Extra virgin olive oil, yellow gold of exceptional quality

 

The extra virgin olive oil, yellow gold of our country, is perhaps the main product of the Italian agri- food tradition. It is the main ingredient of many recipes and can also be tasted or savored on a fragrant slice of bread, perhaps with the addition of a little salt or garlic.

The majestic olive trees of Capacciola extend for two hectares around the farm. They offer a breathtaking view and give their fruits allowing the production of a genuine oil. The harvest is fairly tiring, but satisfactory, especially in the years when an abundance of olives pays for all the work done during the year.

A distinctive feature of our farm is the offer, at the arrival of the guests, of a bottle of our oil, a gift given with absolute pleasure and always appreciated.

La Capacciola is located in the country of Sinalunga, an agricultural and industrial center located in the heart of Tuscany and belonging to the National Oil Cities Association. Although small, the countryside surrounding this town is very fruitful and the results are evident. The oil is of extraordinary quality and to taste it immediately after the first squeezing is one of those pleasures which once tried it is difficult to renounce.

The pruning of the olive trees takes place in March and April, while the harvest is carried out in November. Every year, between April and June, two events are held dedicated to oil: the Ciambellino festival, which is a typical Tuscan cake in the shape of a ring and la Valle del Gigante Bianco (www.amicidellachianina.it/ita/).

Not only Sinalunga, but also other countries in Val di Chiana and Val d’Orcia are renowned for their excellent oil, making our area the ideal place for lovers of tasty cuisine and quality. There are some typical recipes of the area that have as their base the extra virgin olive oil: the simple and tasty Bruschetta, the Frantoiana Soup, vegetable soup typical of the Tuscan culinary tradition, the Spaghetti garlic oil and chili pepper, the Pappa col pomodoro, “poor ” dish of our local cuisine and finally the Ciambellone with olive oil, a soft and tasty dessert, ideal for breakfasts and snacks.

Source: www.cittadellolio.it