On the trail of olive growing in Tuscany

Olive groves are almost as much a part of Tuscany as vineyards. If you want to experience olive cultivation firsthand, the best time to visit is in autumn: that's when the harvest takes place, the oil mills are running, and fresh "olio nuovo" is available. Here you'll learn when and how the harvest occurs, how to visit an oil mill, and which regions are known for their olive oil.

Olive cultivation in Tuscany: tradition and varieties

Olive trees have been cultivated in Tuscany for centuries, often on terraced slopes and interspersed with vineyards. Many farms produce both wine and olive oil . Typical varieties of the region include Frantoio, Moraiolo, Leccino, and Pendolino, complemented by local varieties such as Maurino and Correggiolo. Tuscan olive oil is considered green and fruity with noticeable bitterness and pungency.

Toscano IGP and the DOP oils

Olive oil bearing the Toscano IGP seal must be harvested, pressed, and bottled in Tuscany; the harvest year is mandatory and must be stated on the label. Additions such as "Colline di Arezzo," "Colline Senesi," or "Montalbano" indicate the more specific origin. In addition, there are four DOP oils: Chianti Classico, Terre di Siena, Lucca, and Seggiano. You can read more about the exact meaning of these seals and how to recognize good olive oil in our guide, "Everything You Need to Know About Olive Oil ."

Olive harvest and oil mill

When is the harvest?

In Tuscany, olives are usually harvested between October and December, depending on location, variety, and year. Many producers harvest early, when the olives are still green to purple: this yields less oil, but a particularly aromatic, bitter, and pungent oil.

This is how the harvest works

Nets are laid out under the trees. The olives are stripped from the branches by hand or with rakes and electric shakers. Because damaged fruit quickly loses quality, it is taken to the oil mill as soon as possible. There, it is washed, ground with the pit, stirred, and the oil is usually separated by a centrifuge. Some mills still use traditional millstones and pressing mats, but most use modern, closed systems.

Visit an oil mill

• Best time: during the harvest, when the mill (frantoio) is in operation – often until late in the evening.
• Inquire beforehand: During harvest time, businesses are extremely busy; spontaneous visits and tastings are not always possible.
• Buy directly: Many mills and farms sell fresh oil directly from the farm – ask about the harvest year.
• Try out: Traditionally served on toasted bread (fettunta) with a little salt.

Tours and tastings

Guided visits to olive farms are available in many regions, such as olive oil tours in the province of Grosseto , a farm tour with oil tasting in Seggiano , or a jeep tour through olive groves with tasting near San Gimignano.

The most important olive-growing regions of Tuscany

Chianti and the hills around Florence

In the Chianti Classico DOP region – around Greve, Castellina, Radda, and Gaiole in Chianti, as well as parts of San Casciano, Tavarnelle, Castelnuovo Berardenga, and Poggibonsi – olive groves grow alongside the renowned vineyards. West of Florence, the Strada dell'Olio e del Vino del Montalbano (Montalbano Olive and Wine Route) passes through Vinci, Lamporecchio, Larciano, Quarrata, and Carmignano. Learn more about the region: Chianti in the heart of Tuscany and Florence city tour.

Siena, Val d'Orcia and Valdichiana

The Terre di Siena DOP olive oil is produced around Siena from the Frantoio, Correggiolo, Moraiolo, and Leccino varieties. Olive groves can be found near San Gimignano , Monteriggioni, in the Val d'Orcia near Pienza , Montalcino, and San Quirico d'Orcia, as well as in the Valdichiana Senese around Montepulciano , Sinalunga, and Chiusi.

Arezzo

In eastern Tuscany, olives grow on the slopes around Arezzo , in the Valdichiana Aretina, and near Cortona and Castiglion Fiorentino. The oil from this area can be sold as Toscano IGP with the designation "Colline di Arezzo".

Lucca, Versilia and Garfagnana

Das Lucca DOP stammt aus der Lucchesia, der Versilia und der Garfagnana. Durch die Hügel um Lucca, Capannori und Montecarlo führt die Strada del Vino e dell’Olio Lucca, Montecarlo e Versilia. Typisch für die lucchesische Küche sind Tordelli (gefüllte Teigtaschen) und die Gemüsesuppe Garmugia.

Pisa: the oil route of the Monti Pisani

Northeast of Pisa, the approximately 30 km long Strada dell'Olio dei Monti Pisani leads through olive groves from Vecchiano via San Giuliano Terme, Calci (with the Certosa di Pisa) and Vicopisano to Buti. The route is easily accessible by car, campervan or bicycle.

Livorno and the Etruscan Coast

In the hinterland of the coast south of Livorno, the Strada del Vino e dell'Olio Costa degli Etruschi (Etruscan Wine and Olive Oil Route ) connects wine and olive oil producers, for example around Castagneto Carducci and Suvereto. It's ideal if you want to combine a beach holiday with a trip into the hills.

Grosseto, Maremma and Monte Amiata

On the western slopes of Monte Amiata, Seggiano DOP olive oil is produced , predominantly from the Olivastra Seggianese variety – in municipalities such as Seggiano, Castel del Piano, Arcidosso, Cinigiano, and Santa Fiora. Further olive groves characterize the hinterland of Grosseto , for example around Scansano, Pitigliano, and Massa Marittima.

Accommodation among olive groves

For an autumn holiday during harvest time, agriturismos are a great option – many of them produce their own olive oil. You can find tips on this under " Farm Holidays" and "Holiday Home Holidays in Autumn ." Accommodation in Chianti can be found, for example, in Greve in Chianti.

Frequently asked questions about olive cultivation in Tuscany