Division 3.2 Description of product to which the name in point 1 applies

‘Chianti Classico’ extra virgin olive oil must be produced from olives from registered olive trees in a proportion of at least 80 % from the varieties Frantoio, Correggiolo, Moraiolo and Leccino, alone or together, and not more than 20 % from other local varieties, which must always be entered in the Tuscan olive germ plasm register.

When released for consumption as ‘Chianti Classico’ PDO, the oil must have the following characteristics:

• acidity (expressed as oleic acid): 0,5 % maximum,

• peroxide value: 12 maximum (meq of oxygen),

• ultraviolet absorbency: K232 maximum 2,1 and K270 maximum 0,2,

• high oleic acid content: > 72 %,

• total CMPs (phenol antioxidants) above 150 ppm,

• total tocopherols above 140 ppm.

The oil must in addition:

• range in colour from deep green to green with golden tones,

• have a distinct olive aroma and a fruity taste.

The entries in the profile sheet completed by the panel of assessors must be as follows:

1. (a)

   green fruity 3-8;

2. (b)

   bitter 2-8;

3. (c)

   sharp 2-8.