Although the Valgiano estate dates back to the 16th century, the energy on the grounds is relatively new. When I visited a few years ago, I was really impressed by the commitment Laura di Collobiano, Moreno Petrini and Saverio Petrilli had in making the ancient groves produce outstanding extra virgin olive oil. They've won numerous awards, including the prestigious Ercole Olivario. And they’ve won our customers’ hearts: this is consistently one of our most popular oils.
Valgiano is grown and pressed north of Lucca on the far west of Tuscany, about twenty miles inland from the Tyrrhenian sea. Lucca's oils have long been prized. In The Food of Italy (published in 1971 but still a great book for traditional Italian foodways), Waverly Root writes, "The greatest gastronomic glory of Lucca is its olive oil, the finest in Italy."
Extra virgin olive oil
80% Frantoio olives blended with ancient and almost extinct varieties
Smooth & assertive flavors
The current harvest from November 2020 walks the line between delicate and intense. The oil is mild and buttery at the start, then it takes on a citrusy bitterness that is balanced by green artichoke notes. Finally, the pepper heat grows to a spicy finish.