Olive blend: 50% Morellino, 20% Frantoio, 20% Leccino, 10% Raggia
The 2023 Harvest
In recent years, unusual and decidedly unfavourable weather and seasons have come in succession. Last year, the heavy rainfall “drifted” into late spring, May and June, hindering the formation of buds and pollination of the olive trees. Luckily, plants (not just olives but in general!) produce natural substances – polyphenols, waxes, cuticles – to protect themselves from adverse weather conditions. These are decisive for the quality of the products (oil, wine, tomato sauces, etc...) obtained from the plants. The olive trees compensated the reduction in the quantity of fruit (20-30%) with a significant increase in the quality. Mid-October saw the beginning of the olive harvest, with greater quantities of Frantoio olives, which are more resistant than the Leccino and Morellino ones.
The ”Olio Novo” 2023
The exceptional abundance of polyphenols gave the Viallini an oil full of intense aromas and flavours, with herbaceous sensations, rich in well-balanced, agreeable, bitter and spicy notes. The smaller quantity of olives harvested was partly compensated for by a higher oil yield than in other years. In the mill, the glittering green and the penetrating fragrance of the new oil “capture” your eyes and nose, and when you taste it, a tantalising spiciness is accompanied by green notes, artichoke and tomato leaves, freshly mown grass, calamint and rosemary.
Use Olio Novo raw on a dish of pasta (even on its own, without any sauce!), on soups, salads, “pinzimonio” and other vegetables, on bruschetta made with a slice of white bread. To cook with, first use last year’s oil if you still have any left, then the new oil (cooking with – good – olive oil is the secret of Tuscan cuisine).