Fattoria Di Petroio Olio Nuovo

Order 2018 pressing now for December delivery Fattoria di Petroio Tuscan Olive Oil - Olio Novello - 500 ml tin - Quersegrossa, Italy (Nov/Dec 2018 Harvest)2017 Tasting Notes

There’s a lot of bitter upfront with a touches of butteriness and olivey notes. The edges of the tongue decipher the bitterness and, as you swallow to the back, the throat gets a vibrant fireball of pepper that swells and clings to the exterior walls of your throat. 

Don’t let that scare you away, though. It is quite enjoyable to try over and over again and by no means is it the biggest “cougher” of the group, meaning the oil that makes you cough without choice. If this has been your favorite oil there is no reason to shy away. And if you have not had this oil it is a very good year to start!

2016 Tasting NotesThis buttery oil (this year) quickly moves through the mouth. The new oil has a bitterness that crosses across all of the tongue. This is unusual as the bitter sensors are on the edges of the tongue. It has great flavor!At the back of the throat the peppery kick comes in and you get a wonderful three coughs! Stupendous! This is a wonderful oil, light in feel, it’s a friendly oil with a personality.   About Petroio Olive Oil Fattoria di Petroio produces what many would describe as a classic Tuscan olive oil. Like many Tuscan single estate olive oils, theirs is a blend of Frantoio, Leccino, Correggiolo and Moraiolo olive varietals. Harvested between Late October and early December and milled within 12 hours of harvest, you will taste those familiar Tuscan notes of artichoke, with good amount of fruitiness, and a medium peppery heat. 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 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 who works in our shop and whom many of you know, grew up with Pamela here in Seattle, just a stones throw from our warehouse and is the one who brought us this wonderful 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 oil, ever. Like many Tuscan 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 tuscan oils that epitomize 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 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! Keywords: extra virgin, olive oil, tuscan, Fattoria di Petroio