OUR OLIVE OIL
Italian IGP Organic Extra Virgin Olive Oil
Order some of our Tuscan PGI Extra Virgin Olive Oil and we will deliver it to you as soon as possible.
Bring the flavours of the Maremma area of Tuscany to your home and on your table with our extra virgin olive oil,
and enhance your dishes with its flavour and aroma!
We ship to virtually every corner of Italy, even in these difficult times.
State your destination in your order email and we will confirm whether we can deliver.
Choose from our selection
Tenuta il Cicalino Toscano IGP
Extra Virgin Olive Oil Toscano IGP
Frantoio, Leccino and Pendolino are the names of the varieties that form the blend. They are typical Tuscan and are characterized by particular tastes and scents. Fruits are of average size depending on the variety, the Frantoio variety is prevailing. Green with violet shades (turning dark) for the Frantoio, black for the Leccino and green for the Pendolino.
Harvest is done by hand and mechanically starting mid October till the end of November. Cold-pressing (T <27° C) is carried out immediately after harvesting.
Chemical and physical characteristics
- The oil presents the acidity of <0.2%, good oxidation parameters (Peroxides and UV Absorption) and is mid-high in biophenols (natural antioxidants).
- Fragrance is fruity, green and medium ripe with a slight scent of leaf.
- Taste is that of an astringent artichoke and almond.
- Colour is yellow with green shades.
- After taste is medium bitter and spicy.
Food pairing
Being full of flavours and scents but balanced at the same time, it goes with red meat and all kinds of soups.
Tenuta Il Cicalino Top Selection
Extra Virgin Olive Oil 100% Italian Top selection
The trees which form the blend are chosen from the typical and the most productive varieties. Fruits are healthy and of different sizes, green colour with violet shades (turning dark). Harvest is done by hand and mechanically from mid October till the end of November. Cold-pressing is carried out immediately after harvesting.
Chemical and physical characteristics
- The oil presents excellent chemical and physical parameters as far as the acidity and the oxidation parameters (Peroxides and UV Absorption) concern and is mid-high in biophenols (natural antioxidants).
- Colour is yellow with green shades. Fragrance is fruity, green and medium ripe.
- Taste is full-bodied with a slight almond flavour.
- After taste is bitter and medium spicy.
Food pairing
Being balanced in flavours and scents, it goes with all dishes: white and red meat, croutons, soups and pasta.
Parco dei Lecci Toscano IGP BIO
Extra Virgin Olive Oil Toscano IGP Organic
Leccino and Frantoio are the varieties which form the blend. They are typical Tuscan varieties and characterized by particular tastes and scents. The Leccino variety prevails. Fruits are healthy, of medium size, slightly asymmetrical with medium sized kernels. Green with violet shades (turning dark) for the Frantoio, black and of large size for the Leccino. Harvest is done by hand and mechanically from mid October till the end of November.
Cold-pressing (T <2 7 ° C) is carried out immediately after harvesting.
Chemical and physical characteristics
- The oil presents the acidity of <0.3%, good oxidation parameters (Peroxides and UV Absorption) and is mid-high in biophenols (natural antioxidants).
- Colour is green with yellow shades.
- Fragrance is fruity, green and medium ripe.
- Taste is that of artichoke and almond.
- After taste is medium bitter and spicy.
Food pairing
Being balanced and delicate, albeit fragrant in the flavour, it goes with all pasta, meat and fish dishes.
VISIT TO THE MUSEUM AND OIL SCHOOL
Knoil Academy – Olive oil: science and knowledge
We will introduce you to the merits and defects of oil and its uses, from cosmetics to art and cooking, a journey of the senses to immerse you in a unique experience.
Total cost of visit and school: €30
Every Friday morning at 11:00 at our oil museum (duration approx. 2 hrs) – Bookings can be made at the reception of Tenuta il Cicalino
Museum visit and explanation at stations
Basic course on EVO oil:
- Cultivation, the processing of olives and the production of EVO oil
- Introduction to sensory analysis, the IOC (International Olive Council) method
- Tasting of EVO oils with defects and various characteristics
Alissa Mattei is an organic chemist who started her professional life in 1974. In 1992, she became a professional taster and panel leader. She has published many scientific articles and patents. Since 2006, she has been working as a consultant for many companies and producers’ associations, organising tastings and scientific courses in Italy and several other countries (Russia, Hungary, Chile, Argentina, China). She is currently the President of the Knoil Association for the dissemination of olive oil culture and the panel leader for AIFO (Association of Italian Oil Millers). She is also a judge at many international contests, and writes recipes from Tuscany and from other Italian regions.
Enjoy & Remember
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