- Characteristically peppery Tuscan oil from the Le Corti estate
- From ancient trees on the Le Corti estate of Principe Corsini just south of Florence
- 100% organically grown and cold pressed
- Because this oil is unfiltered, it retains the natural flavor of the olive
- Excellent for sautéing vegetables and pairing with relatively mild dishes
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Product Description
The Corsini family has been in the oil business for about 500 years, and the tradition is tangible. Paul Ferrari harvested olives alongside Dino and Mario, the adult children of contadini (tenant farmers) who themselves have a child who lives and works on the estate. The property's 15,000 olive trees are still picked by hand, and the fruits of the harvest are crushed on site in an authentic stone mill. Most of Corsini's employees at harvest time take their payment in oil rather than cash, giving credence to this oil's reputation as "liquid gold."
From ancient trees on the Le Corti estate of Principe Corsini just south of Florence, this exquisite oil is 100% organically grown and cold pressed in the stone frantoio on the property. Corsini once again enlisted Paul Ferrari to help with the harvest to ensure our small allocation of this Tuscan perfection in a bottle. Paul believes the 2004-05 harvest to be "the best in many, many years in Tuscany."
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Most Helpful Customer Reviews
5.0 out of 5 stars
I have the non-organic version,
This review is from: Le Corti Organic Extra Virgin Olive Oil (500 ml) (Misc.)
My son just brought me back 375 ml bottle of Le Corti Extra Virgin Olive Oil from a trip to Italy. He said they had the organic version there also and he couldn't tell the difference in taste.
This oil is so mild you could easily drink it straight from the bottle and it has a lovely fresh grassy flavor. We use about a gallon of olive oil a month for cooking and I find Columela (Cook's Illustrated favorite) satisfactory for salads and drizzling. But it can't compare with the smoothness of the Le Corti. I plan to reserve this oil for making a spicy garlic dipping oil to use with freshly made italian bread. The ideal storage space for an oil of this quality is dark and 57 degrees F. Lacking this, I'll just store it under the cabinet in the kitchen and plan on using it up within a few months.
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