In Tuscany for centuries they grow olives of high quality, starting point of a renowned Tuscan oil that crosses time and borders. Olive growing is a fundamental element of the Tuscan agro-food tradition, an essential protagonist in the gastronomic, landscape and cultural heritage of this splendid region.
As the guide shows

Flos Olei 2016, there are many historical records that report the presence of olive trees of wild quality in the coastal areas already in prehistoric times. Its fortune, however, begins towards the end of the Middle Ages, a period in which the crops are widespread throughout Tuscany, except for the plains of the valley floor and the clay-filled territories.
The Tuscan oil has known a further incentive thanks to the political work of the Medici, who cleared forests and swamps to obtain cultivable areas. Although this expansion to the north has led to the loss of 70% of olive oil during the great frost of 1985, today in Tuscany the sector is fully active, thanks to a rational and quality land management, Split between large and small producers.
Chianti, the Fiorentini hills, the slopes of Monte Albano, the Senesi hills, the Rufina, the Aretini hills, the province of Lucca, the Pisan hills, Livorno and Grosseto are the areas dedicated to the cultivation and production of Tuscan oil, with 17 million 436,734 plants. There are almost 78 thousand companies employed in the sector.
The dominant variety is the precious Frantoio, which are flanked by the cultivars of moraiolo, leccino, pendolino and correggiolo, as well as the more typical Tuscan cultivars, including arancino, ginestrino and melaiolo.
Since 1997, the Tuscan oil is protected by the IGP Toscano label, which covers the entire region with eight sub-areas: there are also four certified PDO in the areas of Chianti Classico, Terre di Siena, Lucca and Seggiano.