Share
RSS
Tuscany+
Where to sleep
Where to eat
How to get here
Our proposals
Mobile App
Multimedia
Download
The production famous for the production of wine, has another great claim- olive oil.
The production has grown as demand has increased over time, a result of a number of factors including nutritional and religious trends and a growing population. These factors led to a transformation of large wooded areas into vineyards and olive groves, creating the extraordinary Tuscan landscape.
This area received recognition for its production with a 1716 edict by Duke Cosimo III which recognized the quality of the wine and olive oil inside the Chianti Classico area.
THE PRODUCT
The principal characteristics of this olive oil are its colour, which varies from an intense green to a green with hints of gold; its fruity nose; and a piquant flavour which can be slightly bitter. Its composure depends on the olive varieties present, which can be used singularly or together: Frantoio, Correggioli, Moraiolo and Leccino.
AT THE TABLE
The olive oil should be stored in a cool, dark place, far from heat sources or products with strong odours. It is an excellent condiment poured over soups, grilled meats, vegetables and Tuscan specialties like Ribollita and Panzanella.
THE PRODUCT
The principal characteristics of this olive oil are its colour, which varies from an intense green to a green with hints of gold; its fruity nose; and a piquant flavour which can be slightly bitter. Its composure depends on the olive varieties present, which can be used singularly or together: Frantoio, Correggioli, Moraiolo and Leccino.
AT THE TABLE
The olive oil should be stored in a cool, dark place, far from heat sources or products with strong odours. It is an excellent condiment poured over soups, grilled meats, vegetables and Tuscan specialties like Ribollita and Panzanella.
