Description
Chianti Classico PDO extra virgin olive oil is obtained from the Leccino, Frantoio, Correggiolo, Moraiolo and Leccio del Corno olive varieties, which must make up at least 80% of the groves, either individually or combined. The remaining 20% can be made up of other registered Tuscan olive varieties.
Production Area
The production area of Chianti Classico PDO extra virgin olive oil is within the territory of numerous municipalities in the provinces of Siena and Florence, in the Tuscany region.
Production Method
The olives are harvested directly from the trees, or from nets or sheets if necessary, by December 31st of each year. The olives can be put in stackable boxes with ventilation holes on five sides, in layers no higher than 30 cm, in perforated crates, or in trolleys. The olives must always be stored in suitable cool, ventilated rooms, and for no longer than three days from being harvested. They can be transported to the mill in the same crates or other suitable containers. If crates and/or trolleys are used to harvest the olives in the grove, the olives must be transported to the mill on the same day of being harvested. Processing must begin within 24 hours of their arrival at the mill, during which the temperature of the olive paste must never be higher than 27 °C.
Appearance and Flavour
Chianti Classico PDO extra virgin olive oil varies from an intense green to green with golden hues. It has a mild fruity smell with a sharp olivey and fruity aroma. It has a very piquant flavour, with a bitter artichoke and thistle aftertaste.
History
Olive cultivation in the production area of Chianti Classico PDO extra virgin olive oil dates back over a thousand years, and has been documented since the mid-7th century BC. Olive cultivation expanded during the Middle Ages, with the planting of trees throughout Tuscany, in particular on the land between Florence and Siena. An edict issued in 1716 by the Grand Duke of Tuscany, officially recognised the specific qualities of the olive trees grown in the Chianti Classico area.
Gastronomy
Extra virgin olive oil is highly perishable and must be stored correctly in order to maintain its organoleptic properties. It should therefore be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It maintains its characteristic fragrances and flavours for a long period of time and can therefore be consumed up to two years after pressing. Raw Chianti Classico PDO extra virgin olive oil is particularly suitable for adding flavour to soups, grilled meats and vegetables. It is also excellent for using in typical Tuscan dishes such as ribollita (white bean soup) and panzanella (bread salad).
Marketing
The product is marketed as Chianti Classico PDO extra virgin olive oil. It must be packaged in the production area, in recipients made of materials and in sizes permitted by law; the capacity may be omitted for recipients with a capacity of less than 100 ml. The label must bear the indication Chianti Classico, followed by the wording Protected Designation of Origin (PDO), the European symbol and the production year. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging, together with the wording “Olio extravergine di oliva Chianti Classico Denominazione di Origine Protetta”.
Distinctive Features
Chianti Classico PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil and a polyphenol level of 150 ppm. The organoleptic values of the panel test must be as follows: green fruitiness 3-8; bitterness and piquancy 2-8.
