certifications arrive. Because of the Covid pandemic these could arrive very late this year.
Harvesting is manual, with the use of small rakes that replace hands during “stripping”. They are used by men while women recover the olives from the nets stretched under the olive trees. In the evening the crates full of olives arrive at the mill and the next day the extra virgin olive oil returns to fill the “orciaia” at Fattoria del Colle filling it with its aroma.
THE MILL WHERE OLIVES BECOME EVO OIL
Donatella Cinelli Colombini has chosen the Sant’Angelo di Castelmuzio oil mill, a few kilometres from the Fattoria del Colle, to produce her extra virgin olive oil. The master miller Paolo Bindi uses his Pieralisi oil mill with a gentle touch, slowly and at a low temperature (less than 27 °C) to preserve the fragrance of the fruit and its healthy virtues.
Fattoria del Colle produces monocultivar extra virgin olive oil Moraiolo, Correggiolo (Frantoio variety) and, in greater quantities, an EVO oil mixed with the two varieties together for which the DOP Terre di Siena certification is requested. A certificate that generally arrives a few months after harvesting.
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HOW TO CORRECTLY STORE NEW OLIVE OIL AND ITS BENEFICIAL EFFECTS
Extra virgin olive oil must be stored in the dark, where there are no smells, but where it is cool but not cold because it freezes much sooner than water does.
One must always remember that the quality of the oil comes from three factors: the olive grove microclimate affects by 50%, another 25% depends on the variety of the olive trees, and the remaining 25% on the olive mill… But all of this good quality disappears in a few days if the oil is stored badly. To not ruin the excellent quality o Fattoria del Colle’s olive oil, produced in one of the best regions of Tuscany) you must store it carefully.
Bad storage destroys most of the health benefits of extra virgin olive oil: the oleic acid, a monounsaturated fat for example able to regulate the levels of cholesterol. EVO oil reduced the risks of heart attack, diabetes cancer and ageing. It is not a medicine but resembles one.
HOW TO RECOGNISE THE BEST EXTRA VIRGIN OLIVE OIL
First of all the necessary equipment: a transparent glass with no engraving and a green apple to clean the palate between one tasting and the other.
Use your senses to recognize the best oil.
Observation is useful to recognize a fraud: olive oil rotates slowly in the glass, while if it has been blended with sunflower seed oil it is much more fluid and fast. The colour on the other hand – green in youth, yellow after a few months – is not very relevant as this can be counterfeited.
The aromatic sensations are more truthful. The oil must be warmed (28°C) covering the glass with both hands so as to capture all the aromas. The good ones recall artichokes and freshly mown grass or sweet fruits.
The tasting must be done before meals not after. It is also necessary not to smoke before tasting oil as it is a good idea to avoid wearing perfume, or having scented rooms. It seems difficult but it is not, it just takes practice. Between one tasting and another it is a good idea to eat some apple.
The tasting technique is like this: take a sip of oil, chew on it, inspire through your teeth continuing for about 30 seconds. The sensations will get progressively more intense and will continue at length even after swallowing or spitting out the oil. We will taste bitterness, spiciness; astringent dryness … The bitter spicy taste is a sign of quality and indicates a high content of polyphenols (antioxidants useful for eternal youth). But the harmony of aromas is the best quality to look out for.