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Olive oil in Tuscany

Posted on march 20, 2014 by Mark Abouzeid
Olive oil in Tuscany

Tuscookany and Olive Oil.

Virgin olive oil is one of the few man made products that have remained uniquely unchanged through the centuries: The technique has existed with out rectification for over 6.000 years.
Virgin olive oil has particular qualities in comparison to all vegetal oils and animal fats as it is extracted from the fruit rather than the seed.
It seems that the origin of olive oil can be traced back to Armenia and Turkestan, before reaching the Mediterranean area. Remains of olive-presses have been discovered in Palestine, dating back to 4.000 BC.
Olive trees are cultivated throughout the island of Crete in 2.500 b.C. where an ancient ware house has been discovered containing eight hundred thousand liters of oil. This oil would have been used as a reserve against famine years or readiness for export.
For Greeks, olive oil was sacred, and to this day it is still forbidden to uproot olive trees. Due to the mild climate there are trees in Greece that are hundreds of years old. In Greece olive oil is the basic ingredient for cooking and is used today as it has been for thousand of years.
Romans discovered olive oil during their conquest, and it quickly became an irreplaceable ingredient in the dishes. Ippocrate, was one of the first recorded people to realize and promote the health giving properties of olive oil, and it is Plinio who said "olive oil and wine are two liquids good for the human body".During the middle Ages the largest producers of olive oil were the monasteries, and fortress-farms in Tuscany.
But by the 12th century, an important change came about in agriculture. Isolated farms came together in villages protected by walls. These urban centers created a social and economic revolution that created a desire to eat better and thus coincide with a rise in the demand for olive oil.
The 16th and 17th centuries in Italy were a time of wars and disorders, this bought about a crisis in olive oil production. Olive trees remained under cultivation only with in the Tuscan region.
It is during the 18th century that we see a considerable increase in the demand for and production of olive oil. During this period Italian olive oil was internationally recognized as the finest available and was exported to England, Belgium, France, Russia and Germany.
During the 19th century, considering the continuous increase in the market, olive groves appeared up and down the coasts and over most of the hills of central and southern Italy. By the end of the century, out of 97 provinces of Italy, 67 were cultivating olive trees.
By 1950's a wave of thought spread through the western world contesting the health giving properties of olive oil, despite its connotations as peasant food.
In United States, in the 1960's a study conducted by Ancel Keys statistically proved that poorer persons in the Mediterranean area were not affected by cardiovascular disease.
During a visit in Greece and Italy, Ancel Keys, noticed that considering the high consumption of fat (mainly olive oil) the rate of cholesterol and cardiovascular disease is very low.
The Mediterranean diet began to gain popularity and olive oil sales and production have been increasing ever since. At Tuscookany the Tuscan Olive Oil is one of the most important ingredient for nearly all the recipes that are tougth by our Tuscookany chefs.


Posted on november 03, 2018 at 15:58 by William Porada

Hi. I produce my own olive oil on my ranch. I would like to know what exactly is a Tuscan blend and how it is made. That is, what are the cultivars used and in what percentages. Are the cultivars mixed at the time of processing or are they processed individually and the oil mixed together? This is the Old Worle style of making a Tuscan blend and I'm trying to gain some knowledge on it. Thanks. --Bill

Hi Bill,

Technically doesn't exists a tuscan been but but olio toscano i. g. p.
tuscan oil to be called like this has to be cultivated and pressed in tuscany, specifically in the same area where olives are cultivated, i mean if your olive fields are in arezzo you cannot bring to siena to press.
if a farmer wants to guarantee the product will ask to be associated in the I.g.p. stand for indicazione geografica tipica. tipically geographic protected. it means that the tuscan governement will check where are your olive trees located, who will press your oil, how they will press(machinery has to be in cold process and only first press),there are a lot of test that the farmer have to pass... once the farmer will start to harvest they will take samples to see if the olives are in a good condition, no bugs or disease, and once you have the oil, the farmer needs to declare how will sell the oil, by bottles, thanks ecc. after tha,t each container or bottles will have a serial number with a stamp that proves is tuscan.
now every farmers are free to choose the variety of trees to use, the most common are: frantoio, leccino and moraiolo. according on altitude , sun exposure, windy area, and the most important the soil, each farmers will choose the best trees that suite for them.

Commented by Tuscookany Chef Franco

Posted on november 23, 2015 at 08:54 by 4uS8LPfpB

Didn't know if anyone would nocite the beaded place mat thanks. Will be doing more bottle dresses and posting them soon. I have been playing around with making my own fabric so hope to do a bottle dress out of that. More in future posts along with a link so you could do it too.

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