Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2025-10-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Tuscany, consumer information, designation of origin, labelling, olive oil, product designation, quality control of agricultural products




C_202505538EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/5538


16.10.2025






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the sector of agricultural products and foodstuffs, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2025/5538)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE


                     ‘Toscano’
                  


EU No: PGI-IT-1512-AM01 – 17.7.2025
                  


PDO ( ) PGI (X)

1.   Name of product


               ‘Toscano’
            
2.   Member State to which the geographical area belongs

Italy
3.   Member State authority communicating the standard amendment

MASAF [Ministry of Agriculture, Food Sovereignty and Forestry]
—
4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 24(4) of Regulation (EU) 2024/1143:
The amendments are standard because they do not concern a change in the name or in the use of the name, do not risk voiding the link or entail further restrictions on the marketing of the product.
1.   This amendment concerns Article 6 of the product specification and point 3.2 of the single document relating to the description of the product







—


The aroma characteristic has been inserted.










—


The maximum total acidity has been reduced.










—


The values for palmitic, oleic, linolenic and linoleic acids have been redefined.










—


The value for polyphenols has been replaced by that for biophenols.










—


The Kreis value has been deleted.










—


The reference to compliance with legislation has been deleted.










—


References to certain requirements for producers have been deleted.




The amended article reads as follows:






‘(1)


Extra virgin olive oil with the “Toscano” protected geographical indication must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: fruity, from light to intense, accompanied by one or more hints of: green or ripe olive, almond, other ripe fruit, artichoke, green leaf;










—


taste: bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-16 %;










—


palmitoleic acid: 0,5-1,5 %;










—


stearic acid: 1,1-3 %;










—


oleic acid: 70-83 %;










—


linoleic acid: < 10 %;










—


linolenic acid: < 1,0 %;










—


arachidic acid: < 0,6 %;










—


eicosenoic acid: ≥ 60 mg/kg;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(2)


Extra virgin olive oil with the “Toscano” protected geographical indication from Seggiano must have the following characteristics when released for consumption:






—


colour: golden;










—


aroma: light to medium fruity;










—


taste: bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 10 mEq O2/kg;










—


K232: ≤ 2,0;










—


K270: ≤ 0,20.














(3)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Colline Lucchesi area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: mild;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 8 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid: < 0,4 %.














(4)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Lunigiana area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: mild;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid:< 0,4 %.














(5)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Colline di Arezzo area must have the following characteristics when released for consumption:






—


colour: intense green to yellow with clear green colour notes;










—


aroma: medium to intense fruity;










—


taste: light to medium bitter notes;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: < 1,5 %;










—


stearic acid: 1,2-2,5 %;










—


oleic acid: 70-81 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %.














(6)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Colline Senesi area must have the following characteristics when released for consumption:






—


colour: green of varying intensity with shades tending to yellowish green with slight yellow notes;










—


aroma: medium to intense fruity;










—


taste: light to medium bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 12 mEq O2/kg;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: ≤ 1,3 %;










—


stearic acid: ≤ 3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid < 0,4 %.














(7)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Colline di Firenze area must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: medium to intense fruitiness;










—


taste: medium intense bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,45-1,5 %;










—


stearic acid: 1,1-2,5 %;










—


oleic acid: 70-82 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(8)


Extra virgin olive oil with the “Toscano” protected geographical indication from Montalbano must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: light to medium fruity;










—


taste: light to medium bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,5-1,5 %;










—


stearic acid: 1,5-3 %;










—


oleic acid: 70-83 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid:< 0,5 %;










—


eicosenoic acid:< 0,4 %;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(9)


Extra virgin olive oil with the “Toscano” protected geographical indication from the Monti Pisani area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: slight to medium bitterness and/or mild sensation;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid < 0,4 %.’
                                    








The amendment affects the single document.
2.   This amendment concerns Article 3 of the product specification and point 4 of the single document relating to the geographical area

The amendment does not concern the definition of the geographical area which remains the same, but the additional geographical references have been redefined.
The article is given below:






‘(1)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” includes areas of olive groves within the administrative territory of the Tuscany Region that are able to produce the quality characteristics provided for in this product specification.










