Italy, with its rich biodiversity, Mediterranean climate, and a millennia-old olive oil tradition, is universally recognized as one of the leading producers of extra virgin olive oil of high quality. The variety of native cultivars, combined with the diverse soil and climatic conditions, gives each region unique organoleptic characteristics, creating a heritage of unparalleled flavors and aromas.

Puglia: The Beating Heart of Italian Olive Growing

Puglia, with its vast, centuries-old olive groves, is the leading region in the production of extra virgin olive oil in Italy. The mild climate, fertile soil, and the skillful care of the olive growers, handed down from generation to generation, give life to extra virgin olive oils of extraordinary quality. The most widespread cultivars, such as Coratina and Ogliarola barese, produce intense and fruity oils, with balanced notes of bitterness and spiciness, perfect for enhancing the flavors of Mediterranean cuisine.

• Characteristics of Puglia oil: Intense fruity, herbaceous notes, hints of almond and artichoke, high polyphenol content.
• Recommended pairings: Ideal for seasoning vegetables, legumes, red meats, and grilled fish.

Sicily: A Mosaic of Mediterranean Flavors

Sicily, with its millennia-old olive oil tradition, offers a wide variety of extra virgin olive oils, each with unique characteristics. The Nocellara del Belice cultivar, for example, produces a fruity and delicate oil, with notes of tomato and almond, while the Tonda Iblea gives life to a more intense and aromatic oil, with hints of aromatic herbs.

Umbria: Tradition in the Green Heart of Italy

Umbria, with its hilly landscapes and ancient olive oil tradition, produces extra virgin olive oils of great value. The typical cultivars, such as Moraiolo, Frantoio, and Leccino, give life to balanced and harmonious oils, with delicate notes of bitterness and spiciness.

Lazio: An Excellence with Ancient Flavors

Lazio, with its millennia-old history and agricultural vocation, produces high-quality extra virgin olive oils, appreciated for their elegance and refinement. The most widespread cultivars, such as Caninese and Itrana, give life to fruity and harmonious oils, with notes of aromatic herbs and almond.

Tuscany: A Harmony of Flavors and Aromas

Tuscany, with its hilly landscapes and renowned culinary tradition, produces excellent extra virgin olive oils, characterized by a perfect balance between bitterness and spiciness. The typical cultivars, such as Frantoio, Moraiolo, and Leccino, give life to intense and aromatic oils, with notes of aromatic herbs and artichoke.

Sardinia: An Island of Intense Flavors

Sardinia, with its Mediterranean climate and rich biodiversity, produces extra virgin olive oils of great character, characterized by an intense fruity and notes of aromatic herbs. The Bosana cultivar, typical of the region, gives life to a robust and aromatic oil, with hints of artichoke and almond.

Tips for Storage

Store the oil in a cool, dry place, away from light and heat, to preserve its organoleptic properties.

Buon appetito!