The extra virgin olive oil

• Production Regulations
• The dried figs recipe competition
• The dried figs of Carmignano
• The extra virgin olive oil
• The Medici wine road of Carmignano
  • Members of the association
• The consortium of the wines of Carmignano
• Recipes at the table
  • Using stale bread

The story of the olive is as old as the mists of time and is intertwined with that of man. The olive defined by Columella as the first among all the trees, “olea prima omnium arborum est,” comes from Asia Minor, Armenia to be precise. In all civilizations that arose around the Mediterranean, the olive tree has always been considered a sacred tree and the oil extracted from its fruit was used not only as food, but also for religious and ritual purposes: the Egyptians considered it a gift from the gods, the Phoenicians spread it with their business, calling it “liquid gold”, the Greeks and the Romans used it for medicinal purposes and as fuel in votive lamps, the Jews used to “anoint” their King, Christians have always used it in their rituals. After the twelfth century, our area became an important centre for the cultivation of olives. Strict laws were introduced to protect this plant. Carmignano has a long tradition, ​​of mills, farms and olive production. The excellence of this product help it get the “Toscano” IGP recognition , as well as the additional “Montalbano” geographical indication.
It is a unique oil, exclusively hand-picked, rooted in the Etruscan tradition, characterized by shades ranging from green to golden yellow. It is harmonious on the palate, with a strong, spicy and bitter taste.