At Poggio Molina, the olive harvest ended a week ago and now we are honoring the Tuscan bruschetta.
As a self-respecting tradition, the harvest was carried out completely by hand, by combing the branches with the class "rakes". And as has been the case for generations, once the harvest was over, people went to the oil mill (two or three of the family at least) to watch the pressing and compare the yield with other producers.
The questions are typically, "How much have you done this year?" "How did it do? How much did you make?" And the answers, "I got 15!", "I got 12", and among the lucky ones you may even hear those who answer "Eh..great year! The 18th!" A sort of competition that, traditionally, has always been repeated!

The current year, thanks to the great drought of this summer, has not given us great satisfaction in terms of quantity with a production that is around half that of previous years.

However, if on the one hand nature takes away, on the other it certainly gives and the year was more than positive in terms of product quality. We are all aware of the great characteristics of extra virgin olive oil: its richness in polyphenols and antioxidants make it a product that is good for the health as well as being very pleasing to the palate.

The extra virgin oil produced this year exalts all these characteristics, having a degree of acidity practically equal to zero, great softness and roundness. The color turns to bright green, the scents are fruity, and the palate is spicy, but soft and sweetened. A perfect balance, which makes you long for the longed-for bruschetta with new oil!