Protected to the north by the Maritime Alps, and to the east by the Apennines, Tuscany is a hilly region that combines the history, architecture and taste of "il Bel Paese". Just as Florence, Lucca and Pisa are famous for their art, Chianti and the Maremma regions are famous for their oil and wine, which have characteristics and flavours unique to the region. Tuscan Extra Virgin Olive Oil was the first in Italy to receive the IGP (Protected Geographical Indication) from the European Community: an internationally recognised mark that identifies the source and quality of a regional product.


Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour; a ripe, sweet and fruity taste with a peppery finish.


Olive cultivars
Frantoio; Leccino; Pendolino
Yellow Green
Intense, with notes of artichoke and almonds
Flavour profile
Well balanced, ripe, sweet and fruity with a peppery finish

Excellent with soups and salads. A perfect match with pulses and barbecued meat and a must have for many typical Tuscan dishes such as: Ribollita (Tuscan Soup) Panzanella (Bread and Tomato Salad) Cacciucco (Fish Stew) Bistecca alla Fiorentina (Florentine Steak)

Fennel, Cauliflower, Beans
Fennel, Radicchio, Romaine Lettuce
Game, Beef, Pork, Chicken, Rabbit
Hake, Sole, Crab, Prawn, Tuna
Meat Ragu, Fish based sauces, Mushroom based sauces, tomato

Tuscan cuisine is typified by simple dishes that use humble ingredients, but with flavours that are always exquisite. Bread, in its many forms and flavours, is at the heart of this tradition and has been used throughout the centuries to create numerous dishes, including panzanella (bread and tomato salad), pappa al pomodoro (bread and tomato soup) and ribollita (bread and vegetable soup). But a passion for good food is also reflected in richer ingredients, such as meat and fish. It's a tradition represented by the Florentine T-bone steak produced from Chianina beef, braised Maremma wild boar and fish from the coast such as cacciucco alla livornese (fish stew Livorno-style).

Asparagus and Taleggio Risotto Bruschetta with Cavolo Nero 'Zuppa alla Frantoiana' or Ribollita Soup Fagioli Nel 'Fiasco' Florentine-Style Steak