This is the latest harvest from the Villa Montalbano Estate in Tuscany. A fabulously concentrated olive oil, smelling of fresh olives with a classic Tuscan bitterness and plenty of pepper.
Villa Montalbano olives were harvested by hand in mid November 2024, after a slightly cooler Summer than the previous three years.
Over the last few years, the extreme weather has taken its toll on the poor olive trees on the estate. In common with other olive groves in the region, record high temperatures in the Summer and a lack of rain generally has led to a very small crop of olives with a low yield of olive oil.
This year the numbers of olives on the trees has been greater, but the actual yield of olive oil is still comparitively low. The upshot is that this is a very, very high quality Extra Virgin Olive Oil, with an incredible concentration of flavour. The downside is that it is very expensive to produce as the total volume of olive oil available is still very low.
Villa Montalbano has produced us a first class Extra Virgin Olive Oil for the last 20 years, and we know that there will unfortunately never be enough of this wonderful olive oil to go around.
How is it best used?
Tasting and using freshly pressed Extra Virgin Olive Oil is a treat that all should experience in life. Despite be a light olive oil, Villa Montalbano has a concentrated flavour. The amaro or pepper in the oil will kick your salads into life.
The fibre of the olives creates a velvety text to the start, as they are still freely circulating in it from the milling process. The vivid green olive oil actually has an aroma of fresh olives or mown grass.
Please be aware that this natural fibre will settle after time and can then be used for adding a little extra flavour into your cooking. A simple drizzle of this oil on a strong green leafed salad, with possibly a little cracked salt over the top, and you will have released a little magic.
Pair this years harvest with our stronger flavoured fruit and balsamic vinegars, such our Black Garlic Balsamic Vinegar, Aronia Berry Balsamic Vinegar or our fruity Scottish Raspberry Vinegar for an amazing salad dressing.
Please be aware that stocks of early extra virgin olive oil are very limited again this year, so it's first come first served!
How is this made?
Villa Montalbano is a privately owned Single Estate near Pistoia, roughly midway between Pisa and Florence, in the northern part of the Chianti region.
Three ‘cultivars’ of olive are grown on the estate, Lecco, Frantoio and Murioli; the ratio of these varieties gives their oil its distinctive flavour and colour. The trees are hand pruned in the spring and the oil harvested in late October through to late December.
The olives are hand picked with the help of local families, who are repaid generously with up to half of the picked crop. The oil is then taken to be milled that same day to prevent any degradation, at the local 'Frantoio' co-operative mill.
The olives are pressed mechanically ensuring the Extra Virgin status of the oil is preserved. The required maximum acidity for Extra Virgin Oil is 0.8% but Villa Montalbano regularly produces an oil under 0.2%.
