OLIVE OIL

From Tree to Table

IGP Tuscan Organic Extra Virgin Olive Oil (EVOO) is a quality oil enjoyed all over the world. 

What makes our oil special?  Here in Tuscany we have fertile lands and an ideal climate. Additionally many years of experience of production from generations past. 

Not all extra virgin olive oil is the same. There are many factors which determine unique flavor characteristics. One is the variety of olives used to produce the EVOO. In Tuscany there are generally five varieties for producing oil. A second factor is when the olives are harvested.

The Harvest

The harvest season starts in  Mid-October which in Tuscany, is just a few short weeks after the grape harvest. Not all but many winemakers also have olive trees alongside their vineyards. This is more of a tradition rather than a money making venture. Firstly and foremost the olive oil produced on a family farm or at a winery is for the family for the year. If there happens to be any left over or the family has a few more olive trees than they need, only then will they consider selling their oil. There are many similarities in harvesting grapes and olives. For instance the olives are harvested by hand either using combs or electric rakes which gently brush the olives from the branches onto the mats carefully laid on the ground for collection.  

At the Mill

In Italy the olive oil mill is called a Frantoio. Most small towns such as Siena have one or more family run mills where the locals take their own hand picked crop of olives to be pressed. This is a very highly anticipated social event. It is a time when neighbors gather and chat and catch up on local gossip. Generally a family will use the same mill as previous generations used. For example you would take your olives to the same mill where your grandparents took theirs. 

Tuscan DOP Quality

Let’s look at the label.

Everything we need to know is there. The 2024 harvest oil label reads, IGP 100% Toscano Organic Extra Virgin Olive Oil.

What does IGP mean?

In 1977 the Consortium for the protection of Tuscan EVOO was established. The goal of the IGP Consortium is to guarantee the oil's authenticity, which is 100% grown, harvested, and bottled in Tuscany. 

Today, more than 11,000 members of the Consortium strive to preserve and promote Tuscan EVOO in Italy and overseas. For the oil to receive the IGP certification, all production stages are required to take place within the geographic borders of Tuscany. 

The Consortium ensures the protection of Tuscan Extra Virgin Olive Oil.  The consumer can be guaranteed that the oil is 100% Tuscan Olive Oil to the highest standards as set forth by the Consortium.

The Consortium ensures each bottle is labeled with a number so the consumer can verify the entire chain of production on their web site. From the farm to the mill where the oil is bottled, a strict set of rules are followed in order to ensure quality. 

The oil also undergoes both chemical and sensory tests to check its compliance with the strict production rules. 

The chemical analysis ensures that oils meet the standards and contain unique compounds such as vitamins, polyphenols, and other vital compounds. 

Other variables are tested to satisfy the strict requirements for quality and taste. For example, the maximum permitted acidity of IGP is olive oil is 0.5% or less. Once the olives are harvested, they must be crushed within 24 hours of arriving at the mill (frantoio). The mill must also be located in within the boundaries of Tuscany. Usually, the olives are picked and transported to the mill and pressed on the day of harvest. After they are washed with water at room temperature, the olives are pressed solely mechanically, and the olive paste's temperature during manipulation must not exceed 28° C.

Before receiving the IGP certification, samples of the oil will be tasted by a board of certified tasters under the Ministry of Agriculture's hand. 

How to Order

Ordering is easy, we will ship your EVOO after picking up at the mill and take to our local shipper Mail Boxes Etc. There it is packaged and prepared for shipping to the USA and Canada. Order your New Harvest 2024 EVOO today!

How to Store, Recipes & Fun Facts

Just like wine, heat and light are the two biggest enemies to your Tuscan oil. That is one of the advantages of EVOO in a tin, it protects the oil from light. We recommend you keep your oil in a cool dark place such as a cabinet or pantry, keep away from the stove and never, ever put your olive oil in the fridge. 

If you want to enjoy your oil like the locals do. Take a look at this video below to see how a Tuscan enjoys their EVOO. This was a clip I took last year at the olive oil mill in Siena. We went to the mill on the very first day of the harvest and pressing. This is a locals only event in which we gather with our neighbors and have the opportunity to taste the freshest of fresh oil directly from the press. Note the green vibrant color. No ‘dipping’ we suggest you pour your oil directly on top of your favorite bread like the locals. 

Recipe for Pinzimonio di Verdure

This is a favorite of ours either in the hot summer months or in early November when we want to experience the fresh new harvest olive oil we have just brought home. 

Simple but beyond bursting with flavor. 

Start by washing and cutting up your favorite raw vegetables such as carrot and celery sticks, and if in season we also recommend a fresh fennel bulb, or even some cherry tomatoes.  In a small clear bowl pour in some of your fresh olive oil add a small amount of sea salt and freshly cracked black pepper. And finally an even smaller amount of lemon zest. If using a microplane, just two short strikes with the zester is all you will need. You will not want to mask the true flavor of your freshly pressed oil.

photo of raw vegetables with olive oil dip

Recipe For A Simple But Tasty Bruschetta 

Start with your favorite crusty bread. Simply slice the bread with a serrated knife, and toast the bread either in the oven under the broiler or on the grill like the tuscans do. 

Peel a single clove of garlic and cut in half.

After the bread is toasted simply rub half of the garlic bulb on the warm bread. 

Place the bread on a plate and our your olive oil directly onto the bread.

Enjoy while the bread is still warm. 

Fun Facts

Did you know that the oldest olive trees are usually found in the southern areas of Italy and some are over 3,000 years old!

100 Killograms of handpicked olives (220 lbs) can produce 12 to 16 liters of EVOO.

In Tuscany we have 5 main varieties of olives, but they are all for pressing and not for eating. The main varieties are Frantoio, Moraiolo, Leccino, Pendolino, and Olivastra.

The varieties of Italian ‘eating’ olives we enjoy in the USA are grown and exported mainly from Sicily and Puglia.

An average Tuscan olive tree will produce between three and four liters of oil per year. 

Olive Oil Must Ship to Home Address; No PO Boxes. Thank you.

For Tour Information:

Visit and take part in olive oil harvest on your very own tour! Join us for a single day tour or multiple day tour. You’re sure to experience the best Tuscany has to offer.