/ Our magazine / Il Bottaccio: generations of passion for extra virgin olive oil.
/ Our magazine / Il Bottaccio: generations of passion for extra virgin olive oil.
The olive oil tradition is entirely Italian, making our country famous worldwide for the high quality it offers, and no one knows this better than the Guglielmi family, who have been carrying on this important tradition started in 1925 by grandfather Ermelindo for several generations.
It all begins in Tuscany, in a hilly area, but just steps from the sea and the famous cypress trees of Bolgheri: this is where Il Bottaccio rises with its olive trees and oil mill. It is in this place, highly appreciated worldwide for its wines, climate, and the beauty of its landscapes, that the noble tradition of Extra Virgin Olive Oil is upheld.
So, let's start from the beginning: let's see together what the story of Bottaccio is and what values and traditions characterize the corporate philosophy of this all-Italian enterprise. Let's begin!
The company Il Bottaccio, founded in 1925 and now managed by four generations, is now composed of over 30 hectares of olive groves in Tuscany, some of which are centuries old, distributed between the area of Venturina Terme and Monterotondo Marittimo with an altitude variation from 50 to 100 meters above sea level. It is in this specific area that, thanks to the climatic characteristics, the soil, the influence of the winds, and the presence of thermal waters flowing underground, the precious fruits from which the oil is extracted, the olives, are obtained.
As early as 1925, olives were part of the local diet and were consumed in various ways, in addition to being, of course, destined for oil production, a staple of the renowned Mediterranean cuisine. And so it was that, due to the passion for growing and harvesting olives, the tradition of oil production became a family secret, passed down from generation to generation. Today, Il Bottaccio focuses mainly on organic olive cultivation, respecting the territory and the centuries-old Tuscan peasant traditions that have allowed high-quality olive oil to gain name and fame.
The corporate objective of Bottaccio is the production of only high-quality Extra Virgin Olive Oil. In this regard, during the various stages of production (cultivation, fertilization, pruning, harvesting, pressing, storage, bottling, and packaging), a meticulous monitoring is carried out to ensure that the extra virgin oil maintains its distinctive characteristics throughout the entire supply chain. Irrigation systems in the olive groves, annual pruning of the plants, manual or semi-manual harvesting of the olives, pressing times not exceeding 8 hours from harvest, and cold pressing are some of the essential points necessary to guarantee oil of the highest quality, a flagship of the Italian olive oil tradition and its role in Mediterranean cuisine.
Respect and protection of the environment have always been a fundamental prerogative of the company Il Bottaccio. In fact, every form of synthetic and non-recyclable material has been eliminated in all production stages and in the final products. How? By using only eco-compatible packaging materials such as paper and cardboard, aluminum caps, glass or aluminum bottles, recycled wooden pallets, recycled paper, and biodegradable labels. And to be 100% consistent, even in the offices, the Guglielmi family has decided to use only wooden, iron, steel, and glass furniture and to utilize clean, green energy from renewable sources. When they say "making a job well done"...
Now let's talk about olives and, above all, about extra virgin olive oil. These are two products that are highly envied abroad, where we are known for their high quality. But why is olive oil so appreciated and praised? Simply because it plays a fundamental role in the Mediterranean Diet, where it is the only allowed condiment. There are countless types of oil available on the market, but the highest quality oil is undoubtedly Extra Virgin Olive Oil, the most natural oil that can be obtained. Obtained solely through mechanical processes, it features an excellent organoleptic profile and a presence of oleic acid lower than 0.8 g per 100 g, which makes it the healthiest and most perfect oil from every point of view. Moreover, it is important to note that it is the only one to have a real presence of fruitiness, which means the olfactory and taste sensations that recall the aroma and taste of the original fruit, the olive. But now, let's see what the proposals from Bottaccio are.
The first product among all is the olive, the fruit from which everything originates. Il Bottaccio offers a beautiful jar of Nocellara green olives in brine, an irresistible delicacy! These olives are truly tasty, ideal as accompaniments to dishes, creating canapés, and proposing inviting aperitifs that everyone will truly enjoy. You could also use them for a beautiful salad, perhaps dressed with just a drizzle of Il Bottaccio Classico Extra Virgin Olive Oil, the second product in the line. Fruity and light, it is made from ripe olives expertly harvested on-site, in the coastal area of Livorno, a mix of selected Italian cultivars designed to release the balanced aromas and scents typical of quality oil. The Classico is a yellow extra virgin oil with green reflections, which is light, harmonious, and balanced, with notes of ripe olive, making it perfect for dressing vegetable salads, pinzimonio with artichokes and vegetables, chickpea soups, as well as on warm bread, raw on fish dishes, or cooked and raw vegetables.
Alternatively, try the Toscano IGP extra virgin olive oil, an exceptional blend.
The Toscano IGP is a yellow extra virgin oil with green reflections, fruity with medium-light bitter notes and pronounced spiciness, with scents of ripe olive and hints of sweet almond. This oil is ideal for dressing meat and fish dishes such as roasted rabbit, marinated amberjack, roasted turbot, grilled cuttlefish, and shellfish, but also for vegetables and first courses. In short, this oil is truly a versatile ingredient that can add an extra touch of flavor to all your dishes.
For the more health-conscious, there is also the Classico Organic Extra Virgin Olive Oil, a blend with medium fruitiness, unfiltered. It is a green extra virgin oil with brilliant reflections, green olive notes, and herbal nuances. On the palate, it is pronouncedly bitter with vegetable tones of artichoke and well-balanced spiciness, with a slight olfactory note of green tomato.
This very aromatic oil was created to enhance dishes with rich aromaticity and taste/olfactory persistence such as Tuscan soups, oven-baked porcini mushrooms, oven-baked blue fish, medium-aged cheeses, and grilled meats. Perfect on warm bread and a little garlic, but also raw on your favorite dishes. It is truly elegant.
If you are a lover of bruschetta, don't miss out on the Garlic-infused Extra Virgin Olive Oil, a true infusion made from the best oil from the Tuscan company. Ideal for seasoning, it is perfect for giving an extra boost to many dishes, especially those based on fish. Additionally, it works wonderfully on bruschetta, soups, and purées or as a substitute for classic EVO oil in pasta with garlic, oil, and chili pepper.
Last but not least is the All Leccino Extra Virgin Olive Oil, an elegant monocultivar obtained from ripe Leccino olives. This oil, with a bright green color and notes of almond and artichoke, is very delicate, with light intensity. It is perfect for fish dishes, fish carpaccios, salads, marinated blue fish, and grilled fish.
Needless to say, not all oils are equal, and the products from Il Bottaccio are proof of this, standing out for their flavor, aroma, properties, and ethical principles that guide the company.
At this point, what to say? If you want to discover what true high-quality Italian extra virgin olive oil is and explore all the aromatic nuances of this product, then don’t miss out on the evo oil from Il Bottaccio. In the kitchen, it will be a revolution.
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