Olive Oil

Without question our bestseller Olio for years and the perfect all-purpose weapon for Mediterranean cuisine. SUPERIORE.DE

"The Nocellara di Belice, Biancolilla and Cerasuola varieties are hand harvested and cold pressed. The oil smells slightly of pistachios and tastes fruity, slightly salty." eat & drink

olive varieties: Nocellara di Belice, Biancolilla, Cerasuola

In the fragrance balsamic-fresh after grass, olive leaves, tomato and herb notes, on the palate mildly spicy, medium fruity with stimulating artichoke bitter notes and aromatic, delicate chili vein. SUPERIORE.DE

olive variety: 100% Coratin

A medium fruity olive oil with fine nuances of flowers and fruit. In the taste with harmonious spiciness and a fine bitter note, therefore also very suitable for spicy meals and dressings.

olive varieties: 50% Frantoio, 30% Moraiolo, 20% Pendolino, Leccino and Maurino

The extensive olive groves of the Lisini estate extend over 28 hectares, here the fruits for one of the best extra-virgin olive oils of the region are produced every year. Fresh, grassy and with a fine spicy note and strong reverberation. SUPERIORE.DE

olive varieties: Moraiolo, Leccino, Correggiolo

In the western province of Trapani in Sicily lies the Regio Nocellara del Belice and here grows the traditional olive variety the same name. Planeta's pure olive oil from the green, fleshy fruit is produced according to the Veronelli method and is strong and pleasantly balanced in taste, with memories of green peppers. Universally applicable for the cold and warm kitchen. SUPERIORE.DE

olive variety: 100% Nocellara

The pure olive oil from the variety Biancolilla is - like all other Olio at Planeta - produced according to the Veronelli method. Light yellow-green, it smells mildly of ripe Mediterranean vegetables. Exceptionally well-balanced, mild, almost delicate in taste, this olive oil goes perfectly with light cuisine and desserts. SUPERIORE.DE

olive variety: 100% Biancolilla

A very balanced Olio from the Latium, green, herbaceous, with mild fruitiness. Wonderful to grilled vegetables, legumes or also only to the Bruschetta. SUPERIORE.DE

"In the Sabine Mountains between Rome and Rieti, Laura Fagiolo presses delicate olive oils ... Cru di Cures shows beautiful notes of apple, rocket, mint and melon ..." The Gourmet

olive varieties: Frantoio, Leccino and Carboncella

Sicilian extra virgin olive oil of a groβen personality and refinement. Milleanni offers a fascinating bouquet with a fruity note of medium intensity, surrounded by herbaceous nuances, with the typical scents of artichokes and tomato leaves. On the palate it is soft and persistent with an elegant note of bitter and pungent nuances and a hint of pine nuts. SUPERIORE.DE

olive varieties: Nocellara del Belice, Biancolilla, Cerasuola, Pidicuddara

Medium-bodied extra-virgin olive oil with fruity notes and a good balance between sweet and bitter tones. Ideal for refining Mediterranean salads, vegetable and fish dishes. SUPERIORE.DE

"For years, Maria Pacelli has defended its pioneering position in Campania." The Gourmet

olive varieties: Ortice, Ortolana, Raccioppella and other varieties from the province of Benevento.

Fresh, green colour with golden reflexes, smells seductively of herbs and tomatoes. Fruity on the palate with a delicate tart finish. Great value! SUPERIORE.DE

olive varieties: Moresca, Ogliarola Messinese and Nocellara Etnea

A multi-layered oil from Montalcino. Of powerful finesse, beautiful fruitiness and with aromas of freshly cut grass, notes of honey and sultanas. Peppery and spicy in the aftertaste. SUPERIORE.DE

olive varieties: Leccino, Frantoio, Moraiolo and Correggiolo

The Giachi family has always given part of its olives to other oil mills, which then marketed them under their own label. The most rigorously selected selection of the harvest has always been reserved for their own products "Primolio", "Dolciolio", "Snocciolato" and "Colle del Giachi".

In 2002, the company decided to process and market the higher quality part of the olives that had previously been resold itself. Thus, the "Giolio" line was added, which stands out for its particularly good value and whose name is intended to remind us of its founder Giovanni. The Olio, with its pleasantly low acidity, is a high-quality accompaniment to a variety of dishes. Mild and smooth with grassy notes. SUPERIORE.DE

olive varieties: 60% Frantoio, 20% Moraiolo, 20% Pendolino, Leccino and Maurino

Primo Fiore is a very mild, harmonious oil with delicate notes of artichoke, apple and vegetables and a golden yellow colour. It goes well with vegetables such as asparagus and artichokes and is a poem with bread salad, caprese and ricotta. SUPERIORE.DE

