Our Oil

The beauty of our olive oil resides in its simplicity

The beauty of our olive oil resides in its simplicity, which nonetheless conceals both the art and care which have resulted in its creation. The principal ingredients, apparently contradictory in their co-existence, are the results of both dexterity and modern technology.

The physical dexterity and the ability of the pruner in the annual trimming make the tree breathe, rendering it productive and harmonious to the environment. The olive harvest is predominantly manually. The olive pickers, using big brushes, free every branch of its olives that fall into nets laid out for the purpose on the ground. The nets are then gathered up and the olives transferred in chests. The same day the olives are carried to the oil mill for milling following morning at latest.

At this point, technology takes a turn. Today the ancient and fascinating millstones have been replaced by very modern installations that perform the various phases of the oil extraction at a controlled temperature and prevent the olive paste from oxidising. The oil mill plays a very important role in the creation of the oil flavours. The extra virgin olive oil has the ability to express flavours, aromas and sensations characteristic of the cultivated varieties and the territory of origin. For this reason, one olive oil is very different from another – each has its unique identity.

 

    The oil flavours are also very influenced by the period of the harvest and therefore by the olives’ level of maturity. We pick them up as soon as we observe the phenomenon of veraison marked by a change in color, which from the original green gradually goes towards the purplish red or the black, typical of the mature olive. It usually happens around mid-October.

    In this way, we sacrifice high productivity in favour of gathering a crop which contains all the rich flavours of the Tuscan soil.

    Our oil is certified organic and DOP Terre di Siena. This means that we have to respect both the regulations that foresee which olive varieties are allowed in the territory, the respect of certain cultivation operations (the use of pesticides, herbicides and chemical fertilizers is forbidden), the use of certified mills, and finally, after having cold-extracted our oil, we have carried out sampling to submit it to chemical and sensorial analysis and verify its eligibility.

    We submit our oil, freshly pressed, to careful chemical analyzes that certify in particular the low acidity (guarantee of integrity), the contained values ​​of the number of peroxides (primary oxidation index of the oil that guarantees its genuineness) and the high content in polyphenols (anti-oxidant substances which counteract the negative effect of free radicals, stability index), as well as the organoleptic test which verifies the green fruitiness, the bitter taste and the spicy, the levels of which depend on the production vintage.

    The oil of Poggino is free from defects, it is not filtered and therefore with time you can find residues on the bottom of the bottle. However, if it is well preserved (close the bottle and keep it away from light and sources of heat), the oil is kept healty for periods longer than 18 months.

    Address

    Podere Il Pino, 48
    Castelmuzio
    53020 Trequanda (SI)
    ITALIA

    Contacts

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    www.podereilpoggino.it

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    Copyright 2018 "Podere Il Poggino"
    All photos and text are made by Agostino and Ingrid - P.IVA 06165800969
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