Chianti Classico PDO – EVO Oil

Production Area

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Chianti Classico PDO extra virgin olive oil is obtained from the Leccino, Frantoio, Correggiolo and Moraiolo olive varieties, which must make up at least 80% of the groves. The remaining 20% can be made up of named and specified varieties.

Production Method

The olives are harvested directly from the trees, onto nets or sheets if necessary, by December 31st of each year. The olives used for production are put in stackable boxes, with ventilation holes on five sides, and must be transported to the mill within three days of harvesting. Processing must begin within 24 hours of their arrival at the mill. The olives are washed in water at room temperature and then pressed; during pressing, the temperature of the olive paste must be maintained most 27°C.

Appearance and Flavour

Chianti Classico PDO extra virgin olive oil varies from an intense green colour to green with golden hues. It has a mild fruity fragrance and a sharp fruity olive aroma. It has a very piquant flavour, with a bitter artichoke and thistle aftertaste.

Production Area

The production area of Chianti Classico PDO extra virgin olive oil is within the territory of several municipalities in the provinces of Siena and in the provinces Florence, in the Tuscany region.


Olive cultivation in the production area of Chianti Classico PDO extra virgin olive oil dates back over a thousand years, and has been documented since the middle of the VII century B.C. Olive cultivation expanded during the Middle Ages, with the planting of trees throughout Tuscany, in particular on the land between Florence and Siena. An edict issued in 1716 by the Grand Duke of Tuscany, gave official recognition to the specific qualities of the olive trees grown in the Chianti Classico area.


Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic characteristics. It should therefore be kept in a cool, dark place at a temperature between 14 and 18°C, away from heat sources and other foods that release odours. It should be consumed within four to six months of pressing to fully appreciate its qualities. Chianti Classico PDO extra virgin olive oil is particularly suitable for adding flavour to soups, grilled meats and vegetables. It is also excellent for using with typical Tuscan dishes, such as ribollita (white bean soup) and panzanella (salad with bread).


The product is marketed as Chianti Classico PDO extra virgin olive oil. It must be sold in glass bottles of no more than 5 litres; stainless steel recipients can be used for 3 and 5 litre packaging. The year of production must be indicated on the label.

Distinctive Features

Chianti Classico PDO extra virgin olive oil is characterised by a maximum acidity of 0,5 g per 100 g of oil and a polyphenol anti-oxidant level of 140 ppm. The organoleptic values of the panel test must be as follows: green fruitiness 3-8; bitterness and piquancy 2-8.




Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 112,865 2.0 2.0
2015 61,501 0.71 0.47
2014 106,944 0.91 0.27
2013 142,349 1.1 1.3
2012 118,961 0.92 1.1
2011 154,419 1.2 1.3
2010 153,510 1.2 1.0
2009 110,244 0.87 0.74
2008 111,817 0.84 0.74
2007 96,848 0.87 0.64
2006 131,664 1.1 0.63