As wine, extra-virgin olive oilhas different characteristics depending on the quality of olives (cultivars), the area where plants are grown and the process of production. L’Olio di Cosimo is a blend produced at Villa Campestri Olive Oil Resort by early 2000. Obtained from cultivars Frantoio, Leccino, Pendolino, Moraiolo, Piangente and Correggiolo, all grown in our olive grove and processed in our mill, the oil has all the quality requirements for the certification by TREE, an association that brings together best producers of extra-virgin olive oil in the world.
Dedicated to Cosimo, the only grandson of the owner Paolo Pasquali, named as the founder of the Medici family who ruled Florence and Tuscany in the Renaissance Time, olive oil is “round” and well balanced.
At the nose it recalls olive green, cut grass, artichoke and fresh almonds, notes of bitter, spicy, good intensity of ripe fruit. Complex chemestetic feelings of pepper and spicy, noble tactile perception of astringency.
Especially suitable with red meat such as sliced Florentine, or the famous bruschetta in three steps, the oil is stored in a special machine of our invention called OliveToLive that will keep longer each organoleptic characteristic due to conservation under nitrogen.
If you want to taste our oil, we recommend one of our Sensory Experience that will allow you to learn to recognize a quality extra-virgin olive oil, or you can sample the menu in our restaurant “L’Olivaia“.
L’Olio di Cosimo can also be purchased in our OliveOilShop: you can choose between the elegant glass bottle or nice cans, both customized with the logo of Villa Campestri Olive Oil Resort. A true gift of taste and quality!
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.