{"id":6550,"date":"2025-05-16T07:48:07","date_gmt":"2025-05-16T07:48:07","guid":{"rendered":"https:\/\/www.lasala.it\/site\/?p=6550"},"modified":"2026-04-02T15:22:04","modified_gmt":"2026-04-02T15:22:04","slug":"olive-oil","status":"publish","type":"post","link":"https:\/\/www.lasala.it\/site\/en\/olive-oil\/","title":{"rendered":"The Real Gold of Chianti Classico: Extra Virgin Olive Oil"},"content":{"rendered":"

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The Real Gold of Chianti Classico: Extra Virgin Olive Oil<\/h1>\n\t\t

15 Maggio 2025<\/p>\n<\/div>\n\t<\/div> \n\t

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History and Territory<\/h2>\n\t<\/div> [vc_column_text css=”.vc_custom_1747321698410{padding-top: 30px !important;padding-bottom: 30px !important;}”]<\/p>\n

The olive tree has very ancient roots in the Chianti Classico area, dating back to the mid-6th century BC. The first official recognition of this territory came with the 1716 edict of Grand Duke Cosimo III de’ Medici, an edict that defined the current boundaries of the Chianti Classico area.<\/p>\n

Olive cultivation has always found in the Chianti Classico territory a soil that is both highly suitable and challenging, with particularly cold winters and dry, harsh summers. But it is precisely thanks to this slight hardship that the olive tree gives us its highest expression, producing, only in this region, a product of absolute quality.<\/p>\n

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Our Extra Virgin Olive Oil DOP Chianti Classico<\/h2>\n\t<\/div> [vc_column_text css=”.vc_custom_1747322816046{padding-top: 30px !important;padding-bottom: 30px !important;}”]<\/p>\n

For our oil<\/a>, in order to guarantee the highest aromatic and taste yield, we harvest early, before full maturation, usually in the last decade of October. The olives are picked strictly by hand in selected plots to ensure the perfect integrity of the drupes.<\/p>\n

The crushing process is carried out within 12 hours of harvesting to preserve the varietal aromas and prevent any kind of organoleptic alteration.<\/p>\n

The extraction is done mechanically, using a low-temperature centrifugal decanter. During this phase, no water is added in order to preserve all the water-soluble polyphenols, resulting in a positive qualitative and health-related impact.<\/p>\n

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Organoleptic Characteristics<\/h2>\n\t<\/div> [vc_column_text css=”.vc_custom_1747321960207{padding-top: 30px !important;padding-bottom: 30px !important;}”]<\/p>\n

COLOR<\/strong>
Intense, bright green<\/p>\n

AROMA<\/strong>
Persistent, fruity, reminiscent of freshly crushed olives, grass, and artichoke<\/p>\n

TASTE<\/strong>
Perfect balance between bitterness and spiciness with elegant, fruity notes<\/p>\n

VARIETIES<\/strong>
35% Frantoio, 35% Moraiolo, 30% Leccino<\/p>\n

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Chemical Characteristics<\/h2>\n\t<\/div> [vc_column_text css=”.vc_custom_1747322771799{padding-top: 30px !important;padding-bottom: 30px !important;}”]<\/p>\n

The Chianti Classico DOP Extra Virgin Olive Oil<\/a> has much stricter and improved standards compared to regular Extra Virgin Olive Oil. Our oil has even better values, here are the parameters for the 2023 harvest:<\/p>\n