The Extra Virgin Olive Oil, The Tuscan’s Gold

17/June/2016

Tuscany is one of the regions with the highest production of olive oil in Italy, a precious good of the tradition, the Mediterranean kitchen. On the table of Tuscan people the olive oil cannot be missed and we use not only with salad but for daily cooking.

There is a strong tradition in making olive oil which has been pierced to the new generations.
The good quality of olive depend on many factors, first the land, the exposure and distribution of the olive trees, but many do not know that for having a good quality of olive oil, it must collect the olives when still they are not completely mature, this confers to the oil the intense green color (not the yellow one), a definite spicy taste and with greater consistency.

Equally important is to press the olives as soon as possible since there is harvest, the ideal will be in one maximum 2 days.

I suggest you this recipe of a fresh Tuscan dish of the tradition, very easy to cook, an example of the delightful food that you can taste here!

La Panzanella

300gr of Tuscan wood baked bread
4 large tomatoes
1 red onion
1 cucumber
Some fresh basil leaves
Salt vinegar
Extra virgin olive oil
Place the bread in a basin full of hot water, with a weight placed over the bread keeping it beneath the surface until it is wet through, and then squeeze it well by hand.

Slice the onions and cucumber, chop the tomatoes and tear the basil by hand, placing them in a large salad bowl.

Add the bread and dress with extra virgin olive oil, salt and vinegar, to taste.
Place in the fridge for a minimum of half an hour before serving.

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    Montepulciano - Siena - Tuscany - Hotel

    The Extra Virgin Olive Oil, The Tuscan’s Gold

    17/June/2016

    Tuscany is one of the regions with the highest production of olive oil in Italy, a precious good of the tradition, the Mediterranean kitchen. On the table of Tuscan people the olive oil cannot be missed and we use not only with salad but for daily cooking.

    There is a strong tradition in making olive oil which has been pierced to the new generations.
    The good quality of olive depend on many factors, first the land, the exposure and distribution of the olive trees, but many do not know that for having a good quality of olive oil, it must collect the olives when still they are not completely mature, this confers to the oil the intense green color (not the yellow one), a definite spicy taste and with greater consistency.

    Equally important is to press the olives as soon as possible since there is harvest, the ideal will be in one maximum 2 days.

    I suggest you this recipe of a fresh Tuscan dish of the tradition, very easy to cook, an example of the delightful food that you can taste here!

    La Panzanella

    300gr of Tuscan wood baked bread
    4 large tomatoes
    1 red onion
    1 cucumber
    Some fresh basil leaves
    Salt vinegar
    Extra virgin olive oil
    Place the bread in a basin full of hot water, with a weight placed over the bread keeping it beneath the surface until it is wet through, and then squeeze it well by hand.

    Slice the onions and cucumber, chop the tomatoes and tear the basil by hand, placing them in a large salad bowl.

    Add the bread and dress with extra virgin olive oil, salt and vinegar, to taste.
    Place in the fridge for a minimum of half an hour before serving.

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    VILLA POGGIANO

    Via di Poggiano, 7 - 53045 Montepulciano
    (Siena) TUSCANY

    Tel. +39 0578 758292 — Fax +39 0578 715635

    info@villapoggiano.it

    Villa Poggiano sas di Savini S.&C
    P.Iva e CF 00389620527
    Rea 112268 - Registro imprese Siena SI/1999/12280

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