Most of our early harvest oils are produced between October and early December. The timing is driven by the region of Provenance, the olive variety as well as weather conditions. In Andalusia, our partner Oro Bailen, one of the world's most awarded olive oil producers, starts with a mini mill, extracting a small quantity of oil every day from the beginning of October to find the optimal profile. Once it has been identified, the harvest happens very quickly and the oil is cold extracted within a few hours to capture its full freshness.
For our review of the 2021/2022, we have selected a few of our early harvest olive oils.ITALIAN OLIVE OILS
Frantoio Franci, our partner from Tuscany, has launched a new delicate early harvest extra virgin olive oil: Bella. Delicate, fresh, fruity with a slightly spicy finish, it is a delicious Italian olive oil which can be used on most dishes and in particular salads and anti-pasti.
Given the vast number of brands, farms and producers available to the British consumers, we have selected 3 of our favourite books about the world of extra virgin olive oil.
The first one is Extra Virginity by Tom Mueller, an American journalist who lives in Liguria and a frequent contributor to the New Yorker and National Geographic and who has done extensive research about the production and marketing of olive oil. A truly fascinating book. Here is a review by the Guardian.
The new 2020/2021 harvest is finished and we had the opportunity to taste many news oils. Whilst there have been significant changes in volumes of production around the Mediterranean, we continue to find real gems of carefully crafted premium olive oils from our partners.
Frantoio Franci, the award-winning artisan producer based in Tuscany, with the highest score of 100 points in the 2021 edition of Flos Olei, has launched a single variety coratina which we highly recommend for lovers of intense olive oils. It displays a powerful and elegant taste, complex with well-defined bitter and spicy notes of long persistence and good harmony. We have thoroughly enjoyed it drizzled over a butternut squash soup. The Toscano IGP has won another Gold Medal at the 2020 New York International Olive Oil Competition. This medium fruity Tuscan is particularly well suited to a tomato and mozzarella salad.
In Spain, our partner Oro Bailen is back with their 4 monocultivar extra virgin olive oils, hojiblanca, arbequina, picual and frantoio. Whilst picual continues to be regarded as one of the world's finest olive oils, winning year after year gold medals in the most prestigious competitions, we have been delighted to discover the new 2020/2021 hojiblanca, the mildest oil in the range. It has a beautiful fruitiness and is great to embark on a journey into the world of premium olive oils.
In Tunisia, after a particularly warm fall, our partner Domaine Fendri had to wait until the second half of November to start the harvest. A drop in temperatures is crucial to give the mild chemlali variety its fruitiness. We found the new 2020/2021 oil to be balanced, complex in flavours with a long finish and a slight degree of bitterness. We enjoyed it on fresh vegetables and sourdough bread. Domaine Fendri was a finalist in the 2020 edition of the Mario Solinas International Olive Oil Competition.