Olive blend: Leccino, Frantoio, Carboncella and others
After a record year (2020) for both the quality and quantity of olives, in 2021 a long period of drought affected the whole country, causing some difficulties for our farming friends in central Italy – Lazio, Umbria, Tuscany – and also for La Vialla, with the olives for l’Etruscòlo olive oil. Until now, they had never needed to irrigate the olive trees – known for being resistant to drought – and the severe dry weather found them unprepared. There were, however, significant differences according to the microclimate, and the age and variety of the trees: some harvested very few, small olives and others, such as the friends around Lake Bolsena, were lucky and harvested good quantities of excellent quality olives. The varieties affected most were Leccino and Moraiolo, while there was a good crop of Frantoio olives. Overall, we can say that the quality of the harvest was excellent (the hot weather helped keep diseases and pests at bay this year) but the yield was much lower than expected.
Tasting: an intense green oil with golden reflections, full-bodied and important, slightly cloudy during the first few months because it’s unfiltered (as time passes the microparticles settle in the bottom of the bottle). It has the typical aroma of fresh olives and freshly mown grass, as well as balsamic essences and aromatic notes of wild herbs, lesser calamint, hints of thyme and summer savoury. A well-structured, full-bodied and tenacious oil, which stands out for the harmony between bitterness and pungency (sign of a high concentration of healthy polyphenols)… none of the components prevails over the others. It results fairly soft and delicate on the palate, with good persistence.