The cultivation of the olive tree in the production area of the Chianti Classico PDO has a millenary tradition, documented since the mid-seventh century BC.
It is obtained from the olive fruits of the Leccino, Frantoio, Correggiolo and Moraiolo varieties, which must be present in the olive groves, alone or together, to an extent of not less than 80%. For the remaining 20%, there may be three other varieties of olive trees among those specified in the specification.
The olives are harvested directly from the plant, possibly on nets or sheets, by December 31 of each year. The olives used for production are stored and transported to the mill in stackable boxes, drilled on five sides, within three days of collection. Processing must begin within 24 hours of transporting the olives to the mill.