Tuscan Olive Oil
Friday, November 21st, 2008
It’s time for ‘olio nuovo’ in Tuscany
Tuscany today is still a region with a strong rural character, its agricultural products being synonymous of quality and excellence in Italy and abroad. If the month of September is traditionally dedicated to the grape harvest and the production of great Tuscan wines, October and November are dedicated to another Tuscan product of excellence: olive oil.
Extra virgin olive oil (EVVO) is one of the base ingredients in Tuscan and Italian cuisine and anyone that cooks knows that a good EVVO (even better if organic) is indispensable for the success of many dishes.
If you find yourself in Tuscany during these weeks, take the occasion to learn more about olive oil by following the various phases of its production from the field to the table. You can see how olives are harvested, follow the olives to the oil-mill and obviously taste the freshly pressed olive oil.
Many Tuscan dishes are perfect for tasting new olive oil, from the simple bruschetta to the ribollita to “zuppa Toscana” or Tuscan soup .
You can find excellent recipe ideas for more Tuscan dishes at Tuscan Recipes .


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