Tuscan olive oil
The types of olive that are usually cultivated in Tuscany are frantoio, moraiolo, leccino and pendolino. Frantoio is a native of Tuscany but has been propagated throughout the Italian peninsula. Its cultivation is widespread because it produces an extremely fine, agreeable and aromatic olive oil. Moraiolo, leccino, and pendolino varietals also make a flavorful olive oil and, as opposed to the frantoio varietal, have greater endurance of temperature and weather fluctuations.
DOP Olive OilOlive-oil is a mainstay of Tuscan agriculture. Produced in Chianti as in other parts of Tuscan territory, extra-virgin olive-oil DOP (Protected Denomination of Origin) is produced from the olive varieties Moraiolo, Frantoio and Leccino by cold pressing. The odour is fruity and the taste bitter and slightly spicy.
|
|
