Consortium

Making extra virgin 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 (vitamins, polyphenols and other essential compounds) that render them unique.

The Consortium therefore assists oil producers in their constant efforts to create a product that maintains high levels of those components 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.