The Fattoria Fazzuoli is set along the ridges at the foot of the Pratomagno, at about 200 mts above sea level, in an area that is particularly suited for the production of very high quality extra virgin olive oil. Due to the particular lay of the land of ridges, winds blow continuously, thus creating a microclimate that is particularly favourable for olive trees. The farm has about 1000 olive trees of the classic varieties of the area. There are Frantoio, Moraiolo, Leccino, Pendolino olive trees and some other old varieties. Olive trees are grown following the principles of organic agriculture.
The Tuscan organic extra virgin olive oil
Olives are handpicked before they reach maturation and then cold-pressed, that’s to say at a temperature below 27 C°. The extra virgin olive oil that is thus obtained has a very low level of acidity and is preserved in stainless steel containers that are hermetically sealed. The oil is kept at a controlled temperature for about two months in order to purify it naturally. Then it is bottled without further filtering. This process makes it possible to preserve all of the olive oil’s organoleptic qualities.
Before the bottling phase starts, the oil is controlled and certified by the Tuscan Extra Virgin Olive Oil Consortium (it undergoes a number of chemical analyses and tastings by a committee of experts and only if it passes all the tests it is certified), by the Institute for Ethical and Environmental certification (ICEA for its acronym in Italian, an organisation that is mandated to monitor organic agriculture by the Italian Ministry of Agriculture and Forestry) and by IFOAM (International Federation of Organic Agriculture Movements).
In 2008, Sam Gugino wrote in the Wine Spectator magazine: “If you want to get a taste of real Tuscan extra virgin olive oil, try Fattoria Fazzuoli’s oil.”
It comes in 250 ml or 500 ml bottles.