The Abruzzo area, in particular the Chieti area, has ideal characteristics for growing olives suitable for producing an oil rich in natural and nutritional substances typical of the best extra virgin olive oil.
BLEND OF MORAIOLO, MAURINO, INTOSSO, ASCOLANA, LECCINO, LECCIO DEL CORNO, PERENZANA AND FRANTOIO.
A project created for the Dolce & Gabbana Martini Bar. This product was born from the need to create a winning combination between a high quality food product and Italian high fashion.
A project created for the Dolce & Gabbana Martini Bar. This product was born from the need to create a winning combination between a high quality food product and Italian high fashion.
This oil allows you to boast the health pride provided by the EU Regulation 432/2012, for the quantities of POLYPHENOLS including HYDROXYTROSOL and its derivatives required, it is also a SOURCE of VITAMIN E according to EC Regulation n. 1924/2006.
Aprutino Pescarese olive oil is obtained from olives of the Dritta, Leccino and Toccolana varieties, and the drupes are hand-picked directly on the plant between 20 October and 10 December (according to the disciplinary). This oil is NUTRACEUTICAL because it is naturally SOURCE of VITAMIN E and rich in POLYPHENOLS including HYDROXYTROSOL and its derivatives.
Monovarietale is an oil made with olives of a single variety, also called “cultivar” in technical jargon and, unlike traditional extra virgin olive oil, it is not produced by mixing different types of olives (blend).
Monovarietale is an oil made with olives of a single variety, also called “cultivar” in technical jargon and, unlike traditional extra virgin olive oil, it is not produced by mixing different types of olives (blend).
Monovarietale is an oil made with olives of a single variety, also called “cultivar” in technical jargon and, unlike traditional extra virgin olive oil, it is not produced by mixing different types of olives (blend).
This oil allows you to boast the health pride provided by the EU Regulation 432/2012, for the quantities of POLYPHENOLS including HYDROXYTROSOL and its derivatives required, it is also a SOURCE of VITAMIN E according to EC Regulation n. 1924/2006.
Our extra virgin olive oil is produced in the hilly areas of the province of Mantua near Lake Garda. The position, the altitude and the calcareous nature of these soils are in fact particularly suitable for the cultivation of the olive tree.
In the territory of Montefalco, the olive groves or "sluices" are located in the highest and richest soil, particularly suited for the cultivation of olives. (Altitude 400 meters above sea level South exposure). The organic cultivation of olive groves does not allow the use of chemical fertilizers or synthetic pesticides.
In the territory of Montefalco, the olive groves or "sluices" are located in the highest and richest soils, particularly suited for the cultivation of olives. (Altitude 400 meters above sea level South exposure). The organic cultivation of olive groves does not allow the use of chemical fertilizers or synthetic pesticides.
In central Italy the tradition of oil production dates back to the centuries of the Romans and Etruscans. This ancient tradition, the rocky terrain and an ideal microclimate make extra virgin olive oil a unique and special product. Collected and cold pressed, it is the result of a delicate balance derived from the best varieties of olives.
In central Italy the tradition of oil production dates back to the centuries of the Romans and Etruscans. This ancient tradition, the rocky terrain and an ideal microclimate make extra virgin olive oil a unique and special product. Collected and cold pressed, it is the result of a delicate balance derived from the best varieties of olives.
From the olives of the Frentane hills, this classic and fragrant oil is born, with a golden color and delicate taste that makes this product an inseparable condiment not only for our kitchen
\ n \ nFrom the olives of the Frentane hills, this classic and fragrant oil is born, with a golden color and delicate taste that makes this product an inseparable condiment not only for our kitchen.
From the olives of the Frentane hills, this classic and fragrant oil is born, with a golden color and delicate taste that makes this product an inseparable condiment not only for our kitchen
\ n \ nFrom the olives of the Frentane hills, this classic and fragrant oil is born, with a golden color and delicate taste that makes this product an inseparable condiment not only for our kitchen
Colour: yellow with greenish hues. Smell: medium fruity with clear hints of artichoke, tomato leaf, aubergine. Taste: harmonious, light, bitterish, spicy.
Cold-pressed extra virgin olive oil, Italian product, from biodynamic agriculture, Demeter
Superior category olive oil obtained directly from olives and solely by mechanical means. Olives grown in Italy.
The grinding takes place in a traditional oil mill at low processing temperatures, grinding at the same time olives and Sorrento lemons harvested manually within 24 hours. In this way, a precious and delicate lemon aroma is obtained in a natural way, transmitted to the oil by the lemon peels alone. Ideal on green salads, rice salads, roasted and steamed fish, raw or boiled meats.
Fantini organic olive oil is a high quality virgin oil from Piano Laroma, a small town south-east of Chieti in Abruzzo. The intense and pure smell of the oil combines wonderfully with the green color with yellow highlights, highlighting the goodness.
Castello del Terriccio 's Extra Virgin Olive Oil del Terriccio is produced from 10,000 plants of the prized Frantoio, Leccino, Moraiolo, Maurino, Rosciola varieties – the latter rare in the area – spread over approximately 40 hectares. They are conducted with sustainable agriculture systems, which make it possible to obtain very high quality olives that are pressed in the estate's oil mill. Good fruitiness with hints of grass and artichoke, typical of a toscano.TIPOLOGIAOlio oil.TYPOLOGYTuscan IGP Extra Virgin Olive Oil PRODUCTION AREACastellina Marittima ( Pisa ) RAW MATERIALMoraiolo, Leccino, Maurino, Frantoio, Pendolino and Rosciola AGE OF THE VINEYARDS50/60 years of age. COLOR Bright green with golden reflections BOUQUET Good fruity with hints of grass and artichoke, typical of a Tuscan oil. TASTE Round, clean, slightly spicy
Organic extra virgin olive oil with lemons
Di Carlo Organic Extra Virgin Olive Oil is obtained from two different varieties of olives, Leccino and Gentile, typical of Abruzzo.
