Making olive oil, and, even more so, oil with DOP (protected denomination of origin) status, requires binding commitment and technical severity. Careful testing and inspection work is fundamental to making oils that are always rich in the components such as vitamins, polyphenols and other essential compounds.
This is the main purpose of Chianti Classico DOP Olive Oil Consortium: founded spontaneously in 1975 as an offshoot of the Chianti Classico Wine Consortium, it has been protecting and promoting the DOP appellation since its creation in 2001, using the same qualitative standards which for more than 30 years have been decreeing whether an extra virgin olive oil can bear the Chianti Classico (now Chianti Classico DOP) label.
The Consortium therefore assists oil producers in their constant efforts to create a high quality product that actively help in protecting our health and give the product “classic” aromas and flavors.
Characterized by good fruity flavor, with scents of raw artichoke and fresh grass and a delectably spicy aftertaste, Chianti Classico DOP Olive Oil is the fruit and expression of the territory in which it is made: Chianti, in the heart of Tuscany. The scents and flavors the consumer finds in this premium oil are strictly tied to its cultivars and olive-growing environment, and its quality is guaranteed by the DOP.
But the work done by the Chianti Classico DOP Olive Oil Consortium is not limited to olive groves and olive presses. It extends to other spheres, promoting the Black Rooster’s extra virgin olive oil through scientific and educational events around the world.
As of today the Consortium has 250 members working in the Chianti Classico zone, which consists of the communities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti, Radda in Chianti and, in parts of those of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa and Tavarnelle Val di Pesa.