Much like wine, Italian Extra Virgin Olive Oil is a pure expression of "terroir" - reflecting the soil composition, climate and types of olives used by the producer. Different regions of Italy produce oils with different tastes.
We have hand-selected all of the Italian-imported Extra Virgin Olive Oils from many regions of Italy...so shop and enjoy!
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For you convenience, you can also shop our Extra Virgin Olive Oils by region.
- Abruzzese The most common olives in Abruzzo are the Leccino variety. They produce a very mild olive oil. The other kinds of olives available are the Tortiglione, Frantoio, Carboncella, Dritta and Gentile di Chieti. Abruzzo has one of the largest productions of olive oil. Abruzzese oil is great for making sauces or on pasta.
- Tuscan extra virgin olive oil has an herbaceous taste with a pungent, peppery bite. They are robust and somewhat spicy. The characteristic green color is due to the early harvesting date (to avoid early winter frosts). Traditionally paired with fettunta (grilled bread), boiled beans, and farro salad.
- Sicilian extra virgin olive oil is somewhat grassy and robust like a Tuscan oil; however, it is generally rounder and has a more pronounced fruit flavor. Use with fresh greens, grilled vegetables and medium flavored grilled fish.
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