La Lastra Siena Visit of vineyards
and cellar with wine tasting and light-lunch Bed Breakfast La Fornace di Racciano  San Gimignano - Siena Agriturismo Cesani San Gimignano - Siena Le Caggiole farmhouse in San Gimignano Relais della Rovere hotel relais colle val d'elsa Siena

Tuscan olive oil

Following the fall of the Roman Empire, agricultural production and commercialization practically disappeared and the cultivation of olive trees was reduced immensely.

Tuscan Olive Oil Following the fall of the Roman Empire, agricultural production and commercialization practically disappeared and the cultivation of olive trees was reduced immensely.
During the Middle Ages, it was mainly the convents that owned the major olive plantations, before the local communes started to take interest in producing olive oil once again. While Venice and Genoa were fighting over the control of commerce and trade, Florence, which owned no ports, was the ruler of the production and distribution of olive oil. The commerce of olive oil quickly increased in economic importance since it was necessary for nourishment and soap making; by the 1300s, olive oil had become an instrument of great economic and political value. In Tuscany, the Medici family encouraged olive cultivation by renting fields on the hills at low prices to each commune of Florence devote to olive or grape growing. This is how the typical Tuscan landscape came about.

The types of olives that are usually cultivated in modern-day Tuscany are Frantoio, Moraiolo, Leccino and Pendolino. Frantoio is a native of Tuscany but has spread throughout the Italian peninsula. Its cultivation is widespread because it produces an extremely fine, agreeable and aromatic olive oil. Moraiolo, Leccino, and Pendolino varietals also make a flavorful olive oil and, as opposed to the Frantoio varietal, have a longer endurance to temperature and weather fluctuations.

The use of butter in Tuscan cooking is very rare, since olive oil has almost totally replaced butter. Oil is often added raw to already cooked dishes, like roasted beef just out of the oven, still-smoking steak, bread soups, and boiled beans. The heat emanating from the food helps the volatile components of the olive oil to free themselves, giving off a delicious fragrance. Try it and let us know if you enjoy olive oil the Tuscan way!

Olive-oil is a pillar of Tuscan agriculture. Produced in Val d’Orcia as in other parts of Sienese territory, extra-virgin olive-oil DOP (Protected Denomination of Origin) “ Terre di Siena ” is obtained from the olive varieties Moraiolo, Frantoio and Leccino. The odour is fruity and the taste bitter and slightly spicy. The landscape of the valley’s five municipalities is characterised by beautiful olive groves. As with other Val d’Orcia products, you can taste and purchase everywhere.

OLIVE OIL Tasting Recipes:
8 slices Tuscan bread
2 cloves garlic, peeled
extra-virgin olive oil
Grill the bread over the fire or toast it in the oven until golden brown. Rub it with the garlic, drizzle with abundant olive oil, and sprinkle with salt. Serve immediately.

Makes 6 light first-course servings or 12 hors d'oeuvre servings
4 medium tomatoes (1 1/2 pounds), peeled, seeded, and very coarsely chopped
1 tablespoon coarse kosher salt
12 slices crusty French or Italian bread, about 3 inches in diameter
1 garlic clove, split
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar or balsamic vinegar
About 15 basil, Italian parsley, or mint leaves, coarsely chopped
Freshly ground black pepper
Toss the tomatoes with the coarse salt and drain for 30 minutes in a colander set over a bowl.
Toast the bread slices on both sides - use the broiler so they don't get stuck in the toaster - and rub the top of each of the slices with the garlic clove. Brush the top of each of the slices with the olive oil.
Gently press down on the drained tomatoes to extract more juices, transfer them to a bowl, and toss with the vinegar and chopped herbs. Season to taste with pepper. Spoon the tomato mixture in small mounds on top of the toasts. Serve 2 bruschettas as a first course or 1 as an hors d'oeuvre or as part of an antipasto platter.

Our food and wine tasting in Tuscany

Wine and food itinerary in Tuscany

  • The Road of the genuine olive oil of Pisa San Giuliano Terme Pisa The Road of the genuine olive oil of Pisa The Road of the genuine olive oil of Pisa offer a trail along all the way which we will do the landscape is an alternation of plains, hills and mountainous reliefs.
  • Wine trail of Colline Lucchesi and Montecarlo Montecarlo Lucca Wine trail of Colline Lucchesi and Montecarlo The DOC wines Colline Lucchesi and Montecarlo trails
  • Brunello of Montalcino Montalcino Siena Brunello of Montalcino Brunello di Montalcino is a visually limpid and brilliant wine with a lively garnet colour and an intense, persistent, full and ethereal aroma.
  • Chocolate valley Montopoli in Val D'Arno Pisa Chocolate valley In the area between Pisa and Prato, including Montopoli, Monsummano Terme and Agliana, a great quality artisanal production of chocolate has developed.
  • Tuscan cuisine Toscana Tutta Toscana Tuscan cuisine Tuscan cuisine, appreciated the world over for its fine natural and flavourful ingredients, is a typical expression of the Mediterranean diet.
  • Monteregio di Massa Marittima wine trail Massa Marittima Grosseto Monteregio di Massa Marittima wine trail The Monteregio di Massa Marittima wine trail crosses the Metalliferous Hills in the High Grosseto Maremma.
  • Wine of Etruscan coast Castagneto Carducci Livorno Wine of Etruscan coast Road of wine Coast of Etruscans is situated at a few kilometres from Bolgheri is an area called California.
  • Chianti Rufina and Pomino Radda in Chianti Siena Chianti Rufina and Pomino Just to the east of Florence where two wines Chianti Rufina DOC and Chianti Pomino DOC are produced that have distinctive personality and characteristics.
  • Chianti wines Radda in Chianti Siena Chianti wines Not all the wine produced in Chianti is Chianti Classico the place of origin is not enough and producers have to follow all the rules imposed by the production code.
  • Tuscan olive oil Toscana Tutta Toscana Tuscan olive oil Following the fall of the Roman Empire, agricultural production and commercialization practically disappeared and the cultivation of olive trees was reduced immensely.
  • Tuscan truffles San Miniato Pisa Tuscan truffles In Tuscany there are many areas in which various types of truffles grow.
  • Arezzo wine road Arezzo Arezzo Arezzo wine road The Road of Wine Terre di Arezzo guides the enotourist into Tuscany's heart and to enjoy its excellent wines and high quality gastronomic delights.
  • Wine of the Pisa hills Pisa Pisa Wine of the Pisa hills The wine tradition of this area has very ancient roots with the most popular wine variety is the Tuscan Trebbiano.
  • Lardo of Colonnata Massa Massa Lardo of Colonnata Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region.
  • Tuscan cigars Lucca Lucca Tuscan cigars Tuscan cigars and Kentucky tobacco
  • Wine of Montepulciano Montepulciano Siena Wine of Montepulciano The origins of Vino Nobile di Montepulciano are ancient and inextricably linked with the history of the town - the fact that wineries are perfectly integrated into the fabric of the historic centre is proof of this.

Tuscany Villas luxury property for sale in Tuscany