extra virgin olive oil tuscany
extra virgin olive oil tuscany
extra-virgin olive oil
extra virgin olive oil italy
Tuscan extra virgin olive oil
extra virgin olive oil from italy
Gonnelli 1585 is a trademark that represents the relationship between the Gonnelli Family and the world of traditional oil production. In 1585 the family bought the farm of Santa Téa and the related Oil Mill built in 1426. Today the Gonnelly family, also owner of the Frantoio di Vertine in the Chianti Classico, represents one of the Italian excellences in the world of Extra Virgin Oil. The philosophy has always been to offer a healthy, genuine and natural product and this is only possibile by following directly every phase of the production: for each process we apply new innovative technologies to obtain an excellent product. A company that achived several millestones in the sector and has been a continuos endorser of the importance of oil as food with innumerable nutritional and health-related properties, as well as bearer of taste and value in every dish and preparation. Today Gonnelli 1585 offers a wide and varied range of products that includes sixteen different oils with their various tastes and aromas.
A few steps from the mill is the historic Bottega di Santa Téa, which offers the opportunity to taste and buy the various types of extra virgin olive oil produced. Thanks to the accurate and careful cultivation and selection of the olives and the monitoring of all the production phases of the supply chain, from the field to the table, we can obtain excellent products differentiated by flavors and aromas, from the most bitter and spicy to the sweetest and delicate, allowing you to choose your favorite.
In 2007 the Santa Téa Oil Mill was the first oil mill in the world to obtain the ISO 22005: 07 certification for traceability. A further guarantee for the consumer who is able to trace the history of every bottle purchased as far as its territorial origin.
It is an important goal reached by our company, in line with our philosophy. Traceability certification represents not only the instrument to safeguard and promote our uniqueness but also the symbol of transparency and guarantee that we offer to our consumers, increasingly in need of reassurance and confidence with regard to the food products they buy. It is a kind of map of the product which makes it possible to retrace the history, from the origin of its olives until production of the oil.
OUR OLIVE GROVES
Today Gonnelli directly oversees approximately 48.000 olive trees located between Florence and Siena. The altitude, exposure to the sun and a welldrained soil are important elements for the final quality of the oil and, as such, Gonnelli considers these elements for the selection of its plants. We are increasingly seeing the abandonment of olive groves, due to poor profit margins and the high costs of management, which are difficult to sustain for pure hobby or passion; as a result, certain olive groves, rented by the Gonnelli farm, require major drainage activity and care and it often takes a few years before the olive grove becomes fertile. All the olive groves of the farm are managed in accordance with the regulations in force to Organic Farming without the use of pesticides of fertilizers. The 48.000 olive plants, followed and cultivated by the Piero Gonnelli farm, are of different cultivars, though all tipically Tuscan. Thanks to this variety and the wise decision to collect the olives at different ripening times, starting with the greenest, various types of oils are obtained that are distinguishable and differ in flavour and aromas.
Leccio del corno
A medium vigour plant, with a wide structure and a thick head. Medium productivity with some alternation. The oil is green, medium fruity and slightly spicy with a bitter aftertaste; good content of polyphenols.
It comes from the Florentine Area, spread throughout Tuscany where it has assumed different denominations. With the term "Correggiolo" we mean olive trees attributable to other "races". Flowering is fairly early and has a medium/high yield in terms of the oil produced. The olives are green or with very slight variations, of medium/small dimensions and tend to ripen late.
A high vigour plant with expanded structure. The olives have an elongated shape and medium sized dimensions, late and graduated maturation. The fructification is high and consistent over time whereas the oil yield is not high. It undoubtedly remains one of the major varieties in Tuscany. The oil obtained is generally very elegant and balanced with a bitter and spicy taste and a medium/high fruity level.
A medium vigour plant that is fairly expanded and rather thick. It is very cultivated and appreciated as a pollinating variety, a peculiarity that has favoured its wide diffusion. The oil is delicate and fragrant with hints of almond and slightly bitter and spicy tones.
The black olives generally have a spherical shape with high resistance to detachment. In the older plants productivity is high and constant. This olive is in any case a plant that is sensitive to cold temperatures. The oil obtained tends to be bitter and spicy and is generally rich in antioxidants and polyphenols.
Its high resistance to the main adversities and the adaptive capacity to a variety of terrains, together with the good quality of the oil, are the main characteristics that have contributed to its wide success and appreciation. A medium-large sized plant, the head is thick and expanded. Productivity is generally constant. The oil has an optimal quality but, for some, it lacks particular aromatic peaks; a fresh taste, slightly fruity, lightly bitter and spicy; others perceive certain hints of herbs.