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 fruits. In the taste with harmonious sharpness and fine bitter note, therefore also ideally suitable 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, which harmonizes excellently with fish and vegetable dishes. SUPERIORE.DE

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

Sicilian extra virgin olive oil from a groβen 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. The taste is soft and persistent with an elegant note of bitter and pungent nuances and a touch of pine nuts. SUPERIORE.DE

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

The Giachi family has always passed on part of their olives to other oil mills, which have then marketed them under their own label. The most rigorously selected selection of the harvest was always reserved for the company's own Primolio, Dolciolio, Snocciolato and Colle del Giachi products.

In 2002 it was decided to process and market the higher quality part of the olives that had previously been resold. Thus the line "Giolio" was added, which captivates by a particularly good price-performance ratio and whose name reminds of the founder Giovanni. The Olio with its pleasantly low acidity is a high-quality companion to a variety of dishes. Mild and soft with grassy hints. SUPERIORE.DE

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

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

Composition of five different olive varieties. The ripe fruits are processed within six hours in our own oil mill. Mature, slightly sweetish, with almond and green notes, with hints of melon and aubergine. Try with fresh goat cheese. If not at hand, the Olio develops its full class in mushroom dishes, fried vegetables and fruit. SUPERIORE.DE

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

This olive is the highlight of Giachi's oil production. It is produced from the Frantoio and Moraiolo varieties in the high hills of Chianti Classico, with a pronounced calcareous soil. Here the olive tree produces very low yields and consequently 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

The fruits for this oil are already harvested manually in the first decade of November. Immediately after the harvest, cold pressing is carried out to preserve the fresh nuances of the not fully ripe fruit. Before bottling, the oil is filtered through cotton wool and thus separated from the amniotic fluid depot, which over time would affect the original quality.

This olive oil captivates by the extremely low acid content and an excellent taste picture. It is a true speciality of the House of Giachi, for which they receive worldwide recognition. SUPERIORE.DE

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

For this oil the olives are picked exclusively by hand. A sub-game of it only in December. Immediately after harvesting, the olives are ground and cold pressed to preserve the characteristics of the fruit in the oil. Before bottling, the oil is filtered through cotton wool and thus separated from the amniotic fluid depot, which over time would affect the original quality.

The higher degree of ripeness of the olives achieved by the late harvest guarantees the production of an olive oil with a very soft and delicate character. SUPERIORE.DE

Olive varieties: 55% Moraiolo, 20% Frantoiano, 25% Leccino, Pendolino and Maurino

The green organic olives are harvested by hand and then processed in our own oil mill within 12 hours. Very characteristic Olio with intensive Coratina fruit, bitter note and sharpness, rounded off with notes of fresh grass and tomato. An ideal accompaniment to garlic dishes from bruschetta to Aglio Olio Peperoncino or also to hearty dishes with legumes and grilled, dark meat. SUPERIORE.DE

Olive varieties: 70% Coratina, 30% Ogliarola