(2)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from Seggiano comprises, in the province of Grosseto, the entire administrative territory of the municipalities of Arcidosso, Castel del Piano, Seggiano, Cinigiano, Santa Fiora and Roccalbegna.










(3)


The production area for olives for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Colline Lucchesi area includes areas of olive groves within the administrative territory of the province of Lucca that are able to produce the quality characteristics provided for in this product specification.










(4)


The production area for olives for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Colline della Lunigiana area includes areas of olive groves within the administrative territory of the province of Massa Carrara that are able to produce the quality characteristics provided for in this product specification and are located entirely or partly within the following municipalities: Fosdinovo, Aulla, Fivizzano, Casola Lunigiana, Licciana Nardi, Villafranca Lunigiana, Podenzana, Tresana, Mulazzo, Bagnone, Filattiera, Pontremoli, Comano, Zeri and the land north of the Aurelia national highway (SS 1) belonging to the municipalities of Montignoso, Massa and Carrara.










(5)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Colline di Arezzo area comprises, within the administrative territory of the province of Arezzo, areas of olive groves within the province of Arezzo that are able to produce the quality characteristics laid down in this product specification.










(6)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Colline Senesi area comprises, within the administrative territory of the province of Siena, areas of olive groves within the province of Siena that are able to produce the quality characteristics laid down in this product specification.










(7)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Colline di Firenze area comprises, within the administrative territory of the provinces of Firenze and Prato, areas of olive groves located in the following municipalities: Bagno in Ripoli, Barberino di Mugello, Barberino Val d’Elsa, Borgo San Lorenzo, Calenzano, Campi Bisenzio, Cantagallo, Castelfiorentino, Certaldo, Dicomano, Empoli, Fiesole, Figline Val d’Arno, Firenze, Firenzuola, Fucecchio, Gambasso Terme, Greve in Chianti, Impruneta, Incista Val d’Arno, Lastra a Signa, Londa, Marradi, Montaione, Montelupo, Montemurlo, Montespertoli, Palazzuolo sul Senio, Pelago, Pontassieve, Prato, Reggello, Rignano sull’Arno, Rufina, San Casciano Val di Pesa, San Godenzo, San Piero a Sieve, Scandicci, Scarperia, Sesto Fiorentino, Signa, Tavarnelle Val di Pesa, Vaglia, Vaiano, Vernio and Vicchio that are able to produce the quality characteristics laid down in this product specification.










(8)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from Montalbano comprises, within the administrative territory of the province of Pistoia, Firenze and Prato, the areas of olive groves located within the administrative boundaries of the following municipalities: Capraia e Limite, Carmignano, Cerreto Guidi, Fucecchio, Lampoechio, Larciano, Monsummano Terme, Poggio a Caiano, Pistoia, Quarrata, Serravalle Pistoiese and Vinci that are able to produce the quality characteristics laid down in this product specification.










(9)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication “Toscano” from the Monti Pisani area comprises, within the administrative territory of the province of Pisa, areas of olive groves located within the administrative boundaries of the municipalities of Buti, Calci, San Giuliano Terme, Vicopisano and Vecchiano able to produce the quality characteristics laid down in this product specification.’




The amendment affects the single document.
3.   This amendment concerns Article 9 of the product specification relating to the proof of origin

A new article on proof of origin has been added to the product specification.
Text of the Article:


                     ‘Each stage in the production process is monitored, with all inputs and outputs recorded. The traceability of the product is ensured by entering the olive growers (agricultural holdings), millers and packagers in special registers managed by the inspection body. All natural and legal persons entered in the relevant registers are subject to checks by the control body in accordance with the terms of the product specification and the corresponding control plan.’
                  

