Overview:
Heavily referenced in cookbooks and well loved around the world, Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by a parchment found in the state archives. Its grand villa, built for one of the Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the care of the Contini Bonacossi family.
At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—delicate olive fruit with a peppery finish. Bottling is still done entirely by hand, four bottles at a time.
This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has aromas of green apple, eucalyptus, and chamomile. On the palate the flavor is redolent of delicate herbs such as fennel fronds, bay leaves, and rosemary.
Extra virgin olive oil
Product with organic certification
BioAgricert - Authorized inspection body IT BIO 007 - A26D
Always known among the products of the Capezzana Estate is the extra virgin olive oil, obtained from olives of the Moraiolo and Frantoio varieties, with a small percentage of Pendolino and Leccino. The olives are pressed within 24 hours after harvesting in the modern, technically innovative company mill because it extracts the oil by subjecting the paste to a soft centrifugation. The low temperature and the rapidity of processing contribute to giving an oil rich in aromas and aromas typical of the Carmignano area.
The oil then decants in the historic orciaia adjacent to the mill, according to the ancient system that avoids a second centrifugation.
Souce: https://capezzanawineshop.it/products/olioevo
Product and Reviews:
It's a product for the Gods, a chef's delight, and a real real treat to add the extra zing, that extra flavor to your cheeses and breads and cooking. Regularly recommended and covered across various cook books, this Extra Virgin olive oil's flow charms the hearts. The below article from Club Oenologique is one such review where some of the best Chefs in London chose their go to most loved Extra Virgin Olive oil
(Article Courtesy: Club Oenologique, one of trusted platforms for wine news, reviews).
"Olive oil has been a staple of Mediterranean cooking for thousands of years, and it’s still the mainstay in the kitchens of chefs and home cooks all over the world. The green-to-golden liquid has been produced since around 6,000BC; its trees have a place in Greek mythology (the city of Athens was named after the goddess Athena after her gift of an olive tree was deemed more precious to the city than Poseidon’s gift of a salt spring) and are even seen as an international symbol of peace. In short: where would we be without olive oil?
Although the history of olive oil lies in ancient Greece, and while most people drizzling it on dishes might assume the majority comes from Italy, the biggest producer in the world is Spain. Italy, Turkey, Greece, Portugal, Tunisia, and Morocco make up the other big players in the olive-oil game, and each country has its share of artisan producers too. There are three main categories: refined, virgin, and extra-virgin, with the latter being of the best quality, due to its complex flavour and labour-intensive production method.
Choosing the right olive oil for the right dish or style of cooking is akin to choosing the right wine for your meal. There’s the levels of bitterness and acidity to consider, as well as body and intensity of flavour. Typically, they’re divided into three main categories: delicate, medium, and intense, and can taste anywhere from buttery to peppery and herbaceous. Oils made with younger olives tend to be more bitter, and ones made with olives that are riper have a sweeter taste. Sampling the oil is much like wine tasting too, with a swirl in the glass and inspection of the nose crucial to assessing an oil’s flavour profile. Although it might be tempting to keep a bottle of olive oil in your cupboard for special occasions only, it’s best to use it within 18 months of bottling, or you run the risk of a dull-flavoured drizzle.
If there’s any group of people who are passionate about which oil they use, it’s chefs. So, we asked a selection of London’s best chefs – from those at mainstay restaurants like Italian deli Lina Stores to new players like Caia’s Jessica Donovan – to suggest their favourite olive oils for your kitchen cupboard."
DIARMUID GOODWIN, HEAD CHEF AT SAGER + WILDE PARADISE ROW My favourite olive oil would have to be Capezzana Unfiltered Extra Virgin Olive Oil. This olive oil has a very intense green colour, fruity aroma and a taste of fresh cut grass and artichoke on the palate. It’s beautifully dense and viscous with a long finish. An elegant olive oil, it’s perfect for finishing dishes. It’s a real treat when it’s released every year.
ESRA MUSLU, CHEF-PATRON OF ZAHTER
I like to use Pepe Extra Virgin Olive Oil from Belazu. This olive oil is very soft with an intense olive flavour. It’s not peppery; instead, it’s got quite a fruity flavour and I quite like this for my style of food.
IMAD ALARNAB, CHEF-PATRON OF IMAD’S SYRIAN KITCHENFor me, Spanish and Greek oil are the best options for cooking. My personal favourite is Spanish single-varietal Cornicabra: this oil is perfect for cooking and dressing. It’s also the closest one to Syrian olive oil, which brings me back to my roots and homeland. I use it for absolutely everything; it’s the essence of Syrian and Mediterranean cooking. My favourite breakfast is actually pitta bread with a drizzle of olive oil.
.......
