This is the best time in Italy to taste the new extra virgin olive oil. In fact, the olive harvest usually starts immediately after the grape harvest, from the end of October until the end of November, depending on different areas and climates. Tuscany is recognised by its green colour and spicy taste. extra virgin olive oil is famous for being obtained by green olives (because they are not completely ripe yet and being picked by hand, which means wonderful taste but low yield (production).euroThis is one of the reasons why Tuscan extra virgin olive oil is considered one of the best not only in Italy but in the world.euroUnlike wine, extra virgin olive oil is appreciated young, as after one or two years it starts to lose its qualities.euroMost of the wine estates which produce wines also produce olive oil.euroThis year the Slow Food guide has awarded three olives (the maximum score) to a number of estates, for their production of olive oil. Included among these are the Tuscan estates of Fattoria di Lilliano, Fattoria La Querce, Fattoria di Basciano, Azienda Agricola Colognole and Tenuta di Cafaggio.euroThis time we have chosen to talk about the estate of Cafaggio.This ancient castel is located in the area of Impruneta, on the border between the countryside of Florence and Chianti. It covers 136 hectares of land, of which 36 are olive groves with 5000 plants and with an average annual production of 60 quintals (approximately 9.000 bottles of 750 ml). This beautiful oil has an acidity of 0.16, a fruity green-olive bouquet reminiscent of artichokes and pleasant piquant-bitter flavour typical of the Tuscan extra virgin olive oil. For more information you can visit their web site onwww.cafaggio.com