Moraiolo, leccino, frantoio and correggiolo are the most common olive varieties on the hills around Pienza; but other varieties are also found, including olivastro, oriolo and pendolino.
Aside from the differences between the olives, which contribute to the creation of marvellous, inimitable extra virgin olive oil, the olive tree (the most celebrated tree in history, both in the Bible and the Quran) is perhaps the plant that farmers love and care for the most, as a result of its fruit-bearing capacity, the nutritional and medicinal value of its precious olives and also its unpredictable fragility.
Characteristics of the olive oil of Pienza
The extra virgin olive oil from Pienza’s olive groves has exceptional sensory qualities, very low acidity and a mild fruity aftertaste, combined with a light spicy note. This makes it a key ingredient in diets for all ages (primarily the “Mediterranean diet”, a key to healthy longevity), in which well-being is combined with flavour and the pleasure of eating. It is also a “universal” ingredient and can be used in any dish, from appetisers to desserts, or enjoyed on its own, neat, even better with Tuscan bread, garlic and salt, for a delicious bruschetta (or fettunta) that, when the oil is “new”, meaning freshly made, it is commonly referred to as “crostino”.
The classifications that protect production and commercial distribution
Olive oil production in Val d’Orcia, protected and enhanced by a PGI (Protected Geographical Indication) and by the Terre di Siena PDO (Protected Designation of Origin), is one of the best in Tuscany. Harvesting is done as much as possible by hand and the olives are milled within two or three days at mills that carry out pressing without raising the temperature. The specifications for the Typical Geographical Indication (PGI) designation require that at least 95% of the oil be produced from olives that are of the regional native varieties and that all production phases (oil extraction and packaging) must take place in Tuscany. To bear the Protected Designation of Origin, Terre di Siena PDO, the oil must be produced with olives of the frantoio, correggiolo, moraiolo and leccino varieties, which must make up at least 85% of the total, harvested by 31 December and delivered to the mill within 24 hours. In addition to the usual food retail outlets, extra virgin olive oil of Pienza can also be purchased (and tasted) at local oil mills and farms.
