Organic olive oil from the historic Tuscan estate of the Corsini family in Tuscany.

From time immemorial, olive oil has been the staff of Mediterranean life. It is especially revered in the Colli Fiorentini, the hills of Florence, where the ancient but still shimmering grey-leafed trees yield oil of vibrant green color, silky texture and discreet pepperiness.

This exquisite olive oil is from the historic Tuscan estate of the Corsini family, which has also given Italy a saint (Andrew Corsini), a pope (Clement XII), and the Trevi Fountain. Under the watchful eye of heir Duccio Corsini, it has been transferred unfiltered to beautiful large terracotta amphorae, and allowed to settle.

Several of Corsini's neighbors and "contadini" (sharecroppers) also use the frantoio. They may be paid in cash (generously) or oil for their labor during the harvest. They always take the oil. For the first two months after the harvest, the oil is bright and assertive. Then it begins to mellow and smooth out, retaining its fruitiness and unctiousness for up to two years. In its early stages, it is enjoyed just for itself. The time-honored Florentine tradition is to grill or toast a thick slice of bread at an open fire, then drizzle (or soak) it with the new oil. This is called "fettunta", or anointed bread. With a swipe of fresh-cut garlic and salt, it becomes "bruschetta". Whatever you do with it, it will transport you to Tuscany with a foretaste of Dante's Paradiso.

Harvest date: 2007-2008.