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Chianti Classico DOP extra virgin olive oil

The land of Chianti offers us an inimitable oil

Chianti Classico DOP extra virgin olive oil has an ancient tradition that is handed down from generation to generation. The production area of ​​the Chianti Classico DOP extra virgin olive oil extends to numerous municipalities in the provinces of Siena and Florence and corresponds to that delimited for the Chianti Classico wine territory (municipalities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti , Radda in Chianti and partly those of Barberino Val d'Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa and Tavarnelle Val di Pesa). Production has seen a strong boost over the years for nutritional, religious and population growth reasons; large wooded areas were thus transformed into vineyards and olive groves, favoring the exaltation of the extraordinary Tuscan landscape. The production area obtained particular recognition with the promulgation of an edict in 1716, with which Duke Cosimo III recognized the quality of the olive and wine production obtained within the current boundaries of the Chianti Classico production area.

The product

The main characteristics are the color which varies from intense green to green with golden hues, the fruity smell and the decidedly spicy and slightly bitter flavour. It is obtained from the following varieties of olives: Frantoio, Correggiolo, Moraiolo and Leccino.

Gastronomy It should be stored away from light, in cool environments, away from heat sources and products that give off particular odors. In the kitchen it goes very well when consumed raw in soups, grilled meats, vegetables in general and in Tuscan specialties such as ribollita and panzanella. Info:

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