Trio Extra virgin olive oil from Spain, Greece and Italy

Discover just how much difference three countries can make

Spain, Greece and Italy are among the great olive oil countries of the Mediterranean. Yet there is no single typical Mediterranean flavour. Olive varieties, soil, climate, harvest timing and the producer’s choices all give each region its own signature.

That is exactly why this trio is so enjoyable to taste side by side. Marqués de Valdueza represents a refined Spanish blend, Classic PGI Olympus brings aromatic Greek freshness, while Cutrera Sicilia adds the herbal and expressive character of southern Italy.

Marqués de Valdueza is an elegant Spanish blend of Arbequina, Hojiblanca, Picual and Morisca. Four olive varieties that together create a much more layered profile than an oil made from a single cultivar.

The aroma recalls spring blossom and green herbs, with nuances of almond and green banana. The first impression is relatively gentle, followed by pleasant bitterness and herbal intensity. Everything remains beautifully balanced.

In our Olive Oil Guide, Marqués de Valdueza scores 8 for fruitiness, 5 for bitterness, 5 for pepperiness and 8 for complexity. This makes it an elegant and gastronomic start to the Mediterranean tasting.

Greek Classic PGI Olympus comes from the area around historic Olympia and has a rich, aromatic profile. Herbs, tomato, artichoke and fresh grass define its green character, while almond, nuts and ripe fruit add extra depth.

On the palate, a clear peppery note follows, giving the oil enough strength to work not only with salads and fish, but also with meat and more robust Mediterranean dishes.

Our Olive Oil Guide gives Classic PGI Olympus 8 for fruitiness, 5 for bitterness and 5 for pepperiness. A beautiful middle position in this tasting: aromatic, vibrant and distinctly Greek in character.

For Italy, we travel on to Sicily. Cutrera Sicilia is made from Biancolilla and Nocellara del Belice, two characteristic Sicilian olive varieties. The olives are hand-picked and together create an expressive southern Italian olive oil.

Its aroma combines floral notes with artichoke and Mediterranean herbs. On the palate, characteristic Italian bitterness joins the profile, making this oil particularly good with raw vegetables, carpaccio and soups.

Cutrera therefore forms a characterful finish to the trio: clearly different from both the Spanish blend and the Greek Classic, and precisely for that reason so interesting to taste side by side.

Pour a small amount of each oil into a separate tasting glass or small dish and taste them first without food. Pay attention to aroma, fruitiness, bitterness, pepperiness and especially the differences in the finish.

Start with Marqués de Valdueza, continue with Classic PGI Olympus and finish with Cutrera Sicilia. This takes you from elegant and harmonious through aromatic and vibrant to a distinctly Sicilian, more herbal character.

What makes this set special is not that the three oils taste alike, but precisely that they do not. Each bottle tells you something about its own region, local olive varieties and the style of the producer.

Tasted side by side, it suddenly becomes very clear why origin matters so much in high-quality Extra Virgin olive oil. The difference between Extremadura, Olympia and Sicily ultimately ends up right there in the glass.

Three countries, each with its own character

Under Related products you will also find the three olive oils individually. There you can explore detailed product information, recommended uses and the background of each oil.