"Maria Pacelli has been defending her leading position in Campania for years: On five hectares, she produces the famous Primo Fiore oil - a medium-fruity cuvée of three olive varieties typical olive varieties the region." The gourmet

olive varieties: 60% Nettle, 20% Nettle, 20% Snipe

The Fanti family owns over 8500 olive trees of typical Tuscan varieties, all planted in the hilly areas of the estate. The extra-virgin olive oil is produced in the estate's traditional oil mill, where the olives are processed at room temperature to preserve their natural aromas. Multi-layered and of powerful finesse with aromas of freshly cut grass, notes of honey and raisins. Peppery and spicy on the palate. SUPERIORE.DE

olive varieties: Correggiolo, Moraiolo, Leccino and Olivastra Seggianese

A small part of the olive groves around Podere Albereto is reserved exclusively for the production of this very special oil, which is bottled in very limited quantities (5,000 batches). The colour of Albereto extra-virgin olive oil is an intense emerald green. It has an intense, herbaceous fragrance with notes of asparagus and aromatic herbs such as tarragon and sage. The taste is intense and strong, with a characteristic aftertaste that recalls the vegetables perceived by the nose. SUPERIORE.DE

olive varieties: Frantoio, Leccino, Pendolino

Olio CampoCorto is the result of years of work and study. It is produced mainly from olives of the Frantoio variety, the most typical and characteristic variety of this region. The olive groves are located in the middle of the woods of Badia a Coltibuono in an uncontaminated environment. Golden yellow colour with green reflections. It has an intense herbaceous aroma with notes of artichoke and aromatic herbs. The taste is full of character, intense and lively with a spicy aftertaste. SUPERIORE.DE

olive variety: >95% Frantoio

The Carte Noire is a very limited Ligurian drip oil, which is obtained after a special procedure. Only absolutely intact olives are used for this. After grinding them between granite stones, the paste is spread on mats. These are placed on top of each other, then the olive oil thus obtained runs down without pressure and is collected there.

The result is a mild oil not without certain rustic notes, with a slight sweetness and hints of spices, almonds, pine nuts, apple and vanilla. Excellent for salads, seasoning fresh cheeses, but also with white meat. SUPERIORE.DE

"The Carte Noire drip oil impresses with intense notes of dried fruit, herbs like basil and tarragon, and sweet almonds, and a slightly spicy finish." The Gourmet

olive variety: 100% Taggiasca

Snocciolato is obtained exclusively from the pulp of the fruit, i.e. the olives are pitted before being ground and pressed (denocciolato). It is a very fine and mild olive oil. SUPERIORE.DE

olive varieties: 90% Frantoio and Moraiolo, 10% Leccino and Pendolino

Composition of five different olive varieties. Processing of the ripe harvested fruits within six hours in the own oil mill. Ripe, slightly sweet, with both almond and green notes, plus hints of melon and eggplant. A must try with fresh goat cheese. If not at hand, the Olio unfolds its full class in mushroom dishes, to roasted vegetables and to fruit. SUPERIORE.DE

olive varieties: 45% Gentile di Chieti, 35% Leccino, 10% Moraiolo, 5% Dritta and 5% Nebbio

This olive oil is the pièce de résistance of the Giachi oil production. It is obtained from the Frantoio and Moraiolo varieties in the high hill zone of Chianti Classico with markedly calcareous soils. Here the olive tree produces very low yields and consequently yields a pithy oil with very low acidity. The characteristics of the oil can thus be preserved in the long term and a perfect balance between fullness of flavour and mildness is achieved. SUPERIORE.DE

olive varieties: 60% Frantoio, 40% Moraiolo

Pendolino is an original Tuscan variety, also known as "Maurino firentino". This varietal oil of the Pendolino olive offers the palate a bitter-sweet symphony. Pendolino, by the way, comes from pendulum and describes how the weeping willow-like branches of the olive tree sway melancholically and beautifully in the wind. Only available in very small quantities every year! SUPERIORE.DE

olive variety: 100% Pendolino

Varietal Moraiolo-Olio, which presents itself intensely fruity, spicy and clearly bitter due to a high polyphenol content. The tree of this tasty fruit is small, strong, resistant and very tough. Each year only available in very small quantities! SUPERIORE.DE

olive variety: 100% Moraiolo

A complex, intensely aromatic oil from Bolgheri. Of powerful finesse and with aromas of freshly cut grass, notes of honey and raisins. In the taste peppery-piquant and very long. SUPERIORE.DE

olive varieties: 60% Frantoio, 20% Moraiolo, 10% Leccino, 10% Pendolino

The fruit for this oil is harvested manually in the first decade of November. Immediately after harvesting, cold pressing is carried out to preserve the fresh nuances of the fruit, which is not fully ripe. Before bottling, the oil is filtered through cotton wadding to separate it from the deposit of amniotic fluid which, over time, would affect the original quality.

This olive oil stands out for its extremely low acidity and excellent taste. It is a true speciality of the house of Giachi, for which they have received worldwide recognition. SUPERIORE.DE

olive varieties: 65% Frantoiano, 20% Moraiolo, 15% Leccino, Maurino and Pendolino