Organic Leccino Extra Virgin Olive Oil

Monocultivar Leccino, cold-pressed in the company mill: superior category oil obtained directly from organic olives and solely by mechanical means.

Sweet, round, with the scent of fresh almonds and freshly cut grass: the gentle oil that caresses the bread and does not cover the dish

Fattoria Lucciano's organic Leccino extra virgin olive oil

The Leccino Extra Virgin Olive Oil of Fattoria Lucciano is a monocultivar: olives of a single variety, the Leccino, collected from the company's olive trees and brought to the company oil mill, where they are milled and cold-extracted within a few hours of harvesting. An oil of higher category, obtained directly from olives and solely through mechanical processes, without solvents or heat, as the law requires to be called extra virgin, and as the farm has always done by choice.

The Leccino is the olive of sweetness: it gives an oil with medium-light fruity, with notes by fresh almond, grass and artichoke, a barely noticeable bitterness and a delicate spiciness that reaches the end, without being aggressive. It is the oil that does not divide: it pleases those who seek intensity and those who fear it, it goes well on bread as well as on fish, on raw vegetables as well as in desserts. Certified organically grown products, from olive trees grown without synthetic chemicals, harvested and pressed in the same place.
 
 
 

The roots of this Leccino oil are deep in tradition

Il Leccino Tuscan by birth and a citizen of the world by adoption. Selected over the centuries in the hills between Florence and Lucca, with a name that recalls the holm oak, the evergreen oak of the same hills, it became the most widespread Italian variety in the world in the 20th century: it resists the cold that kills other olives, ripens early and evenly, and is forgiving of mistakes. Today it is found in Australia, California, and South America, but its best oil comes from where it originated, in central Italy, between Tuscany and Lazio, where the trees have centuries of experience.

In these lands oil has a holiday, and it is now: between the end of October and November, when the mill reopens and the first oil of the year comes out green and cloudy from the pressing, the fettunta, a slice of bread toasted over embers, rubbed with garlic, and drizzled with fresh olive oil, topped with a pinch of salt. It's the ritual with which farmers tasted the harvest and judged the vintage, and in many mills, it's still the way those who bring their olives are welcomed. An oil like this Leccino, pressed in the in-house mill, was created for that slice of bread.
 
 
 

Choosing Organic Leccino Extra Virgin Olive Oil means taking care of yourself.

Extra virgin olive oil is the fat of the Mediterranean diet, and this Leccino has all its qualities: 99,9 g of fat per 100 g they are more than three quarters oleic acid, the monounsaturated fat that helps maintain good cholesterol and keep bad cholesterol low, with only 14,46 g of saturated fats. No carbohydrates, no protein, no salt: just the olive fruit, concentrated.

Cold extraction preserves the polyphenols, the antioxidants responsible for bitterness and pungency, and the Vitamin E, which protect cells from aging; Leccino contains a balanced amount of polyphenols, enough to be beneficial, but not so much as to overwhelm the flavor. This oil is best used raw, because heat loses its precious essence, and should be generously dosed on vegetables, legumes, and fish, where it facilitates the absorption of fat-soluble vitamins. Organic certification adds the guarantee that olives are grown without synthetic pesticides. With 899 kcal per 100 g, it's a high-energy food: a spoonful, used wisely, is worth more than many condiments.
 
 
 

How to Best Use: Organic Leccino Extra Virgin Olive Oil

• AUTUMN PINZIMONIO: Leccino oil, sweet and rounded, is the ideal condiment for raw vegetables. Pour it into small bowls with salt and pepper, and serve alongside a Sicilian Violet Artichoke cut into thin wedges, a Organic fennel with slats and Fresh Carrots on sticks: an appetizer that puts oil in the center of the table.
• FLORENTINE STEAK WITH RAW OIL AND BEANS: cook one Rib steak on the grill, rare, and season it only after cutting with coarse salt, pepper and a generous drizzle of Leccino oil. Alongside, the Organic Cooked Cannellini Beans heated and served with the same oil: Tuscany on a plate, where oil is not a condiment but an ingredient.
• OLIVE OIL AND ORANGE CAKE: replace the butter with Leccino oil in a simple cake: eggs, sugar, flour, the juice and zest of two Organic Sicilian Vanilla Oranges, Organic Vanilla Baking Yeast and a handful of  Organic Shelled Almonds The delicate Leccino olive produces a moist and fragrant cake without the slightest hint of olive oil: a breakfast treat for weeks.

The Producer: Fattoria Lucciano

Fattoria Lucciano is an organic farm that has chosen to have its own olive press: the olives harvested from the company's own trees never leave the farm between harvest and pressing, and this, for an oil, is the difference between good and excellent. Single-variety, cold-pressed, exclusively mechanical processes: a supply chain that is entirely within a single gate.
 
 
 

Technical Data

• Category: extra virgin olive oil, superior category, obtained directly from olives and solely by mechanical processes
• Cultivate: 100% Leccino (single cultivar)
• Extraction: cold, in the company mill
• Certification: from organic farming

Organoleptic Examination

• Visual: golden yellow with green reflections
• Olfactory: medium-light fruity, with notes of fresh almond, cut grass and artichoke
• Taste: sweet and round, light bitterness and delicate spicy finish
• Match with: raw vegetables and dips, fish, grilled meats, legumes, baked desserts

Ingredients

Organic Leccino olives.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 3762 kJ / 899 kcal
• Fat: 99,9 g, of which saturated fatty acids 14,46 g
• Carbohydrates: 0 g, of which sugars 0 g
• Protein: 0 gr
• Sale: 0 gr

Food container

Store away from light and heat, in a cool place at a temperature between 12 and 18°C, with the container tightly closed: light, air, and heat are the enemies of oil. Any clouding at low temperatures is natural and disappears when the oil is brought back to room temperature. Consume preferably within 12-18 months of pressing, and within a few months after opening, to fully enjoy its aroma.
 
 
 

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