A classic Tuscan extra virgin olive oil, this Tuscano IGP from Vignoli Food, is a delightful example. Claudio Vignoli, the master miller and olive oil sommelier behind the brand. He is the creator of this olive oil and has extensive experience in the olive oil industry. He sources the best olives he can find to create his oils and mills them himself. Focused on quality above all else, this oil speaks for itself. Full flavoured and well rounded, it is very well-balanced and not overly intense, even though it is 100% Frantoio olives. This variety tends to be quite bitter and bold. The bright arugula and bitter kale notes are present in this oil, alongside rosemary, and fresh herbs. The finish is warm, and spicy and lingers beautifully in the mouth.
This Tuscano IGP is also a certified nutriceutical and contains the EU’s health claim right on the bottle. An extra virgin olive oil can support this health claim if it has more than 250mg/kg of polyphenols, the healthy antioxidants found in olive oil, as well as at least 5 mg of hydroxytyrosol (another antioxidant) and its derivatives per 20 g. This Vignoli Food Tuscano meets these requirements and it is proudly shared on the bottle.
The soffrito method of cooking with extra virgin olive oil also enhances the health benefits, according to this study done at the University of Barcelona! This Tuscano IGP is delicious paired with grilled meats, and chicken. It’s also delicious with fresh salads and roasted vegetables like this Kale and Roasted Winter Vegetable salad. For more ideas to use this delicious extra virgin olive oil, you can find 50 recipes in my Italian olive oil cookbook.