The amendment does not affect the single document.
4.   This amendment concerns Article 2 of the product specification and point 3.3 of the single document relating to the raw material

Two new varieties have been added.
New version:


‘Article 2 – Varieties

(1)   The protected geographical indication “Toscano”, without any additional geographical indication, must be obtained from the following olive varieties present, alone or in combination, in the olive groves: American, Arancino, Ciliegino, Frantoio, Grappolo, Gremignolo, Grossolana, Larcianese, Lazzero, Leccino, Leccio del Corno, Leccione, Madonna dell’Impruneta, Marzio, Maurino, Melaiolo, Mignolo, Moraiolo, Morchiaio, Olivastra Seggianese, Olivella, Pendolino, Pesciatino, Piangente, Punteruolo, Razzaio, Razzo, Rossellino, Rossello, San Francesco, Santa Caterina, Scarlinese, Tondello and other varieties registered in the regional directory of local germplasm (Repertorio Regionale del Germoplasma Autoctono Toscano) established under Regional Law No 64 of 16 November 2004. Furthermore, in the olive groves already registered in the control system at the time when this specification enters into force, other varieties may be used up to a maximum of 5 %.’



The amendment affects the single document.
5.   This amendment concerns Article 4(1) of the product specification relating to the production method

The section on training and pruning has been rewritten.
New version:


                     ‘The environmental and growing conditions found in the olive groves that produce the extra virgin olive oil with the “Toscano” protected geographical indication and additional geographical references must be the traditional conditions that are characteristic of the area. In any case, the conditions must be capable of conferring the specific quality features on the olives and the resulting olive oil.
The planting distances, the training and the pruning systems must be rational in agronomic terms but not such as to alter the characteristics of the olive tree and the oil produced.’
                  

The amendment does not affect the single document.
6.   This amendment concerns Article 4(3) and (4) of the product specification relating to certain obligations incumbent upon producers

A few points have been deleted.
The following points have been deleted:







‘(3)


Every year, when making a prior notification of maximum production pursuant to Article 7(4), or by 30 September of the harvest year, producers must declare their willingness to use all or part of the additional geographical references in accordance with this specification.










(4)


When giving notification of the production of olives as referred to in Article 4(8) at the latest by 30 January of the same oil-production year, producers must declare the production of the oil for which they wish to use the additional geographical indication(s).’





The amendment does not affect the single document.
7.   This amendment concerns Article 4(5b) and (5c) of the product specification relating to plant health protection

The sentence linking phytosanitary protection to managed pest control programmes has been deleted.
The deleted sentence reads as follows:


                     ‘The phytosanitary protection of olive groves must be carried out in accordance with the procedures laid down by the guided control programmes.’
                  

The amendment does not affect the single document.
8.   This amendment concerns Article 4(6) and (7) of the product specification relating to the maximum permitted production and the harvesting period

The latest harvesting date has been set.
The maximum olive production has been set.
New version:







‘(4)


The latest harvesting date for the production of extra virgin olive oil with the “Toscano” protected geographical indication has been set at 15 December.










(5)


The maximum yield of olives from olive groves dedicated to the production of “Toscano” PGI extra virgin olive oil may not exceed 9 000 kg per hectare for specially planted groves, while in mixed groves the average yield per tree may not exceed 50 kg.’





The amendment does not affect the single document.
9.   The amendment concerns Article 4 of the product specification relating to certain obligations incumbent upon producers

The requirements included incorrectly in the product specification have been removed.
The following points have been deleted:







‘(8)


When submitting the notification of olive production and the application for certification of the compliance of the product, the applicant must attach the certification issued by the olive-producing associations proving that the olives have been produced and processed in the area defined by the product specification.










(9)


For non-member producers, the certification referred to in the previous point must be issued by bodies designated by the Tuscany Region after the producers have submitted documentation issued by the millers referred to in Article 7(5) below, certifying that the olives have been processed in the area defined by the product specification.’





