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Chianti olive oil comes from an old tradition handed down from generation to generation. Olive oil production had a strong urge as years passed because of nutrition reasons, population growth and religious rites (the ones that requested olive oil sprinkling or benedictions). That's why large wooded areas were converted into vineyards and olive groves changing and exalting the extraordinary tuscan landscape between Florence and Siena. A particular recognition of Chianti as a good production area of olive oil and wine dates back to 1716 when Duke Cosimo III issued an edict that defined more precisely the actual boundaries of this area.
Another sign of the olive oil culture in Chianti region is a treaty from G. Tavanti, published in 1819 where he indicated the main existing varieties of olive trees in Chianti. (Theorical and practical essay on the olive).
Extra virgin olive oil produced in Chianti Classico area is made only with certified olive groves composed by 80% from Frantoio, Correggiolo, Moraiolo and Leccino olive trees varieties and a maximum of 20% of other olive trees varieties from the area. This harmonious balance leads to a unique olive oil for its taste and tradition. Our olive oil has a particular colour thas goes from a deep green to a green with golden tones. It has a fruity odor and quite a hot and bitter taste. It retains aromatic nuances that find their raison d'être on a simple salad, on bean soups and on tuscan traditional courses such as ribollita or panzanella.
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