Just like wine, olive oils are awarded different labels and grades depending on their taste, production methods, origin and chemistry. Top of the range is extra virgin olive oil, which is produced without the use of any chemicals, contains no more than 0.8% acidity and has a superior taste. This oil is normally used sparingly for dressing salads or dipping, while the cheaper virgin olive oil is still high quality but more commonly used for cooking as this loses some of the flavour. Some of the world’s best extra virgin olive oil comes from the Chianti region of Tuscany where single estate bottled oils are the most sought after and expensive of all.
Chianti’s soil and climate play a large part in the flavour of olives grown on its four principle tree varieties: Frantoio, Correggiolo, Moraiolo and Leccino. ‘Protected denomination of origin’ (DOC) and ‘denomination of controlled origin’ labels (DOCG) are awarded to olive oils from Italy, indicating their quality and that they are typical of the region they come from.
Bearing all this in mind, the best Italian olive oil you can buy will be classed as Extra Virgin, DOCG, Cold pressed, single estate. However, applying for the DOC and DOCG labels costs money, so some of the best oils can be found at small estates that may prefer not to pay for this privilege!
Those wishing to experience the olive harvest first hand should travel to Tuscany during November when you have the most chance of witnessing the process firsthand and when several olive festivals also take place. The villa rental company To Tuscany manages 50 olive trees on the Montebuoni estate in the Chianti region and welcomes guests to take part in the olive harvest should this coincide with their stay. This oil is of the highest quality and cannot be bought anywhere in the UK, but we are giving one reader the chance to win a bottle of it, together with a bottle of Chianti Classico red wine! To enter, see the competition page here.