The amendment does not affect the single document.
10.   This amendment concerns Article 8 of the product specification and point 3.6 of the single document on the labelling of the product

The text has been rewritten: references to the Consortium on the approval of labels have been deleted and a specific indication on the size of the Toscano name has been added alongside other indications.
New version as follows:


                     ‘It is forbidden to add any description to the “Toscano” protected geographical indication that is not expressly provided for in the product specification, including the following adjectives: “fine” (fine), “scelto” (selected), “selezionato” (selected) or “superiore” (superior). Truthful and verifiable references describing the methods of individual producers are permitted, such as: “single-variety”, “harvested by hand”, etc.
Names, business names, brand names etc. may be used truthfully, provided they have no laudatory purport and are not likely to mislead the consumer.
Names of holdings, estates and farms and their geographical location may be used only if the product has been produced exclusively from olives harvested from olive groves belonging to the holding, and reference to packaging at the olive-producing holding is permitted if the product has been packaged on the holding itself.
If any other geographical names denoting the municipalities, districts, estates or farms from which the oil actually comes are used, they must appear in characters no larger than half the size of those used for the “Toscano” PGI.
The name of the “Toscano” protected geographical indication must appear on the label in distinct and indelible lettering so that it can be distinguished from all the other information provided.
The additional geographical references authorised in Article 1 of this specification must appear on the label in characters no larger than half the size of those used for the “Toscano” PGI.
A graphic representation (symbolic map/geographical map) of the administrative territory of the protected designation may be added. The place name of the actual olive production area may be highlighted within the above graphic representation.
The year of production of the olives from which the oil was made must be stated on the label as follows: Olive production season: yyyy/yyyy, or Harvest, Production, Year, Vintage or other synonyms: yyyy.’
                  

The amendment affects the single document.
11.   This amendment concerns Article 8 of the product specification and point 3.5 of the single document relating to packaging

The amendment concerns the capacity of the containers.
New version:







‘(9)


Extra virgin olive oil with the “Toscano” protected geographical indication, whether or not accompanied by one of the additional geographical references referred to in Article 1, must be released for consumption in suitable containers, in accordance with the legislation in force.’





Point 11 has been removed.
The amendment affects the single document.
SINGLE DOCUMENT


                     ‘Toscano’
                  


EU No: PGI-IT-1512-AM01 – 17.7.2025
                  


PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)


               ‘Toscano’
            
2.   Member State or third country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code

15 – ANIMAL, VEGETABLE OR MICROBIAL FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES
3.2.   Description of product to which the name in (1) applies

The ‘Toscano’ protected geographical indication accompanied, where appropriate, by one of the following additional geographical references: ‘Seggiano’, Colline Lucchesi’, ‘Colline della Lunigiana’, ‘Colline di Arezzo’, ‘Colline Senesi’, ‘Colline di Firenze’, ‘Montalbano’ and ‘Monti Pisani’ is reserved for extra virgin olive oil that meets the following requirements:






(1)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: fruity, from light to intense, accompanied by one or more hints of green or ripe olive, almond, other ripe fruit, artichoke, green leaf;










—


taste: bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-16 %;










—


palmitoleic acid: 0,5-1,5 %;










—


stearic acid: 1,1-3 %;










—


oleic acid:70-83 %;










—


linoleic acid: < 10 %;










—


linolenic acid: < 1,0 %;










—


arachidic acid: < 0,6 %;










—


eicosenoic acid: ≥ 60 mg/kg;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(2)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from Seggiano must have the following characteristics when released for consumption:






—


colour: golden;










—


aroma: light to medium fruity;










—


taste: bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 10 mEq O2/kg;










—


K232: ≤ 2,0;










—


K270: ≤ 0,20.














(3)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Colline Lucchesi area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: mild;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 045 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 8 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid:< 0,4 %.














(4)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Lunigiana area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: mild;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232:within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid:< 0,4 %.














(5)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Colline di Arezzo area must have the following characteristics when released for consumption:






—


colour: intense green to yellow with clear green colour notes;










—


aroma: medium to intense fruity;










—


taste: light to medium bitter notes;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index: as per standards;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: < 1,5 %;










—


stearic acid: 1,2-2,5 %;










—


oleic acid: 70-81 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %.














(6)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Colline Senesi area must have the following characteristics when released for consumption:






—


colour: green of varying intensity with shades tending to yellowish green with slight yellow notes;










—


aroma: medium to intense fruity;










—


taste: light to medium bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: less than 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 12 mEq O2/kg;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: ≤ 1,3 %;










—


stearic acid: ≤ 3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid: < 0,4 %.














