Chianti Classico

Extra virgin olive oil produced within the Chianti Classico zone of Tuscany, between Florence and Siena. The designation requires cultivation on hilly land above 200 m, extraction by mechanical and physical methods at a temperature not exceeding 27 °C, and bottling within the production area in containers of up to five litres nominal capacity.

About this designation

Chianti Classico is a PDO registered under file number PDO-IT-0108, granted EU protection on 31 March 2000, with eAmbrosia identifier EUGI00000013317. The designation covers only extra virgin olive oil. Cultivation is restricted to olive groves located between isohyets of 650 mm and 850 mm and isotherms of 12.5 °C and 15 °C, at an altitude of over 200 m above sea level, on hilly land with a subalkaline pH. Olives must be removed directly from the trees and transported in stackable boxes perforated on five sides, in layers of no more than 30 cm; bags and sacks are expressly prohibited. Pressing must take place within 24 hours of delivery to the oil mill, which must be located within the production area. Extraction temperature must not exceed 27 °C. The oil may not be mixed with oils produced outside the delimited area or from olives harvested after 31 December of the production year. Oil satisfying the specification must be bottled within three months of notification of compliance. The chemical specification requires a tocopherol value greater than 140 ppm and an oleic acid value greater than 72 %. Containers must be glass or, for quantities between three and five litres, metal, hermetically sealed with a device that breaks the guarantee seal on opening. Labelling must bear the words 'Olio Extravergine di Oliva Chianti Classico' followed immediately by 'Denominazione di Origine Protetta' and show the year of production in clear, indelible letters. The inspection body is the Camera di Commercio Industria, Agricoltura e Artigianato di Firenze, Piazza dei Giudici 3, Florence. The applicant group is the Consorzio di Tutela della Denominazione di Origine Protetta Olio Extra Vergine di Oliva Chianti Classico.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 31 March 2000 under file number PDO-IT-0108 (eAmbrosia identifier EUGI00000013317).
• Extraction temperature must not exceed 27 °C, enabling the oil to be marketed as cold-pressed.
• The oil may not under any circumstances be mixed with other oils, including extra virgin oil, produced outside the delimited area.
• The chemical specification sets a tocopherol value greater than 140 ppm and an oleic acid value greater than 72 %.

Tasting notes

Tuscan EVOO from the Chianti Classico zone, blend of Frantoio, Moraiolo, Leccino, Correggiolo. Robust fruity intensity, pronounced bitter-pungent finish, intense notes of artichoke, tomato leaf, fresh almond — the archetypal "Tuscan style".

HoReCa use

Finishing oil on bistecca alla Fiorentina (essential), ribollita and pappa al pomodoro at table, raw on bruschetta with salt-free Tuscan bread, fagioli all'uccelletto.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality