Customer favorite! This is now packaged as an innovative bag-in-box.
Grande Olio Slow - Slow Food 2021
Gambero Rosso 2021 Tre Foglie
Ercole Olivario 2021 Finalist, Tuscan Region
The producer has recently updated the farm's name to Poderi Borselli.
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."
You can read more about La Poderina Toscana and their very old trees, as well as see a video of the area here.
Harvested in 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.
Characteristics: hints of flowers, delicate grasses. Expansive, with some bitter notes, but not aggressive. Oro (Olivastra Seggianese) is less intense and more delicate than Argento. Oro can also be thought of as the farm's signature oil, highly representative of the special, notable, DOP Seggianese trees of the region.
Ideal for seafood and fish, especially cuttlefish. shrimp, calamari, and clams.
Recognized by Association 3E, a highly regarded list of Super Premium Olive Oils.