(7)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Colline di Firenze area must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: medium to intense fruitiness;










—


taste: medium intense bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,45-1,5 %;










—


stearic acid: 1,1-2,5 %;










—


oleic acid: 70-82 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(8)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from Montalbano must have the following characteristics when released for consumption:






—


colour: from green to golden yellow, depending on the age of the oil;










—


aroma: light to medium fruity;










—


taste: light to medium bitterness;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,5-1,5 %;










—


stearic acid: 1,5-3 %;










—


oleic acid: 70-83 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid:< 0,5 %;










—


eicosenoic acid:< 0,4 %;










—


biophenols: ≥ 200 mg/kg;










—


tocopherols: ≥ 150 mg/kg.














(9)


Extra virgin olive oil with the ‘Toscano’ protected geographical indication from the Monti Pisani area must have the following characteristics when released for consumption:






—


colour: golden yellow with green tones;










—


aroma: light to medium fruity;










—


taste: slight to medium bitterness and/or mild sensation;










—


tactile sensations: perception of spiciness;










—


panel assessment: permitted levels under current legislation;










—


total maximum acidity expressed as oleic acid: not exceeding 0,45 g per 100 g of oil;










—


number of peroxides: ≤ 14 mEq O2/kg;










—


refractive index at 25 °C: within legal limits;










—


K232: within legal limits;










—


K270: within legal limits;










—


palmitic acid: 9-15,5 %;










—


palmitoleic acid: 0,4-1,2 %;










—


stearic acid: 0,5-3 %;










—


oleic acid: 70-80 %;










—


linoleic acid: < 9 %;










—


linolenic acid: < 0,9 %;










—


arachidic acid: < 0,5 %;










—


eicosenoic acid: < 0,4 %.








3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The protected geographical indication ‘Toscano’ must be obtained from the following olive varieties present, alone or in combination, in the olive groves: American, Arancino, Ciliegino, Frantoio, Grappolo, Gremignolo, Grossolana, Larcianese, Lazzero, Leccino, Leccio del Corno, Leccione, Madonna dell’Impruneta, Marzio, Maurino, Melaiolo, Mignolo, Moraiolo, Morchiaio, Olivastra Seggianese, Olivella, Pendolino, Pesciatino, Piangente, Punteruolo, Razzaio, Razzo, Rossellino, Rossello, San Francesco, Santa Caterina, Scarlinese, Tondello and other varieties registered in the regional directory of local germplasm (Repertorio Regionale del Germoplasma Autoctono Toscano) established under Regional Law No 64 of 16 November 2004. In addition to the olive groves already registered in the control system at the time when this specification enters into force, up to a maximum of 5 % of other varieties may be used.
3.4.   Specific steps in production that must take place in the identified geographical area

All the stages in the production process, namely cultivation, harvesting and oil extraction, must take place within the identified geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to


                  ‘Toscano’ protected geographical indication extra virgin olive oil must be packaged within the geographical area and released for consumption in suitable containers, in accordance with the legislation in force.
Even prior to its recognition as a PGI, the ‘Toscano’ protected geographical indication extra virgin olive oil enjoyed a strong international reputation for its characteristic quality. Only strict checks prior to release for consumption, including the downstream stages of production such as packaging, make it possible to guarantee consumers the specific qualities of the product and rapidly put a halt to any commercial fraud, as demonstrated by the fruitful cooperation in recent years between the representative Consortium and the relevant bodies up to the level of Interpol.
3.6.   Specific rules concerning labelling of the product the registered name refers to

