Interesting facts about olive oil - Everything there is to know about olive oil.

Olive oil – formerly also called "tree oil" – has been extracted from the pulp of the olive for at least 8.000 years. When buying olive oil, three things are paramount: the quality grade on the label, the origin, and the freshness. This guide explains how to recognize good olive oil, what the Tuscan seals mean, and how to use and store oil correctly.

Olive oil explained briefly

Spain is by far the largest producer of olive oil, followed by countries such as Italy, Greece, Tunisia, Portugal, and Turkey. In Italy, over 80% of the oil comes from the south – from Apulia, Calabria, Sicily, and Campania. Tuscany produces significantly less but is known for its aromatic, green-fruity oils.

Typical olive varieties of Tuscany

Tuscan olive oils come primarily from the Frantoio, Moraiolo, Leccino, and Pendolino varieties , along with regional varieties such as Maurino and Correggiolo. On Monte Amiata, the Olivastra Seggianese variety grows , from which Seggiano oil is pressed. An oil made from only one variety is called "monocultivar" (single-varietal), while a mixture of several varieties is called a "blend" or "cuvée."

How olive oil is made

The olives are washed, ground into a paste including the pits, stirred slowly (so that the oil collects in larger drops), and then usually separated from the fruit water in a centrifuge. Crucial for quality: healthy fruit and rapid processing after harvesting. You can read about how the harvest works in Tuscany and where you can visit olive oil mills in the article " Olive Cultivation in Tuscany . "

Quality grades and labels: How to recognize good olive oil

Quality grades in trade

Grade	What's behind it
Extra virgin olive oil	Mechanically obtained only, max. 0,8% free acid, sensorially flawless – the best category
native olive oil	Mechanically extracted, max. 2,0% free acidity, slight off-flavors permitted.
Olive oil (from refined and virgin olive oils)	A blend of refined and virgin oil, milder and heat-stable, but poorer in aromas.
Olive pomace oil	Obtained from the press residues using solvents and refined

What "cold pressed" means

"First cold pressing" or "cold extracted" are voluntary terms. They may only appear on the label if the oil was extracted at a temperature of no more than 27°C. Since almost all good oils are produced this way today, the term says little about the quality.

How to read the label correctly

• Duty: Quality grade, origin (e.g. “Italy” or “blend of olive oils from the EU”), storage instructions, best before date and responsible company.
• Harvest year: This information may only be stated if the oil comes 100% from this harvest – a good sign of freshness.
• Producer: “Prodotto e confezionato da …” means “produced and bottled by.” If it only says “confezionato da,” it was merely bottled.
• Beware of fantasy names: Italian-sounding names without a recognizable producer and with origin "EU" indicate blended oils.

The origin labels of Tuscany

DOP (Denominazione di Origine Protetta, "protected designation of origin") and IGP (Indicazione Geografica Protetta, "protected geographical indication") are EU seals with their own production rules and controls. For Toscano IGP, cultivation, pressing and bottling must take place in Tuscany, the harvest must end no later than 15 December, and the harvest year must appear on the label. Additions such as "Colline di Firenze", "Colline Senesi", "Colline Lucchesi", "Montalbano", "Monti Pisani" or "Seggiano" indicate the more specific origin.

In addition, there are four Tuscan DOP oils with strictly defined geographical areas: Chianti Classico DOP , Terre di Siena DOP , Lucca DOP , and Seggiano DOP (province of Grosseto ). Read more about the wine region under Chianti in the heart of Tuscany.

Taste, tasting and purchase in Tuscany

This is what good Tuscan oil tastes like.

Fresh Tuscan olive oil is typically green and fruity, with notes of fresh grass or artichoke, a distinct bitterness, and a slight tingling sensation in the throat. Bitterness and pungency are not flaws in olive oil, but rather desirable characteristics. Rancid, musty, or wine-like/vinegar-like notes, on the other hand, are considered defects.

Taste like the pros

• Put some oil into a small glass and warm it with your hand.
• Smell it: fruitiness, grass, tomato leaf or almond?
• Take a small sip, draw in air, and spread it around in your mouth.
• Pay attention to bitterness and spiciness – neutralize between two oils with water or a piece of apple.

Buy directly from the producer

The freshest olive oil is available directly from an olive mill (frantoio) or farm, especially from the late autumn harvest onwards, known as "olio nuovo". Ask about the harvest year and allow yourself a taste. Producers also sell their oil at weekly markets throughout Tuscany.

Tours and tastings

Those who would like to taste olive oil under guidance can find guided tastings at olive farms, for example in the overview of olive oil tours and tastings in Tuscany or specifically around Siena . Oil and wine tastings are often combined.

Olive oil in the kitchen

Extra virgin olive oil isn't just for salads. Its smoke point is around 180–210 °C, making it suitable for frying and braising over medium heat. For very high temperatures, a mild olive oil (a blend of refined and virgin oils) is the more heat-stable choice. A good rule of thumb: if the oil smokes in the pan, it's too hot.

• Raw: bold Tuscan oils over beans, soups like Ribollita, grilled vegetables or meat.
• Fettunta: Toasted bread rubbed with garlic and drizzled with fresh oil – the Tuscan way to try new oil.
• Pinzimonio: Raw vegetables for dipping in oil with salt and pepper.
• To bake: Mild oils also work in batter or focaccia.

You can find more recipe ideas and specialties under Culinary Tuscany.

Is olive oil healthy?

Olive oil consists predominantly of monounsaturated fatty acids, especially oleic acid (around 55–83%). Replacing saturated fats with unsaturated ones contributes to normal cholesterol levels. For virgin olive oils with sufficient polyphenols, the EU also permits the claim that olive oil polyphenols protect blood lipids from oxidative stress. The effect depends heavily on the quality and freshness of the oil – and olive oil remains a high-calorie fat.

Storing olive oil correctly

• Store in a cool, dark place and tightly sealed – light, heat and oxygen cause the oil to age faster.
• Do not store next to the stove; dark glass bottles or canisters protect against light.
• Refrigeration is not necessary. Olive oil will solidify in cold temperatures, but will become clear again at room temperature.
• Use up opened bottles quickly – olive oil is most aromatic in the first few months after harvesting.

Frequently asked questions about olive oil