The new oil
Living in Florence means being able to enjoy healthy and tasty farm-to-table products. Tuscany is not only the "cradle of culture", but among its sweet hills and its endless countryside, the land offers exceptional fruits, renowned all over the world. Among the most loved excellences, a real treasure the color of gold: extra virgin olive oil.
We have already told you about how healthy the contribution of extra virgin is in the Mediterranean diet, but perhaps not everyone knows the motto "old wine, new oil", which celebrates one of the traditions that recur precisely in the month of November; that of "new oil".
To reconnect with the saying that we have just quoted, unlike wine, which "improves with age", oil is considered good when it is fresh, when it is clear and has all the organoleptic properties that characterize it, in addition to its amazing aroma. This is why in Tuscany we celebrate the arrival of new oil in November, obviously, trying to find the best productions!
The harvest for olive oil, in general, can take place in various stages of ripening, that is, the change in color of the olive, which changes from green to purple, tending towards black, depending on the type of oil one wishes to obtain. However, when speaking of new oil, specifically, we mean the first oil extracted from the first olives of the new harvest.
After the harvest, the olives are taken to the oil mill where the mechanical extraction process begins, from pressing, to stone grinding, crushing, and separation of liquid and solid parts, up until the actual extraction. For most of the process, the temperature must always be controlled, since it can deteriorate the product, compromising its’ properties, such as aroma and taste. Once crushed, the oil is immediately bottled, in order to retain all its fragrances.
On toasted bread for a good bruschetta, to season any vegetables while keeping their freshness, or to flavor a tasty dish of spaghetti with tomato sauce: the possibilities are endless, Extra Virgin Olive oil gives roundness and aroma to any dish to which it is added. On one condition, however: the true Tuscan uses it strictly raw, so as not to lose any of its’ properties, aroma or unmistakable taste.