About our olive oil
The gold of Cortona
Cortona (Latin: Corito) is undoubtedly one of the most beautiful villages in south-eastern Tuscany. This originally Etruscan village is situated on a hill between the Valdichiana and Tiber Valleys, in the province of Arezzo. Its typical medieval buildings, basilica, numerous churches, museums, narrow alleys, small craft shops and cosy "ristoranti" create an authentic and picturesque atmosphere. Cortona became known worldwide as a historical and culinary gem by the American writer Frances Mayes who renovated a dilapidated house in Cortona in the 1990s and subsequently wrote several bestsellers about it.
Since July 2016, our family runs an olive grove with 800 olive trees that are between 50 and 100 years old. The 3 varieties present and their characteristics are:
Leccino (20 %)
Odour: neutral
Flavour: bitter, slightly fruity and slightly spicy
Moraiolo (35 %)
Strong aroma: fruity, artichoke, tomato, almonds
Flavour: strong, bitter, spicy, rich in polyphenols
Frantoio (35 %)
Light fragrance: freshly cut grass, green almonds, fruity
Flavour: strong, very spicy aftertaste
According to ancient Tuscan tradition, the trees are naturally fertilised and irrigated. Every autumn, the “oliveto” (olive grove) provides us with extra virgin olive oil: handpicked, cold-pressed, unfiltered and unmixed with other inferior oils.
Oro di Corito olive oil is the gold - oro - of our family, which we would like to share with you.
Extra virgin olive oil
Nowadays, olives are hardly ever hand-picked. However, on the terraces in the hills of Tuscany, such as those of Oro di Corito, this intensive form of harvesting still takes place. Thus, the olives are not damaged at all during the picking. The first and only pressing of the olives takes place within 24 hours after picking in Frantoio Landi and this at low temperature. Immediately after pressing, without further processing, the olive juice is stored in stainless steel containers and then transported to Belgium. There, the barrels are stored at low temperature in a dark room, the 'cantina'. After a few weeks of rest, the olive oil is ready to be bottled.
Extra-virgin olive oil is olive oil that must comply with various parameters: for example, the oleic acid content must be less than 0.8%, there must be no defects in terms of smell and taste and the oil must have a fruity aroma and a mild flavour. Extra virgin olive oil may not be refined or contain chemical additives. As a result, such oil is generally best for the human body.
Oro di Corito easily satisfies all conditions. The oil is analysed annually by Eurofins, Nazareth*. Our olive oil typically has an oleic acid content of between 0.2 and 0.32%. Moreover, the FAVV Bruges**, watches over the hygiene in the cantina. In early 2020, we received the 'very good' label.
*Eurofins is an international group of laboratories that provides testing and support services to, among others, food products.
** Federal Agency for the Safety of the Food Chain