Extra Virgin Olive Oils of Tuscany: IGP and DOPs

Tuscany Map

 

 

Today I want to speak about the Land I have elected as Home: Tuscany.

Tuscan EVOOS are probably the most famous Italian Oils. However, only little more than 8% of all Italian Olive-Grove-Surface lies in within its boarders.

Tuscany is characterized by small olive producers. On a total of about 100.000 hectares of olive-grove surface (distributed for the most part within the provinces of Florence, Siena, Grosseto and Arezzo), about 60% of the olive farms are smaller than 2 hectares. On average in thelast10 years, a little less than 3 % of all Italian EVOO was made in Tuscany (http://www.regione.toscana.it/web/toscana-notizie/dettaglio-notizia/-/asset_publisher/mk54xJn9fxJF/content/olivo-in-toscana-100-mila-ettari-e-15-milioni-di-piante;jsessionid=44ED5083DC3AC56C8EDB8449404125A4.web-rt-as01-p1).

This “small” amount makes it for me, if possible, even more valuable. And it makes it even more important for the consumers to learn to distinguish a real Tuscan EVOO from a fake.

The type of agricolutre in Tuscany is mostly traditional and only 10% of all Tuscan Olive Groves are intensive.

 
Tuscany boasts 5 geographic certifications of quality: 1 IGP and 4 DOPs.

The IGP (Indicazione Geografica Protetta) Olio Extra Vergine di Oliva “Toscano” embraces the EVOOs produced from Olives grown and harvested within Tuscany. The Certification IGP Toscano is given by the Consortium for the Protection of Tuscan EVOO . The disciplinary not only limits the production to the Tuscan borders but also states that the EVOOs have to be made for at least 95% of spedific cultivars which are traditionally Tuscan(Americano, Arancino, Ciliegino, Frantoio, Grappolo, Gremignolo, Grossolana, Larcianese, Lazzero, Leccino, Leccio del Corno, Leccione, Madonna dell’Impruneta, Mar­zio, Maurino, Melaiolo, Mignolo, Moraiolo, Morchiaio, Olivastra Seggianese, Pendolino, Pesciatino, Piangente, Punteruolo, Razzaio, Rossellino, Rossello, San Francesco, Santa Caterina, Scarlinese, Tondella) . The ones I wrote in bold are the most diffused cultivars.

Tuscan IGP Zones Map

 

As shown in the map above, within the certification IGP Toscano, a producer can decide whether to just ask for the generic “IGP Toscano” or can decide to add the area of production within Tuscany.

IGP Toscano is divided in 8 under-zones. Each of these 8 zones has an addition in the disciplinary that limits (obviously) the production to the boarders of the zone and also adds certain typical cultivars. For example the IGP Toscano “Seggiano” has to be made from at least 95% of the Cultivar “Olivastra Seggianese”.

Regarding the 4 DOPs: these are:

DOP LUCCA

DOP CHIANTI CLASSICO

DOP TERRE DI SIENA

DOP SEGGIANO.

Each of these is protected by its Consortium of Producers.

Map of the Tuscan DOPs

 

The COnsortiums of IGP and DOP producers control the Whole production process: from the growing of the olives on the trees to the harvest to the actual tasting of the Olive Oil produced. The warranty seals on the bottles are numbered and the Consortiums commission the locl official Panel Tests to taste the Oil and assess their organoleptic quality. For example, the two Panel of Siena, which I'm part of, is in charge of tasting the IGP Toscano and the DOP Terre di Siena.

TASTE:

Apart from the Extra Virgin Olive Oils made in the area around Lucca - which tend to be very mildly bitter in general if compared to the rest of Tuscany – most Tuscan EVOOs tend to be medium or robust both in Bitterness and in Fruity.

Some of the scents which very often characterize Tuscan EVOOs are artichoke , thistle, as well as green grass and green almonds.

Since the Fruity level of Tuscan Oils tends on average to be comprised between “medium” and “robust”, as a rule of thumb they tend to spouse very well with intense and tasty foods. If you choose regional tuscan recepies you certainly won't go wrong.

So some great pairings can be with: Bean Soups, Chickpeas, the “Zuppa Senese” (Sienese Soup with beans and Kale), the “Ribollita” (the traditional soup made from old bread, vegetables and beans), grilled red meat.

Wheras the “sweeter” EVOOs from the Lucca zone are great with more delicate foods such as grilled fish, grilled white meat.

 

I hope you enjoyed reading this post and I hope I inspired some of you to go and try out some certified Tuscan Extra Virgin Olive Oils.

Remember to watch our for the numbered  Collar or the numbered warranty seal on the Bottles that identify the authenticity of the content! In the image below is the Tuscan IGP warranty collar:

IGP Toscano warranty collar

Happy Extra Virgin Olive Oil Tastings!