Tuscan olive cultivation appears to have already existed in prehistoric times but with a woodier, untamed growth. In Italy, the first cultivated olive trees were to be found in Sicily due to the expansion of the Greek empire. From this point the olive as we recognize it today, spread rapidly north through the entire peninsula.
In the sixteenth century the Tuscan Grand Dukes began exporting olive oil through the port of Livorno. The most common varieties at the time were "fratoio" oil, "moraiolo" oil and "gramignolo" oil. These varieties are still commonly found in Tuscan olive oil production.
The olive tree is well integrated into the Tuscan countryside. "Olea Europea L." is a common strain of the Mediterranean olive plant and grows very successfully in the agricultural system. It is a plant that provides a product that benefits hugely our daily nutrition.

The olive tree grows optimally in temperatures that do not drop below 4 or 5 degrees, although it should be noted that the olive tree has adapted itself very successfully to climates where the winter temperature often reaches minus 7 or minus 8! This particular characteristic means that this plant is to be found all over Tuscany also in the colder valleys and higher climes. Of course, these colder temperatures are not without risk to the olive tree and the ice and frost can cause serious damage, especially if the cold comes at the moment that the plant is budding. Climatic change is therefore an important characteristic feature when considering how a plant will fare in each particular location. Generally speaking, in most of Tuscany the stable temperatures between May and September favors the optimum production of the olives.
At the end of May or in the first week of June, the tree blossoms and after this "allegagione" (advancement), the fruit begins to grow and mature. At the end of September as the temperature begins to fall, the maturation of the olives slows down and the content of oil in the fruit stabilizes. This temperature change really controls the growth of the olive which in Tuscany is harvested typically in the month of November. After the harvest, the olive trees "rest" and prepare themselves for the long winter
In Tuscan olive oil the distinctive flavor comes from the olives of the "frantoio" tree, the unmistakable perfume from the olives of the "moraiolo" tree and the important vitamins come from the olives of the "leccino" tree. These three different plants are the most commonly found in Tuscany. Of course, there are other varieties like the "pendolino", the "morcaio" and the "morchaio" which are also cultivated in Tuscany and are equally important.
FRANTOIO
Also known as: long olive, "correggiolo", "frantoiano" or common olive
This plant has its origins in Tuscany and is commonly found all over Italy and more recently has been successfully cultivated overseas. This easy adaption to differing climes is due to the fact that this hardy plant has the capability to produce constantly strong harvest yields and good quality oil.
The tree does not tolerate well extreme cold, flies or parasites.
The fruit yield is constant and abundant.
Maturation of the fruit is late and graduated.
The oil is of high quality, aromatic, sapid and subtle.
The tree is of medium strength with long, slender branches capable of holding much fruit. The branches grow markedly upwards. The fruit is vibrantly green at the moment of harvesting, or in some cases black or green with black veins. The maturation of the fruit is late and gradual.

MORAIOLO
Also known as: "ruzzolino", "morinello", "morellino", "morello", black olive, round olive
This plant is native to Tuscany but can be found all over Italy and other Mediterranean countries.
The fruits of this tree produce a high quantity of oil.
The tree takes a long time to re-grow after being pruned.
This particular tree is very tolerant to high wind but does not grow well in extreme cold or heavy mist conditions.
The fruit matures at normal rates.
The oil that this olive tree produces is much appreciated for its high content.
The tree is of medium strength with branches that never become over bushy. The olives are a black/purple color at the time of harvest. The maturation of the fruit is within the normal time frame and is gradual.
LECCINO
Also known as: "leccio", "premice" or "silvestrone".
The origins of this particular olive tree are uncertain. It is historically recognized as a Florentine plant, although it is now grown all over Italy and overseas.
This plant is highly tolerant to different climatic conditions from cold fog and wind, but also supports well parasites and decay.
The fruit yield is high and constant and the maturation of the olive on the tree is fast and uniform. The fruits of this tree are used to produce oil and also olives to be consumed.
This tree is very strong and its branches are low hanging. The olives are black/purple at harvest. The fruit matures quickly on the tree.
PENDOLINO
Also known as: "piangente maurino fiorentino".
This tree is of medium strength. The low hanging branches and the bushy foliage are characteristics of this plant. The branches are long and low hanging.
The early and abundant blossoming of this plant have made this particular strain of olive the most common and useful pollinating example of this tree.
The yield is high and constant.
The fruit matures at the normal rate but tends to be ready to harvest all at the same time. The plant is sensitive to diverse climatic changes and parasites. It is very popular as an ornamental garden plant.

THE OLIVE PLANT
The most common nursery rearing of the tree is in polyphonic vases and in more modern situations, in classic containers.
An olive plant, if left to grow freely, will get rid of branches that are in the shade or that are not thriving, by itself. These branches are left unnourished by the tree and eventually fall to the ground. Good pruning ensures that the tree does not have to do this process itself thus wasting growth energy. A good pruning process trims well the low branches of the tree and leaves the plant in the condition that it is well exposed to the light from every angle.
Pruning must be carried out annually.
The plant must also be well fertilized organically and the earth around the base of the tree must be tended well.

THE HARVEST
The harvest is carried out by hand. Carefully, beginning at the top of the tree the fruit is picked from the plant and gathered in plastic containers or on the net spread out below the tree. November is the usual month for harvesting. In this area of Tuscany, the olives are all gathered by hand as it is widely thought that a mechanical harvesting would ruin the quality of the olive and consequently the oil.
The harvest is sometimes carried out a couple of days before the olives are pressed and in these cases, it is essential that the olives be left in a fresh, dry location until they can be processed.

EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil has two fundamental characteristics that set it apart from other types of oil; the oil is produced from a fruit and is extracted from this fruit mechanically. These two factors, plus the guarantee that nothing apart from water is added to the oil as it is being produced, make this oil completely natural and original.
The correct way to store oil is essential in guaranteeing the quality. Any bottle must be glass or alternatively the container should be made of stainless steel and, of course, the storage should be in a cool dry place.
The difference between olive oil and extra virgin olive oil is that the latter has an acidity of maximum 0.8% and is produced mechanically.
If a good olive oil is conserved well it can remain in excellent condition for years.
The color of the oil does not determine the quality of the product, but usually denotes the type of fruit that the oil has been extracted from and how long ago the oil was produced. All olive oils have different properties that depend on where the oil originates from.
Extra Virgin Olive Oil favors the efficient working of the liver and the intestine and markedly reduces the likelihood of developing ulcers and gall stones.