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What is DOP olive oil?
It is extra virgin olive oil certified by a European standard guaranteeing its origin and quality. Made according to strict rules set down in specific production regulations, DOP olive oil undergoes severe chemical and sensory tests.
It comes from a territory of clearly defined borders within which the entire production cycle must be carried out, from the picking to the bottling of the oil bottling. It is obligatory for all bottles of DOP oil to clearly show the year of production on their labels.

What is extra virgin olive oil?
It is an olive oil with specific chemical and sensory characteristics derived from olives that are mechanically crushed. It is not compulsory for extra virgin olive oil to be inspected and tested prior to bottling.

What’s the difference between an extra virgin olive oil and a DOP?
Extra virgin oil is not always synonymous with nutritional and healthful quality. The geographical provenance of an extra virgin olive oil is never certain. Unlike DOP oil, the producer does not have to cite the production year on the label and the oil does not need to be tested prior to bottling.

What is olive oil?
It is not a direct-from-the-farm product but an industrial food, obtained by chemically treating seriously defective scrap oil.

Why opt for Chianti Classico DOP oil?
Because it enhances every type of dish, Chianti Classico DOP Olive Oil is perfect for seasoning first courses, salads and cold dishes and for use in dishes cooked at length. It is naturally an ingredient of Tuscan cooking, but is also used in other regions of Italy and internationally. And besides being excellent in the kitchen, Chianti Classico DOP Olive Oil is a good ally of our health. Rich in anti-oxidants able to block the free radicals that age the body, it is also an important source of vitamin E within a correct and balanced Mediterranean diet.