Extra virgin olive oil: the Tuscan land and its unique cultivars
Extra virgin olive oil is not just a simple condiment, but the result of a perfect balance between land, climate, and skilled hands. In Italy, there are over 200 cultivars, each with its own aroma, color, and intensity of flavor.
In Tuscany, where the olive oil tradition dates back centuries, some varieties have taken on a symbolic value: Frantoio, Leccino, Pendolino, and Moraiolo. These are the cultivars that La Badiola cultivates and enhances, creating an oil that embodies the true Tuscan identity.
Tuscan cultivars: a heritage of nuances
Frantoio is perhaps the most representative variety of the region. It produces an elegant oil with a medium-intense fruity flavor and notes of fresh grass and almond. Well-balanced and versatile, it is perfect for enhancing meat dishes and rustic soups.
Leccino is more delicate and rounded, with hints of green apple and sweet almond. It brings harmony and smoothness, ideal for those who appreciate a well-balanced extra virgin olive oil, perfect even for everyday use.
Pendolino stands out for its fluidity and its ability to pollinate other varieties. Its oil has a light, fragrant flavor, with a delicate aroma and a sweet finish that pairs beautifully with fish and vegetables.
Moraiolo, on the other hand, represents the bold character of the Tuscan Apennines. The oil obtained from it is intense and slightly bitter, with notes of artichoke and a hint of spiciness. It is the variety that adds depth and strength to blended oils.
The combination of these cultivars allows La Badiola to produce a complex and harmonious extra virgin olive oil, capable of expressing the essence of the land in every drop.
What “extra virgin” really means
The difference between extra virgin olive oil (EVO) and regular olive oil is not merely terminological. EVO oil is obtained exclusively through the mechanical pressing of olives, without any chemical treatment.
To be classified as extra virgin, it must have an acidity level below 0.8% and pass sensory tests that certify its aroma and purity.
Regular olive oil, on the other hand, may contain a blend of refined oils and a small percentage of virgin oil. The result is a more neutral product, often lacking the aromatic notes and antioxidant benefits of extra virgin oil.
Choosing extra virgin olive oil therefore means choosing quality, authenticity, and health — as it preserves the polyphenols, vitamins, and natural aromas of the olive.
La Badiola’s philosophy: quality over quantity
In a world where industrial production tends to standardize flavors, La Badiola remains faithful to the path of artisanal quality.
Hand harvesting, cold pressing, and careful selection of cultivars make it possible to obtain an oil with a full, balanced, and distinctive taste.
An oil that aspires not only to be Tuscan, but deeply connected to the very land that gives it life.