It is forbidden to add any description to the ‘Toscano’ protected geographical indication that is not expressly provided for in the product specification, including the following adjectives: ‘fine’ (fine), ‘scelto’ (selected), ‘selezionato’ (selected) or ‘superiore’ (superior). Truthful and verifiable references describing the methods of individual producers are permitted, such as: ‘single-variety’, ‘harvested by hand’, etc.
Names, business names, brand names etc. may be used truthfully, provided they have no laudatory purport and are not likely to mislead the consumer.
Names of holdings, estates and farms and their geographical location may be used only if the product has been produced exclusively from olives harvested from olive groves belonging to the holding, and reference to packaging at the olive-producing holding is permitted if the product has been packaged on the holding itself.
If any other geographical names denoting the municipalities, districts, estates or farms from which the oil actually comes are used, they must appear in characters no larger than half the size of those used for the ‘Toscano’ PGI.
The name of the ‘Toscano’ protected geographical indication must appear on the label in distinct and indelible lettering so that it can be distinguished from all the other information provided.
The additional geographical references authorised in Article 1 of this specification must appear on the label in characters no larger than half the size of those used for the ‘Toscano’ PGI.
A graphic representation (symbolic map/geographical map) of the administrative territory of the protected designation may be added. The place name of the actual olive production area may be highlighted on the above graphic representation.
The year of production of the olives from which the oil was made must be stated on the label as follows: Olive production season: yyyy/yyyy, or Harvest, Production, Year, Vintage or other synonyms: yyyy.
4.   Concise definition of the geographical area









(1)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ includes areas of olive groves within the administrative territory of the Tuscany Region that are able to produce the quality characteristics provided for in this product specification.












(2)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from Seggiano comprises, in the province of Grosseto, the entire administrative territory of the municipalities of Arcidosso, Castel del Piano, Seggiano, Cinigiano, Santa Fiora and Roccalbegna.












(3)


The production area for olives for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Colline Lucchesi area includes areas of olive groves within the administrative territory of the province of Lucca that are able to produce the quality characteristics provided for in this product specification.












(4)


The production area for olives for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Colline della Lunigiana area includes areas of olive groves within the administrative territory of the province of Massa Carrara that are able to produce the quality characteristics provided for in this product specification and are located entirely or partly within the following municipalities: Fosdinovo, Aulla, Fivizzano, Casola Lunigiana, Licciana Nardi, Villafranca Lunigiana, Podenzana, Tresana, Mulazzo, Bagnone, Filattiera, Pontremoli, Comano, Zeri and the land north of the Aurelia national highway (SS 1) belonging to the municipalities of Montignoso, Massa and Carrara.












(5)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Colline di Arezzo area comprises, within the administrative territory of the province of Arezzo, areas of olive groves within the province of Arezzo that are able to produce the quality characteristics laid down in this product specification.












(6)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Colline Senesi area comprises, within the administrative territory of the province of Siena, areas of olive groves within the province of Siena that are able to produce the quality characteristics laid down in this product specification.












(7)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Colline di Firenze area comprises, within the administrative territory of the provinces of Firenze and Prato, areas of olive groves located in the following municipalities: Bagno in Ripoli, Barberino di Mugello, Barberino Tavarnelle, Borgo San Lorenzo, Calenzano, Campi Bisenzio, Cantagallo, Castelfiorentino, Certaldo, Dicomano, Empoli, Fiesole, Figline e Incisa Valdarno, Firenze, Firenzuola, Fucecchio, Gambassi Terme, Greve in Chianti, Impruneta, Lastra a Signa, Londa, Marradi, Montaione, Montelupo, Montemurlo, Montespertoli, Palazzuolo sul Senio, Pelago, Pontassieve, Prato, Reggello, Rignano sull’Arno, Rufina, San Casciano Val di Pesa, San Godenzo, San Piero a Sieve, Scandicci, Scarperia, Sesto Fiorentino, Signa, Vaglia, Vaiano, Vernio and Vicchio that are able to produce the quality characteristics laid down in this product specification.












(8)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from Montalbano comprises, within the administrative territory of the province of Pistoia, Firenze and Prato, the areas of olive groves located within the administrative boundaries of the following municipalities: Capraia e Limite, Carmignano, Cerreto Guidi, Fucecchio, Lampoechio, Larciano, Monsummano Terme, Poggio a Caiano, Pistoia, Quarrata, Serravalle Pistoiese and Vinci that are able to produce the quality characteristics laid down in this product specification.












