Just like quality wines, the taste and the acidity levels of good olive oils are connected with a number of factors, including the variety of the olive, the climate during the growing season, the timing of the harvest, the pressing techniques used and the conservation of the oil. 2016 was a hot and dry vintage in general with very different results for our producers. The olive fly that attacked healthy trees and devastated the harvest yield in the past was kept under control using organic methods by most.
In Tuscany, the overall quality is very good. The long, dry summer has given oils with good richness, which lack a little bit of the pepperiness that often characterises cooler years, but are packed with flavour nevertheless.
Fontodi had an excellent harvest, both in terms of quality and quantity, despite a very warm season. Fontodi’s elegant and spicy olive oil is made of 80% Corregiolo (also known as Frantoio) and 20% Moraiolo varieties.
At Capezzana, where they have a higher percentage of Moraiolo planted, the very dry season led to an earlier harvest (on 10th October) and lower volume than average. However, the quality of their Moraiolo olives, which account for 60% of the blend of their oil this year, was very high.