Ottobrino is an extra virgin olive oil, which takes its name from the time (October) in which the olives are picked.
In October the olives are still in the early stages of maturing - they are just beginning to turn purple. The more time goes by the higher the risk of bacteria or mould attacking the olives, so we pick ours early: this gives us a lower yield, but a much better quality oil. The olives are still rich in chlorophyll, and high in antioxidants like vitamin E.
Ottobrino is made from a mixture of different kind of local Tuscian olive: Canino, Leccino, Moraiolo, Pendolino and Frantoio. This mixture creates a balance in the oil, where for example the sweetness of the Leccino softens the slight bitterness of the Canino: the result of the blend creates a fruity, fragrant oil, with herby undertones and a touch of spice.
The diferente types of olives are all grown in our small family olive grove, without pesticides and using only natural fertilisers. We hand-pick the olives, make a selection, and at the end of each picking day we take that selection to a local mill to cold-press them. We use no heat and add nothing in the mix, because we want to preserve the natural taste of the olives exactly as it is.
Like all high-quality extra virgin olive oils, Ottobrino shines when used "raw" - on salads, grilled vegetables, and for us ideally on a fresh bruschetta. Nevertheless, when used for cooking it will add an unmistakable touch of flavour to your meals.
We invite you to try some!
We have thought long and hard as to how to bottle our oil, and we have decided on small tin cans in order to protect it from the elements. Light and air change both the taste and the health properties of olive oil, and this way - through complete shielding from light and smaller amounts - we guarantee the best possible taste for the longest possible time.
Contact us via email or give us a call, we'll be more than happy to give you a taste!
Elisabetta & Laura