Olive Oil

In our modern world, olive oil is something we might drizzle on our salads, slowly pour into our aioli, or to fry our fish with.  But its history and its uses go back to at least 3500 BC, when the earliest olive oil amphorae, are dated. Most likely even before 4000 BC.  However, its uses went far beyond a food seasoning.  There is historical documentation of olive oil being used as fuel for Roman oil lamps, perfumes, lubricants, and soaps.  There is even a history of using it as a preservative for fruits and human bodies before burial.  We prefer and recommend our olive oil as a compliment to food and our wine, but it is nice to know it has an incredibly diverse history of alternatives.

 

Extra Virgin Olive Oil (EVOO) is the highest grade of Olive Oil, it is free of any chemical processes to change its composition.  The Olives are harvested and then cleaned before they are crushed using a mill.  The paste that comes out goes through a cold extraction and decantation.  Only the first press of juice is used, and this must be done at temperatures below 35 degrees Fahrenheit in order to retain EVOO status.  It is then filtered and stored in cold stainless-steel tanks.  Our Olive Oil has repeatedly qualified for Ultra Premium grade, the highest designation of quality.  

 

So why is EVOO one of the healthiest fats we consume?  According to Health.Harvard.edu, Howard E. LeWine, MD states, “olive oil is high in monounsaturated fatty acids, containing about 75% by volume. When substituted for saturated fat, monounsaturated fats help lower your "bad" LDL cholesterol. The health benefits of olive oil have been attributed to its antioxidant and anti-inflammatory properties. In fact, observational studies have shown a link between lower risks of cardiovascular disease, some cancers, and even dementia in people who consume higher amounts of olive oil than those who use little or none.”  Not only does it add complex flavor and taste to a dish but it is very healthy for you to consume.  

 

As in different varietals of grapes, there are different varietals of olives.  We have three Italian varieties planted throughout our vineyard.  There are many other species planted around the world.  This combination has a history of being blended and co-planted together.  They are:

 

• Frantoio

Native to the Mediterranean it is the most widely planted olive in

Italy. Characteristically, these olives are slightly bitter, pungent with

aromas of green grass. It produces a sweet, astringent almond

flavored olive oil. These olives are well suited to our site and grow

very easily in our long and hot growing season.

 

• Pendolino

These olive trees are one of Italy’s most ancient species. They are

also universally praised as being the best pollinators. They pollinate

our Leccino Olives.

 

• Leccino

This olive is native to Italy and produces a high amount of

delicate olive oil. This delicate oil is a key contribution to our final

blend. The Leccino trees produces our largest olives and are always

the first to ripen.

 

When blended these olives make up the quintessential “Tuscan Blend” with herbaceous hints of fresh cut grass and almonds. It has golden color and is very viscous. In the finish it is soft and has a balance of bitterness and sweetness as it coats your mouth with a smooth nutty flavor.  Warning, it will tickle your throat ever so lightly on the way down if you take a sip and we recommend you do.  If you’d like to try some of our freshly pressed olive oil use the code BDVEVOO and for the next two weeks receive free shipping and 20 percent off a case of our freshly pressed olive oil.