New 2026 vintage of Balduccio EVOO & can you wok-fry food in it?
Extra-virgin olive oil (EVOO) for salads, tomatoes, dipping bread… but into a Singapore wok? Well, yes, you can!
My connection with Andreas März, the man behind our Balduccio EVOO from Tuscany, goes back over 20 years. A Swiss-born agronomist, olive grower and founder of MERUM wine magazine, Andreas champions authentic Italian olive oil and challenges the industry's big players.
Balduccio's 30 hectares of organic olive groves produce around 18,000 litres annually, mainly Moraiolo (70%) and Frantoio (20%). The olives are hand-picked early and processed within hours. No bought-in olives or oils — just the estate's own production!
Balduccio news — the 2026 harvest looks promising
After a hot summer, intermittent rain has helped the trees around Montalbano avoid serious drought stress. The trees are heavily laden, and the mill is fully booked from 12 October to mid-November.
When the first oil flows from the decanter, Andreas and his son Adrian assess its fruitiness, bitterness and peppery finish. Experience matters: even the crusher speed is adjusted to bring out the best in each variety. Balduccio also invested in a new Mercuri olive-cleaning machine. Temperature-controlled crushing and malaxation, two-phase extraction and immediate filtration under oxygen-controlled conditions help preserve freshness, aromas and valuable polyphenols. The 2026 vintage is expected in early 2027. Meanwhile, there's still some 2025 to enjoy!
EVOO in the Asian wok? Absolutely!
The idea that extra virgin olive oil should never be heated is too simplistic. EVOO is rich in oleic acid, a relatively heat-stable monounsaturated fat, and natural antioxidants.
A 2018 study by De Alzaa, Guillaume and Ravetti found that, under its experimental heating conditions, EVOO produced the lowest levels of polar compounds among the oils tested and retained substantial antioxidant activity.
Good-quality, filtered EVOO is suitable for wok cooking, pan-frying and deep-frying. Its smoke point varies with composition, freshness and processing, typically around 190–210°C. The key is to control the temperature and avoid smoking the oil.
There's a difference between a domestic stove (typically below 5 kW) and a professional wok burner (above 50 kW). Adding food can lower oil temperature, although the actual effect depends on the amount and temperature of the food, the pan and the heat -just avoid overheating oil before frying!
This is what makes Balduccio special: attention to detail from grove to bottle, delivering an oil we can enjoy with confidence, including in our Asian kitchen.
From a Tuscan olive grove to the Singapore wok: Balduccio belongs not just on the salad, but right into our local kitchen!
Read the 2018 study:
https://www.scribd.com/document/453157569/Evaluation-of-Chemical-and-Physical-Changes-in-Different-Commercial-Oils-during-Heating-pdf
The picture below shows Andreas & Hannes back in 2009 at the Balduccio estate.
