New EVO oil from the Fattoria del Colle
We have a real passion for extra virgin olive oil. For centuries, here at Fattoria del Colle the quality of the olives is excellent and we put every care in picking and crushing these delicious fruits. We have 6 hectares of traditional olive grove with frantoio (correggiolo) varieties moraiolo and some olive trees along the paths. Fattoria del Colle is located 400 meters above sea level, in a low rainfall area, with limestone soils where olive trees have their ideal habitat. No chemicals have ever been used in olive groves and even in the last ten years when the terrible oil fly arrived twice the olives were defended with traps and nothing else.
QUALITY OF OLIO EVO: 50% FROM MICROCLIMATE, 25% FROM VARIETY AND 25% FROM HARVESTING AND PROCESSING
The microclimate of the olive grove is very important and accounts for 50% of the quality of the oil, another 25% depends on the cultivar that is the variety of the plants. Trequanda is an area renowned for centuries for its excellent oil Fattoria del Colle still preserves more than 20 jars of terracotta, some of which over two hundred years old, that testify to the tradition and the great care with which has always been produced the extra virgin.
The remaining 25% of the oil quality depends on how the olives are harvested and processed. We harvest the olives, in October and November, starting shortly after the harvest, when they are still green. The harvest is manual with the only help of small electric rakes. Every day the olives are brought to Casteluzio in the small Sant’Angelo olive mill managed by a competent and passionate young man, Paolo Bindi. Thanks to a slow process that does not heat the olives Pieralisi plant by Paolo preserves all the fragrance of the fruits. After the pressing, to preserve the perfumes and health virtues of the extra virgin, we at Fattoria del Colle store it at 15°C in nitrogen-saturated steel drums and then bottle it without filtering it.
Almost everything is sold at the farm in the mono-varietal correggiolo (frantoio), moraiolo and in the blend of the two varieties. It is packaged in bottles and small metal cans.
TO TASTE THE EVO CORREGGIOLO OIL: FETTUNTA AND PAN LAVATO
The correggiolo typology, with its scent of cutted grass and artichoke, its almost spicy taste transforms into a royal dish even a simple tray of cooked vegetables. It is ideal for the toasted homemade bread slice, on which to pass the garlic, sprinkle with salt black pepper and pour the oil just made. The secret is to eat it hot.
As well as the Pan Lavato (washed bread), recipe that in the various localities of Siena takes different names: cabbage with slices, or slices. The cauliflower is boiled in salted wat
er. The slices of homemade bread are toasted dipped in the cooking water of cabbage and then covered with vegetables, then seasoned with salt pepper, oil exravergine and a few drops of vinegar.
TO TASTE THE EVO MORAIOLO OIL: SEASONED POTATOES
The extra virgin olive oil obtained from the Moraiolo variety has a more distinctive aroma of olive and a full-bodied taste. Also in this case the recipe to taste it is very simple: seasoned potatoes. Potatoes with the peel are boiled in salted water, then peeled and divided into pieces. Meanwhile the garlic and the chopped parsley go to season the oil at a moderate temperature. The oil is removed from the fire before it fries and used to season the potatoes served cold.