Olive blend: 50% Morellino, 50% Leccino
Every year in November, during the olive harvest, at La Vialla’s mill hundreds of small containers – in which the freshly extracted oil remains for a few weeks to settle (it’s not filtered) – are tasted, before being blended according to their characteristics. Guido, Andrea, Alceo and the Lo Franco brothers get a distinct idea of the various oils pressed and record them according to their flavour, aroma, intensity and spiciness, in order to create harmonious “cuvées” (a bit like wine). During every harvest, some of these oils come from Leccino and Morellino olives, and have a softer, more mellow, milder taste...
they gave rise to Olio La Vialla “Leggero” (mild), an oil that is fruity but pleasantly delicate, with more mature aromas, green sensations of blades of spring grass, floral and balsamic notes of woodland scrub. In the mouth it’s less bitter and spicy, overall very well balanced, less “aggressive”. It has admirers among the Viallini with a finer, more sensitive palate, and is also better suited to the refined taste of children.
In the kitchen it lends itself well, for example, for making mayonnaise, dressing artichokes or boiled fennel, pasta with chickpeas, pasta with fresh tomato and basil (“Poverella”) and/or grated cheese, as well as for making wild fennel or basil pesto.