Poderi Borselli La Poderina Toscana Argento Organic 2023

Long known as La Poderina Toscana, the farm has changed its name to Poderi Borselli.

This is the "sibling" oil to the noted La Poderina Toscana featured in the Washington Post article, Beyond Extra Virgin (October 19, 2011). 

You can read more about La Poderina Toscana and their very old trees, as well as see a video of the area here. 

At La Poderina Toscana, they’ve taken the “green movement” to heart. The farm is organic and the energy for the pressing comes from photovoltaic energy cells. The farm uses biomass heating as well for hot water and to heat the farm house. We can’t think of another producer who so eliminated or reduced outside energy sources. (We almost want to apologize for using an ocean-freighter to bring the oil to the U.S.)

The family began to acquire the farm in the 1980s and began planting the trees. In 1995 they added the mill and the cellar. Davide’s time at university was spent studying agronomy to take the production to the next level.

Davide tells us the family’s production uses the new Mori knife-crusher to extract oil, drop by drop, without using water. The machine is composed by thousands of blades that go inside the olive paste and extract the oil without using hot water, centrifuge or pressing. The result is an oil full of polyphenols, antioxidants that preserve the human body. The intense aroma of the olive oil is very persistent and it tastes very strong and spicy.

Argento (The Saporito aka "tasty") – is composed of the varieties Correggiolo, Frantoio, Leccino and Olivastra Seggianese. It is an oil with a classic and decisive taste, with very accentuated bitter and spicy tips. Perfect in combination on raw fish, fresh salads of the season (classics such as valerian and rocket/arugula), and beef, especially tartare. Classic Tuscan, Argento is bolder than Oro.

Awards and Recognition:

Slow Food Italia 2023

Flos Olei 2018 (93/100)

Past awards and recognitions include:
Slow Food, Guida A.I.S. Bibenda, Flos Olei