Lucca PDO – EVO Oil

Production Area

Share On


Lucca PDO extra virgin olive oil is obtained from the Frantoio, Frantoiano or Frantoiana olive varieties, which can make up to 90% of the olive groves, and the Leccino variety, up to 30%. Other varieties may also be used, up to a maximum of 15%.

Production Method

The olives must be harvested directly from the tree, preferably by hand, but not necessarily; olives that have fallen naturally to the ground may not be used. The harvest must be completed by December 31st of each year. The olives must be transported to the mill in such a way that the quality of the fruit is maintained. They must be kept in a cool dry place, in rigid, ventilated containers, until they are milled, which must take place within two days of the harvest. The malaxation process must last a maximum of 50 minutes and must be carried out at a temperature of no more than 28°C.

Appearance and Flavour

Lucca PDO extra virgin olive oil is yellow in colour with varying tones of green. It has a light to mild fruity olive aroma and an essentially sweet taste, with slight bitterness or piquancy depending on the grade of the fruit.

Production Area

The production area of Lucca PDO extra virgin olive oil is within 20 municipal areas in the Province of Lucca, in the Tuscany region.


Olive cultivation in the production area of Lucca PDO extra virgin olive oil boasts ancient origins and has been documented since the Eighth century. The importance of the production of olive oil grew substantially over the Fourteenth and Fifteenth centuries, when measures were taken to promote and protect the cultivation of this fruit throughout Tuscany. Over time, the commercialisation of olive oil also developed and it succeeded in finding a place within the main industries of the sector.


Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic characteristics. It should 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. Lucca PDO extra virgin olive oil has a delicately piquant flavour, which makes it perfect for dressing salads, as a dip for crudité and for preparing bruschetta. It is also highly recommended for using in traditional Tuscan soups and dishes.


The product is marketed as Lucca PDO extra virgin olive oil. It is sold in glass recipients of no more than 5 litres. The label must indicate the year of production.

Distinctive Features

Lucca PDO extra virgin olive oil is characterised by a maximum acidity of 0,5 g per 100 g of oil, a panel test result higher than or equal to 7 and a polyphenol level of at least 100 ppm.




Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 6,732 - -
2015 3,293 -
2014 8,420 -
2013 8,944 -
2012 6,310 -
2011 7,212 -
2010 8,821 -
2009 11,988 -
2008 11,477 -
2007 17,834 -
2006 15,613 -