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Cosimi also presses a
fine oil at Poggiolo. Along the coast, it is worth making
a detour to sample Roland Muller and Brigitte Christen's
product at Podere I Massi, Guardistallo, near Cecina:
likewise that made By Marco Chilletti at Podere Il Colletto
at Par di Rota, near Calci, one of the historic areas
of Tuscan olive production.
Regarding the province of Lucca, the choice is difficult,
but we can mention Giovanni Carmignani at Montecarlo whose
oil is appreciated as much as his jazz. Then there is
Chianti, where there are innumerable olive farmers: Fontodi
and his farm, Azienda Olearia del Chianti, at Panzano,
in a way represents the capital of this area. However
we cannot omit to mention the biological oil produced
by Stefano Pereyre at Strada in Chianti.
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It is not easy to compile a list
in order of quality: when oil is good, and "extra vergine", it is
good everywhere.
There may be slight variations in the percentage of oleic acid, in
the Intensity of the fruity bouquet, viscosity or transparency. But
there are some unique people working in this sector, such as "crazy
Sassetti", whose farm named Pertimali is situated at Montalcino. This
town, famous for the superb Brunello wine, is at the heart of an area
producing oil with very low acidity (0.2 percent), doubtless
favoured by climate and soil composition. Villa Banfi produces lovely
half-litre bottles, and Rudy
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TuscanyDream/Tuscan
products/Olive oil itinerary
