Top 90 Tuscan Olive Oils

Frantoio Franci is a prestigious Italian producer of extra virgin olive oil, founded in Montenero d’Orcia, on the slopes of Mount Amiata in Tuscany. The Franci family purchased the Villa Magra olive grove and transformed an old barn into a mill, where they still produce some of the most highly regarded oils in Italy. They are known for their dedication to quality and traditional production, combining hand-picked olives with modern cold-pressing methods, preserving the aromas and nutritional values of the oil.

Their production covers 65 hectares of olive groves, cultivating various varieties. Each variety contributes specific characteristics to the oil, ranging from fruity and grassy notes to mild bitterness and spiciness.Expand

Fattoria di Fubbiano is a historic Tuscan estate located in the rolling hills of Capannori, near Lucca, where centuries of tradition meet a deep respect for nature. Surrounded by vineyards, olive groves, and woodlands, the estate has long been dedicated to producing fine wines and extra virgin olive oil, crafted with care and authenticity. The restored 17th-century villa and rural buildings preserve the timeless charm of Luccan architecture, while modern facilities blend seamlessly into the landscape.

Guided by sustainable farming principles, Fubbiano relies on natural cultivation methods, avoiding chemicals and preserving the rich biodiversity of the land. Visitors are welcomed to discover the estate through guided tours, tastings, and warm hospitality, experiencing the flavors of Tuscany in an authentic setting. Beyond winemaking and olive oil production, Fattoria di Fubbiano also serves as a place for gatherings, weddings, and celebrations, offering panoramic views and a unique atmosphere that reflects the essence of the Tuscan countryside.Expand

Fonte di Foiano is a prestigious producer of extra virgin olive oil located in the Tuscany region of Italy. The farm was established in 1979 by Michele and Marina Di Gaetano, and today it is managed by their sons Simone and Paolo.

Their estate spans elevations between 50 and 150 meters above sea level in the Castagneto Carducci area, where they cultivate native Tuscan olive varieties including Frantoio, Moraiolo, Leccino, Pendolino, Maurino, Leccio del Corno, as well as international varieties such as Coratina and Picholine. The oil production takes place in a modern mill that enables cold pressing of olives in a controlled atmosphere, preserving all the organoleptic and chemical properties of the product. The oil is stored and bottled in temperature-controlled rooms using inert gas, which further ensures the freshness and quality of the product.Expand

Fattoria Ramerino is an organic olive farm located on the southeastern slopes of Florence, in the municipality of Bagno a Ripoli, in the heart of the Tuscan region. The farm covers about 50 hectares, most of which are planted with approximately 6,600 olive trees.

Here, native Tuscan varieties such as Moraiolo, Frantoio, Leccino, and Americano are grown and used to produce high-quality extra virgin olive oil. Fattoria Ramerino is dedicated to organic production and sustainable management, using traditional harvesting and processing methods to preserve the quality and authenticity of its products. Their oil is characterized by rich fruity aromas, mild bitterness, and spiciness, with herbal notes that reflect the characteristics of the local soil and microclimate.

They offer various types of olive oil, including single-varietal oils like "Cultivar Frantoio" and blends such as "Guadagnòlo Primus," which have won numerous awards at international competitions.Expand

Frantoio Pruneti is a renowned producer of extra virgin olive oil from Tuscany, specifically from the town of Greve in Chianti, an area famous for its exceptional wines and olives. The Pruneti family has been involved in olive cultivation for over a hundred years, combining tradition with innovation in their production process.

Their oils are made exclusively through cold pressing carefully selected native olive varieties, such as Frantoio, Moraiolo, and Leccino. Pruneti stands out for its strong focus on quality and the distinct sensory profile of its oils – ranging from mild and fruity to bold and spicy varieties. Their oils regularly win awards at international competitions.

They also offer special lines such as "Fruttato Verde Intenso" and "Fruttato Dolce", tailored to different culinary preferences.Expand

Filippo Berio is one of the most renowned Italian olive oil brands, with a tradition dating back to 1867 when Filippo Berio first registered his mark of quality. From the very beginning, the company built its reputation on authentic flavor and strict quality control, and today it operates under the Salov Group, established in 1919 in Lucca.

Their portfolio includes a wide range of products - from extra virgin and classic olive oils to mild and specialty lines, as well as flavored oils, pestos, vinegars, and glazes. The brand is recognized for combining traditional Italian craftsmanship with modern technologies and the demands of a global market.

Throughout its history, Filippo Berio has been synonymous with accessible and consistent oil that has become part of the everyday kitchen for consumers around the world. It is also acknowledged as an ambassador of Italian gastronomy, linking its products to the Mediterranean diet and lifestyle.

At the same time, the brand has sought to maintain a balance between large-scale production and preserving its original identity. The strength of Filippo Berio lies in its recognizable name, worldwide distribution, and ability to connect tradition with modern consumer culture.

