Tuscan Olive Oil

Following the fall of the Roman Empire, agricultural production and commercialization practically disappeared and the cultivation of olive trees was reduced immensely.
During the Middle Ages, it was mainly the convents that owned the major olive plantations, before the local communes started to take interest in producing olive oil once again. While Venice and Genoa were fighting over the control of commerce and trade, Florence, which owned no ports, was the ruler of the production and distribution of olive oil. The commerce of olive oil quickly increased in economic importance since it was necessary for nourishment and soap making; by the 1300s, olive oil had become an instrument of great economic and political value. In Tuscany, the Medici family encouraged olive cultivation by renting fields on the hills at low prices to each commune of Florence devote to olive or grape growing. This is how the typical Tuscan landscape came about.

The types of olives that are usually cultivated in modern-day Tuscany are Frantoio, Moraiolo, Leccino and Pendolino. Frantoio is a native of Tuscany but has spread throughout the Italian peninsula. Its cultivation is widespread because it produces an extremely fine, agreeable and aromatic olive oil. Moraiolo, Leccino, and Pendolino varietals also make a flavorful olive oil and, as opposed to the Frantoio varietal, have a longer endurance to temperature and weather fluctuations.

The use of butter in Tuscan cooking is very rare, since olive oil has almost totally replaced butter. Oil is often added raw to already cooked dishes, like roasted beef just out of the oven, still-smoking steak, bread soups, and boiled beans. The heat emanating from the food helps the volatile components of the olive oil to free themselves, giving off a delicious fragrance. Try it and let us know if you enjoy olive oil the Tuscan way!

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