We continue our journey through Central Italy on the discovery of PDO extra virgin olive oils! Here are the other 7!

Cartoceto PDO – Marche

Cartoceto DOP extra virgin olive oil is produced in some municipalities of the province of Pesaro Urbino in the Marche region. This extra virgin olive oil is obtained from the fruits of the Leccino, Frantoio and Raggiala cultivars (not less than 70%). The oil has a scent that ranges from slightly to medium fruity, with hints of green olive, bitter almond and green apple. Its flavour offers fruity green, sweet, sour and spicy sensations, with a hint of green almond and artichoke.

Seggiano PDO – Tuscany

Seggiano PDO is produced in the municipalities of Arcidosso, Castel del Piano, Cinigiano, Roccalbegna, Santa Fiora, Seggiano, Semproniano and Castell’Azzara, in the province of Grosseto. This oil is obtained from the fruits of the Olivastra Seggianese cultivar (at least 85%). Due to its characteristics, this oil is best used for enhancing pasta, vegetable, fish and salad dishes, including Panzanella, a typical dish of the area made with bread, onion and basil. The oil is also often used in confectionery.

Toscano PGI – Tuscany

Toscano PGI extra virgin olive oil is obtained with varieties of 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 olives. It can also be accompanied by a number of geographical indications: Seggiano, Colline Lucchesi, Colline della Lunigiana, Colline di Arezzo, Colline Senesi, Colline di Firenze, Montalbano and Monti Pisani. It has a fruity scent and an aroma of almond, artichoke and ripe fruit. 

Chianti Classico PDO – Tuscany

Chianti Classico PDO extra virgin olive oil is produced in the Chianti area, near Florence. The cultivars used for this oil are Frantoio, Correggiolo, Moraiolo and Leccino (at least 80%). It has a fruity and sharp scent, and a spicy and slightly bitter taste. This oil is ideal for flavouring soups, grilled meats and vegetables; in particular, it is used for traditional Tuscan dishes such as ribollita and panzanella.

Lucca PDO – Tuscany

Lucca PDO extra virgin olive oil is produced in 20 municipalities in the province of Lucca with olives from the Frantoio, Frantoiano or Frantoiana cultivars (up to 90%), and the Leccino cultivar (up to 30%). Lucca PDO has a light to medium fruity scent of olive and an essentially sweet taste, with spicy and bitter sensations. This oil is an excellent condiment for salads and dips and as an ingredient for soups and other typical Tuscan dishes.

Terre di Siena PDO – Tuscany

Terre di Siena DOC extra virgin olive oil must be produced with at least two varieties from Frantoio, Correggiolo, Moraiolo and Leccino, individually accounting for at least 10% and taken together accounting for no less than 85%. This oil has a fruity scent and taste, with strong bitter and spicy notes. Terra di Siena DOC goes perfectly with legumes, so it is ideal with soups or cold dishes.

Umbria PDO – Umbria

Umbria PDO extra virgin olive oil is produced throughout the region and may have four different territorial connotations. Colli Assisi-Spoleto is produced with a minimum 60% of Moraiolo olives and maximum 30% of Leccino and Frantoio. Colli Martani is the blend of varieties of Moraiolo (minimum 20%), S. Felice, Leccino and Frantoio (minimum 80%). Colli Amerini must be prepared with a minimum 15% of olives of the Moraiolo cultivar and maximum 85% of olives of the Rajo, Leccino and Frantoio cultivars. Colli del Trasimeno is prepared with the Moraiolo and Dolce Agocia cultivars (minimum 15%) and Leccino and Frantoio (minimum 65%). Finally, Colli Orvietani must have a minimum 15% of the Moraiolo and Dolce Agocia varieties, a maximum 30% of the Frantoio cultivar and a maximum 60% of Leccino.