Tuscan Extra Virgin Olive Oil IGP
- 100% traceable Tuscan supply chain
- Secure online payment
- Refrigerated delivery +2/+4°C
- Shipping to 27 EU countries
- Vacuum-packed
Tuscan Extra Virgin Olive Oil IGP — Olearia del Chianti, Leccino Frantoio Moraiolo
This Tuscan Extra Virgin Olive Oil IGP is made from olives harvested across the whole of Tuscany, cold-pressed within hours of picking. Produced by Olearia del Chianti using the region's three traditional cultivars — Leccino, Frantoio and Moraiolo — it has carried the European IGP certification since 1998, meeting one of Italy's most demanding production specifications.
🏅 What makes this oil different
The IGP Toscano seal is not a marketing label — it is a European protected designation guaranteeing that harvest, milling and bottling all take place within Tuscany. Unlike many oils on the market — often blends of multiple origins — this oil has fully traceable provenance.
Compared to the Olio Chianti Classico DOP (restricted to the Chianti heartland), the IGP Toscano covers the entire region: same producer, same care, a broader harvest territory that captures the full diversity of Tuscan olive growing.
📋 Product Details
| Feature | Detail |
|---|---|
| 🏷️ Certification | IGP Toscano |
| 🏭 Producer | Olearia del Chianti |
| 🫒 Cultivars | Leccino · Frantoio · Moraiolo |
| 📍 Harvest zone | Entire Tuscany |
| ⚙️ Extraction | First cold press |
| 📦 Size | 250 ml |
| 💰 Price | €9.08 |
| 🎨 Colour | Green-gold with golden highlights |
| 👃 Aroma | Medium fruitiness, ripe olive, sweet almond notes |
| 👅 Taste | Medium bitterness · pronounced peppery finish |
🍽️ How to use it
🫒 Raw — the best way to appreciate it Tuscan bread (pane sciocco), lightly toasted, with a generous drizzle of IGP oil. The bitter-peppery profile shines without heat.
🥗 Cold dressings Salads, boiled pulses, crudités, barley salads. The characteristic bitterness of the Tuscan cultivars balances delicate flavours.
🍲 Finishing on hot dishes Ribollita, farro soup, pappa al pomodoro: add the oil off the heat at the end of cooking to preserve polyphenols and fragrance.
🥩 Over grilled meats Bistecca Fiorentina, ribs, rack of lamb: a thin drizzle just before serving.
🛒 You might also like
🫒 Chianti Classico DOP Extra Virgin Olive Oil — same producer, same cultivars, strictly limited to the Chianti zone. A more concentrated profile with a tighter terroir. → https://www.salumeriatoscana.shop/en/products/extra-virgin-chianti-classico-dop-oil
🍷 Pairing Guide
| Category | Detail |
|---|---|
| 🍞 Bread | Tuscan fettunta, bruschetta with tomato |
| 🥗 Vegetables | Crudités, white beans in oil, farro salad |
| 🐟 Fish | Baked turbot, grilled cuttlefish, marinated amberjack |
| 🍲 Soups | Ribollita, Pappa al Pomodoro, farro soup |
| 🥩 Meat | Bistecca Fiorentina, roast rabbit, Stracotto del Chianti |
| 🧀 Cheese | Fresh Pecorino Toscano with a drizzle of oil and black pepper |
👨🍳 HoReCa — Restaurant & Trade Supply
Looking for certified Tuscan IGP olive oil for your professional kitchen? We supply restaurants, trattorias, delicatessens and hotels seeking verified origin ingredients from Tuscany.
🚚 Shipping & Delivery
⚠️ Olive oil requires no refrigeration. Your order is shipped in rigid anti-shock packaging with cardboard insulation, protected from light and heat throughout transit. Store in a cool, dry place away from heat sources. Do not refrigerate.
Shipping days: Monday · Tuesday · Wednesday → delivery by Friday
🌍 Europe & UK
| Order weight | Shipping cost |
|---|---|
| 0 – 5 kg | €19.00 |
| 5 – 10 kg | €26.00 |
| Over 10 kg | €33.00 |
❓ FAQ
What is the difference between IGP and DOP for Tuscan olive oil? IGP Toscano guarantees that harvesting, milling and bottling all occur within Tuscany, with a production zone covering the entire region. DOP (such as Chianti Classico) has an even tighter geographical area and stricter specifications. Both are European certifications: IGP is broader in territory, DOP more specific in origin.
Is this oil cold-pressed? Yes. Cold pressing (below 27°C) preserves polyphenols, vitamins and the aromatic profile of the fruit — the defining quality of a genuine extra virgin olive oil versus lower grades.
How should I store it after opening? In a cool, dry place away from light. Not in the fridge: cold causes temporary crystallisation of the oil — harmless but visually off-putting. Once opened, use within 4–6 weeks to enjoy the oil at its aromatic best.
Can I cook with it? Yes, though it is best used raw. For hot dishes, add it off the heat at the end of cooking to protect polyphenols and aroma. For high-temperature frying, a standard olive oil is more suitable.
What is the shelf life? Typically 18–24 months from pressing. Check the best before date on the bottle. The fresher the oil, the more pronounced the bitterness and pepper — a quality marker, not a flaw.
How does refrigerated shipping work?
Every order travels refrigerated at +2/+4°C, vacuum-sealed and in an insulated box with cooling gel. This way the products arrive fresh and in the best condition, as if just picked up in the shop.
How soon will I receive my order?
Delivery normally takes place within 1-3 working days of shipping, throughout Italy. You receive the tracking number by email to follow your parcel all the way home.
Is there a minimum order or do I need to register?
No: there is no minimum order and no mandatory registration. Add the products to your cart, enter your address and complete the order in a few steps.
How do I store the products when they arrive?
Keep fresh products in the fridge at +2/+4°C and consume them by the date shown on the label. For cured meats and aged cheeses you will find storage instructions in the product description.
Do you also ship abroad?
We ship throughout Italy and to the 27 countries of the European Union, always with refrigerated and insulated packaging that maintains the cold chain until delivery.
Which payment methods can I use?
You can conveniently pay online with credit card, PayPal and the other secure methods available at checkout. All payments are protected and encrypted.
