Frescobaldi Laudemio Extra Virgin Olive Oil, 500 ml

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Cut bread into 1” cubes. Place cubes on a baking sheet. Grease and mix the bread lightly with 1 tablespoon of Laudemio olive oil and sprinkle with garlic powder. Toast in the oven for 20 minutes, or until dry. if the receiver is absent at the time of delivery the shipment will be left at the door only in the United States My first experience of Greek olive oil, an epoch ago, was, embarrassingly, from Waitrose (no shade on them, but hardly purveyors of collectible oils). It was delicate, though, and surprisingly good; far more so the single-estate, far posher one I brought home several years later from Paxos.

For those who don’t know, this competition is held in the spring in New York and is the biggest and most important olive oil contest in the world. So important that the annual list of winners is considered by many as a benchmark for the best extra virgin olive oils of the year. The name itself – Laudemio – has identified the best part of the harvest commonly reserved for the signore de la villa. While controversial European Union regulations affected the industry in 2012, the consortium has been operating under its own strictest quality guidelines since inception. It’s what allows it to produce over 72 tons of pure cold-pressed extra virgin olive oil annually from about 100,000 individually registered and monitored trees spread across nearly 6000 acres of exclusively designated land. Each bottle of Laudemio oil is tested by third party experts before it begins its globaljourneyto discerning consumers. “The Ferrari of olive oils.” This is how it is proudly known within the region. Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? Also beware of ambiguous wording. Just because an oil says it’s a ‘product of Spain’, for example, doesn’t mean the olives were grown or harvested there. This can simply mean it’s been imported from elsewhere and bottled there.Stay: the Mazzeis converted the borgo at Fonterutoli into a charming B&B proposition several years ago. The handful of rooms and apartments are elegant-trad, clean-lined and pretty. You’re perfectly situated to venture out and taste elsewhere in the area, and 20 minutes from Siena (the view of which, from the restaurant’s terrace, is straight out of a Lippi canvas). mazzei.it , from about €160 Ours in particular, well it changes from year to year, our Laudemio is definitely balanced, with some spiciness and bitterness in the aromas. So I would say that our goal is to have something powerful but at the same time balanced, so that the aromas, the tastes, the spiciness and bitterness is fine tuned. The whole “which Italian region makes the best olive oil?” debate is a bit loaded, along the lines of “which Serie A team is best?”: inevitably heated, and usually all about the birthplace. But lots of chefs and food pros seem to agree that Tuscan products are, on average, excellent, due to the combination of climate, terroir and the longstanding history of many of the estates. Not surprisingly, a lot of the top winemakers also produce excellent extra-virgin oil. All extra virgin olive oil is made from cold-pressed olives, whereas regular olive oil will be a blend, combining processed oils in the mix. Extra virgin olive oil is therefore a healthier choice, retaining more of the natural antioxidants and vitamins that can be lost during processing. PRESSING: The pressing takes place a few hours after the collection in two-phase mills (without process water) at a maximum temperature of 25° Celsius

Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour. Chop seafood into bite-sized pieces, and add to the soup. Simmer until the fish is cooked through, 10-15 min. (If using clams or mussels add in the last 5 minutes of the cooking time.) A striking deep emerald green in colour, with some lemon pith, woody herbs and spearmint all present in the aroma this complex and delicious oil. This complexity continues in the mouth - full and aromatic, with some bitter leaves, more woody herbs, raw artichoke and a long lasting green peppercorns at the finish. A very bold and interesting oil. The origin of name Laudemio comes from an origin that has the meaning of prestige. That at the time when feudal lords existed, it was this name that gave the best part of the harvest reserved for them. Flavoured or infused olive oil can be composed of refined oils, pure extra-virgin oils or a combination of both. Aromatics such as garlic, chilli and truffle are steeped in plain oil to produce flavoured variations. Flavoured oils aren’t usually used for frying, but are ideal for finishing dishes and for mixing into things like soup and pasta sauce.

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Bottle – Exposure to light can speed-up the deterioration of cold-pressed olive oil. That’s why producers tend to distribute extra-virgin oils in dark-coloured or opaque bottles. This doesn’t mean you should avoid light-coloured bottles altogether, but it’s something to keep in mind if you plan on storing your oil for a prolonged period of time. How much should I spend on olive oil?

Every process is strictly controlled in every detail and is very external. Once the olives are harvested, which are just as they begin to ripen, they are ground the same day for 6 hours. In fact, recent research from olive oil experts, Filippo Berio and Glasgow University has discovered that eating 20ml of raw (meaning, uncooked) olive oil each day, has significant heart health benefits. The research also shows that no other type of oil has a positive effect on heart health (sorry sunflower and rapeseed oil!). How would Frescobaldi describe the style of Laudemio? Is it different than other Tuscan oils? Is there a Laudemio style or is it more than the individual producer? “There are differences among the individual producers,” he said, “just like you would have among the different Chianti Classico or Brunello di Montalcino. But overall, the idea is to have something authentic from our territory, where the notes are very grassy, with hints of artichoke, a bit green, not only the color, but also to the taste. The Good Housekeeping Institute tried 32 bottles of extra virgin olive oil from across the Mediterranean and beyond to see which was the tastiest. Each was tried neat, to allow the full flavour profile to be evaluated. Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.Origin – Ideally you want to look for an olive oil that’s been grown, harvested and bottled in one area or a single country. This minimises the risk of getting an olive oil that’s had cheaper oils from other places added to it. For everyday cooking oil, this isn’t a big a concern but for virgin oils claiming to be of the best quality, it’s an important thing to look out for. Following the severe frosts in Tuscany in 1985, when many of the olive trees were destroyed, a group of producers - with the Frescobaldi’s at their helm - set up a marketing group to guarantee the provenance and quality of their oils. The Laudemio group still endures today, and represents some of the best oils of the region, and the world.

Our part of Tuscany, the olive oils are particularly grassy, with artichoke and arugula flavors. If you go to the Tuscan coast, at Bolgheri near the seaside, you would have more floral notes as well as flavors of tomato, due to the influence of the sea. “Here, far away from the sea, the olive oil is more grassy and fresh.” lbs mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, monkfish, cod, etc) Instructions

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The Frescobaldi's have their mill at Camperiti, just down the road from their beautiful Castello di Nipozzano, and it is here that they press the olives: 70% Frantoio, 20% Moraiolo and 10% Leccino. The main types you’ll see sold online and in supermarkets are extra-virgin – sometimes called EVOO, refined olive oil and flavoured or “infused” olive oil. Harvested from the unique terrain of Tuscany, Gonnelli 1585 produces natural olive oils by using traditional Italian methods. Known as the ‘flower of the harvest’, Laudemio olives are obtained from the oldest mill in Italy, the Frantoio di Santa Téa. Rich in fatty acids and unique antioxidant micro-elements, this extra virgin olive oil is a great partner to bread and vegetables.