Chianti Classico PDO Olive Oil

Chianti Classico PDO Olive Oil — Leccino, Frantoio and Moraiolo — Olearia del Chianti

The Chianti Classico is not only one of Italy's most famous wine territories. It is also one of Tuscany's most rigorous olive-growing areas: rocky soils, strong day-to-night temperature swings, olive groves that produce little but produce well. The oil from Olearia del Chianti is born here, from three historic cultivars — Leccino, Frantoio and Moraiolo — produced under the strict PDO specification that sets a maximum acidity of 0.5% and requires third-party certification of origin.

250ml. A bottle for the kitchen, not the cupboard.

🫒 What makes it different from a generically "Tuscan" oil

The Chianti Classico PDO designation is more restrictive than the generic "Toscano IGP": it ties production to a precisely defined area between Florence and Siena, fixes the permitted cultivars and extraction methods, and enforces strict chemical parameters. Every bottle is traceable and independently certified.

The three cultivars work together in the blend:

• Moraiolo — the aromatic backbone, delivering the bitter, peppery finish typical of Tuscan oils
• Frantoio — structure and length, with green-fruity notes of young olive and almond
• Leccino — balance and roundness, softening without flattening

The result is an extra virgin olive oil with a complex but not aggressive profile — fruity on the open, cleanly bitter in the middle, peppery on the finish.

🧾 Product Details

🍽️ How to use it properly

This Chianti Classico PDO is a raw-use oil — heat degrades the polyphenols and aromatic compounds that make it worth buying. Use it to finish, not to cook.

Where it performs best:

• Bruschetta — toasted bread, garlic, tomato: this is where the Moraiolo's pepper has room to speak
• Ribollita and Tuscan bean soups — a drizzle raw over the hot bowl, as the last step
• Bistecca alla Fiorentina — after cooking, never before
• Beef carpaccio — with shaved aged pecorino and rocket
• Salads — on its own, without vinegar, to actually taste the fruit

Keep a cheaper oil for high-heat cooking. This one has a specific job: elevating the finished dish.

🔗 Pair the oil with the right products

The Chianti Classico PDO works best on ingredients of equivalent quality. From the Salumeria Toscana selection:

• 🥩 Bistecca Fiorentina Chianina IGP — the classic pairing of Tuscan cooking
• 🧀 Cave-Aged Pecorino Stagionato — as shavings, with a drizzle of oil and honey
• 🧀 Pecorino Cardino Vegetable Rennet — soft paste, ideal with a fruity oil
• 🫒 All Tuscan Olive Oils — the full selection

🍴 HoReCa — Restaurant and Catering Supply

Available for restaurants, delicatessens and catering operations. For recurring orders or larger quantities:

📧 info@salumeriatoscana.shop · 📞 +39 339 879 4945

🚚 Shipping — Safe Delivery

The oil ships in impact-resistant protective packaging. No cold chain required.

Dispatch days: every Monday, Tuesday and Wednesday → delivery by Friday. Orders placed from Thursday onwards are dispatched the following Monday.

🇮🇹 Italy:

🌍 Europe (DE · AT · FR · NL · BE · PL · SE · UK …):

📦 Every shipment includes: bottle in impact-resistant packaging · tracked delivery with notification.

After delivery: store in a cool, dark place away from heat and light sources. Not in the fridge — cold causes polyphenols to precipitate and temporarily alters colour and texture. The 250ml bottle is designed for quick consumption after opening — ideal for always having freshly opened oil on hand.

❓ FAQ

What does Chianti Classico PDO mean for an olive oil? The Chianti Classico PDO designation certifies that the olives are grown and processed in a precisely defined area between Florence and Siena, with cultivars and production methods set out in the specification. Maximum permitted acidity is 0.5% — below the general limit for extra virgin olive oil. Every batch is verified by an independent certification body.

Which cultivars does it contain and why do they matter? Leccino, Frantoio and Moraiolo are the three quintessential autochthonous Tuscan olive cultivars. Their blend produces a balanced oil: Moraiolo brings bitterness and pepper, Frantoio structure and length, Leccino roundness. This is the signature of Chianti oils.

Raw or cooked? Raw — always. Heat degrades the polyphenols and aromatic compounds that distinguish a PDO oil from an ordinary one. Use it to finish: on bruschetta, soups, meat after cooking, salads.

How should it be stored? Away from light, heat and strong odours. Not in the fridge — cold causes polyphenols to precipitate and temporarily changes the colour and consistency. The 250ml bottle is sized for rapid consumption after opening — ideal for anyone who wants their oil always fresh.

Is the 250ml bottle available in a larger size? Currently the product is available in the 250ml format. For supply needs in larger volumes, please contact the team directly.