Olive Oil

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

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

Olive varieties: Nocellara of Belice, Biancolilla, Cerasuola

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

A very balanced Olio from the Latium, green, herbaceous, with mild fruitiness. Wonderful with grilled vegetables, legumes or just with 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

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 her pioneering position in Campania." The Gourmet

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

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

The Extra Vergine of Coltibuono has a golden yellow colour with green reflections. It is light and yet spicy, with an intense scent of olive fruit. The delicate peppery note deep down in the palate and the slightly bitter aftertaste are the characteristics of an oil made with olives picked by hand and not excessively ripe. SUPERIORE.DE

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

A complex oil from Tuscany. With powerful finesse and aromas of freshly cut grass, notes of honey and raisins. In the taste peppery-piquant. SUPERIORE.DE

Snocciolato is obtained exclusively from the pulp of the fruit, i.e. the olives are pitted before grinding and pressing (denocciolato). A very fine and mild olive oil. SUPERIORE.DE

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

The Carte Noire is a very limited Ligurian drip oil, which is won after special procedure. Only absolutely intact olives are used. After their grinding between granite stones, the paste is spread on mats. These are placed on top of each other, then the olive oil obtained in this way 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 in salads, for seasoning fresh cheeses, but also with white meat. SUPERIORE.DE

"The drip oil Carte Noire impresses with intense notes of dried fruit, herbs such as basil and tarragon and sweet almonds and slightly piquant aftertaste". The gourmet

olive variety: 100% Taggiasca

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

The olive groves, about 1,000 plants of the Coreggiolo variety, are located on hilly ground under excellent exposure - the most favourable conditions for this high-quality, pure and organically produced olive oil. A wonderful enrichment for the Mediterranean cuisine. SUPERIORE.DE

olive variety: 100% Coreggiolo