Benolio
The terroir
Our Benolio olive oil is made from olives of the Moraiolo variety, grown in the clay soils of Tuscany, renowned for their richness and influence on the quality of the olives.
Monte Belle, located in Castagneto Carducci in Tuscany, is an old sheepfold that has been converted into a small farm. Dedicated to respectful, artisanal farming, Monte Belle cultivates olive trees and vines with unique know-how. This exceptional terroir and the care taken with each harvest enable us to produce an olive oil with authentic flavours and aromas typical of Tuscany, which we are proud to offer you.
The Moraiolo variety
The Moraiolo variety is distinguished by its small, slightly round olives, which change colour from green to intense black when ripe. Although modest in size, these fruits are rich in aromatic compounds and polyphenols, making them particularly valuable for the production of exceptional extra virgin olive oil.
Moraiolo olive trees are robust and adapted to the undulating terrain characteristic of the Italian hills. They have a compact form, with gnarled branches and elongated silvery leaves that catch the light elegantly. Resistant to wind and climatic variations, these trees symbolise the resilience and richness of the Mediterranean landscape. Grown with care, they produce a high-quality harvest that reflects their unique natural environment.
The harvest
With the support of our team, we harvest our olives by hand, a painstaking process that takes 3 to 4 days. The olives are then carefully placed in 15 kg crates and transported to our production site to guarantee their freshness and preserve their aromas.
The production
Our olive oil is cold-pressed in a nearby mill to preserve all its rich aromas. We favour local production to ensure that each olive retains its essential flavour, from harvest to table.
The tasting
Golden yellow with green highlights, this fruity green olive oil reveals aromas of raw artichoke and freshly cut grass on the nose. On the palate, it reveals flavours of fresh almond, with a touch of green pepper at the end. Its structure is harmonious and well-balanced.
Perfect as a raw seasoning for grilled vegetables, salads, meats and bruschettas.
The role of polyphenols
Polyphenols offer a multitude of health benefits, acting as powerful antioxidants. They have anti-inflammatory and anti-cancer properties, helping to reduce the risk of serious diseases. In addition, these compounds help protect against heart disease and neurodegenerative disorders, supporting heart health and preserving brain function.
Combined with essential fatty acids, polyphenols also help to reduce cholesterol levels, which in turn helps to prevent chronic diseases such as hypertension and diabetes. What's more, they are rich in vitamin E and squalene, essential elements for protecting the skin and combating cell ageing. Thanks to their multiple benefits, polyphenols play a fundamental role in preventing various ailments and promoting a healthy lifestyle.
FAQ
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Protect from light: Olive oil is sensitive to light, which can accelerate its oxidation and alter its flavour. We therefore recommend storing it in an opaque container (such as a dark glass bottle) or in a dark place, away from direct sunlight.
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Keep it cool: Heat deteriorates the components of olive oil, which can reduce its benefits and flavour. The ideal temperature is between 15 and 20°C, in a cupboard at room temperature, away from heat sources such as the cooker or oven.
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Close the container tightly: Oxygen accelerates the degradation of olive oil. After each use, it's important to close the bottle tightly to limit exposure to air and prevent oxidation.
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Avoid the fridge: Although refrigeration may seem like a good idea to extend shelf life, it can solidify olive oil and alter its texture. Olive oil may develop a cloudy appearance or crystallise, but this does not alter its properties. If this happens, simply allow it to return to room temperature to regain its fluidity.
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Consume within the recommended time: Olive oil is a fresh product, and although it doesn't expire like other products, it gradually loses flavour and benefits over time. It's best to consume it within 12 to 18 months of production to benefit from all its qualities.Once opened, we recommend that you enjoy your oil within 2 months to benefit from its complex aromas before they fade and the oil becomes rancid.
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With its intense fruitiness, it reveals generous aromas, combining notes of fresh fruit and aromatic herbs. Its balanced bitterness reflects the freshness of the olives, providing a pleasant structure on the palate. Subtle and mild, its light spiciness leaves a delicate impression, perfect for those who prefer a full-bodied oil.
Discover and order our Benolio olive oil easily via our online shop at Hedo by clicking on the button below.
We offer several formats to suit your needs:
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250 ml and 500 ml for everyday use,
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A new discovery format ideal for offering or testing our oil before choosing a larger bottle.
Each format is designed to guarantee an optimal taste experience, while allowing you to choose the quantity that suits you best.
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Choose the right glass: Use a small opaque glass to prevent light from altering the aromas.
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Observe the colour: The colour gives an indication of the intensity of the oil (green for fruity aromas, golden for milder aromas).
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Smell the oil: Breathe gently to capture the oil's fresh, fruity aromas.
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Warm the oil slightly: Warm the glass with your hands to release the aromas without altering the quality.
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Taste the oil: Take a small amount into your mouth and roll it around to appreciate its texture and flavours.
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Assess bitterness and spiciness: Bitterness and spiciness are signs of quality, especially in fresh oils.
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Take note of aromas: Try to identify fruity, herbaceous or spicy notes.
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Swallow the olive oil and take note of the length in the mouth.
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