A scent that can be smelled in the air

The olive tree, together with cypresses and smooth hills, is one of the symbols of the Tuscan landscape, and the result of these plants is Made in Tuscany extra virgin olive oil.

During these days in the Tuscan countryside, olives are harvested and pressed, an ancient ritual that is lost in the mists of time. In Magliano (Grosseto) the Olivo della Strega has been giving us its oil for over three thousand years (it has been dated around one thousand BC). But it is from the Middle Ages that, for nutritional and religious reasons, olive growing expands in Tuscany, making a significant leap into the 19th century, especially in the Florentine and Sienese territory and in reclaimed areas such as Val di Chiana and Maremma. In 1930, the requisites for the “Tonini” pruning were established which foresees the formation of three / four large stems, in a circle.The Tuscan olive tree is empty inside, not high and with little branches on the top, facilitating the harvesting.

The estimated production this year is down, up to 50% compared to last year, but experts say it will be offset by excellent quality.

The late frosts in April and the summer drought played a decisive role in the production but the fruits are healthy and the extra virgin olive oil, which will end up on our tables and on foreign markets, will represent more than well the excellence of Made in Tuscany.

A very rich varietal heritage

Each variety of tree (frantoio, leccino, moraiolo, etc.) has its own agronomic and qualitative prerogatives that emerge more clearly in the area suited to its cultivation. It is necessary to consider that, in order to obtain the best qualitative and quantitative yield from each cultivar, we have to use suitable agronomic techniques. From these evaluations it is clear, once again, how, in order to obtain the expected results, we have to think in a multidisciplinary way.