This is the oil from the Washington Post article, Beyond Extra Virgin (October 19, 2011).
"With Oro you get a well balanced oil, perfect for enhancing cooked foods. Add this condiment to finish your steak, soups, or vegetables."
If you read the Washington Post article, Where to Buy Top Quality Extra Virgin Olive Oil (15 February 2017), we recommend this selection.
You can read more about La Poderina Toscana and their very old trees, as well as see a video of the area here.
Harvested this year late October to early November, this is Davide Borselli’s olive oil from Monte Amiata in the province of Grosseto. La Poderina Toscana hosts art students each summer and their families have been raving about this extra virgin olive oil, a Seggianese monocultivar, organically produced, and extracted with the Sinolea method. Very low acidity.
What makes this estate even more interesting is that they’ve taken the “green movement” to heart. The farm is organic and the energy for the pressing comes from photovoltaic energy cells. The farm uses biomass heating as well for hot water and to heat the farm house. We can’t think of another producer who so eliminated or reduced outside energy sources. (We almost want to apologize for using an ocean-freighter to bring the oil to the U.S.)
The family began to acquire the farm in the 1980s and began planting the trees. In 1995 they added the mill and the cellar. Davide’s time at university was spent studying agronomy to take the production to the next level.
Davide tells us the family’s production uses the Sinolea method to extract oil, drop by drop, without using water. The machine is composed by thousands of blades that go inside the olive paste and extract the oil without using hot water, centrifuge or pressing. The result is an oil full of polyphenols, antioxidants that preserve the human body. The intense aroma of the olive oil is very persistent and it tastes very strong and spicy.
Olivastra Seggianese is an ancient tree, and while they have planted new trees they also have trees 800-900 years old and we take care of them whole the year. Together, the combination of Olivastra Seggianese and Sinolea produce a powerful olive oil, intensely fruity and with a very balanced taste. The sweet components from Olivastra and spicy part from the use of Sinolea.
Awards and Recognition:
Flos Olei 2017 (91/100)
Los Angeles Olive Oil Competition, Bronze, Medium Class, 2016
BIOL, Gold, 2014
Flos Olei 2014
Slow Food 2013
L’Orciolo d’Oro 2011, Gran Menzione
Bibenda 2009 (AIS sommelier), 5/5 drops
Extravergine 2010 (Flos Olei)
SlowFood, Best Tuscany Olive Oils 2009
Recognized by Association 3E, a highly regarded list of Super Premium Olive Oils.