Organic Siloe Extra Virgin Olive Oil

Leccino, Frantoiano and Moraiolo from the olive groves cultivated directly by the monks

From pruning to milling, every step in the same hands

Extra Virgin Olive Oil from the Monastery of Siloe

Siloe Extra Virgin Olive Oil is the fruit of the work of the monks who, according to the Benedictine motto Now, Law and WorkThey directly cultivate the monastery's olive groves, on the hill overlooking the Ombrone Valley in Maremma, Tuscany. The care taken throughout the process—from pruning to pressing—along with the cultivars used and the ideal exposure of the land, ensures a product of the highest quality. It is a superior-quality oil, obtained directly from the olives and solely by mechanical means, from organic farming. An extra virgin olive oil that originates where it is consumed, without intermediate steps or additives: from tree to bottle, always the same hands.
 
 
 

The roots of this oil are deep in the cloisters

In monasteries, oil has never been just a food. For centuries, it served as illumination, because lamps burned with oil and in the choir, people read and prayed even before dawn; it was used in the liturgy, because consecrated oil accompanied the sacraments; and it was served at the table, in a cuisine simple in meat, where seasoning was often the only luxury allowed. For this reason, Benedictine monasteries were among the main custodians of European olive growing throughout the Middle Ages: they planted, grafted, kept yield records, built olive presses, and passed down pruning techniques from generation to generation. When a monastic community presses its own olives today, it isn't reviving a folk tradition: it is continuing a craft that has never truly stopped in those places.
 
 
 

The three cultivars: what each one brings

• LeccinoThe most common variety in Tuscany and among the most cold-resistant. It produces a sweet, smooth oil with hints of almond and artichoke, yet is not overpowering: it's the component that rounds out the blend.
• Frantoiano (Frantoio): The cultivar that provides structure and aroma, with vegetal notes of fresh grass and tomato leaves and a distinct bitterness. It is the aromatic backbone of Tuscan oil.
• MoraioloThe most intense of the three, very rich in polyphenols, with a distinct bitterness and spiciness. It's the one that provides character, persistence, and longevity.

Together they compose the classic profile of Tuscan oil: fruity, herbaceous, with balanced bitterness and spiciness, a sign—not a defect—of the presence of polyphenols.
 
 
 

Choosing Siloe Extra Virgin Olive Oil means taking care of yourself

Extra virgin olive oil is the cornerstone of the Mediterranean diet and is composed largely of monounsaturated fatty acids—particularly oleic acid—with a small amount of saturated fats. Unlike refined oils, extra virgin olive oil obtained solely by mechanical means preserves the polyphenols and vitamin E naturally present in olives: these substances are what give the bitter and spicy sensation in the throat, which a taster recognizes as an indicator of quality and freshness. An oil that stings is not a defective oil; it's a living oil.
 
 
 

How to Best Use: Siloam Extra Virgin Olive Oil

• RAW, WHERE IT IS AT ITS BEST: on a bruschetta Semi-wholemeal Country Bread toasted with a veil of Organic Bruschetta with Black Olives, or simply on bread and salt, to experience its fruitiness without intermediaries.
• ON LEGUMES AND SOUPS, AT THE END OF COOKING: a drizzle poured off the heat on a soup Organic Black Chickpeas from Alta Valnerina or on the Organic Hulled Dicocco Spelt Boiled, it enhances its aroma and roundness: with legumes, extra virgin olive oil is not a condiment, it's an ingredient.
• ON VEGETABLES, FISH AND PASTA: raw on steamed vegetables and baked fish, or to stir a dish of Senatore Cappelli Whole Wheat Tubettini with Fresh Vegetable Soup.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that lives on a hill above the Ombrone Valley, in the province of Grosseto, and cultivates the surrounding land according to the principles of organic farming: crop rotation, green manure, organic fertilization, and the revival of ancient and native varieties of the Tuscan Maremma, from olives to Ciliegiolo, from black chickpeas to saffron.
 
 
 

Category and Processing

Superior category olive oil obtained directly from olives and solely by mechanical means.
Cultivars: Leccino, Frantoiano, Moraiolo. Organically grown.
 
 
 

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

• Energy: 3680 kJ / 895 kcal
• Fat: 99,38 g
• of which saturated: 16,31 g
• Carbohydrates: 0,14 g
• of which sugars: 0 g
• Protein: 0 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from light and heat, with the bottle tightly closed: light, oxygen, and heat are the three enemies of extra virgin olive oil and degrade its polyphenols. Do not refrigerate or leave the bottle near the stove. At low temperatures, the oil may become cloudy or form small flakes: this is a natural and reversible phenomenon; simply bring it back to room temperature. Consume it preferably within twelve to eighteen months of pressing, when its fruitiness is at its peak.
 
 
 

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