CHIANTI CLASSICO DOP
This olive oil is obtained blending the three main native varieties of our territory, Frantoio, Leccino, and Moraiolo, which are the backbone of Chianti Classico olive oil. It’s a product describing our land, Chianti Classico, where historically the olive trees were men-planted (The Medici family greatly expanded them in our territory), and therefore it has to deal with extreme climate conditions compared to those where it naturally grows.
Since in Chianti, where the famous Chianti Classico wine is produced, autumn is quickly replaced by winter, this variety is always harvested pretty early compared to more suited areas. This aspect became a tradition throughout the years resulting in a well-defined personality olive oil. It has bitter and spicy notes that are intense and persistent. Even though a low production, the DOP Chianti Classico olive oil is an extremely long-lasting product and shows its characteristics even two years after the harvest.
Perfect condiment for
This olive oil is perfect for the flavors and aromas of Tuscan Italian and European Cuisine. It goes great not only for starters and main courses with significant flavors but also with cheese (Parmesan and Gorgonzola). It enhances the flavor of white rice, meats, and fishes. This olive oil blends in perfectly with vegetables as well as the classic barbecue and all its cooking-related methods.
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Greve in Chianti, Florence, Italy