KALI SRL SOCIETÀ AGRICOLA

The harvest has been characterized by high quality olives and by a low and uneven distribution of the fruits on the canopy. We started hand-picking the olives from the trees early October and the work has been completed about two and a half weeks later. On average the overall production has been below the yield of previous seasons. Nonetheless, we were able to cold press a flavory monovarietal leccino, with a fresh almond accent, and our traditional EVOO blend. It has been a great team effort, with the support of the Marignoni and Rossi families and some other friends that have been working this land in the middle of Maremma, Tuscany, for almost three decades!

KALI offers two different flavors of its Organic Extra Virgin Olive Oil (EVOO): a blend and a monovarietal leccino. The former is a blend of four different varieties: leccino, moraiolo, frantoio, and pendolino. It has a distinct flavor that reminds the aroma of a Mediterranean garden in the Spring. The latter is a typical monovarietal leccino with a slight note recalling fresh almonds followed by a peppery note.

Crop rotation in organic farming is a vital practice that maintains soil nutrients, suppresses weeds, and controls pests. To sustain soil health, crops such as legumes, which improves soil fertility, are rotated with cereals, which exploit the soil. Egyptian clover, a leguminous crop, is widely used to fix nitrogen into the soil and nourish it.

Did you ever wonder why your throat is sometimes tingling or even burning when you taste high quality Extra Virgin Olive Oil (EVOO)? Were you may be wondering what exactly is happening in your mouth? Yet, this reaction is a sign that you are tasting a high-quality product. For years EVOO has been judged exactly on this ability to make you cough. The more you cough, the better the quality. This response is indeed a sign for the purity of the oil. Some experts even grade the EVOO as one-cough, two-cough, even three-cough.