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Olio Extravergine di oliva Toscana PGI Link to product report The cultivation of olives in Tuscany dates back to the 7th century B.C. Olive oil was initially used by the Greeks as a very precious cosmetic; only later, in the Etruscan and Roman periods, was it used with food too. The cultivation of olives is a very meaningful element for this particular environment, for traditions and for the culture of populations which have lived on Tuscan lands, where olives find the best conditions to grow and allow the production of an oil with a rare fruity aroma and an excellent biological value. How it is consumed The olio Toscano is ideal served on raw and cooked vegetables, especially when served warm, but also with minestrone and vegetable soups typical of the farming tradition, and also with grilled meat and fish. 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 container 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 production process of the olio Toscano, which according to regulations must be produced exclusively from olives of the Toscana region, starts with the picking up of the olives, which are taken to the crushers to be washed and then grinded. The oil is frequently mixed and filtrated before being put on the market. How it is known The denomination “Toscano” Indicazione Geografica Protetta must appear on the label, eventually accompanied by the community mark.
The package must compulsorarily carry a mark in which: the mark of the Controlling Consortium, the progressive number (identifying the certification lot – traceability – origin), the content in litres of the package, the certifying organisation authorised to control must appear. Product report
| Categories | Extra virgin olive oil |
| Description | The Toscano extra virgin olive oil has a maximum acidity of 0.6%, a greenish – golden colour with a chromatic variation and a fruity aroma, accompanied by an aroma of artichokes and ripe fruits |
| Characteristics | The olio Toscano has an accentuated fruity taste |
| Production zone | The area of production includes the entire area of the Toscana region |
| Present on market | All the year round |
| Normative references | European registration with Council regulation (CE) n. 644/98 issued on GUCE L87, 21st March 1998; national recognition with DM 21st July 1998, on GURI n. 243, 17th October 1998 |
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