EVOO

‘Whoever uproots or fells an olive tree whether state-owned or privately owned shall be brought before the courts; and if found guilty, shall be punished by death.’
(Aristotle, Constitution of the Athenians, 330-322 BC).

Century-old trees, hand-picked olives, and cold extraction this is the unique recipe behind Monteadorno extra virgin olive oil. Our plants are extremely old, characterised by typical Tuscan rustic varieties: robust and more tolerant to changes in temperature than other Mediterranean cultivars. Each of these varieties provides our oil with unique organoleptic characteristics:
Moraiolo high intensity of bitter and spicy;
Frantoio strongly aromatic;
Leccino sweet, soft and delicate flavour.
The final result is our unmistakable extra virgin olive oil blend, a balanced mix of all these varieties, according to the ancient Tuscan tradition.

An extra virgin olive oil with a highly evocative, unique and recognisable appearance, flavour and scent. Our oil brings the authentic flavour of Tuscany to your tables. Essential as a condiment, but also when preparing typical Tuscan dishes.

Green in colour, with golden-yellow highlights.

Fruity on the palate, with a pleasantly bitter note. Harmoniously balanced pepperiness and acidity; highly aromatic, with a long, pronounced finish.

Intense aroma. Fresh olives and leaves, with hints of artichoke and almond.

Each bottle of olive oil is a unique experience just like a bottle of wine. Its distinctive nuances, whether from a single variety or a blend (coupage), depend on the specific harvest and the character of each vintage year. Extra virgin olive oil stores well and can retain its sensory qualities for several years.

EXTRA VIRGIN OLIVE OIL - THE GREAT ALLY OF YOUR HEALTH

EVOO is one of the cornerstones of the Mediterranean diet. It’s not just a seasoning: it’s a true food in its own right, valued for its many beneficial properties often celebrated as a real ‘elixir of longevity’. It supports heart and cardiovascular health and may help lower cardiovascular risk (thrombosis, strokes and heart attacks) factors, thanks in part to its high content of monounsaturated fats, which can help maintain healthy cholesterol levels.
It fights diabetes and obesity by helping to contain glycemic peaks after meals.
It is rich in hydroxytyrosol and tyrosol, substances with anticancer properties. It supports the immune system, and also the digestive system. It has a high detoxifying power and is great for the liver. Lastly, extra virgin olive oil is a real treasure trove of antioxidants including vitamin E, tocopherol and various phenolic compounds. These are substances which are able to neutralize dangerous free radicals and guarantee the longevity of our cells.

FOOD PAIRINGS

Perfect in dishes where olive oil is the star ingredient: traditional fettunta (garlic-rubbed toasted bread), bruschetta (toasted bread with tomatoes), raw vegetables served in pinzimonio (with an oil-based dip), or Tuscan schiacciata (flatbread with salt and olive oil).
It also works beautifully as a finishing touch on bold, full-flavoured dishes such as ribollita (traditional Tuscan bread-and-vegetable soup) or classic Tuscan bean dishes like fagioli al fiasco and fagioli all’uccelletto. For lighter meals, it’s delicious as a dressing for a Caprese salad, or simply drizzled over fish. Our oil can add a touch of personality even to boiled vegetables, potatoes, courgettes, asparagus. It is an essential condiment for Florentine T-bone steak. It is an absolute must on aubergine parmigiana, and of course on any type of real Italian pizza!