The Essence of the Olive: Introducing Our Olive Oil Series

Few ingredients in the world of food carry as much heritage, versatility, and symbolism as olive oil. For thousands of years, this golden liquid has nourished civilizations, inspired poets, and defined entire culinary traditions. From the rocky hills of Greece to the sun-drenched groves of Spain, from the ancient presses of Italy to the emerging producers of California and beyond, olive oil remains a cornerstone of culture, craft, and cuisine.

In this new series, we’ll explore olive oil from root to bottle — uncovering the stories, science, and people behind it. We’ll delve into how geography and climate shape its character, how different olive varieties yield distinctive aromas and flavors, and how modern producers balance innovation with ancient methods. You’ll learn what makes an extra virgin truly “extra,” how to taste olive oil like a professional, and how to pair it with food and wine.

Join us on this journey through groves, mills, and markets as we uncover the world of olive oil — one harvest, one taste, one or two stories at a time.

So let's jump in. What is Extra Virgin Olive Oil (EVOO)? 

Extra virgin olive oil is the highest quality grade of olive oil, made exclusively from the first cold-pressing of olives without heat or chemicals, resulting in a superior flavor, aroma, and higher nutritional value. The cold-pressing retains more antioxidants, polyphenols, and vitamin E, contributing to its anti-inflammatory properties and health benefits. Finally, the olive oil must have a free acidity level of 0.8% or less and is assessed by a tasting panel to ensure it has no defects and a distinct fruity character. 

In contrast, virgin olive oil has a higher acidity level (between 0.8% and 2.0%) and may have minor defects detectable by taste, making it less flavorful and less nutritious than EVOO.  Virgin olive oil is often produced by blending refined olive oil with a small amount of virgin or extra virgin oil to improve its taste and color, which reduces its health benefits compared to EVOO. Since virgin olive oil is typically lighter in color, milder in flavor, and less expensive than extra virgin olive oil it is more suitable for cooking at higher temperatures where its flavor is less critical.

The production of EVOO requires olives to be harvested at optimal ripeness and processed quickly (often within 90 minutes) to preserve quality, while virgin olive oil can be made from olives with higher acidity or from later harvests.  The production process will be covered more in depth next week with From Tree to Taste: How Olive Oil Is Made.

Fattoria Poggio Alloro is an agritourism destination providing spectacular views of San Gimignano and the surrounding rolling hills. The farm is located 40km southwest from Florence and only 5km from San Gimignano.  The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. There's a multitude of agricultural commodities grown on the one hundred hectares from grapes; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, farro; and olives.

More specifically 1,500 olive trees that are used in the production of extra-virgin olive oil. The Leccino, Moraiolo, and Frantoio varieties are completely hand picked in November, and then cold pressed to guarantee superior quality.   Their EVOO has a golden yellow color with light green tones and has a stone fruit, slightly spicy flavor with an intense finish.

Grape Spotlight: Vernaccia di San Gimignano with Fattoria Poggio Alloro

Bonagiunta da Lucca; e quella faccia | Bonagiunta from Lucca; and that face

di là da lui più che l'altre trapunta | beyond him more embossed than the others

ebbe la Santa Chiesa in le sue braccia: | had the Holy Church in its arms:

dal Torso fu, e purga per digiuno | from Torso, and by fasting purges

l'anguille di Bolsena e la vernaccia". | the eels of Bolsena and the Vernaccia."

--Dante Alighieri's Purgatorio Canto XXIV

Vernaccia di San Gimignano, perhaps Tuscany's greatest white wine. It has long been esteemed by Italians from Dante's time through the modern era when in 1966 it became the first Italian wine to be awarded DOC status and 1993 upgraded to a DOCG status (the only Tuscany white wine having this designation). The Italian hill town of San Gimignano is surrounded by land that used to be the ancient Ligurian sea. Thus fossils and shells permeate the pliocene soil and clay providing mineral composition to the Vernaccia wines. These wines are also known for a string floral bouquet and abundant acidity. 

Fattoria Poggio Alloro specializes in not only Vernaccia di San Gimignano, but also a Grappa made from the must of the processed grapes.  The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta. With these, they offer cooking classes as well as a round of wine tasting.

These wines include, of course, Vernaccia di San Gimignano; but also Sangiovese to produce Chianti wine; and Canaiolo, Volorino, Malvasia and Trebbiano to produce the traditional Vinsanto sweet wine. The Vernaccia di San Gimignano DOCG is 100% Vernaccia and on the nose expect honeysuckle and perhaps tropical fruit. On the palate notice the minerality - the saline jumps forth - then alternating with pear, citrus and slight bitter almonds. 

The Grappa di Vinacce di Vernaccia is a distillate obtained from the pomace (the solid part of the grape composed of skins and seeds) of Vernaccia grapes. This grappa is noticeably fragrant with both citrus and stone fruit mixed with a soft petrol.