Olio Extravergine di oliva Chianti Classico PDO

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The Chianti Classico olive oil owes its properties to the particular pedo-climatic conditions of the region of production, a very homogeneous area due to the land and the weather conditions, characterised by warm and dry autumns, which favour its characteristics and taste. The cultivation of the oil in this area has an old tradition and its production has been incentived due to nutritional and religious reasons (some rites and ceremonies imposed the used of oil). The area of production has obtained a particular recognition with the promulgation of an edict dated 1716, with which the Duke Cosimo III recognised the quality of olive and wine production obtained form the current land boundaries of the area of the Chianti Classico .

How it is consumed

The presence of aromatic sensations favours the use of this oil with salads, typical minestrones of the regions based on legumes (spelt soup, bean minestrone), on soup boiled again, and on ‘panzanella' (bread dipped in water with salt, oil, vinegar, basil and a touch of garlic).

How it is conserved

Olive oil must be preserved in a fresh and dry place, far from heat and at a temperature of around 14 to 20°C. In such favourable conditions the quality of the product remains intact for more than 36 months. In lower temperatures oil can actually freeze and so, before serving it, must be poured in a recipient and kept at room temperature (16° to 18°C) for some minutes and frequently agitated, in order to allow the product to return to its original state.

How it is produced

The olives are picked and put on nets or drapes and maintained in specially made drawers. These undergo the transformation process 24 hours after having been brought to the press. Before extraction, the olives are washed in water at room temperature. Following, mechanical and manual methods are applied allowing the product to maintain its typical characteristics.

Product report