Just outside Cortona in the nearby Chio Valley deep in the heart of Tuscany, the Buccelletti family have been pressing their organic, Estate grown olives into the finest Extra Virgin olive oil available here in the States. Named Olivolo in honor of the Moraiolo olives grown on the Buccelletti Estate, I’ve been lucky to be able to import a limited number of bottles of this extraordinary olive oil so you can taste freshly pressed olive oil as nature intended it.
This wonderful, bright green and unfiltered olive oil was pressed in the Fall and flown directly from Buccelletti’s farm to our temperature controlled warehouse, ensuring the highest quality with a taste just as it would at the Buccelletti Estate.
Olivolo has a rich, creamy texture with pronounced fruitiness, artichoke and grassy notes, and the classic Tuscan pepperiness on the finish.
Pairing the olive oil: Drizzle Olivolo on crusty bread as the Italians do, sprinkle it over fresh spring salad greens, or pour a thin stream on a grilled-rare steak. If you’re a fan of gelato, you can even make a sublime Olive Oil Gelato — trust me, it’s an incredible experience (see the recipe here).
Visiting Buccelletti: The Buccelletti farm is located about an hour south of Florence and just outside the medieval town of Castiglion Fiorentino, right off SR71 at Via Santa Cristina, 16, Castiglion Fiorentino (AR) 52043. It’s usually best to make a reservation if you’re planning a visit, which is easy to do: you can reach Lidia and Roberta by phone at +39.0575.650.179, or by E-mail at firstname.lastname@example.org.
Learn More: Read my Dall’Uva Journal article on this extraordinary producer of Extra Virgin olive oil.