Olive production is extremely widespread throughout the country, and represents the deep roots of local culture. One common connection shared throughout Italy, from the North to the South is the great value of Extra Virgin Olive Oil. Not only is extra virgin olive oil a great ingredient, which is both healthy and fundamental within cuisine, but it also signifies the historical and cultural importance of so many different places.
Each country has different oil. From the North to the South each olive is different which gives the local and unique qualities that are often unrepeatable. This uniqueness is what makes Italian Extra Virgin Olive Oil so diverse and different than what is previously on the market today.
There are many factors that contribute to the diversity of high quality products including climate, altitude and the surrounding rural landscape which the olive tree stands. Numerous varieties of olives are present in the Peninsula. These include: Taggiasca and Lavagnina in Liguria, Tuscany Frantoio and Leccino, Casaliva from Lake Garda; Moraiolo in Umbria; Carboncella in Sabina, Gentile in Abruzzo; Rotondella in Campania; Ogliarola Coratina, Cima and Cellina in Puglia; Carolea and Sweet Rossano in Calabria; Nocellara del Belice and Tonda Iblea in Sicily; Bosana, Black Gonnos, Pizz’e Carroga in Sardinia.
The taste profiles of local Extra Virgin Olive Oil range from delicate, sweet aromas, ready for immediate consumption, to fruity and full of flavored oils. There are also oils with peppery undertones and then those with a rich aftertaste of almonds. The olive oils vary from golden yellow with rich, undefined hues to green and orange tinges with aromas of freshly cut grass.
The different colors and flavors of Extra Virgin Olive Oil offer high quality products that add flavor to you life!