The Extra Virgin Olive Oil from Terre di Baccio is the result of centuries-old trees on our estate, where the typical Chianti varieties – “Frantoio,” “Moraiolo,” and “Leccino” – are handpicked using the traditional method of brucatura. This respectful harvesting technique preserves the integrity of the fruit and results in an oil with extraordinary organoleptic and health properties.
The Extra Virgin Olive Oil is characterized by its balanced and rich flavor, with fruity notes and a slight bitterness and spiciness, a hallmark of its high quality and freshness.
How to best enjoy Terre di Baccio Extra Virgin Olive Oil? The best way is to use it “raw,” to fully appreciate its nuances: drizzled on a slice of toasted bread, in the traditional fettunta, or as a pinzimonio, dipping fresh vegetables into a small bowl of oil for a simple, authentic experience. It is also ideal as a dressing for field greens, adding freshness and intensity.
Finally, a drizzle of olive oil “raw” can enhance traditional Tuscan dishes, such as ribollita and pappa al pomodoro, providing that extra touch of flavor that only high-quality extra virgin olive oil can offer.