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 here is evidence that olive-growing in Tuscany was practised in the middle of the seventh century B.C. The cultivation of the olive in Tuscany has a significance that transcends purely economic and commercial considerations. The olive is an essential aspect of the environment, society and culture of the region. The deep-rooted culture of the Tuscan olive as well as its excellent quality mean that the name of Tuscany has long been associated by Italians and foreigner alike with olive oil. The production zone for this oil includes the entire region of Tuscany. The rules of manufacture stipulate that all the phases of the production cycle must be carried out within the zone. Accordingly, the picking of the olives (which must be gathered directly from the trees), the pressing and the bottling of the oil must all take place within the region of Tuscany. Olio Extravergine di Oliva Toscano has a maximum acidity of 0.6 percent. It is green to golden yellow in colour with chromatic tones that change over time. The scent is fruity with strong tones of almond, artichoke, ripened fruit and green leaf. The oil has a markedly fruity taste.
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Consorzio dell’Olio Toscano
Via di Villa Demidoff, 64/D
50127 Firenze (FI)
ITALY
phone: (+39) 055/3245732
fax: (+39) 055/3246110
email: constoscano@tin.it
web: www.consorziooliotoscano.it
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Region of
Production
IGP Map
Tuscany
Recipes
BROCCOLETTI ALLA ROMANA
BRUSCHETTA
CACCIUCCO LIVORNESE
CANNELLINI AL FIASCO
FAGIOLI CON CAVOLO NERO ALLA TOSCANA
GAMBERI E CANNELLINI ALLA TOSCANA
INSALATA DI TONNO E FAGIOLI
MELANZANE A FUNGHETTO
PANZANELLA or PAN MOLLE
PAPPA AL POMODORO
RIBOLLITA
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