Seggiano PDO is an extra virgin olive oil which must be obtained exclusively from olive groves made up of at least 85% of trees belonging to the Olivastra Seggianese cultivar.
Harvesting takes place between the first ripening of the olives and January 15th, although usually it is completed by the end of November, and must be carried out either by hand or with the use of machines. The use of permanent nets is not permitted and fallen olives may not be gathered. After the olives have been stripped of the leaves and washed, they must be transported to the mills within 48 hours, in either crates or rigid containers. At the mill, the olives must be stored outdoors or in special ventilated areas so as to avoid overheating and/or fermentation. Before bottling or packaging, the oil must be kept in a cool place in stainless steel recipients, in this way avoiding undesired variations in the important chemical and organoleptic characteristics of the product.
Appearance and Flavour
Seggiano PDO extra virgin olive oil is green in colour with golden yellow tones. It has a fresh and fruity aroma, with notes of grass and artichoke and secondary aromas of white fruit; the flavour is clean and olivey, with perfect harmony between bitter and piquant.
The production area of Seggiano PDO extra virgin olive oil is within the administrative territory of the municipalities of Arcidosso, Castel del Piano, Cinigiano, Roccalbegna, Santa Fiora, Seggiano, Semproniano and part of Castell’Azzara in the Province of Grosseto, in the Tuscany region.
The first historical geographical reference to Seggiano can be found in a document written by Abbot Fatteschi, in which he speaks of the land of the castle in Seggiano, "planted with olive trees" by the Abbot of the Abbey of S. Salvatore, in the year 858 A.D. or, according to others, in 903 A.D. However, it was during the XVIII century that the number of olive trees planted began to increase significantly, due to the more consistent trading of the product. At the end of the XVIII century, Giorgio Santi wrote the following about Seggiano in his work Viaggio a Monte Amiata: “the mountain side is adorned with beautiful olive groves, which give life to extremely old and extraordinary olives”. The establishment and consolidation of this olive variety, the only cultivar grown up until a short time after the Second World War and today the most cultivated, was given to the tree’s ability to adapt to the particular climatic conditions on the south-western side of Mount Amiata, where its proximity to the sea is contrasted by severe frosts and heavy snowfall in winter and spring.
Seggiano PDO extra virgin olive oil should be kept in a cool place away from direct light and heat sources. Its delicate fragrance makes this product particularly suitable for dressing salads, vegetables and fish, as well as in pasta-based dishes and cakes or biscuits.
The product is marketed as Seggiano PDO extra virgin olive oil. It is sold in glass or tin plate recipients with a capacity of no more than 5 litres. The label must indicate the year of production.
Aside from its organoleptic characteristics, Seggiano PDO extra virgin olive oil is also distinguished by its nutritional properties, as it is high in antioxidants.