Chianti Classico DOP extra-virgin olive oil
Unique oil from olives grown in the Chianti area
Chianti Classico DOP extra-virgin olive oil is rooted in centuries of traditions that is passed down from one generation to the next.
The Chianti Classico DOP extra-virgin olive oil production zone stretches across many municipalities in the provinces of Siena and Florence and is the same as the Chianti Classico winemaking area (the municipalities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti, Radda in Chianti and parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa).
The production has grown over the years for nutritious and religious purposes as well as due to population increase. Large areas of woodland have been converted into vineyards and olive groves, enhancing the already extraordinary Tuscan landscape. The production zone received special recognition when an edict was issued in 1716, whereby Duke Cosimo III acknowledged the quality of the oil and wine inside the present-day borders of the Chianti Classico production area.
The product
The main characteristics are the colour, which varies from deep green to green with golden highlights, the fruity aromas and piquant, slightly bitter taste. It’s made from the Frantoio, Correggiolo, Moraiolo and Leccino olive varieties.
The main characteristics are the colour, which varies from deep green to green with golden highlights, the fruity aromas and piquant, slightly bitter taste. It’s made from the Frantoio, Correggiolo, Moraiolo and Leccino olive varieties.
At the table
The oil should be stored out of direct sunlight, in cool places away from heat sources and products that exude strong odours. It’s perfect served uncooked in soups, on grilled meats, most vegetables and in Tuscan specialities like ribollita and panzanella.
The oil should be stored out of direct sunlight, in cool places away from heat sources and products that exude strong odours. It’s perfect served uncooked in soups, on grilled meats, most vegetables and in Tuscan specialities like ribollita and panzanella.
