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/IRIS/

/What is Iris?/

The Iris or Gladiolus (or even – and mistakenly – Giglio) as it is often called in Florence and the surrounding area, as well as being the flower which symbolizes the capital city of Tuscany and the hills surrounding it, has been known and appreciated since ancient times for the properties of its bulb (rhizome) when dried. In the medical field and especially in the cosmetics field the Gladiolus has been used for centuries to prepare compounds of various types: as a remedy for coughs, snake bites or depression, in the preparation of perfumes, face powders, soaps and colorants.

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/Botanical/

From a botanical point of view the Iris belongs to the family of Iridaceae (the same as the Crocus sativus or Saffron) while the Giglio (Lily) which in Florence is often used a synonym for the Iris or Gladiolus, belongs to the Liliaceae family.

Of the many varieties of Iris existing in nature or the result of hybrids, the most typical of these hills and the one most widely grown and picked for the properties mentioned, is the Iris pallida, of a pastel color, gently tending towards pinkish-purple.

The rhizome of this variety of Iris is the richest in essence and has a delicate and persistent smell of violets, so much so as to also be known by the definition “violet roots”: the perfume cannot be detected in the fresh rhizome but only in those which have been “processed” (that is after removing the roots and cleaning) and dried.

/History/

Production for commercial purposes began in the mid-nineteenth century and soon reached considerable quantities, thanks to the constant, high demand from French and northern European firms, until it fell drastically due to competition from synthetic products which performed the same function (or almost) but at a much lower cost.
The Gladiolus thus retained only its decorative function and the botanical interest of many enthusiastic farmers: recently however there has been renewed interest in the Gladiolus for the purposes it used to be famous for and which made it an important part of the Chianti economy.

Known of since ancient times and present in the area of Florence and Chianti since time immemorial, also called “the poor man’s orchid”, dear to poets and story tellers it owes its name (Iris) to a Greek goddess: llride, the daughter of Taumante and Electra, to whom the Greeks attributed the phenomenon of the rainbow.
In Florence, in a stylized form and with the incorrect name of “giglio” (lily) it became the city’s symbol in medieval times: the white flower on a red background was, initially, the emblem of all of Florence, both Guelf and Ghibelline; from 1251 onwards, the Ghibellines (exiled from the city by the victorious enemy) continued to fight under the standard while the Guelfs, to distinguish themselves, inverted the colors and moved over to a red lily on a silver background, still in use today. 

/The Art of Extra Olive Oil/

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/Processing/

The cultivation of the Giaggiolo or iris is well integrated with the other typical crops of the Chianti (grape vines and olive groves). The ends (the “prode”) of the terraced fields – also known as “piagge”, “galestri” and “albaresi” are dedicated to their cultivation.
The pieces of land that one thinks are unusable provide, rather, an extremely valuable product, especially if grown in lean, arid and stony soil. No fertilizers are used for cultivation, as this would have a negative effect. The flowers feed on only sun, wind, and rain.
In autumn, the “cuttings” set aside at the time of harvest are planted.

It is necessary to weed these fields twice annually, in April and September, to ensure that the seedlings are not choked by the weeds.
After three years (the time necessary for the rhizomes to grow large and compact), between July and August, the harvest finally takes place.
Harvesting begins early in the morning: at first light hoes release the roots of the iris which are then cleaned of their beards or “shaved”.
The rhizomes are then placed in large basins of water, further cleaned and then given over to the “hullers”, who already late in the morning begin a further processing phase which, with a fixed handle pruning hook, consists of removing the roots of the Iris from the skin and the “eyes” or beard residue. As they chat together, the expert, skilled and fast hands of women, men and boys complete this operation, following which, the iris roots are extended on mats to dry in the sun.

FAQs

It is a superior category of olive oil obtained directly from olives and is extracted by solely mechanical means. It may contain free acidity expressed as oleic acid at a maximum of 0.8g per 100g and must be free of organoleptic defects.

There are organoleptic properties that, through professional tasting, permit us to distinguish an excellent extra virgin olive oil from one of medium industrial production. Contrary to common belief, the color of an extra virgin olive oil is not a guarantee of its quality.

To produce an excellent extra virgin olive oil, it is not enough to just have the raw material and production machinery. What is essential is the expertise, the specific knowledge, integration of new technologies and then a lot of passion. For this reason, for over 160 years, 365 days a year, we take care of our 30,000 olive trees in the heart of Chianti Classico, and we produce extra virgin olive oil following a 100% Pruneti production chain. Each phase of the production is carefully controlled in every single detail: from the harvesting and care of the fields to the pressing and bottling, to the sale to the Pruneti consumer.

The natural oxidation process of extra virgin olive oil causes the disappearance of the aromas and flavors that characterize it. This is known as the aging of the oil.  It is not possible to eliminate this process, but to ensure our customers a product that maintains the organoleptic properties for as long as possible we use dark glass bottles.  We also preserve the extra virgin olive oil under nitrogen to eliminate oxygen.  In addition, after pressing, the oil is filtered and exposure to sources of heat and light is avoided. 

A bottle of extra virgin olive oil must be kept away from light, air and heat sources.  This helps preserve its nutritional and organoleptic integrity. To make sure that our oil remains unchanged until the moment of opening, we use a nitrogen bottling line that injects a minimum amount inside each bottle. Additionally, we pack our extra virgin olive oil inside dark colored bottles or special light-filtering packaging.

In the SHOP section we have created filters that can guide you in purchasing the extra virgin olive oil that best suits your tastes and those of your loved ones.

No, extra virgin olive oil is a food characterized by natural, fresh and herbaceous aromas and flavors. Extra virgin olive oil is a fundamental ingredient in the preparation of a dish, and can be responsible for its success. For this reason it is important to taste and know an oil before using it, so as to combine its characteristics with the most suitable foods.

Because we guarantee excellence at all phases of production, starting from top quality 100% Italian Olive Oil to the bottle that you find on the dining table

On the page dedicated to the individual product you can find detailed descriptions of each of our products. If you prefer, on the Shop page you can filter the products according to the parameters that best suit your needs.

Yes, we guarantee delivery within the indicated times

Call or write to us.  We are happy to listen to what you need and will do our very best to accommodate you.

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Frantoio Pruneti

Via dell’Oliveto, 24

San Polo in Chianti (FI)

0039 055.8555091

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