Welcome from Sassi Bianchi Farm!

Sassi Bianchi is a little family farm placed in Tuscany, In the heart of Maremma Toscana, on the sweet hills around Grosseto, close to the river Ombrone.

The farm produces and sells genuine Extravirgin Olive Oil, fruits and vegetables.

SASSI BIANCHI always grows crops using traditional system management well associated with modern technologies so to reach a good product: Extravirgin Olive Oil.

Azienda Agricola

Sassi Bianchi

di Alfiero Pellegrini

Via del Peruzzo, 42

58100 Istia d’Ombrone

Grosseto – Toscana – Italia

Phone +39 339 75 25 317 (italian speaker)

Email info@oliosassibianchi.it

Premiazione Olivo della Strega 2009

 “Olivo della Strega” 2009 : ecco i premiati

La Camera di commercio e la Provincia di Grosseto hanno organizzato la XV edizione del concorso provinciale

Si è svolta sabato 28 marzo la premiazione del concorso riservato ai produttori di olio extra vergine di oliva della provincia di Grosseto “Olivo della Strega” promosso da Provincia e Camera di commercio di Grosseto.

La premiazione quest’anno si è tenuta presso il Castello di Potentino, a Seggiano.

Soddisfazione da parte degli organizzatori: “Le produzioni agroalimentari di qualità rappresentano senza alcun dubbio una delle eccellenze del nostro territorio” commenta il presidente della Camera di commercio Giovanni Lamioni “Le Istituzioni, per prime, hanno il compito di valorizzare queste risorse nel modo migliore, soprattutto in momenti come quello attuale, di grave crisi economica.

Promuovere la conoscenza delle esperienze di qualità, in grado anche di offrire nuovi strumenti di valutazione ai consumatori, ha un significato rilevante, strategico: siamo certi che rassegne come ‘L’olivo della Strega’ siano, a questo fine, particolarmente utili e degne di attenzione.”

“L’olivo della Strega – spiega l’assessore provinciale allo Sviluppo rurale Alidiano Bargelli – ha accompagnato il rinnovamento della produzione di olio extravergine di oliva nella provincia di Grosseto.
Nel corso degli anni le produzioni si sono qualificate e specializzate, le aziende olivicole e i frantoi hanno affermato sul mercato un prodotto di elevata qualità sempre più riconosciuto dai consumatori.
Un ringraziamento a tutte quelle aziende agricole e di trasformazione che hanno permesso di raggiungere questi importanti risultati”.

Ma ecco i vincitori del XV^ Concorso Olivo della Strega e del Premio Olivastra Seggianese 2009

Olio fruttato Intenso
Frantoio Franci (Montenero d’Orcia) – I^ Classificato
Az. Agr. Sassi Bianchi di Erica Pellegrini (Istia d’Ombrone – Gr) – II^ Classificato (www.oliosassibianchi.it)
Az. Agr. Marinelli di Mascelloni Franco (Montenero d’Orcia) – III^ Classificato

Olio fruttato Medio
Fattoria La Parrina di Franca Spinola (Albinia) – I^ Classificato
La Poderina Toscana (Montegiovi) – II^ Classificato
Tenuta del Fontino (Massa Marittima) – III^ Classificato

 Olio fruttato Leggero
Il Donzellino Soc. Agr. (Massa Marittima) – I^ Classificato
Frantoio Maremma snc (Grosseto) – II^ Classificato
Az. Agr. Poggio alle Birbe di Nicoletta e Veronica Brunori (Gavorrano) – III^ Classificato

Premio Olivastra Seggianese
Frantoio Franci (Montenero d’Orcia) – I^ Classificato
Az. Agr. Marinelli di Mascelloni Franco ( Montenero d’Orcia) – II^ Classificato
Soc. Agr. Podere Il Casino (Seggiano) – III^ Classificato –

01.04.2009  [Fonte: http://www.intoscana.it/intoscana/viaggiare_in_toscana.jsp?id_categoria=3&id_sottocategoria=97&id=218547&language=it]

Extra Virgin Olive Oil “Sassi Bianchi ”

Extravirgin Olive Oil “Sassi Bianchi ” begins its Life in its olive tree grove, on the fields on the hilly area of the ancient Farms of Montorsoli and Poggio cavallo.

