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

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

Olivensorte: 100% Nocellara

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

Olive variety: 100% Biancolilla

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 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

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

This fine extra virgin olive oil comes from the Rufina vineyards of Selvapiana and Nipozzano. Indian nose grassy notes, then some green tomato, artichoke and pepper. These impressions are reflected in taste and finish. Indispensable in Mediterranean cuisine, especially with light green salads, antipasti and also (!) on pizza. SUPERIORE.DE

Olive varieties: Frantoio 90%, Moraiolo 5%, Leccino 5%.

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

olive varieties: 60% Frantoio, 15% Leccino, 15% Moraiolo, 10% 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