Olive Oil, a Tuscan tradition

Tuscany is one of Italy’s major olive-producing regions; in terms of quality and taste, its products clearly differ from many varieties that one can find scattered around the peninsula.

Though olive production exists throughout the entire region, its three main production areas remain the coastline, the hilly districts, and the Maremma area surrounding Grosseto.
In terms of history and tradition, several varieties have earned themselves much popularity including ‘Frantoio’, ‘Leccino’ and ‘Maraiolo’. Frantoio olives develop early and this tree is known for being constant and prolific. The Leccino is famous for developing quickly, while the Moraiolo is a small plant known for its fleshy, round, medium-sized olives.
Several local varieties also produce interesting results such as the ‘Punteruolo’ in Versilia, the ‘Razzo’ in the Province of Pisa, the ‘Seggianese’ from the Amiata in Montalcino and the ‘Caninese’ from southern Maremma.
Despite a similarity in terms of olive quality, oils from Tuscany are very different; connoisseurs will notice substantial variations depending on geographic location, climate, sun exposure and soil composition. Particularly successful when it comes to market demand, these products offer a wide range of aromatic differences.
The taste of Tuscan oils is either fruity or vegetal and they are well-known for their pungent, bitter flavour.