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Which oil to enjoy at the end of autumn in Tuscany?

Q: Which oil to enjoy at the end of autumn in Tuscany?

At the end of autumn, ask for a tasting of olio nuovo: the extra-virgin olive oil from the harvest that has just been pressed, generally from late October and in November. In Maremma, you can look for a locally produced oil; the Toscano IGP label guarantees production carried out in Tuscany, but does not on its own designate a Maremma oil. Taste it plain, on a piece of toasted bread — the fettunta — or on white beans and a vegetable soup. A fresh oil can be green, herbaceous, bitter and pungent: that quality that slightly scratches the throat is normal, and not a flaw. Ask the producer when the olives were harvested and milled; the date varies according to the weather and the ripeness of the fruit. If you prefer a mild flavour, the new oil harvested early may seem too sharp to you. And «unfiltered» does not necessarily mean better: it may be cloudy, but it generally keeps for less time than a filtered oil.

At the end of autumn, calls for a tasting ofolio nuovo : the extra-virgin olive oil from the harvest that has just been pressed, generally starting from late October and in November. 1. . En Maremma, you can look for a locally produced oil; the label Toscano IGP guarantees production carried out in Tuscany, but does not on its own designate a Maremma oil.

Taste it plain, on a piece of toasted bread — the fettunta — or on white beans and a vegetable soup. A fresh oil can be green, herbaceous, bitter and peppery: that slight tickle in the throat is normal, not a flaw. Ask the producer when the olives were harvested and milled; the date varies with the weather and the ripeness of the fruit. If you prefer a mild flavour, the new oil harvested early may seem too sharp to you. And “unfiltered” does not necessarily mean better: it can be cloudy, but generally keeps for less time than a filtered oil.