It has been estimated that there are over 600 varieties of olives around the world – each with its own unique characteristics and uses. Tuscan Olives are all about oil. The two main varieties are moraiolo and correggiolo, although frantoio, leccino and pendolino also find their way into Italian cuisine in the form of some very nice olive oil. Try to look for estate bottled olive oil for superior quality, such as Tenuta di Capezanna which is made from about 60% moraiolo olives, 30 percent frantoio, 5 percent leccino and 5 percent pendolino olives.

While having a lovely meal with my husband today at Carrabba’s – (get the Johnny’s special if they have it) – he was asking me if in Tuscany, they make the olive oil out of green or black olives. When an olive starts out on the vine as a green fruit, it is just waiting for the ripening process where it begins to get darker and darker. The olive orchard masters go out amongst the lovely almost blue-green trees and pick some olives. These seasoned masters of their art rub the olives roughly between their palms. When they smell the “nose” of the olive oil that will be expunged, harvest season will begin.

Large wooden rakes are used to harvest the olives. Crates and crates of olives are then rushed to the mill to be processed into oil within 36 hours. The olives are first washed and then cut up into a pulp, using one of a variety of methods. This “paste” is then “whirled” to separate the oil from the water and the solids. After filtering, the oil is sent to a nearby orciaia – an storeroom just for olive oil.  It will then rest in terracotta urns for a number of days before this is bottled for use in fine Italian cuisine throughout the world!

Mangia Bene!