Tuscan extra virgin olive oil tasting; a real medicine

An excellent staple of Italian cuisine

First quality extra virgin olive oil

The Tuscan olive oil par excellence is an extra virgin olive oil of the highest quality, which is positively affected by the strong bond with its own land of origin.
To offer the utmost certainty in terms of authenticity, the Tuscan Extra Virgin Olive Oil is subjected to rigorous chemical and sensorial tests. A group of expert tasters – recognized by the Ministry of Agriculture – tests the quality of the food, checking the complete correspondence to the specification to offer the consumer a precious oil, 100% Tuscan.

Certificate of Excellence IGP

Since 1998, the Tuscan Extra Virgin Olive Oil is protected by the Protected Geographical Indication. As established in the Production Regulations, to protect the traceability of the product and quality, all the production phases of the Tuscan Extra Virgin Olive Oil must take place strictly in the territories of Tuscany. More information on www.prezzisalute.com.

Organoleptic characteristics

Starting from the pressing of Tuscan olives, extremely diversified oils are obtained, with substantial variations of flavors: this diversity depends on the geographical location, the composition of the lands that host the olive trees, the climate and exposure to the sun.
The Tuscan olives therefore offer a vast aromatic range, ranging from spicy to decisive, from bitter to fruity: according to the characteristics listed on the label, the consumer can therefore choose the oil that best satisfies his or her tastes and that best suits the approach to food.
Regardless of the olive variety, for its organoleptic characteristics, the Tuscan Extra Virgin Olive Oil is appreciated not only in Italy, but appreciated all over the world.

Types of Tuscan Olives

Tuscany is one of the Italian regions with the greatest olive growing vocation: the Grosseto Maremma, the internal hill and the coastal strip are the areas most destined for the cultivation of olive trees.
Among the varieties (cultivars) of the most famous olive trees, they include:

•     Leccine
•     Frantoiane
•     Moraiole

Leccine olives

From the pressing of Olive Leccino a golden oil is obtained, with reflections and green nuances. On the palate, it leaves a fresh taste, not very fruity but pleasantly bitter and spicy. Experts see notes of basil, mint and other aromatic herbs.

Frantoiane olives

The Tuscan extra virgin olive oil obtained from the pressing of Frantoio olives stands out for its dark green color, with yellow and golden shades. Like all oils originating in Tuscany, even the one produced with Frantoio olives is of excellent quality: on the palate, a fruity, spicy and slightly bitter taste can be seen. It is a fine, sapid and very aromatic oil, which leaves an aftertaste of unripe apple, marjoram, lettuce, almond, grass and celery in the mouth.

Moraiole olives

Even the Tuscan oil obtained from Olive Moraiolo is appreciated for its fruity scent with bitter and spicy notes.

Matching with food

The fruity tone and strong character make Tuscan olive oil particularly suitable for enhancing the taste of grilled red meat, game, boiled legumes, soups of vegetables and all those foods with an intense and lively character.

Come to visit Tuscany choosing a beautiful experience as a Wine and olive oil tasting daytour in the hills.

Book now!

Wine Tasting Tour in Tuscany in Small Groups