(9)


The production area for olives intended for the production of extra virgin olive oil with the protected geographical indication ‘Toscano’ from the Monti Pisani area comprises, within the administrative territory of the province of Pisa, areas of olive groves located within the administrative boundaries of the municipalities of Buti, Calci, San Giuliano Terme, Vicopisano and Vecchianothat are able to produce the quality characteristics laid down in this product specification.




5.   Link with the geographical area

The need to regulate the production and marketing of olive oil in Tuscany was felt in times long ago. The first legislative document, the ‘Oil Retailers’ Statute’, dates back to 1318; it comprises 86 articles that comprehensively deal with the practice of the trade. The purpose of this document was to identify and protect olive oil production and to authorise operators in the ‘district’ of Florence, which at the time covered a large part of the regional territory. In order to be able to carry out their activity, oil retailers had to be registered in a special register. In the last few years of the 16th century, thanks to policy of the Medici, olive cultivation continued to develop. In the 17th century, large properties were divided into sharecropping units, with further development of olive cultivation, which in the eighteenth century played a dominant role in the economy. In recent centuries, olive cultivation in Tuscany has assumed great economic and environmental importance and has also shaped the Tuscan landscape in a remarkable way. The prestige attached to the quality of olive oil production in Tuscany has spread worldwide. Thanks to the Consorzio Regionale dell’Olio Toscano (CROEVOTT), the consortium bringing Tuscany producers together since 1982, there has been intensive work on knowledge, study, enhancement and promotion of the product leading up to recognition of the Protected Geographical Indication in 1997.
The characteristics, quality and typicity of ‘Toscano’ extra virgin olive oil are determined by both natural and human factors.
Tuscany is at the northern boundary of the olive growing area; as a result, olives are produced in small quantities per unit of area and the fruit does not fully ripen, resulting in a particular characteristic of the oil produced (markedly ‘fruity’, with high levels of certain minor chemical components, etc.).
Among the natural factors, the close link between olive growing in Tuscany and the hills (over 90 % of Tuscan olive groves are located in hilly and mountainous areas) should be highlighted. The presence of olive trees is one of the most important features characterising the landscape typical of the Tuscany hills. The hilly environment and the characteristics of the terrain have a definite impact on the production and quality performance of regional olive cultivation, distinguishing it from other areas with profoundly different growing conditions.
Other factors that play a decisive role in characterising Toscano extra virgin olive oil are the human factors, which are the result of centuries-old traditions: olive trees are grown, even on the sloping terrain of the hills, usually using extensive methods and making very limited use of fertilisers and plant protection products. Phytopathological problems are generally not serious, thanks to favourable environmental conditions, and olive fly attacks are generally limited. The olives are harvested early, the process being completed usually within one month or one and a half months. Harvesting is normally carried out by removing the fruit directly from the plant and the olives are never picked up from the ground; this practice is, in any case, not permitted by the product specification.
Once harvested, olives enter the extraction process directly, facilitated by the large number of oil mills in Tuscany (around 400) and their distribution throughout the area, which allows small consignments of olives to be processed in a timely manner, enabling the very highest levels of quality to be achieved, thanks also to an ongoing process of restructuring and modernising the facilities, that implement the most modern extractive technologies.
The strong attachment to production by smaller producers is enhanced by allowing the extra virgin olive oil to be labelled using geographical names alongside the main Toscano PGI. These are well-defined areas in which the soil and microclimatic conditions in combination with the varieties used give the product specific quality characteristics, which also meet the requirements of the most demanding consumers and of connoisseurs familiar with the territories of Tuscany and its much-appreciated product.

Reference to publication of the product specification


https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fa%252Fb%252FD.53cf66bbcb55d47ab1b7/P/BLOB%3AID%3D3342/E/pdf?mode=download



(1)  
            OJ L 179, 19.6.2014, p. 17, ELI: http://data.europa.eu/eli/reg_del/2014/664/oj.


ELI: http://data.europa.eu/eli/C/2025/5538/oj
ISSN 1977-091X (electronic edition)