There is evidence that olive-growing in Tuscany was practised in the middle of the seventh century B.C. The cultivation of the olive in Tuscany has a significance that transcends purely economic and commercial considerations. The olive is an essential aspect of the environment, society and culture of the region. 
       The deep-rooted culture of the Tuscan olive as well as its excellent quality mean that the name of Tuscany has long been associated by Italians and foreigner alike with olive oil. The production zone for this oil includes the entire region of Tuscany. The rules of manufacture stipulate that all the phases of the production cycle must be carried out within the zone. Accordingly, the picking of the olives (which must be gathered directly from the trees), the pressing and the bottling of the oil must all take place within the region of Tuscany. 
       Olio Extravergine di Oliva Toscano has a maximum acidity of 0.6 percent. It is green to golden yellow in colour with chromatic tones that change over time. The scent is fruity with strong tones of almond, artichoke, ripened fruit and green leaf. The oil has a markedly fruity taste.

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