Cold pressed olive oil from the Tuscany
- Barcarelli limited
- Olive oil extra virgin from Tuscany
- Production of the Azienda Agricola Barcarelli, Forcoli (Pisa)
This native olive oil specially develops in the hills around Val D'Era, above Forcoli in the proximity of Pisa (Tuscany)
and in traditional procedures is handpicked and cold pressed.
It is won from the sorts Frantoio,
Leccino,
Minerva,
Pendolino,
Moraiolo, and is considered as one to the best in our region.
Our olive oil is strictly limited, because there can be differences from harvest to harvest quantitatively.
Olive harvest with american friends
Tuscany olive oil extra vergin
What would a fine kitchen without olive oil be?
From many ritual, historical and medical sources it follows that the value of olive oil for a healthy
nutrition and its effect were used against illnesses of the digestive tract and the vascular systems from age estimated and.
The olive oil is in the whole Mediterranean area one the most important added at all.
"the Italians seem to die never... it eat all day long olive oil, and that is probably the reason." (Wiliam Kennedy)
The culture of the oil tree is very old and the tree humans holy.
It was considered once as inconceivable iniquity, olive trees cutting down.
The tree grows slowly and becomes old until 2000 years.
It lasts five to ten years, before the plant carries the first fruits, and then ten to fifteen years to itself
the yield is worth again. But with good conditions olive trees carry some hundred years long olives.
From the fruit to the olive oil.
The harvest of the black olives (they are green only in the preliminary state the ripe one)
takes place between November and December, for very good qualities by hand. The more ripely the olives,
the more oils supply it. For the quality this is however higher from disadvantage,
because the more ripely the fruits the the portion of the unwanted, free fatty acids.
The olive oil is to mature in the jug and not at the tree.
The intact harvested olives must be rapidly processed, so that they do not oxidize with pressure
and storage crimpings and. For producers of high-quality olive oil perfect press property is just as
important as rapid pressing. Thus one will nearly always find oil press in the area of olive trees.
In the Toskana are there over 400.
The olive oil is pressed today exclusively coldly and originates from first pressing.
Also when cold pressing it reaches temperatures of up to 36 degrees depending upon procedures.
In accordance with guidelines of the European Union it may be still defined then as cold pressed.
Cold pressing and first pressing do not state therefore any longer much over the actual quality.
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