SEGGIANO Extra Virgin Olive Oil Highly Recommended by Whom You Know. We are Thrilled to Kick Off Coverage of SEGGIANO
Peachy Deegan has not been able to tear herself away from her Seggiano bottle of olive oil (very close to the computer), so that's why you're not reading a restaurant review right now. You'll understand once you taste this - and here is what our panel says:
There is nothing in this world like great extra virgin olive oil. Seggiano's Extra Virgin Olive Oil certainly has the wonderful flavor and quality that I crave in a good olive oil! Their extra virgin olive oil is made exclusively from olivastra seggianese olives, which are unique to the groves that surround the village of Seggiano! This is why this particular olive oil is so rich in flavor! It has a denser, creamier texture, yet a delicate, long lasting taste to it. I love using it as a dip for fresh breads! It also mixes incredibly well with Seggiano's Organic 4 Leaf Balsamic Vinegar to make a delicious salad dressing! The bottle of the oil is also very classy! It looks great on the table while serving dinner. Seggiano's Extra Virgin Olive Oil is definitely my new favorite!
As a rule, I love olive oil. I use it for just about everything. These days it has been so hot, so I have been sticking to salads for most of my meals. I love to make simple dressings and olive oil is usually a staple. Seggiano's Extra Virgin Olive Oil is certainly is worthy of becoming a staple in my kitchen. I love to display my condiments and this bottle is beautiful. I really like the packaging style. It reminds me of bottles I have seen in Italy. The light flavor stands on its own, but blends in nicely when it needs to. I highly recommend this olive oil. It is perfect.
We at Whom You Know love our food. And one of our favorite food items is Extra Virgin Olive Oil. When made well, olive oil can be one of the greatest and most versatile oils in the world. It can be used as a condiment (I love dipping crusty bread in a delectable olive oil), as a cooking oil, to be tossed with pasta...pretty much any way you can think of using an oil. But what separates truly great olive oil from run-of-the-mill olive oil is the quality of the olives which are used to make it, as well as the flavor it imparts. It has, by its nature, a very soft, gentle flavor, so the differences can be subtle, but once you've tasted a top-of the-line olive oil, you will never want to go back to anything less! I recently had the pleasure of tasting one of the most outstanding olive oils I've ever tasted (and for an Italian, that's saying a lot)! It is made by Seggiano, which is named for the small village in southern Tuscany where it is produced. This small, hilltop village is surrounded by olive groves which date back to the 10th century, and Peri Eagleton and David Harrison (with the help of their neighbors and other local farmers) produce and bottle their olive oil on their small farm there. The olives are harvested from the olivastra seggianese trees, which are unique to the area, just as they turn from green to black, and then the oil is cold extracted. These olives are known for the creamy texture and unique, delicate flavor in the oils they produce, and with good reason! This is, quite simply, an outstanding olive oil. In order to get the full flavor, I tried it with a plain piece of Italian bread, and was very impressed by the luxurious texture and soft, yet lingering flavor. From now on, it will definitely be my go-to olive oil!
Extra Virgin Olive Oil is something that is always found in my pantry. I use it quite a bit when cooking. When I tried the Seggiano Extra Virgin Olive Oil, I immediatly noticed the pale gold color of the oil. I knew right away I was dealing with quality olive oil. I had some in a small frying pan to saute chopped onions and garlic. It heated evenly and helped cook the onions and garlic to perfection. After finishing this step, I added the olive oil, onion and garlic to some vegetables I had just cooked down. It added a nice flavor to my vegetable dish I had made. My next adventure with this olive oil is to have some out for dipping bread into when I have friends over. One of my favorite things to eat when going to Italian restaurants is dipping my bread into olive oil. With as versatile as extra virgin olive oil can be, I can't wait to try this in as many different ways as I can.
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who we are
David Harrison and Peri Eagleton have farmed
olives on their smallholding in SEGGIANO® since 1985, began selling their SEGGIANO® extra virgin oil
in 1994 and went on to find producers of
the best Italian foods available.
the seggiano mission
It is our quest to supply the most delicious,
genuine and naturally produced Italian regional specialities, from Piemonte to Sicily.
When we say handmade, we really mean handmade. Our many artisanal producers prepare fresh, small
batches of their best products exclusively forSEGGIANO®. Current harvest and freshly prepared;SEGGIANO® foods not only taste fantastic but are
also made without the use of preservatives
or industrial processing.
We believe in accountability and have an active
GM AND QUALITY ASSURANCE evaluation programme.
about us
Seggiano is the name of a small hilltop village at 450 metres on Monte Amiata in southern Tuscany, where Peri Eagleton and David Harrison have farmed Olivastra olives on their certified organic smallholding since 1985. Our range of foods is named in honour of the tiny
village where our story started.
our friends
The company's olive oil production could not take place without the essential support and collaboration of neighbours and Seggiano farming friends, who reserve their annual oil
production for us, help with the specialist olivastra pruning and all the labelling.
our partners
Our roots in Italy, the experience and familiarity with the Italian language, rural culture and oil production, have helped us to build close partnerships with many of the best artisan food producers across Italy. Our great UK team take care of the rest.
David Harrison and Peri Eagleton produce and bottle Seggiano extra virgin olive oil on their
farm in Tuscany, with the help and collaboration of neighbouring family smallholders, who
reserve their production for the Seggiano label and also help out with the bottling and
labelling.
The medieval hilltop village of Seggiano, surrounded by ancient olive groves dating back
to the 10th century, lies at an altitude of 500m on the slopes of Monte Amiata, an extinct
volcano in southern Tuscany. The local olive variety is an original wild cultivar, exclusive to
the Seggiano area and simply known as the olivastra seggianese.
These unique olivastra seggianese trees are unusual for their majestic size, their hardiness
at high altitude and particularly for the creamy delicacy of the extra virgin olive oil which
can be extracted from their fruit.
Tuscan extra virgin olive oils which have been produced with real care from healthy
olives score excellent results under laboratory analysis; they are shown to have higher
than average monounsaturate versus polyunsaturate fat content and an optimum factors
present which inhibit oxidisation and rancidity.
Analysis of Seggiano extra virgin oil places it among the top premium extra virgin oils.
It does differ though, from typical Tuscan extra virgin olive oils, which tend to have a
robust sensation of ‘amaro’ or bitterness and a strong peppery finish; Seggiano Olivastra
olive oil is a softer, more delicate oil, with just a hint of pepperiness and a uniquely rich,
creamy taste which doesn’t diminish over time.
A culture of traditional smallholder farming still prevails on Mt Amiata. The farmers fertilise
with cow manure and the olive fruit is hand picked, using tall ladders and nets spread on
the ground, just as the olives start to change from green to purplish-black, in mid to late
October. The severe winters at 500m naturally inhibit any infestation by the olive fly, so
the olives are healthy and the oil, which is cold extracted and unfiltered, is made without
the use of any pesticides.
Light, nutty fresh olive fruit aroma, with a creamy, buttery taste and a balanced
hint of pepperiness. Delicious with fish, chicken, on rice, potatoes, and cooked or
raw vegetables.
50cl, 100cl and 5 litres
From October to December look out for the limited bottling of NEW HARVEST Seggiano
extra virgin olive oil, which we bottle from the first olives of the season. Bottled within
hours of milling, we manage to get this intensely vibrant and delicious new season oil to
our UK customers within two weeks of harvesting the olives.
