Why Tuscan Olive Oil Is So Special

Every autumn, the hills around Stalla di Guzzano change pace. Nets are spread beneath the olive trees, ladders lean against silver branches, and families head out to pick the year's harvest. Here in the hills above Bagni di Lucca, olive oil is not just an ingredient. It is part of daily life.

Liquid gold from the Tuscan hills

Tuscany is one of Italy's most celebrated olive oil regions, and for good reason. Olive trees here grow on steep, sunny terraces, often between stone walls built by hand generations ago. The cooler hill climate means the olives ripen slowly, which gives Tuscan oil its famous character: fresh, grassy and full of flavour.

That peppery kick

If you taste a spoonful of fresh Tuscan oil, you may feel a tickle at the back of your throat. Don't worry, that is a good sign. The peppery finish comes from natural antioxidants in the olives, and it tells you the oil is fresh and of high quality. Tuscan producers traditionally pick their olives early, while they are still partly green, which makes the flavour bolder and more peppery.

The harvest: la raccolta

The olive harvest usually takes place from late October into November. Olives are picked by hand or with small rakes, collected in nets and taken to the local frantoio (olive mill) within a day or two, so they stay as fresh as possible. Many families still take their own olives to the mill and come home with enough oil for the whole year.

Olio nuovo: the best moment of the year

The first oil of the season, known as olio nuovo, is bright green, cloudy and intensely fragrant. It is only at its best for a few weeks, and locals celebrate it in the simplest way possible: drizzled generously over warm toasted bread rubbed with garlic, a dish called fettunta. If you visit Tuscany in the autumn, look out for it in local restaurants and shops. It is one taste of Tuscany you shouldn't miss.

How to enjoy it like a Tuscan

• Drizzle it raw over soups such as ribollita, grilled vegetables and beans.
• Use it on warm bread instead of butter.
• Finish a plate of pasta or a simple salad with a swirl of good oil.
• Store it away from heat and light, and enjoy it within a year.

Olive oil at Stalla di Guzzano

Our farmhouse sits among olive groves, with views across the valley towards the mountains. Ask us during your stay and we will happily point you towards the best local producers, mills and markets, so you can bring a little taste of Tuscany home with you.