Tuscan Olives: the Authentic Touch in Genovese Pesto

Tuscany is home to a rich variety of olive groves that have shaped the region’s long-standing tradition of olive oil production. Among the most notable olive varieties are:

·        Frantoio – Perhaps the most popular and widely cultivated olive in Tuscany. Its oil is prized for its robust, fruity flavor with notes of green apple and almond.

·        Leccino – Known for its smooth and balanced profile, Leccino oil has a mild, fruity taste and is often blended with other varieties to create harmonious oils.

·        Moraiolo – A native Tuscan variety, producing oil with a strong, peppery character and a hint of pleasant bitterness. It adds depth and complexity to Tuscan olive oils.

Thanks to Tuscany’s mild climate and fertile soils, these olives are cultivated with exceptional care, ensuring the highest quality oils.

And what better way to celebrate this excellence than through one of Italy’s most beloved sauces: pesto alla genovese. This vibrant green symphony combines fresh basil, pine nuts, garlic, and—most importantly—Tuscan olive oil. It is the olive oil that gives pesto its authentic soul, marrying Ligurian tradition with Tuscan excellence.

Tuscan extra virgin olive oil is not just an ingredient—it is the essential touch that makes pesto alla genovese truly authentic.