The cultivation of olives in Tuscany dates back to the seventh century BC. Olive oil was originally used by the Greeks as a valuable cosmetic. It was only later, in Etruscan and Roman times, that it began to be used as food. Olive cultivation is an important part of the environment, traditions and culture of the people living in Tuscany. There, the olive tree benefits from optimal growth conditions, making it possible to produce an oil with a rare fruity aroma, and excellent biological value. The Protected Geographical Indication Toscano IGP, for extra virgin olive oil, has been recognized by the EU with Decree Number 644/98, according to the EEC Regulation 2081/92, based on product specification. This regulation provides, in addition to quality and typicality requirements, that all the stages, from olive growing, extraction of the oil and packaging of the certified product, take place mandatorily in the administrative territories of the Region of Tuscany.
The olio Toscano is ideal served on raw and cooked vegetables, especially when served warm, but also with minestrone and vegetable soups typical of the farming tradition, and also with grilled meat and fish.
The denomination 'Toscano' Indicazione Geografica Protetta must appear on the label, eventually accompanied by the community mark. The package must compulsorarily carry a mark in which: the mark of the Controlling Consortium, the progressive number (identifying the certification lot ' traceability ' origin), the content in litres of the package, the certifying organisation authorised to control must appear.