In Tuscany, the olives are hand - picked while still attached to the branches of the tree and before reaching complete ripeness. After harvesting, the olives are stored in ventilated containers inside airy rooms where they rest for no more than five days before pressing. The extra virgin oil is decanted in little jars several times and then bottled. The remaining pulp is sent to another mill and pressed again for regular oil, then pressed last for lubrication oil. The dried out remains are often used to fertilize olive trees.
Tuscan oil has a distinct green color and a fruity flavor with hints of aromatic herbs.
This harmony of sweet, bitter, and piquant is characteristic of the young extra - virgin oil. Trattoria Garga uses olive oil provided by two different estates, one of which produces an oil of delicate quality and the other a more potent oil that retains its flavor, odor, and color for a longer time. Like Profumi , oil, the gift of the gods, is an indispensable part of Garga 's kitchen.