Production zone: Montalbano hills and foothills (in Quarrata, Pistoia)

Cultivar: Cultivar: Polla del Duca Extra Virgin Olive oil is made primarily from Moraiolo and Frantoio olives but also with a percentage of Pendolino, Leccino, Olivastra and Piangente.

Cultivation method and harvest: Open cups method. The harvest usually begins in the second half of October and finishes in the first week of December.

Pressing: The olives are pressed in a local oil mill with modern and innovative press within 12 to 24 hours of picking. The cool temperatures together with the short time between picking and processing produce an oil rich in elegant aromas and flavours and guarntee its freshness and a low acidity.

Carachetristics: The estate is suitable for olive growing. The farm practices the integrated agriculture, so if it is not strictly necessary, the chemical substances and the antiparasitic treatments are limited, giving preference to organic fertilization. The picking of olives is by hand. The olives are picked and gathered on nets made of synthetic materials. All of the olives that fall on the ground naturally are left behind in order to obtain superior quality oil. Successively the drupes are brought to the frantoio. If the results are favorable, it is certified by the Protection Union as extra virgin olive oil IGP Toscano (Protected Geographical Indication), and is then put into 1 liter and 0,5 liter glass bottles "Marasca”.

Appearance and colour impid, brilliant, intense emerald green colour

Taste: The result is a gourmet olive oil with a well-defined character: fruity sensations of artichoke, fresh grass or almond, accompanied by typical bitter and spicy notes which makes it decisive, but well balanced.

Density: average to high fluidity

Use: for uncooked dishes, bruschette, as an olive dip, with salads and raw or cooked vegetables, spelt and vegetable soups, tomatoes with rice, bean soup, artichoke risotto, pasta and perfect with grilled meat and fish, roasts, ragù. A typical and traditional use is on a roasted slice of brad, “fettunta”.

Extra virgin olive oil IGP offers a unique sensory experience because it is the result of an extraordinary land and of the people's labour who love what they do. Our gourmet olive oil enhances the taste of food with its infinite shades and gives a unique touch to Mediterranean and typical Tuscan cuisine. The features of Tuscan extra virgin olive oil IGP make it a first choice for many chefs but also for those who love to cook simple and genuine recipes of the Tuscan cuisine with a touch of panache at home.

Extra Virgin Olive Oil in general
The oil production in Tuscany begun in the 7th century.
Extra Virgin olive oil is an integral part of the "Mediterranean diet", it is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components. However it is beneficial also for cooking, because it allows you to cook food at a higher temperature, and it provides flavor and texture to your foods.
Extra virgin olive oil is one of the few oils that can be eaten without chemical processing. (Nearly every other vegetable oil has been detoxified and refined with steam and solvents). Fresh pressed olive oil can be eaten immediately and retains the natural flavors, vitamins, minerals and antioxidants. It lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides.

Olio E.V.O.

Extra virgin olive oil is so a precious product that it is defined “green gold”.