“Oil is a family asset”: it is with these words that Mirko, the young owner of the company, states with a strong sense of belonging what oil means in this small community of not even a thousand inhabitants, where for centuries has been handed down a boundless love for the olive tree. The olivastra seggianese, the name of the typical cultivar, immediately strikes us for the characteristic consistency of the trunk and the ability to grow exceptionally tall. We are in the olive grove of over three thousand trees, in front of the highest peak of Mount Amiata, in a valley bordering the famous Val d’Orcia. The differences in height and the steep terrain certainly do not facilitate the harvesting of the olives but give the oil a truly extraordinary characterization, both in terms of aroma and taste. We reach the warehouse reserved to the bottling and Mirko proposes us the tasting of the oil. Sipping the contents of a small glass after warming it with our hands, gritting our teeth to nebulize the liquid and feeling our mouths fill up with the delicate taste of the oil is an experience that gives us back the passion of the lovers of this centuries-old tradition, while the sun is falling down on the valley, releasing a faint light that embellishes the surrounding landscape.
We head to the Frantoio Seggianese, which, thanks to the use of modern machinery, controls every phase of production with extreme care: the separation of the olives from the branches, the pressing of the olive paste and the obtaining of the new oil. Luciano, the President of the Consortium, confesses to us how long has been the path that led to the creation of the Consortium of olivastra seggianese, lasted more than five years, but that today can count on fifteen members, a strong signal that goes in the direction of an ever greater synergy, with the aim of offering a totally organic product, being able to control every single step. In greeting us, Luciano and Mirko let us know that in Seggiano every family has always kept a large stock of this extraordinary oil and that it is common to use it for seasoning as well as for cooking, just like a “family treasure”.