SKU: 7317
  • Fattoria di Petroio Tuscan Olive Oil


Fattoria di Petroio Tuscan Olive Oil

500 ml - Quersegrossa, Italy
2022 harvest now available

tins look smaller, have the same volume as regular olive oil bottles!

Eliza & Sharon's Favorite Olive Oil this year!
An Exclusive Tuscan Olive Oil

Just a few kilometers from Siena, nestled in the Chianti hillsides, in the heart of the beautiful Tuscan countryside, lies Fattoria di Petroio.

Located on the ancient road between Siena and Florence, Villa Petroio was an important landmark for travelers. Palazzo Petroio became the property of Luigi Pallini in the 19th century. Now many generations later, Gian Luigi Lenzi, grandson of Luigi Pallini II, inherited the property and, with his wife Pamela and hid daughter Diana, has transformed the ancient orchards into a wine producing Estate.

Still small by many standards, its size allows an attention to quality that can be applied to every bottle of Italian extra virgin olive oil they produce. 

With 15 hectares of vineyards, and 822 olive trees, the Estate produces about 40,000 bottles of Chianti Classico, 4,000 bottles of Chianti Classico Riserva, 5,000 bottles of IGT Rosso Toscano, and 300-600 tins of classic Tuscan Extra Virgin Olive Oil.

Sharon whom many of you know from the shop, grew up with Pamela here in Seattle, just a stones throw from our warehouse and is the one who brought us this wonderful Tuscan olive oil. In this world where suspicion of the origins of olive oil abound, it is nice to know the family who makes it.

Tasting notes:

We haven't talked that much about this Italian extra virgin olive oil, ever. Like many Tuscan olive oils, it is a blend. A blend of Frantoio, Leccino, Correggiolo and Moraiolo olive varietals. It is one special oil with extremely limited supply.

The nose on it is as you anticipate and expect ALL Tuscan olive oils to taste. There is something about Italian extra virgin olive oil that epitomizes all great olive oils and even just by the smell you know you are in for a treat. With just the right blend of olives and ripeness creates this flavor. It’s a refinement of age and young vim and vigor that creates an oil that is both pleasant and flavorful.

Suck in a mouthful of Italian extra virgin olive oil and you get a buttery (if only for a nano second) taste and feel, and then the perfect blend of olive flavor, followed by a rush of burn that comes on quickly and just goes on and on, tailing off at the back edges of your throat. This oil has peppery (fire) kick that is awesome. Not painful, just right!

For more information about olive oil and how to make sure you are buying a good one, ready our article, "The Inconvenient Truth About Extra Virgin Olive Oil" here.

Note about harvest dates: In the nothern hemisphere, olives are harvest and pressed between October and December.  Which means the current harvest is actually last year. So, for example, if we are in 2017, the current harvest year is 2016.