If you’re a fan of Frances Mayes’ lovely Under the Tuscan Sun memoir (and the famous film based on the book!) you will be delighted to learn about Bramasole, her Tuscany-based Italian Olive Oil brand. The artisan quality, extra virgin, Tuscan olive oils are made by Frances and her husband at their Villa in the Tuscan countryside.
Bramasole Olive Oils
Bramasole’s olive groves feature a mix of frantoio, moraiolo, and leccino trees which are blended together to create their Tuscan EVOO. Their oils are stone milled and cold pressed every Fall by Frances and Ed’s neighbor Giancarlo.
The first press of olive oil, released in late October is called Olio Nuovo. Olio Nuovo is the highly coveted, first release of the just-pressed extra-virgin olive oil, bottled immediately after harvest. The next release is of the farm’s Extra-Virgin Harvest blend olive oils in November and December. Pre-orders for the Olio Nuovo (available only in limited quantities) start at the end of August. **Please note that this oil is not able to be pre-ordered or purchased until you see it show up in their online store.
The oils are available in 500 ml bottles, 500 ml cans, and 3 Liter cans and are sold direct-to-consumer only (no supermarket presence or wholesale). They are shipped to customers from Tuscany, normally arriving within a week or so.
Bramasole’s Italian olive oils consistently win medals at the New York International Olive Oil Competition, including Gold Medals eight times in the past nine years, most recently for their 2022 vintage oils.
The Villa and Olive Trees
Frances and Ed’s Villa is not actually Villa Bramasole (the Villa featured in the movie) but it is located in Cortona Italy (in the Arezzo province about 60 miles from Florence in Tuscany) and is the Villa featured in Frances Mayes’ internationally best-selling book, Under the Tuscan Sun. The villa featured in the movie, starring Diane Lane, actually features a different Tuscan villa but that’s a story for another day.
Frances and her husband Edward fell in love with the crumbling old villa in the Tuscany countryside when they first set eyes on it. They decided to purchase the beautiful villa, and olive groves and restore the neglected villa and heirloom olive trees. The result? Bramasole olive oil, named for Villa Bramasole , the Villa that Frances first fell in love with and wrote about.
After working with local artisans in Tuscany to restore the original villa itself, taking care to preserve its original authenticity and charm, the villa was restored to its former glory, complete with antique tiles, wooden beams, and terracotta floors.
The Making of Extra Virgin Tuscan Olive Oil/Tuscan EVOO
The production of extra virgin olive oil in Tuscany follows a meticulous and labor-intensive process that involves several key phases.
The Making of Tuscan Evoo Phase 1: The Olive Harvest
The olives are typically harvested by hand. The timing of the harvest plays a crucial role in determining the flavor and quality of the resulting oil. Villa Bramasole harvests between October and November.
The Making of Tuscan EVOO Phase 2: Sorting and Cleaning
After harvesting, the olives are carefully sorted to remove any damaged or unripe fruits. They are then cleaned to remove leaves, stems, and other debris.
The Making of Tuscan EVOO Phase 3: Crushing and Grinding
The cleaned olives are crushed or ground into a paste using traditional stone mills or modern mechanical crushers (depending on the producer). The aim is to break down the olive cells and release the oil from the fruit. **Villa Bramasole uses a traditional stone mill.
The Making of Tuscan EVOO Phase 4: Malaxation
The olive paste is transferred to a malaxation process, where it is gently mixed or stirred. This step allows the oil droplets to merge and facilitates the separation of oil from the solids.
The Making of Tuscan EVOO Phase 5: Decantation or Centrifugation
This step involves separating the oil from the solids and water. There are two main methods: decantation and centrifugation. In decantation, the olive paste is left to settle, allowing the oil to rise to the top, and then the oil is carefully extracted. Centrifugation involves using high-speed spinning to separate the oil from the other components.
The Making of Tuscan EVOO Phase 6: Filtration (Optional Step)
After the initial extraction, most olive oil producers choose to filter the oil to remove any remaining impurities or sediment. Filtration can help enhance the clarity and shelf life of the oil.
The Making of Tuscan EVOO Phase 7: Storage
The freshly extracted extra virgin olive oil is stored in stainless steel containers or dark glass bottles to protect it from light, heat, and air. Proper storage conditions help preserve the oil’s quality and prevent oxidation. Bramasole offers their Extra Virgin Italian olive oils in dark glass bottles or stainless steel cans.
It’s important to note that the production techniques can vary slightly among different Italian olive oil producers, but the general principles remain the same. The use of traditional stone mills and attention to detail in each step of the process are often emphasized to ensure the highest quality extra virgin olive oil.
Moreover, the specific Tuscan olive varieties used, such as Frantoio, Leccino, and Moraiolo, contribute to the unique flavor profile of Tuscan olive oil, characterized by its fruity notes and peppery finish.
Common Olive Oil-Related Questions
What is extra virgin olive oil?
To quote Frances Mayes, “Extra-virgin indicates that the oil is low in acid with no more than .08 grams of oleic acid per 100 grams of oil. To achieve this, just-picked olives are rushed to the mill and pressed without heat or chemicals. Only this initial press results in what is called “extra-virgin”.”
Frances Mayes in Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun, Harry N. Abrams, April 18, 2023
Why is Italian olive oil so good?
Italian olive oil is highly regarded and sought after worldwide for several reasons:
First, Italy has a long history of olive cultivation, dating back thousands of years. Olive trees are deeply rooted in Italian culture and are often grown using traditional and sustainable farming practices. The combination of favorable climate, fertile soil, and generations of expertise contributes to the production of high-quality olives and, consequently, exceptional olive oil.
Second, Italy is home to a diverse range of olive varieties, each with its own distinct flavor profile and characteristics. This diversity allows for a wide range of flavors and aromas in Italian olive oils, catering to various tastes and culinary preferences.
Third, Italian olive oil quality standards and certifications protect the authenticity and quality of Italian olive oils. The system for quality certification of food products is called the Protected Designations of Origin (PDO). This designation ensures that the olive oil originates from a specific geographical region and adheres to strict production standards.
It’s worth noting that within Italy, there are variations in olive oil quality and flavor profiles depending on the region, soil composition, climate, and cultivation practices. Each region has its unique characteristics. Olive oil from Tuscany is just one example of Italian olive oil.
How do You Know if the Olive Oil You are Buying is Fresh?
“If a bottle of extra virgin olive oil does not proudly display its harvest date, save your money”. This pearl of wisdom from Frances Mayes’ Bramasole newsletter references the importance of buying (and consuming) extra virgin olive oil when it is fresh. This usually means within 18 months or so after the harvest date. Extra Virgin olive oils that are sold (and consumed) years after harvest, lose much of their health benefits and flavor.
Sadly, most of the extra virgin Italian olive oils found on supermarket shelves don’t display harvest date information so there’s no way for consumers to know just how many years ago the olives were harvested.
Aren’t you glad you asked? Now you know :).
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