Olive oil

Olive oil from Tuscany enjoys a good reputation throughout the world. It has been used since the classical era as one of the most valuable cooking oils. It is made from the fruits of the olive tree and squeezed under great pressure.

The Tuscan oil is used in countless regional dishes. The olive harvest takes place between the months of October and March. The oil of the fruits which are harvested first is much more tangy than the oil of fully ripened olives.

It can be divided into four exactly defined grades of quality:

Differences in quality

The oil which is won in the first and most gentle squeezing, is known as native olive oil extra, also extra vergine di oliva. It has an extremely low amount of saturated fat, less than one percent.

The lower the percentage, the higher the quality. The other qualities have a higher percentage of saturated fat and are graded accordingly.

Oil is not just oil

Olive groves can be seen throughout Tuscany, which is one of the most famous olive growing regions in the world. Even within this area however, there are great differences in taste and quality.

There is oil from the hills of the Chianti, the oil from the area of Lucca, the hills of Florence, the Maremma and much more. Every oil has its own aroma, colour and of course, taste. Oil from Livorno or Siena is seen as being of especially good quality.

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