Olio Toscano IGP is an extra virgin olive oil with a strong and distinctive character, produced throughout the Tuscany region using native cultivars such as Frantoio, Moraiolo, Leccino, and Pendolino. It is one of the most recognizable oils in the world for its bitter and peppery taste.
The harvest takes place early, between October and November, when the olives are still green, which gives the oil its characteristic intense green color and herbaceous flavor. The olives are pressed within 24 hours.
Olio Toscano is the ultimate condiment for fettunta (bruschetta), ribollita, bistecca alla fiorentina, and fagioli all'uccelletto. Each region has its own nuance: more delicate in Lucchesia, more intense in Chianti.
