Il Bottaccio: a passion for extra virgin olive oil for generations

D&' olive oil is an all-Italian tradition that has made our country famous all over the world for the very high quality offered and no one knows it better than the Guglielmi family, which for several generations has been carrying on this important tradition started in 1925 by his grandfather Ermelindo.
It all starts in Tuscany, in a hilly area, but a few steps from the sea and the famous Bolgheri cypresses: this is where Il Bottaccio stands with its olive trees and oil mill, and it is precisely in this place, so appreciated all over the world for its wines, the climate and the beauty of its landscapes, that the noble tradition of extra virgin olive oil is carried on.
So, let's start from the beginning: let's see together what the history of Bottaccio is and what are the values and traditions that distinguish the corporate philosophy of this all-Italian company. Let's get started!

Il Bottaccio, the story

The Il Bottaccio company, founded in 1925 and now carried on for four generations, now consists of more than 30 hectares of olive groves, partly centuries-old, distributed between the Venturina Terme area and Monterotondo Marittimo with an altitude variation from 50 to 100 meters above sea level. It is precisely in this specific area that, thanks to the climatic characteristics, the soil and the influence of the winds and the presence of the thermal waters that flow underground, that the precious fruits from which l& #39 is extracted are obtained; oil: olives.

Already in 1925, olives were part of the local diet and were consumed in the most varied ways, in addition to being, of course, intended for the production of oil, the basic ingredient of the vaunted Mediterranean cuisine. And so it was that, thanks to the passion for growing and harvesting olives, the tradition of oil and its production became a family secret, handed down from one generation to the next. Today, Il Bottaccio focuses mainly on organic olive growing, thus respecting the territory and the centuries-old Tuscan peasant traditions that have allowed the precious olive oil to grow in name and fame

Il Bottaccio: top quality oil, controlled step by step

Bottaccio's business objective is the production of only high quality Extra Virgin Olive Oil. In this regard, in the various phases of production (cultivation, fertilization, pruning, harvesting, pressing, storage, bottling and packaging), scrupulous monitoring is carried out so that the &' extra virgin olive oil keeps its peculiar characteristics unchanged throughout the supply chain. Irrigation systems in olive groves, annual pruning of plants, manual or semi-manual olive harvesting, pressing times no more than 8 hours from harvest and cold pressing are some of the fundamental and necessary points to guarantee a very high quality oil, a standard bearer of the Italian olive oil tradition and its role in Mediterranean

The objectives of Il Bottaccio and the business philosophy

Respect and protection of the environment have always been a fundamental prerogative of &' Il Bottaccio company. In fact, all forms of synthetic and non-recyclable material have been eliminated in all production phases and in final products. How? Using only eco-friendly packaging materials such as paper and cardboard, aluminum caps, glass or aluminum bottles, recycled wood pallets, recycled paper and biodegradable labels. And, to be 100% consistent, even in the offices, the Guglielmi family decided to use only wood, iron, steel and glass furniture and the exploitation of clean, green energy, coming from renewable energy. When you say 'do a job well done'...

Focus: olive oil in the Mediterranean diet

Now let's talk about olives and, above all, about extra virgin olive oil. These are two products that envy us so much abroad, where we are known for their very high quality. But why is olive oil so valued and praised? Simply because it plays a fundamental role in the Mediterranean Diet, which sees it as the only admissible condiment. There are many types of oil on the market, but the one with the highest quality is certainly Extra Virgin olive oil, the most natural that can be obtained. Obtained solely through mechanical processes, it has an excellent organoleptic profile and a presence of oleic acid of less than 0.8 g per 100 g, which makes it the healthiest and most perfect oil from every point of view. In addition, it is important that it is the only one with a real presence of fruity, that is, the olfactory and gustatory sensations that recall the scent and taste of the original fruit, the olive. But now, let's see what Bottaccio's proposals are

Il Bottaccio: the products

The first product of all is the olive, the fruit from which everything originates. In fact, Il Bottaccio offers a nice jar of Nocellara green olives with brine stones, an unmissable treat! These olives are really tasty, ideal to accompany dishes, create canapes and offer inviting aperitifs that everyone will really, really like. You could also use them for a nice salad, perhaps seasoned just with a thread d&' Classic extra virgin olive oil by Il Bottaccio, the second product in the range. Fruity and light, it is obtained from mature olives cleverly collected on the farm, in the coastal area of Livorno, a mix of Italian cultivars selected to release the balanced scents and aromas typical of quality oil. The Classico is a yellow extra virgin oil with green reflections, which is light, harmonious and balanced, with hints of ripe olive, therefore perfect for dressing vegetable salads, dips with artichokes and vegetables, chickpea soups, but also on hot bread, raw on fish dishes, cooked and raw vegetables.

Alternatively, try l&' Tuscan IGP extra virgin olive oil, an exceptional blend.
Toscano IGP is a yellow extra virgin olive oil with green reflections, fruity with vegetable notes, with medium-light bitter notes and well pronounced spicy, with hints of ripe olive and memories of sweet almond. This oil is ideal for seasoning meat and fish dishes such as roasted rabbit, amberjack marinades, roasted turbot, grilled cuttlefish and dishes with molluscs, but also vegetables and pasta dishes. In short, this oil is truly a versatile ingredient capable of giving an extra touch of taste to all your dishes.

For the more attentive, Classic Organic Extra Virgin Olive Oil is also available, a medium-fruity, unfiltered blend. It is a green extra virgin oil with brilliant reflections, notes of green olive and medicinal herbs. On the palate it is bitter with well-balanced vegetable tones of artichoke and spicy, with a light olfactory note of green tomato.
This very aromatic oil was created to embellish dishes with aromatic richness and taste/olfactory persistence such as Tuscan soups, baked porcini mushrooms, baked blue fish, medium-aged cheeses, grilled meat. Ideal on warm bread and a little garlic, but also raw on your favorite dishes. In short, really elegant.

If you are a lover of bruschetta, don't miss the condiment based on extra virgin olive oil all&' garlic, a real infusion made from the best olive oil of &' Tuscan company. Ideal for seasoning, it is perfect for giving a boost to many dishes, especially fish-based. Also perfect on bruschetta, soups and cream soups or as a substitute for classic EVO oil in garlic, oil and chilli pasta.
Last to mention is Tutto Leccino extra virgin olive oil, an elegant monocultivar obtained from mature Leccino olives. This oil, bright green with notes of almond and artichoke, is very delicate, of light intensity. Perfect on fish dishes, fish carpaccio, salads, blue fish marinades and grilled fish.

Needless to say: not all oils are the same and Il Bottaccio products are proof of this, distinguishing themselves for their flavor, aroma, properties and ethical principles that guide the company.
At this point, what can I say? If you want to discover what real quality Italian extra virgin olive oil is and to know all the aromatic nuances of this product, then don't miss Il Bottaccio's extra virgin olive oil. In the kitchen it will be a revolution.

S&M