Tuscia

Tuscia is a PDO-protected extra-virgin olive oil produced exclusively within the Province of Viterbo, Lazio, from groves composed of at least 90 % Frantoio, Caninese, and Leccino varieties. The specification sets a maximum total acidity of 0,5 grams per 100 grams of oil and a peroxide number not exceeding 12 Meq O₂/kg. All growing, processing, and bottling must take place within the delimited area.

About this designation

Tuscia designates an extra-virgin olive oil whose production area comprises named municipalities in the Province of Viterbo, Region of Lazio. The specification requires that at least 90 % of each grove consist of one or more of the Frantoio, Caninese, and Leccino varieties; other varieties may be present but must not collectively exceed 10 %. Olives must be harvested at the stage when they begin to turn colour, with harvesting completed by 20 December for early cultivars and by 15 January for late cultivars. The use of herbicides, desiccants, abscission products, and premature-dropping agents is prohibited. Olives must reach the pressing plant within one day of harvest and be processed no later than one day after delivery. Crushing must not exceed 30 °C or 60 minutes, and the oil temperature upon leaving the extraction plant must not exceed 28 °C. The maximum oil yield must not exceed 20 %. The processing method known as ripasso is expressly prohibited. The finished oil must be marketed in glass or steel containers of a capacity not exceeding 5 litres. Each container must bear the name 'Tuscia' and the designated logo, derived from an ancient Etruscan terracotta antefix discovered at Acquarossa, Viterbo. The inspection body is the Camera di Commercio, Industria, Artigianato ed Agricoltura di Viterbo. The designation was registered as a PDO under file number PDO-IT-0210, with EU protection granted on 14 September 2004.

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

Distinctive facts

• Registered as a PDO on 14 September 2004 under file number PDO-IT-0210 (eAmbrosia identifier EUGI00000013519).
• At least 90 % of each grove must consist of Frantoio, Caninese, and Leccino varieties; no other varieties may exceed 10 % in total.
• The ripasso method — centrifuging crushed-olive paste a second time without interruption — is expressly prohibited by the specification.
• Maximum total acidity must not exceed 0,5 grams per 100 grams of oil, and the peroxide number must not exceed 12 Meq O₂/kg.

Tasting notes

Lazio EVOO from Tuscia/Viterbo area, predominantly Frantoio, Caninese, Leccino. Medium fruity intensity, balanced bitter-pungent, characteristic notes of artichoke and fresh almond.

HoReCa use

Olive oil is described in the specification as a very important ingredient in local cookery, which is highly dependent on local production.

Packaging

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

Seasonality