n recent months in Italy, there has been a real escalation in the requests for recognition of extra virgin olive oil with a Geographical Indication. The novelty lies in the attempt to replicate a successful model, that of Olio Toscano PGI. An exemplary case as even before the EU certification it has focused on a production area such as Tuscany, which is well known all over the world.

This has proved decisive in the success of Olio Toscano PGI, which over the years has managed to associate a significant number of producers (up to 9,000), and reach certified volumes of up to 4,000 tons equal to about 20% of all Italian olive oil with a protected designation.