An Olive Oil Dinner at the Santo Bevitore in Santo Spirito

Gaudenzi's Quinta Luna Extravirgin Olive Oil

Gaudenzi’s Quinta Luna Extravirgin Olive Oil

When we speak of food – xx pairings, xx is generally wine, or perhaps beer or some other drink. However, quality olive oil is just as suited to being paired with foods, and in the course of Taste, a Florentine food and wine extravaganza held in the Stazione Leopolda, Patrizia Cantini helped the Frantoio Gaudenzi organize a dinner featuring their olive oils, each paired with a dish.

The Frantoio Gaudenzi is an Umbrian olive oil producer whose oils are most impressive, and while I could write about them, what I have to say won’t be better nor more interesting that what Stefano tesi said in an IGP post last year (in Italian here), and therefore I will shamelessly quote him, with minor editing:

“Lets begin by discarding the 2 Euro/liter dreck that we can find on the shelves in supermarkets, and say that if one works in the field (and Stefano does), finding excellent extravirgin oils is not difficult.

“Quite the contrary, Italy is full of them. Also, despite what mass communication would have us believe, quality is completely independent of geography, and this means it’s simply untrue that the oils of some regions are great whereas those of others are bad. Quality is quality everywhere, and in the case of oil it derives from a frightening number of variables, none of which are secondary: climate, terrain, the surroundings, exposure, cultivation techniques, treatments, pruning, cultivars used, harvesting timing and technique, pressing timing and technique, and storage of the pressed oil.

Two of Gaudenzi's Oils

Two of Gaudenzi’s Oils

“What is more difficult to find is an extravirgin oil that is of excellent quality, made in volumes that aren’t Lilliputian, and reasonably priced, the latter being the primary force behind brand loyalty.

“Day before yesterday I had the good fortune to stumble across oil of just this kind in a trip to Florence, to a presentation of the oils made by the Gaudenzi family in Trevi.

“The Frantoio Gaudenzi is a family-run operation, which has, in its 60 years of experience, won many awards. Let’s begin by saying their oils are all excellent (my notes follow), and my personal preference is for Quinta Luna.

“But this isn’t the most interesting thing — strange to say — about this press. It is instead the philosophy the family has chosen (successfully, it would seem) to follow: a closed cycle that includes field work, pressing, sales, and promotion, which has allowed them to present a series of extremely good oils, all sold directly at prices that are absolutely competitive: The 0.75 liter bottle of the Gaudenzi basic oil sells for 8 Euros and the Quinta Luna for 10, while the half-liter bottles of the Chiuse and 6 Novembre selections sell for 9. Dirt cheap for oils of this quality. Also considering that it’s a large operation, by Italian standards: 23 hectares (about 60 acres) of proprietary olive groves all organically farmed, 25,000 olive trees, and more than 300 quintals of oil produced yearly, following a harvest that begins at the end of September and rarely extends past the end of November.

“From an agronomic standpoint,” says Francesco, son of Vittorio, who founded the company, “we took three major steps: first, an inventory of all of our trees to classify them by cultivar; second, planning the harvest on the basis of the cultivars, taking into account the different ripening periods of the various cultivars; third, the adoption of a double-cycle pruning system consisting of deep pruning every 5-6 years and yearly trimmings, which has allowed us to almost completely overcome the alternating full and lean harvests olive groves are known for, and thus produce consistent volumes from year to year.”

“A team of 10 carefully selected people picks with the aid of agevolatori (not the tree shakers one occasionally sees in video clips); they pick by cultivar when the cultivars reach the optimal stage of ripeness, pressing the oils individually, and only later blend the oils from the different cultivars (this blending is called oleaggio, an oil blend, as opposed to the much more common, but less professional olivaggio, or blending of the different cultivars at pressing, which results in an oil from olives that are not all at the optimal stage of ripeness) to make the final oils.

Candle Light at Il Santo Bevitore

Candle Light at Il Santo Bevitore

“The oils I tasted:

  •     Gaudenzi Olio Extravergine Di Oliva: Nice, very well balanced nose, with evident but not overly aggressive fruit, fresh and almondy accents, hints of balsam. On the palate its entry is elegant, gradually developing pleasant bitter accents that present with harmony and delicacy, and slightest peppery spice. Very good.
  •     Quinta Luna: The nose is more powerful that the first, and ample and ethereal, almost penetrating, with greenish herbal accents, nice intensity of fruit, and excellent definition. On the palate balsamic accents are evident, while bitterness emerges strongly, balanced by sweetish notes. It’s very long, with clearly evident artichoke stalks that also carry into an elegant finish. Superb.
  •     Chiuse di Sant’Arcangelo: The nose opens with delicate, but very clear tomato notes, in part green and in part dried; the fruit is full but delicate, giving way to freshly peeled almonds. On the palate it’s intense from the outset, full, and fairly bitter, revealing strong flavors that fade into a more delicate peppery finish with delightful artichoke accents. Excellent.
  •     6 Novembre: The nose is quite delicate, fresh, and just barely pungent, bringing to mind rosemary and evergreens. On the palate it’s quite elegant, full bodied but not aggressive, with bittersweet artichokes predominating, and a very savory finish with bitterness that emerges at the very end. Excellent.”

And there we have it. What, you wonder, were the pairings?

Beans and Nervetti at the Gaudenzi Dinner

Beans and Nervetti at the Gaudenzi Dinner

The Olio 6 Novembre was paired with Fagioli e Gamberetti, beans and Shrimp, or, in my case as I am allergic to shrimp, beans and nervetti, simmered cartilage. It worked quite well.

Beef Tartare with Olive Oil Ice Cream at the Gaudenzi Dinner

Beef Tartare with Olive Oil Ice Cream at the Gaudenzi Dinner

The Olio Quinta Luna was paired with a Tartara served with olive oil ice cream.

Ravioli Stuffed with Burrata on a Bed of Creamed Cabbage at the Gaudenzi Dinner

Ravioli Stuffed with Burrata on a Bed of Creamed Cabbage at the Gaudenzi Dinner

The Olio 1950 (A new blend of Moraiolo, Frantoio and Leccino harvested in early November, to celebrate the founding of the Frantoio) was paired with ravioli stuffed with burrata over a bed of cabbage cream.

Beef Tagliata with an Onion at the Gaudenzi Dinner

Beef Tagliata with an Onion at the Gaudenzi Dinner

The Olio Chiuse di Santi was paired with beef tagliata with caramelized onions and creamy potatoes.

Caramelized Pear with Cheese Spuma at the Gaudenzi Dinner

Caramelized Pear with Cheese Spuma at the Gaudenzi Dinner

The Olio Arcangelo, from their first olive grove, was paired with caramelized pears with spuma di formaggio.

A fascinating and very tasty dinner, and the pairings did work quite well, with the olive oils contributing considerably to the dishes they were served with.


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Categories: Illustrated Recipes And More, Italian Ingredients

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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