Olio Toscano
By Tuscany
The cultivation of olives in Tuscany dates to the eighth century AD, when the Greeks used it as a valuable cosmetic item; only later, when the Etruscans and Romans began to use it, was it used for food.
Olive growing is extremely important to Tuscany, for its environment, traditions, and culture. In Tuscany olive trees enjoy optimal conditions that yield a rare, fruity aroma of extremely high biological value. An extra-virgin olive oil culture exists in Tuscany, and from the end of October, when the new oil arrives, there is a huge feast for foodies.
There are a thousand festivals in every town offering bruschette (toasted bread) with the "new year's oil." Trying out different oils from different areas is is fun and tastings are done each with toasted bread, good bean soup, Tuscan bread soup, or just with polenta. Olive oil figures as one of the key products of Mediterranean agriculture, and has an indispensible nutritional value because of its chemical composition and sensory characteristics that are enhanced by its use as a condiment.
