The intense heat of our Tuscan summer has now cooled, the leaves begin to turn, the
Our land is dotted with 800 olive trees, some as old
In two weeks our olive tree orchards will be filled with the sound of our own chatter and laughter as friends, family and guests throw down the nets and begin the task of climbing, picking, combing and shaking the olives out of the trees. We will pick, enjoy fresco lunches in the olive groves and dinners tucked around roaring fires at Villa Reniella. We will press, bottle and label and then we will ship our golden elixir to all our customers’ doorsteps by mid – December.
I am very passionate about the world of olive oil. The reason is simple. Olive oil is a
Here is what you should look for in a good olive oil:
Extra Virgin: This means it is the first pressing of the olive fruit. Anything other than this is a lower grade.
Cold pressed: This means that the olives have been pressed between metal plates or stones to squeeze out the oil, a fairly natural process. If it has not been cold pressed then the oil has been extracted by a chemical process.
Organic: It is important to only use organic oil. If the trees are sprayed with pesticides then much of this ends up
Harvest Date: Olive oil like most vegetable oils goes rancid after a few months. Many will have the expiry date on the label, but it is much better to have the harvest date than you really know when the olives were picked.
The bottle: Never buy olive oil in a clear container. Light affects the oil dramatically and it is said that the oil can become carcinogenic.
The price: Be realistic about what you pay for Extra Virgin olive oil. You can pretty much guarantee that you get what you pay for. Beware of the word ‘pure’. In the food industry, it means anything but. Again, Google this – you will be shocked.
So how do you make sure you are getting a good, healthy fabulous fresh olive oil?
The best way is to order your oil from a farm you trust in Italy, Greece, Turkey, or even California. You should be paying between 30 and 70 dollars a
liter. We produce one bottle on average from each tree and it can take us a couple of hours to pick that tree. Alternatively, find an olive oil consortium
This is what we do at Villa Reniella, our farm in Tuscany. This year we will produce about 700 liters. When it is sold, there is no more. We go the extra
If you would like to order this year’s olive oil please go to my website www.tuscangetaway.com and visit the SHOP.
We must appreciate and respect good quality olive oil in the same way as we treat wine.
DEBBIE TRAVIS’ TUSCAN OLIVE OIL, PICKED BY MY FAMILY, ENJOYED BY YOURS.