Laudemio 2020

Laudemio Tenuta Bossi

The Tenuta Bossi, with a terroir that is as well suited to wine as to olives, has always produced an oil of great value. This is why we were among the founders of the Laudemio Consortium, which brings together some of Tuscany's finest olive oil producers.

First year of bottling
1986
Olive varieties
Frantoio 80%, Moraiolo 20%.
Olive harvest
Manually carried out directly on the plants in November
Crushing and extraction
Continuous low temperature process
View
Bright green with emerald highlights
Olfaction
The nose is intense, with some herbaceous sensations on the finish.
Taste
At first glance it is strong, but on the finish it is slightly spicy, with notes of artichoke
Match
It goes well with salads, vegetable dishes
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Production area

The Villa Bossi estate, at an altitude of between 300 and 400 metres above sea level, with 11 hectares of specialised olive groves.

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The recipe

Pappa al pomodoro

Pour about a glass of Volmiano oil into a saucepan and brown two finely chopped leeks. Add one and a half bottles of tomato conserve (800 g of passata) or 1.200 kg of chopped tomatoes. Add salt, chilli pepper, 4 leaves of chopped basil or some dried basil: cook on a normal heat. You have to taste, because the last autumn tomatoes can be sour: if necessary add a teaspoon of sugar. When the tomato has thickened, add 1 litre and a half of broth and bring to the boil again: add 500 g of stale bread, broken into pieces, add a tablespoon of tomato paste, stir and turn off the heat under the soup, leaving it covered. When it is time to serve, heat up the soup while stirring and add 4 more chopped basil leaves. Distribute in the bowls and lastly drizzle with Marchesi Gondi Laudemio oil.

The recipe is taken from "La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.