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Laudemio Olive Oil: a fundamental ingredient in Tuscan cuisine

Laudemio Olive Oil: a fundamental ingredient in Tuscan cuisine

Published on 11 March 2022

It is impossible to talk about Tuscan cuisine without immediately thinking about a fundamental ingredient: olive oil. Whatever the recipe, the oil will certainly be present and will make a difference, giving more flavor to each and every dish.

There are a multitude of Italian brands and types, inside and outside Tuscany, but we, at Antica Torre Tornabuoni, always cherish products km 0, produced in our land, in an artisanal way, with the highest quality of ingredients and production.

That’s why, in the dishes prepared in our restaurant, we always use Laudemio, which is an oil that comes from the hills of Tuscany. Its aroma of freshly cut grass and its spicy flavor are not only typical of our region but also incomparable in flavor. Its color is also unique, a bright and clear green like few other products on the market can be.

 

Medieval tradition

If the name Laudemio did not sound familiar, know that in medieval times, the Laudemio indicated the part of the harvest reserved for the owner of the olive trees lands. Today, it names the oil that comes from a very pure cold pressing of perfectly intact olives from various producers spread across the hills around Florence.

Here at Antica Torre we use Laudemio Colognole, which goes through a rigorous production process, from the olive groves to the final product:

 

Olive groves

The olive groves are located between 200 and 500 meters above sea level and the terroir and microclimate ensure that olive trees produce unique fruits in the world due to the intensity of their nutritional and organoleptic properties.

 

Harvest

The harvest always takes place before the ripening of the olives, in October and at the end of November. In this way, all the properties that usually decrease with the aging process remain intact in the product.

 

Pressing

Pressing takes place in the shortest possible time, no later than 24 hours after harvest. Colognole has its own oil mill and in this way is able to follow the entire production chain step by step, ensuring the highest quality.

 

The clarity

The oil is filtered twice so it is clean and residue free. This feature not only makes it particularly long-lasting because it is free of substances that can deteriorate over time, but also allows it to maintain its bright green color for longer. Just keep it properly, always in its packaging, tightly closed and away from heat sources.

 

The selection

Once produced, the extra virgin olive oil is tasted and evaluated by a committee of experts and only the one considered to be of the highest quality is selected as Laudemio Colognole.

 

When come to our property and see the octagonal bottle, very similar to the design of a French perfume, use it richly. You will experience an intense flavor of fresh fruit, pleasantly spicy and with minimal acidity, less than 0.2%. Enjoy your meal!

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