Respecting the century traditions of oil production in the Tuscany's Maremma, "Lulivetaccio" is an extra virgin olive oil of superior quality, obtained cultivating the olive tree with the methods of organic farming. lts name derives from an appellative that the grandparents used to define an old and little producing olive grove, but from which they always obtained the best olive oil.
Coming exclusively from own olive groves, among which, exactly, "Lulivetaccio", where are cultivated the typical cultivar "frantoiano", "leccino" and "moraiolo". lt is obtained by hand-picked olives.
The harvested olives are crushed at controlled temperature, obtaining lower yields, granting a superior quality and aromatic components. Green colour with shades of gold, fruity and delicate taste, this olive oil goes well with all the products of the Mediterranean diet, being protagonist.
Composition: frantoiano, moraiolo, leccino
Altitude: 300-500 m. s.l.m.
Production: Low temperature continuous system without oxygen.
Goes well with: Bread, "pinzimonio", vegetables, soups, fish (a true elixir of health and pleasure) and in the preparation of the typical dishes of Maremma Cuisine, enriching them with unique bouquets and magie.
The olive grove
The olive tree plantation in Tuscany goes back to the VII century. Olive oil was used by the Greeks as a valuable cosmetic. Only later, in Etruscan and Roman age, it was used as food. The olive growing is a significant element of the Maremma environment, traditions and culture. In Maremma, the olive tree finds optimal growing conditions that allow the production of an oil with a rare fruity aroma and an excellent biological value.
In Maremma olive tree plantation has a really ancient tradition and the olive oil production has been encouraged both by nutritional and religious reasons (some ceremonies and rituals imposed the use of the olive oil). The area of production has achieved a special recognition in 1716 when, with an edict, the Duque Cosimo III recognized the qualities of the olive and wine growing.
The plant has been widely cultivated in Tuscany in the inland areas and its meals were mainly used for baking.