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."
The latest harvest, picked and pressed in fall of 2015, has a bold aroma of fresh cut grass. The flavor is intense and leaves your mouth tingling. It's pleasantly bitter, bright and grassy, and in the finish there's a fair bit of peppery prickle that fills the mouth.
Zingerman's Food Tours is visiting Tuscany in October 2016. Join us for a behind the scenes journey to traditional food makers like this.