Toscano

Extra virgin olive oil produced across the entire administrative territory of Tuscany, Italy, registered as a PGI on 21 March 1998 under file number PGI-IT-1512. The specification sets maximum acidity and peroxide limits, requires mechanical extraction only, and mandates that olives be harvested directly from the plant by 30 January each year.

About this designation

Toscano is a protected geographical indication for extra virgin olive oil whose production area covers the entire administrative territory of the region of Tuscany. The designation was registered as a PGI on 21 March 1998 under file number PGI-IT-1512, with eAmbrosia identifier EUGI00000013390. The applicant group is the Consorzio per la Tutela dell'Olio Extravergine di Oliva Toscano ad Indicazione Geografica Protetta. The specification establishes the following minimum chemical and organoleptic requirements: maximum acidity of 0.6%, a peroxide number not exceeding 16.00 mEq O₂/kg, and a minimum panel test score of 6.5. Colour is described in the specification as ranging from green to golden yellow, varying with time. The specification records a fruity smell with an aroma of almonds, artichokes, ripe fruit, and green leaves, and a marked fruity flavour. Olives must be harvested directly from the plant and must be collected no later than 30 January each year, with the maximum olive production per hectare set annually by the Regione Toscana. Oil may only be extracted by mechanical processes that preserve the specific and original characteristics of the fruit. Other chemico-physical parameters must comply with current EU standards. The control authority named in the specification is the Ministero delle Risorse Agricole, Alimentari e Forestali, Ispettorato Generale Represione Frodi, Rome.

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

Distinctive facts

• Registered as a PGI on 21 March 1998 under file number PGI-IT-1512 (eAmbrosia identifier EUGI00000013390).
• The specification sets a maximum acidity of 0.6% and a peroxide number not exceeding 16.00 mEq O₂/kg.
• Olives must be harvested directly from the plant and no later than 30 January each year.
• The production area covers the entire administrative territory of the region of Tuscany; no sub-zone is excluded.

Tasting notes

Tuscan regional IGP olive oil covering all Tuscany, blend of Frantoio, Moraiolo, Leccino. Robust fruity intensity, pronounced bitter-pungent, characteristic Tuscan notes of artichoke, tomato leaf, fresh almond — the "house Tuscan" benchmark style.

HoReCa use

Toscano extra virgin olive oil is used as a foundation of Tuscan cuisine, including with bistecca alla Fiorentina, ribollita, panzanella, fagioli all'uccelletto, pinzimonio, and raw on bruschetta with salt-free Tuscan bread.

Packaging

• glass-bottle-250ml
• glass-bottle-500ml
• glass-bottle-750ml
• glass-bottle-1L
• tin-3L
• tin-5L
• PET-canister-3L
• bag-in-box-5L

Seasonality