 

Trees have been grafted on native wild olive-trees (Olea Oleaster).

 

Tipycal sorts of olive:  Frantoio (main), Leccino and Moraiolo.

 

The olive tree grove “Sassi Bianchi ” is cultivated in accordance with the principles notions of sustainable agriculture, comparable to organic / biological agriculture, without the use of chemicals.

 

“Daddy” Alfiero honors and respects the hills, the plants and the whole “productive chain”  guarding and looking after all the steps from the seed to the shop.

 

 

The harvest 

 

It is noted that the oil maintains intact the quality and the capacity of preservation until a reaction of probable enzymatic origin stops the anti-oxidant properties. From this moment begins the aging process. All of this occurs when the olive arrives at maturity and falls spontaneously from the tree. As a rule, the mature olive gives oil in large quantities, of a light odor and taste, but it is more difficult to conserve. Instead, the immature olive gives less oil, however it can be conserved for a longer period and with strong olfactory-gustatory notes.

The more harmonious product, obviously, is that which is derived from olives at the right point of maturation. The more able olive grower therefore, is the one who knows how to perceive with greater precision the optimum moment in which the olives are ready to produce oil in greater quantity which is more easily preserved. In other words, the typology of the product depends on the level of maturation of the olives. In particular there can be distinguished three types of extra-virgin olive oil according to the state of maturation of the olives.

 

1) Mature olives give an oil with an almond hue.

 

2) Instead, olives which are darkened (dark skin, light pulp) produce an harmonic but savory oil.

 

3) Finally, from immature olives derives an oil with character, with a strong fragrance and taste. 

 

The storage 

 

Once harvested, the olives continue their vegetal life and they also conserve the expiratory functions on which the qualitative stability of the oil seems to depend. But in order for all to go well, they must be placed immediately in shallow wooden or plastic cases (10.15 cm., to evade crushing and over-heating) and stocked in an area cool and well ventilated for the shortest time possible (maximum 1 day).

 

 

The washing 

 

In the oil press, the first operation consists in eliminating the dirt, twigs and leaves (some healthy leaves, however, give the oil a fresh, spicy flavor) and then washing the olives in cold water. They are dried by passing them through special vibrating grills which also removes any residual dirt. 

 

The crushing 

 

Now the olives are ready to be reduced to pulp (pasta). Today the oil presses are mostly of the “pan mill” or “hammer” types, but even the most modern machines are made, in one way or another, in the ancient method of the grindstone, or millstone, that crushed the olives turning inside a basin. 

 

The kneading 

 

Kneading has the purpose of combining (coalescence) the oil present in the pasta and of releasing the aromatic substances in the oil. 

 

The extraction 

 

In the traditional system the extraction of the oil came by pressure. The pasta obtained from the olives is spread in thin layers on filtrating disks (fiscolus) and piled one upon the other on a platform, intermixed with heavy metal disks (usually the sequence is composed of three disks of pasta, one filtrating disk and one steel disk). An hydraulic press completes the work. The method most used today however is the centrifuge, whose principle, as noted, is based on the different weight specific to the substances. The pasta is then made to rotate in a container (drum) and thanks to centrifugal force the remaining vegetal matter (olive residues) and the must (juice) separate, arranging themselves one upon the other as do the layers of an onion and they are then removed by a scroll. With both methods the must is obtained, a rather dense liquid constituted of oil and water that must be separated. At one time they used skimming, or rather, they waited until the oil, lighter than water, spontaneously rose, to then collect it with a “lecca”, a type of flat ladle. Today there exists special vertical centrifuges (separators). The last operation is the filtering which eliminates the residual impurities. 

 

 

Sassi Bianchi – Azienda Agricola di Alfiero Pellegrini

High quality of Tuscan Extravirgin Olive Oil

Address: Via del Peruzzo, 42

58100 Istia d’Ombrone – Grosseto – Toscana – Italia

Telephone +39 339 75 25 317 (italian speaker)

E-mail: info@oliosassibianchi.it