My friend Ilaria Tosato sent me a much-anticipated care package from Tuscany – two tins of this year’s crop of olive oil from two different masserias! I’ve been eagerly awaiting her package ever since she told me it was en route. She sent one liter of extra virgin olive oil from her winery – Villa Pinciana and one from Frantoio Terre de Capalbio. Both are in dark green tins, which is the recommended storage container say Italian olive oil growers.
I’ve only opened hers, as I want to preserve the other container of oil until I’m ready to consume it. Vicki and I sampled Ilaria’s oil this afternoon and we both love it! It has that wonderful peppery taste and tastes so fresh! Her tin says 2015 on it, rather than a specific date, but it’s clear that it’s from the 2015 harvest. http://www.villapinciana.com/
The Frantoio Terre di Capalbio has a specific date on it, March 30, 2017. This date is 18 months after it was harvested, I’m assuming, which Philipo from Masseria Salamina said was the right length of time to consume the olive oil. (See my post It’s all about olive oil in Puglia from 9-29). Of course, once it’s opened it needs to be consumed in a shorter period of time – closer to 3 months – and between now and then it should be stored in a cool, dark place.
If you’re curious about European olive oils, now is the time to start ordering them – before they run out! For suggestions of olive oils to try, check out 2014/2015 world’s best olive oils.
