The FEST Project (Future of European Sustainable Taste), funded by the European Union, supports and promotes awareness of European products with protected designation of origin. In this informational space, the opportunity is taken to explore in greater depth the recent performance of Chianti Classico’s “green gold,” its olive oil, over the past year. The article concludes with an overview of the activities organized and supported by the Consortium to promote and enhance knowledge of this designation of origin.
2025 OLIO DOP CHARACTERISTICS
Chianti Classico’s 2025 olive oil has been confirmed to be of excellent quality and quantities are in line with the historical average of the Black Rooster DOP. In terms of tasting notes, olive oils from early October tend more towards the herbaceous side with an intense bitterness and spice on the palate, while late October’s olive oil is more complex and varied on the nose and balanced in taste. Olive oil made in November has a pleasant balsamic aroma with flavours of almond and pine nut on the palate.
The trend among the Consorzio’s members is to complement the established traditional blends with the area’s most widespread olive varieties. Frantoio, Moraiolo, Correggiolo, Leccio del Corno, and Leccino in their pure form offer a varied and complex range of aromas and tastes that complement many members’ offerings.
- Number of registered Consorzio Olio DOP Chianti Classico members in 2025: 181
- Number of registered hectares of olive groves in 2025: 2,756.75
The winter we’re currently experiencing, with temperature lows between 0°C and minus 6°C, is creating favourable conditions for 2026’s harvest (the cold weather at this time of year eliminates most of the olive tree pests), so we are confident that within a matter of months we’ll be able to positively reflect on another good year.
THE CONSORZIO OLIO DOP CHIANTI CLASSICO INCREASINGLY ENGAGING WITH ITS MEMBERS
The Consorzio Olio DOP Chianti Classico assists producers in their ongoing efforts to create a product that expresses the uniqueness of the region. The focus is also on maintaining high standards in the components that actively contribute to improving our health and give the products their recognisable aromas and flavours, which are key parts of the identity of the olive oils.
The activities of the Consortium are not limited to just the olive groves and mills because it also looks to promote Black Rooster extra virgin olive oil through scientific and educational events around the world. This is combined with training activities on useful topics for professional growth, which over the past year have included seminars and training activities in companies organised and led by the Consorzio.