{"id":10273,"date":"2022-02-22T17:50:18","date_gmt":"2022-02-22T16:50:18","guid":{"rendered":"https:\/\/www.radici-italiane.com\/2021\/10\/22\/leonardo\/"},"modified":"2023-08-04T17:40:39","modified_gmt":"2023-08-04T15:40:39","slug":"podere-gremigneto","status":"publish","type":"post","link":"https:\/\/www.radici-italiane.com\/en\/podere-gremigneto\/","title":{"rendered":"Tuscan extra virgin olive oil – Florence Box"},"content":{"rendered":"

Learn more about the Tuscan extra virgin olive oil that is part of the Florence Box by Radici Italiane.<\/h4>\n

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Tuscany is full of green hills. But the ones where we find ourselves are particularly special. They are the famous hills of Leonardo<\/strong>, where Leonardo da Vinci was born and raised. Here the expanses of olive groves become endless, succeeding each other without a break, like one ideal large olive grove. It is here that Tuscan extra virgin olive oil of absolute quality<\/strong> is produced.<\/p>\n

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Just past the medieval village of Vinci<\/strong> we come to the top of a hill lined on both sides of the road by olive trees with large trunks and thick foliage. Here we are at Podere Gremigneto<\/a>,<\/span> a farm that produces organic extra virgin olive oil.<\/p>\n

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Luigi tells us about when he began grafting the first olive seedlings, how much over time they have grown and the priceless satisfaction of seeing every year during the harvest the delicious fruits that these plants give us. The olive varieties are the classic Tuscan ones: Moraiolo, Frantoio and Leccino.<\/strong><\/p>\n

How a delicious oil is produced…<\/h4>\n

The olive harvest is done entirely by hand. They are pressed within twenty-four hours in the estate mill. Extraction is done by cold pressing<\/strong>, which is a mechanical process of pressing the olives during which the temperature must be kept within twenty-seven degrees. With this method the organoleptic characteristics of the product are maintained. Then the oil is ready. Perhaps for a good fettunta, the classic slice of toasted bread used in Tuscany as an appetizer.<\/p>\n

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\"Olio<\/span><\/p>\n

Thanks to the altitude, which allows constant aeration, and the sandstone-filled soil, which can absorb more water, the extra virgin olive oil is of excellent quality<\/strong>. It is fruity at the right point and is characterized by the typical imprint of Tuscan oil. And if we ask Luigi how it came out this year, he proudly replies in a Tuscan accent, “b\u00f2no like every year!”<\/p>\n

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\"Olio<\/p>\n

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