To follow the detailed story and full list of olive oils and chef recommendations, click here
Heavily referenced in cookbooks and well loved around the world, Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by a parchment found in the state archives. Its grand villa, built for one of the Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the care of the Contini Bonacossi family.
At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—delicate olive fruit with a peppery finish. Bottling is still done entirely by hand, four bottles at a time.
This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has aromas of green apple, eucalyptus, and chamomile. On the palate the flavor is redolent of delicate herbs such as fennel fronds, bay leaves, and rosemary.
Extra virgin olive oil
Product with organic certification
BioAgricert - Authorized inspection body IT BIO 007 - A26D
Always known among the products of the Capezzana Estate is the extra virgin olive oil, obtained from olives of the Moraiolo and Frantoio varieties, with a small percentage of Pendolino and Leccino. The olives are pressed within 24 hours after harvesting in the modern, technically innovative company mill because it extracts the oil by subjecting the paste to a soft centrifugation. The low temperature and the rapidity of processing contribute to giving an oil rich in aromas and aromas typical of the Carmignano area.
The oil then decants in the historic orciaia adjacent to the mill, according to the ancient system that avoids a second centrifugation.
Souce: https://capezzanawineshop.it/products/olioevo
Product and Reviews:
It's a product for the Gods, a chef's delight, and a real real treat to add the extra zing, that extra flavor to your cheeses and breads and cooking. Regularly recommended and covered across various cook books, this Extra Virgin olive oil's flow charms the hearts. The below article from Club Oenologique is one such review where some of the best Chefs in London chose their go to most loved Extra Virgin Olive oil
(Article Courtesy: Club Oenologique, one of trusted platforms for wine news, reviews).
"Olive oil has been a staple of Mediterranean cooking for thousands of years, and it’s still the mainstay in the kitchens of chefs and home cooks all over the world. The green-to-golden liquid has been produced since around 6,000BC; its trees have a place in Greek mythology (the city of Athens was named after the goddess Athena after her gift of an olive tree was deemed more precious to the city than Poseidon’s gift of a salt spring) and are even seen as an international symbol of peace. In short: where would we be without olive oil?
Although the history of olive oil lies in ancient Greece, and while most people drizzling it on dishes might assume the majority comes from Italy, the biggest producer in the world is Spain. Italy, Turkey, Greece, Portugal, Tunisia, and Morocco make up the other big players in the olive-oil game, and each country has its share of artisan producers too. There are three main categories: refined, virgin, and extra-virgin, with the latter being of the best quality, due to its complex flavour and labour-intensive production method.
Choosing the right olive oil for the right dish or style of cooking is akin to choosing the right wine for your meal. There’s the levels of bitterness and acidity to consider, as well as body and intensity of flavour. Typically, they’re divided into three main categories: delicate, medium, and intense, and can taste anywhere from buttery to peppery and herbaceous. Oils made with younger olives tend to be more bitter, and ones made with olives that are riper have a sweeter taste. Sampling the oil is much like wine tasting too, with a swirl in the glass and inspection of the nose crucial to assessing an oil’s flavour profile. Although it might be tempting to keep a bottle of olive oil in your cupboard for special occasions only, it’s best to use it within 18 months of bottling, or you run the risk of a dull-flavoured drizzle.
If there’s any group of people who are passionate about which oil they use, it’s chefs. So, we asked a selection of London’s best chefs – from those at mainstay restaurants like Italian deli Lina Stores to new players like Caia’s Jessica Donovan – to suggest their favourite olive oils for your kitchen cupboard."
DIARMUID GOODWIN, HEAD CHEF AT SAGER + WILDE PARADISE ROW My favourite olive oil would have to be Capezzana Unfiltered Extra Virgin Olive Oil. This olive oil has a very intense green colour, fruity aroma and a taste of fresh cut grass and artichoke on the palate. It’s beautifully dense and viscous with a long finish. An elegant olive oil, it’s perfect for finishing dishes. It’s a real treat when it’s released every year.
ESRA MUSLU, CHEF-PATRON OF ZAHTER
I like to use Pepe Extra Virgin Olive Oil from Belazu. This olive oil is very soft with an intense olive flavour. It’s not peppery; instead, it’s got quite a fruity flavour and I quite like this for my style of food.
IMAD ALARNAB, CHEF-PATRON OF IMAD’S SYRIAN KITCHENFor me, Spanish and Greek oil are the best options for cooking. My personal favourite is Spanish single-varietal Cornicabra: this oil is perfect for cooking and dressing. It’s also the closest one to Syrian olive oil, which brings me back to my roots and homeland. I use it for absolutely everything; it’s the essence of Syrian and Mediterranean cooking. My favourite breakfast is actually pitta bread with a drizzle of olive oil.
.......
To follow the detailed story and full list of olive oils and chef recommendations, click here