Toscano extra virgin olive oil is produced within the entire region of Tuscany and obtained from a large number of local varieties such as: Americano, Arancino, Ciliegino, Frantoio, Grappolo, Gremignolo, Grossolana, Larcianese, Lazzero, Leccino, Leccio del Corno, Leccione, Madonna dell’Impruneta, Marzio, Maurino, Melaiolo, Mignolo, Moraiolo, Morchiaio, Olivastra Seggianese, Pendolino, Pesciatino, Piangente, Punteruolo, Razzaio, Rossellino, Rossello, San Francesco, Santa Caterina, Scarlinese and Tondello and other similar olive varieties, which must make up at least 95% of the groves, individually or combined.
Depending on the olive cultivar and the exact production area, Toscano oil comes in following varieties: Seggiano, Colline Lucchesi, Colline della Lunigiana, Colline di Arezzo, Colline Senesi, Colline di Firenze, Montalbano and Monti Pisani; all of them ranging from golden yellow to deep green.
Toscano has a complex aroma of ripe fruit, almonds, artichokes, and green leaves, and a strong taste with spicy notes. Because of its pleasantly bitter aftertaste, Toscano is best used raw in traditional local minestrone soups, various vegetable dishes and bruschettas, but also for preparing traditional Tuscan cakes and desserts.
