Olive Oil

Without question our best-selling Olio for years 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 di Belice, Biancolilla, Cerasuola

Balsamic-fresh aroma of grass, olive leaves, tomato and herb notes, mildly spicy on the palate, medium-fruity with stimulating artichoke bitter notes and aromatic, delicate chilli vein. SUPERIORE.DE

Olive variety: 100% Coratina

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

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

A very balanced olive oil from Latium, green, herbaceous, with a 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

A medium-fruity olive oil with fine nuances of blossoms and fruits. The taste has a harmonious pungency and a fine bitter note, which makes it ideal for spicy meals and dressings.

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

Spicy-fruity notes with sweetish hints. Mild nuances of herbs and artichokes on the palate, overall a very soft olio that harmonises excellently with fish and vegetable dishes. SUPERIORE.DE

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

The fruit for this very mild olive oil comes from old olive groves overlooking Lake Garda. This Extravergine di Oliva Garda DOP is characterised by a low acidity and is rich in chlorophyll. It is rather delicate in taste but very fragrant. Ideal as a dressing for salads, fish or rice. SUPERIORE.DE

olive varieties: Casaliva, Leccino, Frantoio and Pendolino

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 cold and warm cuisine. SUPERIORE.DE

olive variety: 100% Nocellara

Fresh, green colour with golden reflections, 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

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

Olive variety: 100% Biancolilla

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.

Sicilian extra virgin olive oil of great personality and delicacy. Milleanni offers a fascinating bouquet with a fruity note of medium intensity, surrounded by herbal 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 spicy nuances and a hint of pine nuts. SUPERIORE.DE

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

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 extensive olive groves of the Lisini estate extend over 28 hectares, where the fruit for one of the best extra-virgin olive oils in the region is produced every year. Fresh, grassy and with a fine spicy note and a strong aftertaste. SUPERIORE.DE

olive varieties: Moraiolo, Leccino, Correggiolo

Green with golden yellow reflections. A fruity and complex olive oil, artichoke and wild thistle on the nose, sweetish-bitter on the palate, with a slightly spicy, medium-hot finish. The high-quality oil is obtained exclusively from the first mechanical cold pressing and comes from the estate's own olive groves at an altitude of approx. 300 metres. SUPERIORE.DE

olive varieties: Leccino, Frantoio u.a.

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 aubergine. A must-try with fresh goat's cheese. If not at hand, the Olio unfolds its full class in mushroom dishes, with roasted vegetables and with fruit. SUPERIORE.DE

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

Typical, bright green olive oil, fresh and intensely fragrant. The olives are harvested by hand and the oil is extracted in a continuous process. Ideally suited for cold and warm Italian cuisine. SUPERIORE.DE

olive varieties: 70% Tonda di Cagliara, 30% Pizz'e Carroga

The Giachi family has always passed on part of its olives to other oil mills, which then marketed them under their own label. The most strictly selected 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 it had previously sold on itself. This is how the "Giolio" line was added, which impresses with its particularly good value and whose name is intended to recall the founder Giovanni. With its pleasantly low acidity, the olio is a high-quality accompaniment to a variety of dishes. Mild and soft with grassy hints. SUPERIORE.DE

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

Wonderfully intense, fresh-smelling olive oil with a golden colour. Very aromatic, grassy taste with a peppery note. SUPERIORE.DE

olive varieties: Frantoio, Moraiolo

This olive oil is the pièce de résistance of Giachi's oil production. It is produced from the Frantoio and Moraiolo varieties in the high hill zone of the Chianti Classico with distinctly calcareous soils. Here, the olive tree produces very low yields and consequently delivers 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 created. SUPERIORE.DE

olive varieties: 60% Frantoio, 40% Moraiolo

The olive trees of this real rarity grow on volcanic soils and are harvested by hand every year. The autochthonous Nocellara Etnea variety is medium-fruity with notes of freshly cut grass and artichoke. The harmonious balance between bitter and pungent components makes this oil particularly pleasant in taste, rounded off with notes of walnut and chestnut. SUPERIORE.DE

olive variety: Nocellara Etnea

An organic top oil from the heart of the Chianti Classico region. The strong, intensely fruity oil shows notes of rocket and radish and is well suited for making hearty Mediterranean hors d'oeuvres or for refining meat and vegetable dishes. SUPERIORE.DE

olive varieties: 80% Correggiolo, 10% Moraiolo, 10% andere

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's 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 reminiscent of the vegetables perceived by the nose. SUPERIORE.DE

olive varieties: Frantoio, Leccino, Pendolino