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Italian Olive Oil
Bruschetta, pasta, tomatoes, burrata, fish, vegetables or meat: Extra Virgin olive oil is used during cooking and as a final touch on the plate. At the finest producers, culinary tradition, modern technology and exceptional ingredients come together.
Italy probably has the strongest olive oil image in the world. But olive oil can be blended or bottled in Italy while the olives or oil come wholly or partly from other countries. That is why we look beyond an Italian name, flag or image on the label.
With true quality olive oil, we want to know who produced it, where the olives grow, which varieties were used and which harvest the oil comes from. Transparency about origin makes a real difference.
Climate, altitude, soil, olive variety and local tradition all influence the character of the oil. That is exactly what makes Italian olive oil so remarkably diverse.
The heel of Italy and one of the country’s most important olive-growing regions. Puglia is famous for powerful olive oils, ancient olive trees and above all the impressive Coratina variety.
Rolling hills, small olive groves and classics such as Frantoio, Leccino and Moraiolo. Tuscan olive oil is often green, herbal, elegant and beautifully balanced.
From delicate Biancolilla to green Nocellara and distinctive local cultivars. Sun, sea breezes and diverse soils create olive oils with remarkable variety.
Umbria often produces distinctly green and herbal olive oils. Liguria, Lazio, Veneto and the Lake Garda area also have their own cultivars and regional styles.
Italy is home to hundreds of local cultivars. Some grow almost exclusively in one region and are closely connected to the local cuisine.
The powerhouse from Puglia. Often intensely green, distinctly bitter and peppery, with aromas of grass, artichoke, almond and wild herbs.
The Tuscan classic. Frantoio combines fruitiness with elegant bitterness and pepperiness, often with notes of green almond, grass, artichoke and herbs.
Everything about Frantoio →A milder Italian variety with fruity notes of apple, almond and herbs. It is often blended with more powerful varieties in traditional Italian blends.
An elegant Sicilian variety with a typically delicate and floral character. Beautiful with fish, salads, mild cheeses and delicate dishes.
A famous Sicilian olive used both as a table olive and for olive oil. Often full-bodied and green, with notes of tomato, grass, herbs and almond.
Italian Extra Virgin olive oil can have aromas of freshly cut grass, tomato leaf, artichoke, green almond, apple, herbs, flowers and citrus. Early harvest oils are generally greener and more powerful; riper harvests tend to be softer and rounder.
Bitterness and pepperiness are positive sensory characteristics. They are especially noticeable in fresh, early-harvest and often polyphenol-rich olive oils. Ultimately, balance is what matters.
A DOP or IGP designation does not automatically guarantee that it will be your favourite olive oil, but it does provide useful information about origin, tradition and production.
Many Italian top-quality olive oils are made by family estates where knowledge of olive groves and harvesting has been passed down through generations. The finest producers combine that experience with modern mills, rapid processing and precise quality control.
Early harvest
Rapid transport to the mill
Controlled temperature
Protection from oxygen
Careful storage
There is no single best Italian olive oil for every dish. The best choice is an oil with enough character to add something special, without overpowering the food.
Good Extra Virgin olive oil is excellent for frying, roasting, oven dishes and sauces. The finest premium oils often show their full character best when added after cooking as a finishing oil.
A high-quality Italian Extra Virgin olive oil should first and foremost smell and taste fresh and clean. Origin, producer, harvest and olive variety then provide extra information about what is actually inside the bottle.
We do not select Italian olive oils on appearance alone. We look at producer, origin, olive variety, harvest, production method and, of course, aroma and flavour.
Our range extends from elegant olive oils for everyday use to exceptional early harvests and internationally awarded top-quality oils from regions including Puglia, Tuscany and Sicily.
Use the filters for country, brand, olive variety, organic certification and other characteristics to quickly find an olive oil that suits your taste.
View Extra Virgin olive oil →From powerful Coratina from Puglia to organic Picual from Sicily and a remarkably delicate oil from Galantino: three completely different examples of Italian craftsmanship.
Italian Extra Virgin olive oil does not have one fixed flavour. Discover refined, green, mild and intensely peppery oils from producers who show why Italy has such a remarkable olive oil culture.
Discover our Italian top-quality olive oils →