Today, it stands as a symbol of olive oil that unites Italian heritage, broad accessibility, and culinary enjoyment, making it a staple on the international stage.Expand

Laudemio Frescobaldi is the embodiment of Tuscan excellence and the centuries-old tradition of the Frescobaldi family, whose history in viticulture and agriculture dates back to the Middle Ages. Out of love for the land and dedication to quality, the Laudemio brand was created in 1986—a symbol of prestige and the finest harvest, inspired by the ancient custom of offering the best portion of the crop, the “laudemium”, to the lord. The olives are cultivated on estates around Florence, at altitudes between 200 and 500 meters, where the unique climate and soils impart an intense aroma and richness in polyphenols.

Harvest takes place early, in October and November, and the olives are milled within 24 hours in the family’s own mill to preserve their freshness and vibrant green color. Only oils that meet the strictest standards are selected to bear the name Laudemio Frescobaldi. The result is an extra virgin olive oil of brilliant emerald green, with fresh fruitiness and a rich, balanced taste featuring notes of artichoke, freshly cut grass, and green tomato.

Its prestige is confirmed by numerous national and international awards, including recognition in New York, Los Angeles, London, and Tokyo competitions. Today, Laudemio Frescobaldi is a globally acclaimed ambassador of Tuscan heritage—a drop in which tradition, nature, and modern mastery converge.Expand

Il Cavallino di Salvadori Romina is an olive oil producer based in Livorno, Italy. The company is known for its dedication to traditional olive farming and artisanal production methods.

They produce high-quality extra virgin olive oil. Their olive groves are located in the coastal region of Tuscany, providing a unique flavor profile to their oil.Expand

Giacomo Grassi is a renowned Italian producer of extra virgin olive oil based in Tuscany, in the Chianti Classico region, Italy. This family-run company has a long tradition of olive cultivation and oil production, combining generations of experience with modern processing technologies.

The olives are grown exclusively on their own estates under strict supervision, with a strong commitment to biodiversity preservation and sustainable farming practices. What sets the Giacomo Grassi brand apart is its dedication to quality, transparency of origin, and artisanal production approach. The oil is cold-pressed in their own mill immediately after harvest, preserving its aromatic and nutritional qualities to the fullest.

Their oils are characterized by an intense fruity profile, pronounced spiciness, and well-balanced bitterness, making them true representatives of the traditional Tuscan style.Expand

Not to be confused with the wine varietal, Chianti Classico is an olive oil produced in Colline del Chianti, a range of hills situated in the heart of Tuscany, between Florence and Siena. This central Tuscan extra virgin olive oil has a maximum acidity of 0,5% and it is bright yellow with hints of green. About 80% of the olives used to produce Chianti Classico come from the Frantoio, Moraiolo and Leccino varietals. They are hand picked and pressed within no more than three days of harvesting. Since heat can significantly alter its flavors, Chianti Classico extra virgin olive oil is always used raw in salad dressings or drizzled over traditional Tuscan dishes.Expand

As the name might suggest, Terre di Siena extra virgin olive oil is produced in the Tuscan province of Siena, where the cultivation of olive trees dates back as far as the late Middle Ages. This olive oil is obtained from at least two of the following olive varieties: Frantoio, Correggiolo, Leccino and Moraiolo, which combined make at least 85% of the groves. Terre di Siena oil is golden yellow to green and has a delicate fruity aroma and quite a spicy taste. It is used raw in various appetizers such as bruschettas and crudités but also for cooking in many typical Tuscan soups and minestrones.Expand

Toscano extra virgin olive oil is produced within the entire region of Tuscany and obtained from a large number of local varieties such as: 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 and other similar olive varieties, which must make up at least 95% of the groves, individually or combined. Depending on the olive cultivar and the exact production area, Toscano oil comes in following varieties: Seggiano, Colline Lucchesi, Colline della Lunigiana, Colline di Arezzo, Colline Senesi, Colline di Firenze, Montalbano and Monti Pisani; all of them ranging from golden yellow to deep green. Toscano has a complex aroma of ripe fruit, almonds, artichokes, and green leaves, and a strong taste with spicy notes. Because of its pleasantly bitter aftertaste, Toscano is best used raw in traditional local minestrone soups, various vegetable dishes and bruschettas, but also for preparing traditional Tuscan cakes and desserts.

Expand

Seggiano extra virgin olive oil is produced in the Tuscan province of Grosseto. It must be obtained exclusively from olive groves made up of at least 85% of trees belonging to the Olivastra Seggianese, a typical cultivar of the wider Grosseto area, whose presence can be traced in written records as far back as the 1550 AD. Seggiano olive oil is green with a golden yellow hue. It has a fresh and fruity aroma, with notes of hay and artichokes, and a perfectly balanced aftertaste of bitterness and piquancy. Its delicate fragrance makes this oil variety particularly suitable for various salad dressings, as well as in pasta dishes and even for making cakes or biscuits.Expand

Lucca extra virgin olive oil is one of the most representative Italian products abroad. It is produced in the province of Lucca and obtained predominantly from the Frantoio and Leccino olive varieties. This oil has a deep golden color with shades of green, and a sweet, fruity aroma, reminiscent of fresh herbs of the field, artichokes, rosemary and almond. Lucca oil has quite a tangy taste with bitter undertones which makes it perfect for salad dressings or drizzling over bruschettas and soups.Expand