To truly appreciate the quality of IGP and DOP extra virgin olive oil of Tuscany, it should be used “a crudo” (raw). Here are four ways to elevate your meals:
The Iconic “Fettunta”: Toast a thick slice of unsalted Tuscan bread, rub it with a clove of fresh garlic, and pour a generous amount of IGP Toscano oil over it with a pinch of sea salt.
Ribollita and Soups: A drizzle of Chianti Classico DOP oil over a hot bean soup or a vegetable minestrone acts as a flavor enhancer, bringing out the earthy sweetness of the vegetables.
Grilled Meats: the bold, spicy character of Terre di Siena DOP oil is the perfect match for a Bistecca alla Fiorentina (T-bone steak), cutting through the richness of the meat.
Aged pecorino and honey: for a sophisticated appetizer, slice some aged Pecorino di Pienza and drizzle it with a light chestnut honey. Finish the dish with a few drops of DOP Seggiano olive oil. Its delicate, white-fruit notes and subtle herbaceous undertones create a perfect harmony with the richness of the cheese, elevating a simple starter into a gourmet experience.
