the Extra Virgin
Olive Oil

Over 2000 years ago, despite their relative primitiveness, the Etruscans had learned about the unique properties of the soil and together with the Tuscan climate how to intensively cultivate the olive groves and vineyards.
After the Roman conquest cultivation fell into disuse and only resumed after many centuries thanks to the work of the Drs cultivating the olive groves. This was done by recuperating arable areas where there were woodlands before. The baracco family long seeks the pleasure to disclose the imcomparable features Extra Virgin Olive IGP Oil (Protected Geographical Indication).
Thanks to the climatic and environmental conditions of the Maremma, the varieties and traditional ways of cultivating olive trees, handpicking the fruit to the right degree of ripeness and careful cold pressing, determine the harminous taste with characteristic "fruity" fragrance in which stands out the hint of artichoke, cardomon, the scent of freshly cut grass, almond mixed with a bitter and spicy taste with a green and intense gold straw colour.
Unique with a strong personality, perfect for the more traditional recipes but also for the simpler ones such as bruscetta with tomato and basil and those dishes more innovative.
All these features mixed with passion and diligence have allowed us to build a flagship product at our farm "Le Melie di Cavallini". An Extra Virgin Olive IGP Oil unrivalled "Idi in October" in accordance with the Roman calendar is held on the 15th October every year.
With this label the Baracco family wants to ensure it's loyal customers and friends that the olives are both harvested and pressed by that date to ensure to the most interested properties that the Tuscan IGP oil can give it's many admirers.

the Olive

Our oil comes from 4 varieties: Frantoio, Leccino, Pendolino and Maraiolo. Each type presents particular characteristics from a phenolic to a spicy taste, with a defined aroma and the colour of straw which creates an extra virgin olive oil unmatched. The exact proportions of the 4 varieties is a family secret.
Maremmas' land and climate: 2 special components. The land which the olive trees grow is aired periodically to facilitate the change of heat from the land during the day and night. This continous exchange stimulates the biological activity of the olive thus promoting development. In addition, land that is ventilated facilitates the filtration of rain water into the subsoil thus creating a supply of water which keeps the underlying soil moist which helps the olive trees to overcome any moments of summer drought, also preventing the appearance of weeds which not only subtract precious nutrients of the olives but favours the proliferation of pests.
The olives are harvested by hand in the traditional way. On the same day we begin the olive's preparation: After an intense washing of the olives they are initially pressed between a wooden hammer and metal plates on a perforated grill for protection on the inner surface of the machine. The olive paste contains vegetation water, oil and pomace. This is then stirred into a kneader and then transferred into a decanter or centrifugal extractor which then separates the 3 components. The entire process takes place with the absence of air to preserve the essential components such as vitamin E and Polyphenols.
The extra virgin olive oil is analysed by controlling it's acidity and peroxide then it is rated for it's organoleptic qualities and then allowed to rest for a specific period to allow any floating substances to deposit on the bottom of the containers. This filtering operation allows better conservation of the oil and on closing the bottle this protects all of our efforts and hard work for the creation of this fantastic product.