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Our oil, Taste of Tuscany

The Extra Virgin Olive Oil from Frantoio del Monte Pisano is produced in our oil mill using the best milling technologies and exclusively with olives from our mountain.

These factors give it genuine and delicate aromas and flavors that enhance and elevate every dish, from traditional Tuscan bruschetta to meat, carpaccio, fish, and vegetables.

Discover traditional recipes made unforgettable by our oil.

Tuscan Panzanella

Ingredients (Serves 4)

  • 300 g of stale Tuscan bread (unsalted)

  • 4 ripe, juicy tomatoes

  • 1 red Tropea onion (or fresh onion)

  • 1 medium cucumber

  • Fresh basil (a handful of leaves)

  • Frantoio del Monte Pisano Organic Extra Virgin Olive Oil

  • Red wine vinegar to taste

  • Salt and pepper to taste

Instructions

  • Cut the stale bread into slices or rough pieces. Place it in a bowl and wet it with cold water and vinegar (don’t soak it, it should just soften). After 10 minutes, squeeze it well with your hands, crumbling it into a large bowl.

  • Slice the onion thinly and, if you want to soften its flavor, soak it in cold water with a bit of vinegar for 10 minutes.

  • Peel and slice the cucumber into rounds. Now cut the tomatoes into cubes, keeping their juice. Add the vegetables to the crumbled bread, tear the basil with your hands, add a generous drizzle of “oil, a tablespoon of vinegar, salt and pepper. Mix well.
    Let it rest in the refrigerator for at least half” an hour: time for the flavors to blend.

Panzanella pairs well with a good white wine

Enjoy your meal!

Olive Mill Worker's Soup

Ingredients (for 6 People)

  • 500 g dried cannellini beans (or borlotti, but cannellini are more traditional)

  • 1 black kale (leaves, removed from the tough stem)

  • 1 small savoy cabbage

  • 2 medium potatoes

  • 2 carrots

  • 2 zucchini

  • 2 celery stalks

  • 1 yellow onion

  • 2 ripe tomatoes (or peeled tomatoes in winter)

  • A few Swiss chard leaves (optional)

  • Stale Tuscan bread, sliced

  • Monte Pisano extra virgin olive oil

  • Salt and pepper to taste

  • Rosemary and sage

Instructions

  1. Beans
    Soak the beans overnight and cook them in water with a sprig of sage and a clove of garlic. Keep some beans whole and pass the remaining through a food mill to create the creamy base for the soup.

  2. Initial Sauté
    In a large pot, preferably earthenware, sauté the chopped onion, carrot, and celery with plenty of oil. Add the peeled and chopped tomatoes.

  3. The Vegetables
    Cut the black kale, savoy cabbage, potatoes, and zucchini into small pieces. Add them to the sautéed mixture and let them flavor well.

  4. Cooking
    Pour in the “bean cooking water (plenty, it should cover everything) and cook on low heat for at least one and a half hours”. Halfway through cooking, add the whole beans and the bean cream.

  5. Bread
    Place slices of stale bread at the bottom of a soup tureen, pour the hot soup over it, and continue layering bread and soup. Let it rest for a while, so the bread soaks up and becomes an integral part of the soup.

  6. Final Seasoning
    Serve with plenty of extra virgin olive oil, freshly ground black pepper, and if desired, a sprig of rosemary for fragrance.

The olive mill worker’s soup is even better the next day, when the flavors blend together and the consistency becomes heartier.

But the real difference is made by the oil: without a quality extra virgin olive oil, pungent and intensely fragrant, it’s not olive mill worker’s soup, it’s just a vegetable soup.