Extra virgin olive oil from Tuscany
Character: fruity, herbaceous, with lively bitterness and spiciness.
Blend of Italian cultivars including Moraiolo, Leccino and Pendolino. 500ml size
Ideale su: bruschetta, soups, legumes, grilled meats.
Oil tasting box
Tuscany and Liguria, in two tastings
A Tuscan extra virgin olive oil and a Taggiasca monocultivar compared: learn to recognize their character and uses in the kitchen.
How to taste your products
Four steps to recognize a good oil: warm, smell, taste, listen.
1
Warm up
Pour a small amount of oil into the shot glass (about 15 grams or one teaspoon)
2
Olfactory analysis
• Take short, deep sniffs to assess the fruitiness (the aroma reminiscent of fresh olive fruit) and look for any vegetal notes such as cut grass, artichoke, almond, or tomato. • At this stage, also check for the absence of defects (such as rancid, moldy, or overheated odors)
3
Taste analysis and "stripping"
Take a small sip of oil, spreading it over the entire tongue and throughout the oral cavity. Stripping: clench your teeth and quickly inhale air through a half-open mouth (1–2 times). This technique aerates the oil and vaporizes it in the oral cavity. Stripping allows you to perceive the aromas retronasally and assess the two main qualities of a good extra virgin olive oil:• Bitterness (perceived on the sides and back of the tongue). • Pungency (a tactile sensation felt in the throat, linked to the presence of beneficial polyphenols)
4
Listen
By stripping, aromas are perceived retronasally and the two great qualities of a good extra virgin olive oil are appreciated: - Bitterness (perceived on the sides and back of the tongue). - Pungency (a tactile sensation felt in the throat, linked to the presence of beneficial polyphenols).
The products in your box
Ligurian extra virgin olive oil, Taggiasca monocultivar
Character: delicate and sweet, with notes of almond and pine nut.
100% Taggiasca cultivar, 500ml size
Ideale su: fish, vegetables, pesto, fresh cheeses, desserts.
Bread and oil, in two ways
Ingredienti
- 4 slices of rustic bread
- 1 clove of garlic
- 100 g fresh ricotta cheese
- 1 untreated lemon
- flaky salt
Preparazione
- Toast the bread in a 200°C oven for 5 minutes.
- Tuscan bruschetta: on 2 hot slices, rub garlic, salt, and Tuscan olive oil.
- Ligurian crostini: on the other 2, add ricotta, lemon zest, and Taggiasca olive oil.
Who created your oils
Tuscany ·
The Bottaccio
Il Bottaccio is an Italian farm specializing in the artisanal production of extra virgin olive oil, marinated vegetables, creams, and pestos, made in respect of tradition and the quality of the raw materials. The olives are hand-picked at the ideal stage of ripeness and carefully processed using artisanal methods to preserve their authentic taste, aromas, and natural properties. Every product is born from a careful selection of ingredients and a production process that enhances the flavors of the local territory without compromising on authenticity. From extra virgin olive oil to spreadable creams, pestos, and marinated vegetables, Il Bottaccio's range is designed to bring flavorful specialties to the table, ideal for enriching appetizers, first courses, main courses, and aperitifs. At Nostrale, you will find a selection of the best Il Bottaccio products, perfect for those seeking Italian artisanal excellence, prepared with quality ingredients and traditional production methods.
Metodo di lavorazione
il Bottaccio's primary business objective is the production of only high-quality Extra Virgin Olive Oil.
In order to achieve this objective, during the various stages of production (cultivation, fertilization, pruning, harvesting, pressing, storage, bottling, and packaging), we carry out meticulous monitoring, so that the extra virgin olive oil maintains its peculiar characteristics unaltered throughout the entire supply chain.
Irrigation systems in the olive groves, annual pruning of the plants, manual or semi-manual harvesting of the olives, milling times not exceeding 8 hours from harvesting, and cold pressing are some of the fundamental and necessary points to guarantee a high-quality oil.
The interventions related to the different production stages unfold throughout all the seasons of the year, so that from spring to winter we take care of the plants to favor the birth, growth, and harvesting of the fruit.
Liguria · Imperia
Anfosso Oil
Anfosso is a historic Ligurian producer specializing in extra virgin olive oil and typical specialties from the Riviera di Ponente. For generations, the company has showcased the prestigious Taggiasca cultivar, harvesting selected olives and carefully processing them to produce an extra virgin olive oil with a delicate, harmonious flavor and rich Mediterranean aromas. Alongside extra virgin olive oil, Anfosso offers a selection of Ligurian delicacies, including Taggiasca olives, pestos, pâtés, and preserves prepared according to local tradition. The quality of the raw ingredients, the connection to the local territory, and years of experience make Anfosso products a benchmark for those seeking the authentic flavors of Liguria. On Nostrale, you will find a selection of the finest Anfosso products, ideal for bringing the authentic taste of the Ligurian Riviera and extra virgin olive oil made from Taggiasca olives to your table.
Metodo di lavorazione
Since 1945, our company has produced extra virgin olive oil in full respect of the Ligurian tradition of Ponente. In our range of oils, all of the highest quality, the following stand out in particular: “D.O.P. Riviera Ligure-Riviera dei Fiori” extra virgin olive oil and “Monocultivar Taggiasca” extra virgin olive oil, which complement the more traditional Tumaì extra virgin olive oil and olive oil.
The extra virgin olive oil of the historic Ligurian company Olio Anfosso is produced using a continuous-cycle mechanical processing method with cold extraction
Premi e riconoscimenti
- Ercole Olivario Award
- Red Prawn
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