Carlotti's family has been producing olive oil since 1300. The oil comes from the hills above Montevarchi, which is in the region of Tuscany, between Arezzo and Florence. The area is known as the Chianti Colli Aretini and lies on the border of Siena, about 15 kilometers from the Strada da Gaiole in Chianti. On the left bank of the Arno River, the fertile and highly prized land has always been cons
idered one of the best for oil and wine. The natural characteristics of the soil the gently rolling hills, the weather, and the legendary skill of the farmer--taking the olives at the exactly the right moment of maturity, picking them by hand and processing them with the utmost care--has ensured the quality and purity of the oil generation after generation. The oil from this area has long been respected as one of the best of the best. The variety of olives used in La Macchia: Moraiolo, Leccino, and Frantoio. La Macchia olive oil is in the process of being guaranteed organic, a process that takes three years, starting with an initial analyzation by the Region of Tuscany of the soil and the olive oil. Natural barriers such as the elevation, constant gentle breezes, and a general healthy, clean environment protect against flies, parasites, and mold, the chief problems facing most olive oil farmers. It also eligible for the guarantee of IGP (indication geographic protetta), which is similar to the DOCG mark for wine of the region. It provides a guarantee that the olives are grown within a certain region, and that the oil is of a certain level of quality. Olive oil is at its most intense just after pressing. Bits of the olive and pit as well as chlorophyl remain suspended in the oil until after a few months a natural filtering process occurs, as all of this settles to the bottom of the container. During this time, olive oil is best used only in it's raw form, in salads, on top of soups or on bruschetta. After about 6-8 months the olive oil mellows and stays about the same for about two years. It is beautiful for any and all cooking. Because the level of oleic acids are between .12% and .16%--half of the required limit--the amazing antioxidants and full health benefits of the oil abound. Many of these nutrients can be quickly lost if olives were held for long periods of time before pressing, or were picked when the olives were wet, or picked at the point of maturity, or if the olive oil is highly processed. You will immediately notice a difference in your cooking with La Macchia. Sauteed vegetables, salads, even meat sauces will be transformed from using a quality olive oil from beginning to end. A drizzle on the plate becomes the perfect sauce for fish, shellfish, chicken, beef or pork. Tossed with al dente pasta, you won't need more than a bit of sea salt and freshly ground pepper to feel like you are in the hills of Tuscany.
