by Alessia Bianchi, Fattoria del Colle Trequanda, winedestination, Casato Prime Donne Montalcino, Donatella Cinelli Colombini

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.…

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by Alessia Bianchi, Fattoria del Colle, Casato Prime Donne

Visual analysis of extra virgin olive oil is considered of little relevance, which is why professional tasting glasses are deliberately coloured to mask visual characteristics that could influence the taster’s judgment. The shades of oil can range from yellow to intense green, but are linked to the variety of olive or the degree of ripeness. On the other hand the olfactory analysis is of considerable importance for the final judgement. The aroma perceived by inhaling, after having warmed the glass between the palms of the hands to bring it to the optimal temperature of 28°C, immediately reveals whether the aromas are pleasant or whether there are unpleasant sensations linked to defects.

A quality extra virgin olive oil must have a fresh and vegetal aroma, which can recall hints of artichoke, almond or tomato. The intense aroma is a distinctive characteristic of high quality oils and represents one of the main differences between a common extra virgin olive oil and an excellent product.

HOW TO TASTE OLIVE OIL

The taste analysis will allow you to describe the tactile stimuli such as fluidity, consistency and oiliness, and the gustatory ones (sweet, bitter, spicy)

There are three positive attributes

• Fruity – It can be light, medium or intense, depending on the intensity of the perceived olive aroma.

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