Chianti Classico PDO extra virgin olive oil, Olearia del Chianti

L'extra virgin Chianti Classico PDO olive oil is the protected designation oil produced in the Chianti Classico area, with a maximum acidity of 0.5% set by the regulations. This oil from Olearia del Chianti is made from three Tuscan cultivars, Leccino, Frantoio, and Moraiolo, and is available in 250 ml and 500 ml bottles.

Chianti Classico PDO is not just a wine region. It is also one of Italy's most strictly regulated olive-growing areas: stony soils, pronounced temperature variations, and olive groves that produce little but well. L'olio from Olearia del Chianti is made here from three historic cultivars, Leccino, Frantoio and Moraiolo, processed in accordance with PDO regulations, which require a maximum acidity of 0.5% and origin verified by an independent body.

Two sizes: 250 ml, for those who always want to open fresh oil, and 500 ml, for everyday cooking.

Why it differs from a generically "Tuscan" oil

The Chianti Classico PDO designation is more restrictive than the generic "Tuscan PGI": it limits the production area to a specific region between Florence and Siena, the permitted cultivars, extraction methods, and chemical parameters. Every bottle is traceable and verified.

The three cultivars in this blend complement one another:

• Moraiolo: the dominant aromatic cultivar, bringing peppery notes and the herbaceous bitterness typical of Tuscan oils
• Frantoio: structure and persistence, with fruity notes of green olive and almond
• Leccino: balance and roundness, softens without flattening

The result is an extra virgin olive oil with a complex yet gentle profile, peppery on the finish, fruity on the nose, with a clean bitterness at its heart.

Technical Data Sheet

How to get the most out of it

L'olio Chianti Classico PDO is an extra virgin olive oil for raw use: heat diminishes many of the aromatic compounds that make it interesting. Use it as a finishing oil, not for cooking.

Where it shines most:

• Bruschetta: toasted bread, garlic, tomato: here, Moraiolo's peppery kick has plenty of room to shine
• Ribollita and Tuscan soups: drizzle over the hot dish just before serving
• Florentine steak: after cooking, not before
• Beef carpaccio: with flakes of aged pecorino and arugula
• Salads: on its own, without vinegar, to really taste the fruitiness

Use a less prized oil for high-temperature cooking. This oil has a specific role: to enhance the dish on the plate.

Pair the oil with the right products

L'Chianti Classico PDO olive oil works best with ingredients of equivalent quality. From the Salumeria Toscana selection:

• Chianina IGP Florentine Steak, the classic pairing of Tuscan cuisine
• Cave-Aged Pecorino, served in flakes with a drizzle of oil and honey
• Cardino Vegetable Rennet Pecorino, soft texture, ideal with fruity olive oil
• All Tuscan oils, the complete selection

FAQ

What does Chianti Classico PDO mean for an oil? The Chianti Classico PDO designation certifies that the olives are grown and processed in a defined geographical area between Florence and Siena, using cultivars and production methods set out in the regulations. L'The maximum permitted acidity is 0.5%, lower than the general limit for extra virgin olive oil. Each batch is verified by an independent certification body.

Which cultivars does it contain, and why are they important? Leccino, Frantoio, and Moraiolo are the three quintessential native Tuscan cultivars. Their blend produces an oil with a balanced profile: Moraiolo brings bitterness and a peppery kick, Frantoio adds structure and persistence, and Leccino lends roundness. It is the hallmark of Chianti oils.

How should it be stored properly? Keep it away from light, heat, and strong odors. Do not refrigerate it (the cold causes the polyphenols to precipitate and temporarily changes the color). The 250 ml size is designed for quick consumption after opening, ideal for those who always want fresh oil; the 500 ml size is suitable for everyday cooking.