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 entral Tuscany has been noted for its production of fine olive oil for hundreds of years. The Etruscans were apparently the first in the region to cultivate the tree and press oil from its fruit. The Romans improved and expanded cultivation and extraction but orchards shrank and competence declined in the period following the collapse of their empire in the West. The sector slowly revived and today plays a major role in the region’s agricultural production. The oil is produced in an extensive area in a strip of hills to the north and south of Siena. It includes all or parts of the territories of 33 communes. At least two of four varieties of olives, Frantoio, Correggiolo, Leccino and Moraiolo, must be used in producing the oil. The minimum ratio for each is at least 10% of the mixture. However, these varieties must account altogether for at least 85% of the total. Other varieties may be added but their ratio must not exceed 15%. They are Pendolino, Maurino, Olivastra, Morchiaio, Pitursello, Americano, Arancino, Ciliegino, Filare, Gremignolo, Maremmano, Mignolo and Olivo Bufalo. The olives used in Terre di Siena oil must be grown in hilly areas of the province of Siena and pressed in the production zone. Output cannot exceed 66 pounds per tree or 10,688 pounds of olives per acre. The fruit from newly planted orchards can be used in the production of Terre di Siena oil only at the beginning of the third growing season. The olives must be fully ripe when harvested. Picking can get under way in October and must be completed no later than December 31. The olives must be collected directly from the trees and they can be stored in proper conditions for no more than three days before pressing. The fruit cannot be transported in sacks or bales. Crushing must occur within 24 hours of their consignment to the pressing facility. The fruit is washed in water at room temperature and the oil is extracted solely through mechanical and physical processes. The yield in oil must not exceed 22% of the total weight of the olives. In color, Terre di Siena oil ranges from green to yellow over time. The odor is fruity and the flavor features bitterish and piquant tones. Maximum acidity, expressed in oleic acid, is 0.5%. The oil is particularly good with salads and raw vegetables in general and it can be marketed in glass or metal containers with maximum capacities of five liters. The date of the olives’ production must be indicated on the label.
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Consorzio Tutela Olio Extravergine di Oliva DOP Terre di Siena
Via della Sapienza, 8
53100 Siena (SI)
ITALY
phone: (+39) 0577/280280
fax: (+39) 0577/280970
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Region of
Production
DOP Map
Tuscany
Recipes
BRUSCHETTA
CACCIUCCO LIVORNESE
CANNELLINI AL FIASCO
FAGIOLI CON CAVOLO NERO ALLA TOSCANA
GAMBERI E CANNELLINI ALLA TOSCANA
INSALATA DI FUNGHI
INSALATA DI TONNO E FAGIOLI
PANZANELLA or PAN MOLLE
PAPPA AL POMODORO
POMODORI RIPIENI CON RISO
RIBOLLITA
ZUPPA DI CIPOLLE BIANCHE IN CROSTA
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