|Producer||In Serrata ssa|
|Cultivar||Leccino, Moraiolo, Pendolino, Frantoio, Mignola, Coratina|
|Certification||PGI & Organic|
|Tasted on||Feb 2021|
Thank you to Az. Inserrata for sending us their PGI EVOO.
EVOO – Food pairing advice
There is a huge difference between being light and being flat, among delicateness and inconsistency; Inserrata PGI EVO oil is delicate, but never predictable.
The processing, the choice of the harvesting period, the selection of the olives, and the particular precautions taken for the milling give birth to a lighter extravirgin olive oil than its twin brother Inserrata Organic (already reviewed, read it now!) – a further sign that the same cultivars, when in the hands expert producers, can express themselves with similar characteristics and flavours, yes, but never twice in the exact same way.
With its fresh vegetable aromas, Inserrata PGI EVO oil manages to create a common thread to bind different flavours of the same dish together, especially fish and egg preparations; it also pairs well with ramen, steamed dumplings and vegetable spring rolls, the most delicate of sashimi, and pineapple fried rice.
We paired it to a trio of very-easy-to-make desserts, and in each of the three Inserrata PGI EVOO adds different sensations to the taste, helping to complete each flavour. Do you want to find out which ones? Watch our video recipe!
Appearance & Visual Analysis
Inserrata PGI EVO oil is bright lemon yellow in colour.
Scents & Olfactory analysis
To the nose, Inserrata PGI EVO oil delicately expresses its elegant vegetable notes; in it, we find hints of thistle, chard, fennel, asparagus, and a delicate tomato leaf note, all bound together by a light bitter almond flavour, sided by a hint of basil.
Tasting: Aromas & Flavours
In the gustatory analysis, the taste of Inserrata PGI EVO oil immediately reminds us of the vegetable notes perceived in the olfactory analysis – chard, asparagus, lettuce, green tomato, and rocket; these aromas are then complemented by those of sweet almond, white pepper, and a delicate apple note which allows this extra virgin olive oil to be combined to both sweet and savory preparations. The bitter and spicy sensations caress the palate almost shily, making themselves perceivable without becoming the main characters of the EVOO’s taste.
We love it with…
Inserrata PGI EVO oil is a delicate olive oil, both in taste and aromas, and the bitter and spicy components are well perceptible yet not too intense; this is why we recommend its use especially on fish dishes, steamed rice, rice noodles, and desserts.
Inserrata PGI EVOO elegantly goes with fish appetizers, especially when made with raw fish – sea bream or tuna carpaccio, salmon tartare, sea bass; the olive oil will help you perceive the sweetness of the fish, accompanying it with its vegetable flavours.
Inserrata PGI EVOO is also excellent on egg-based recipes: bull’s eye, poached, in an omelette, or – why not – even for the preparation of savory pancakes; and why not try it on a fruit salad or a dessert (especially those made with custard or cream).
We chose Inserrata PGI EVO oil for the making of panna cotta: a very simple dessert to make… yet just as easily ruined when made with the wrong food-EVOO combination! Inserrata IGP EVOO helped us in the making of a panna cotta trio: basil and lime panna cotta, red fruits and mint, and the most classic white version without topping. In the first version, Inserrata PGI EVO oil makes the flavour whole by binding its taste to the note of basil; it then enriches the red fruit panna cotta flavour with its vegetable notes, and as for the classic version, it enhances the flavour of the dessert, ever inviting the palate to a second bite – the delicate bitter component of the EVO oil helps to clean the mouth, mouthful after mouthful, favoring each time the next one. Watch our video recipe!
In Serrata ssa
Inserrata is a family-run Tuscan farm which since 1997 has passionately dedicated itself to the organic cultivation of its land for the production of wine and EVO oil. Today the company extends over 100 hectares of land of which 5 are vineyards, and the rest is taken up by 1,800 olive trees. The fertilization of plants takes place thanks to the practice of green manuring, which exploits the burial of crops such as those of legumes to further enrich the soil. The olives are harvested with machines and the aid of electric pickers (to avoid olive bruising), and on the same day they are brought to cold pressing.
The EVOO is stored at controlled temperature and humidity in stainless steel tanks, under argon. To obtain PGI certification, the blend is created from the best product of the harvest.
In Serrata ssa
Via XXIV Maggio
San Miniato (Pi)
Tuscany – Italy
Terroir & Region
Throughout history, Tuscany’s world-renewed hills have inspired painters, travellers and poets. Today these landscapes are widely cultivated with vineyards and olive groves, which fits so perfectly harmonic in the scene that it seems like they were painted in the scenery.
Read more about Italian regions.
Cultivar / Olive variety
Leccino, Moraiolo, Pendolino, Frantoio, Mignola, Coratina. Discover more about cultivars.