PODERE COGNO - OUR LABELS
produce 3 different qualities of e.v.o olive oil: Erta
China, a DOP Chianti Classico, Solatio,
monocultivar leccino, and Campo al Pozzo,
per the list below, the 3 olive oils have different main organoleptyc
characteristics and for this they can match both the taste of those who
prefer a strong oil and those who like a sweeter one.
differences can be appreciated in cooking, where it is possible to choose
the quality more suitable for personal taste and for the different
All the 3 labels are organic with chemical proprieties at the top, as you can see in the analysis linked
COGNO DOP Chianti Classico – ERTA CHINA
with the olives of all Podere Cogno olive groves —mainly of Frantoio
cultivar, with small percents of other local varieties.
notes - Medium Fruity: balanced with slight green fresh sensation
- Artichoke, Green Olive, Walnut and Hazel-nut
- For every use; it maintains its digestibility and taste even after
protracted cooking in traditional recipes
Suggested recipe - “scottiglia”, a typical Tuscan stew
LECCINO - SOLATIO
from the first harvest of the olives of Leccino cultivar in Cognino and
Campo Grande Olive Groves.
notes - Light Fruity, predominance of sweet-ripe sensations
- Almond, Hazel-nut, Ripe Green Olive and Artichoke
- Due to its lightness, it is particularly recommended raw on Salad,
Legumes, Boiled Vegetables, Fish and Cakes
recipe - apple pie
CORATINA – CAMPO AL POZZO
in limited quantity and only in the best years with the olives of Coratina
cultivar, harvested in the Pozzo and Campo Grande Alto olive groves.
notes - High Fruity: predominance of green fresh sensation, bitter
- Fresh Grass, Green Olive and Artichoke
- Meats, Roasts and Bruschette
recipe - spelt soup