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Olive oil
The olive oils of the Montagna Fiorentina
are known for their excellent organoleptic
qualities.
In the Sieve Valley said qualities are due
to the altitude of many of the olive groves
and the cultivation techniques employed by
the producers, most of whom also make
Chianti Rufina wine. On the slopes of the
Pratomagno, on the other hand, olives are
the preferred crop, and one need only note
how extensive the olive groves are along the
flank of the Valdarno to realize how
significant the oil is from an economic
standpoint. The oil's quality is due to the
continental climate, far from the influence
of the sea, which brings cooler temperatures
when the olives are ripening.
The oils of the Rufina area are quite zesty
on both nose and palate, because the
climatic conditions delay the ripening of
the olives, whereas the oils of the other
areas are fruity, and full on the palate.
The other production area is along the
Valdarno-facing flank of the Pratomagno,
which is shielded from the north winds and
faces southwest, at an elevation of about
300 m: this is the upper limit for the
cultivation of the olive, and immediately to
the north there are chestnuts. The greater
rigidity of the climate (with respect to the
conditions of the other areas of Tuscany
where olives grow well) protects the trees
from flies, molds and parasites: Poisons and
pesticides are unnecessary, and therefore
the cultivation is and always has been
organic. The oil of the region owes its
characteristics not just to the altitude,
but also to the terrains the groves are
planted in, which have low total or active
carbonate contents and an abundance of
quartz. This makes them unique in Tuscany.
Olive trees begin to yield fruit five years
after planting, but need much longer, 30-40
years, to reach full maturity. During this
interval the trees require a great deal of
care, including pruning, mulching, and
treatments as necessary. Olive trees are
extremely longlived, and under favorable
conditions can reach great size.
The kinds of olive trees planted in the
Montagna Fiorentina are those traditionally
used for olive oil: Frantoio, Leccino,
Morellino and Pendolino, with the first two
predominating.
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