Featured in The New York Times (May 22, 2015) Italy’s Treasured Olive Oil, at the Source.
From the Val d’Orcia hills, each of the variety of olives at Chiarentana is hand picked separately as they mature. The olives are then immediately ground at the press on the estate at Chiarenta and La Foce.
From the Val d’Orcia hills. Chiarentana is a blend of four Tuscan varieties, producing a surprisingly flavor-rich blend. Owing to the limited number of plants of each, the varieties were picked and pressed separately, and the oils blended later, thus producing a surprisingly flavor-rich blend.
Because of its variety of aromas, Chiarentana can be combined with all Tuscan recipes: bistecca alla Fiorentina, pappa al pomodoro, panzanella, cannellini beans, all pasta dishes, grilled and roast meat, pecorino with pears, any kind of salad.
Der Feinschmecker, Gambero Rosso, Slow Food and Merum have all bestowed significant prizes on the oils from Chiarentana.