On the typical red clay soil, a medieval villa and 22 hectares of vineyards and olive groves this is Tenuta di Trecciano.
In the Chianti Senese 22 hectares of Vineyards and Olive groves, laying in a beautiful valley with the typical red clay soil. The territory is rich in ancient churches and castles, that represent an important heritage to be protected, and where man’s economic activity has been able to respect the natural environment.
Olive oil is an ever-present food on the tables of Italians and, just like wine, depending on the production areas, can be characterized by a wide variety of quality. To better and fully appreciate its value, it is important to know its origin and also how it is produced.
Tenuta di Trecciano let us discover olive oil, starting with its history and typical Tuscan olive varieties.
In all the Mediterranean basin civilizations, the olive tree has always been considered a sacred tree and the oil extracted from its fruits was used not only as food but also for religious and ritual purposes: Egyptians it considered it as a gift from the gods; through trade the Phoenicians help spread the production throughout various territories, calling it “liquid gold”; the Greeks and the Romans used it for medicinal purposes and as fuel in the votive lamps; the Jews used it to “flatter” their King, Christians have always used it in important rites. Olive oil represents one of the fundamental products of Mediterranean agriculture, of undeniable nutritional value for its chemical composition and organoleptic characteristics that are highlighted when using it as a dressing/seasoning.
Tuscan Olive varieties
Each oil is bound to its own territory, and thus is a synthesis of each native varietal of olive from which it is produced. There are hundreds of varieties of olives, for oil, for food or for both. They come in different shapes and sizes, each may be characterized by a different ratio between pulp and seed and therefore contain different quantities of oil, on average ranging between 10 to 16%. The trees’ productivity depends on several climatic and cultivation style factors, which also help determine the production in its two-year cycle.
Here at the Tenuta di Trecciano we cultivate the most typical Tuscan varieties: Frantoio, Moraiolo, Leccino and Pendolino.