Olive Oils

olio novello, fratepietro, puglia

Italy is the second largest producer of olive oil after Spain, with 90% of the oil coming from the southern regions, although olives are grown almost everywhere except for Piedmont and Valle d'Aosta.


How to recognize quality olive oil?

  • The highest quality oils are labeled as extra virgin and come from the first gentle cold pressing
  • The best oils come from local, not overly ripe olives that are hand-picked and pressed nearby within a few hours of harvesting
  • Quality is also indicated by protected designations of origin DOP and IGP or BIO certification
  • Quality oil leaves the mouth dry and clean, without aftertaste or greasiness.
  • Another clue can be the packaging itself: it should be dark to protect the oil from the effects of sunlight and its label should contain all important information, including the origin of the olives
  • Price also tells a lot. A very low price is always synonymous with low quality

Olive oils by quality:

Olio d’oliva extra vergine novello

Extra virgin olive oil of the highest quality. The highest quality olive oil without any alteration, containing the most health-beneficial substances. Novello oil is produced only from November to January. This completely natural oil comes from the first harvest and first pressing. It is obtained solely by mechanical cold pressing and is unfiltered, thus containing pieces of pulp that give the oil a dense consistency and bright green color. It has incredibly fresh aroma and typical taste. It is suitable for seasoning dishes cold and to retain all its properties, it should ideally be consumed within a few months.

Olio d’oliva extra vergine

Extra virgin olive oil of the highest quality. Completely natural oil from the first pressing. Obtained solely by mechanical cold pressing and subsequently filtered. Contains a large number of health-beneficial substances such as vitamins, antioxidants, and quality proteins. It has a characteristic olive aroma and slightly bitter taste, whose intensity depends on the variety used. It is suitable for use both cold and for cooking.

Olio d’oliva vergine

Virgin olive oil of good quality. Natural oil from the second and third mechanical cold pressing. The quality of such oil is still at a decent level, although the taste and aroma are no longer very pronounced.

Olio d’oliva

Olive oil created by mixing natural olive and refined oil. Low-quality oil containing very few nutritionally valuable substances.

Olio di sansa

Olive oil from pomace. The worst possible quality of oil. Obtained using chemical solvents that extract oil from the already several times pressed olive residues, which is then further refined. Thus, the oil loses its organoleptic properties and contains practically no beneficial substances, only low-quality fats.

Olive oils from different regions:

Liguria, Veneto, Lombardia

Oils from northern Italy tend to have a mild aroma and delicate sweet taste reminiscent of almonds and herbs, without pungent and bitter notes. They are excellent for seasoning delicate dishes like fish, stewed chicken, light salads, or steamed vegetables.

Producer: Calvi

Tuscany, Umbria, Abruzzo

Oils from central Italian regions tend to be more aromatic, their scent reminiscent of freshly cut grass and their taste quite pronounced, slightly bitter with notes of artichoke or green tomatoes with a faint spicy hint. They pair well with more robust dishes such as grilled meats, tartare, richer salads or pasta alla Norma.

Producer: Ursini

Molise, Calabria, Puglia, Sicily

Oils from southern Italy are the most intense, with a strong aroma and pronounced bitter taste with spicy notes. They pair excellently with hearty, flavor-rich dishes such as steaks, legume soups, or pasta e fagioli.

Producer: Fratepietro, Centonze

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