The Best Tuscan Olive Oil, Buying Guide

The best Italian olive oil is typically extra virgin olive oil (EVOO) that is cold-pressed, made from handpicked olives, and sourced from regions with a strong olive-growing tradition such as Tuscany, Umbria, Liguria, and Sicily. Premium Italian EVOOs often have Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) labels, guaranteeing authenticity and quality. They are prized for their balanced flavor, aromatic freshness, and peppery finish.

What is Tuscan olive oil?

Tuscan olive oil is a distinctive style of Italian EVOO produced in the Tuscany region. It is known for its robust, slightly bitter taste with a peppery kick—characteristics that come from early-harvested green olives. Common olive varieties used include Frantoio, Moraiolo, and Leccino. This oil is often enjoyed raw, drizzled over bread, vegetables, and grilled meats.

Is Toscano olive oil good?

Yes, Toscano olive oil is considered high-quality and flavorful. It’s valued for its intense aroma, vibrant green color, and complex taste profile that balances fruitiness, bitterness, and spiciness. These qualities make it a favorite among chefs and home cooks for enhancing fresh dishes.

What is Toscano PGI olive oil?

Toscano PGI (Protected Geographical Indication) olive oil is an officially certified product made exclusively from olives grown and pressed in Tuscany. The PGI label ensures the oil meets strict production standards and preserves the region’s traditional methods. This certification guarantees authenticity, high quality, and traceability from olive grove to bottle.