Olive trees have been present in Tuscany since the mid-7th century B.C. and mention of their cultivation can be found in writings from the Etruscan, Roman and Medieval periods. Beginning in the late Middle Ages, olive-growing progressively developed and spread throughout the region until reaching its present significance. Today, olive cultivation is a characteristic of the Tuscan landscape and oil production is an important part of the agricultural economy and plays a significant role with regard to the environment, traditions and culture of the Tuscan population. The olive tree is one of the typical elements of agriculture in hilly areas and, together with grapevines, it is able to exploit lands with marginal productivity.
Olio extravergine di oliva Toscano with PGI denomination must possess the characteristics prescribed by the production discipline: in addition to quality and typicity requisites, all phases of olive production, extraction and bottling must take place within the region of Tuscany. Olio extravergine di oliva Toscano is produced using varieties belonging to the regional autochthonous olive germplasm. Other varieties may be included up to a maximum of 5%. This PGI oil varies from green to yellow in colour with chromatic aspects that change over time. It has a fruity scent with notes of almond, artichoke and ripe fruit and a markedly fruity flavour. The maximum acidity allowed is 0.6%. Olio extravergine di oliva Toscano is delicious with raw or cooked vegetables, especially when boiled, as well as with soups of various types including legume soups, and grilled meat or fish.