November is the month of new harvest and open oil mills! In these weeks it's rainig a lot in Tuscany and the flies have been damaging the harves in some areas.
Despite these difficulties, people continue to work to bring on tables from all over the world the "green gold". The passion and care these people put in make every season unique and precious.
The olio evo it's an irreplacable piece of the italian cuisine and it's been long appreciated in Japan too, where it's used by chefs in restaurants and hotels.
The italian oil it's also on the japanese people tables, but it's still a niche product because of the cost, often too high for the normal family.