PDO Lucca extra virgin olive oil
From Lucca an oil with a delicate and pleasing flavor
In 1300-1400 throughout Tuscany there was a need to increase and protect olive growing: statutes were written in the various communities with precise rules of behavior that influenced quality and led to the identification of the most commonly grown varieties.
Lucca, as historian from Lucca Cesare Sardi testifies, imposed itself on the main oil industries and adopted marketing regulations prohibiting sales outside its territory. In Lucca, the olive tree and oil have always represented not only an economic support but also a lifestyle and social custom.
The production area of this oil includes the villages of Lucca, Versilia and Garfagnana, in particular: Capannori, Lucca, Montecarlo, Altopascio, Porcari, Villa Basilica, Camaiore, Massarosa, Viareggio, Forte dei Marmi, Pietrasanta, Seravezza and Stazzema, Bagni di Lucca, Borgo Mozzano, Pescaglia, Barga, Coreglia Antelminelli and Minucciano.
Characteristics
PDO Lucca extra virgin olive oil has such distinctive organoleptic and nutritional characteristics that it is used by many tasters as a term of comparison for evaluating other products.
It has a yellow color with more or less intense green tones, a fruity scent and a predominantly sweet flavor with slight spicy and bitter sensations.
It is obtained from different types of olives including Frantoio, Leccino and other minor varieties.
The perfection of its taste is the result of careful and scrupulous harvesting of the olives, from late October to late December.
PDO Lucca extra virgin olive oil has such distinctive organoleptic and nutritional characteristics that it is used by many tasters as a term of comparison for evaluating other products.
It has a yellow color with more or less intense green tones, a fruity scent and a predominantly sweet flavor with slight spicy and bitter sensations.
It is obtained from different types of olives including Frantoio, Leccino and other minor varieties.
The perfection of its taste is the result of careful and scrupulous harvesting of the olives, from late October to late December.
Food and wine
Once it arrives in the kitchen, oil becomes the protagonist of the dishes and gastronomy of these lands. It gives flavor to everything that is cooked in traditional earthenware pots, a symbol of rural patience: minestrone, soups, vegetables.
We can enjoy it on bread and create the famous "fettunta", progenitor of the large family of bruschetta.
The oil with its delicately spicy flavor is used as a raw dressing on salads, pinzimonio and other typical Tuscan dishes.
Once it arrives in the kitchen, oil becomes the protagonist of the dishes and gastronomy of these lands. It gives flavor to everything that is cooked in traditional earthenware pots, a symbol of rural patience: minestrone, soups, vegetables.
We can enjoy it on bread and create the famous "fettunta", progenitor of the large family of bruschetta.
The oil with its delicately spicy flavor is used as a raw dressing on salads, pinzimonio and other typical Tuscan dishes.