Leccino comes from a strong tree, which easily adapts to the different climatic conditions in which it grows.
Gentile is a high quality variety that can only be found in the Chieti areas.
The origin of Olive Oil with Lemons is due to the habit of cleaning the millstones with lemon peels, giving the oil a unique smell and flavor.
Organic extra virgin olive oil
Di Carlo Organic Extra Virgin Olive Oil is obtained from two different varieties of olives, Leccino and Gentile, typical of Abiuzzo. Leccino comes from a strong tree, which easily adapts to the different climatic conditions in which it grows.
Gentile is a high quality variety that can only be found in the Chieti areas. Di Carlo Oil has among its characteristics a high content of unsaturated fatty acids, beta-carotene and tocopherols which are important for the prevention of cholesterol and cardiovascular diseases, thanks to their antioxidant properties.
Il Feuduccio di S. Maria d'Orni is located in the splendid “Annunziata Territorial Park”, guarantor of the remarkable naturalistic richness and biodiversity of the area, and has 6 hectares of olive groves.
This organic olive oil comes from the vast Il Palagio estate of Sting and Trudie Styler. In this domain there are centuries-old olive trees from which a fantastic olive oil is also certified organic. The oil is a blend of various types of Frantoio, Leccino, Pendolino, Maurino, Coratina and Leccio del Corno olives. Olive oil has a very fine texture and a soft aftertaste. The oil has an acidity of only 0.02% instead of the usual 0.5-0.99%. Aromas of almonds, apple, banana, spices and shades of marzipan. Delicious with salads, bruschetta or Italian bread.
This organic olive oil comes from the vast Il Palagio estate of Sting and Trudie Styler. In this domain there are centuries-old olive trees from which a fantastic olive oil is also certified organic. The oil is a blend of various types of Frantoio, Leccino, Pendolino, Maurino, Coratina and Leccio del Corno olives. Olive oil has a very fine texture and a soft aftertaste. The oil has an acidity of only 0.02% instead of the usual 0.5-0.99%. Aromas of almonds, apple, banana, spices and shades of marzipan. Delicious with salads, bruschetta or Italian bread.
The "Lauretum" OIL is a great Abruzzo Extra Virgin cold pressed in the Francesco Valentini oil mill in partnership with Cerretani. The variety used is the Dritta, coming from all over the Loreto Aprutino area. Unfiltered and produced with ancient traditional methods, it is characterized by a pleasantly herbaceous and vegetable aroma, with bitter notes of walnuts, rocket, aromatic herbs and light spicy sensations. Intense, elegant and of the finest quality, just a few drops raw are enough to flavor the best dishes.
Delia Orsini extra virgin olive oil was obtained from olives harvested in the first days of October and immediately processed in the mill. It is characterized by intense fruity aromas. Available in bottles in various formats.
Delia Orsini extra virgin olive oil was obtained from olives harvested in the first days of October and immediately processed in the mill. It is characterized by intense fruity aromas. Available in bottles in various formats.
Delia Orsini extra virgin olive oil was obtained from olives harvested in the first days of October and immediately processed in the mill. It is characterized by intense fruity aromas. Available in bottles in various formats.
Fattoria Teatina oil is the result of a careful selection of the best olives from its own olive groves in the hilly area of Chieti and Pescara. The training system is called a "polyconic vase". The average age of the plants is about 150 years. The collection and processing system follows some crucial phases. The harvest takes place between October 20 and November 30. The olives, picked by hand, are immediately transported to the mill for milling. The oil obtained is immediately decanted in order to remove any sludge and left to rest in stainless steel containers under a head of nitrogen.
FRESH OIL comes from the desire to make you feel the scent and taste of freshly pressed oil! These are emotions that usually only insiders and a small circle of friends experience. We want this circle of friends to get bigger and bigger. This is why our Fresh Oil is born, it is produced once a year.
The monovarietal oils, obtained from 100% olives of the same variety, allow to enhance the peculiarities linked to an olive biodiversity to the maximum.
The monovarietal oils, obtained from 100% olives of the same variety, allow to enhance the peculiarities linked to an olive biodiversity to the maximum.
The monovarietal oils, obtained from 100% olives of the same variety, allow to enhance the peculiarities linked to an olive biodiversity to the maximum.
It is our slightly more eccentric oil, born from the desire to create an oil with a fresh, lively and floral character and at the same time delicate. The sea is now part of us and conditions us in our life choices, the wind is an element that we notice and we can “see” the sea. LIBECCIO, is the impetuous wind from the South-West
It is our most important oil, born from the desire to create an oil with a strong character and personality. Living by the sea, the tasting of this oil reminds us of the character of the "rough" sea with the sour smell of SALSEDINE pushed by the winds.
It is obtained with olives coming from its own olive groves located in the municipality of Tocco da Casauria and consisting of the “Toccolana” cultivar, synonymous with finesse and delicacy, and the “Dritta” cultivar.
Produced with olives of the Correggiolo, Moraiolo, Leccino and Pendolino varieties harvested manually and pressed in the modern company oil mill, 'Il Velato' has a typical bitter taste.
Oil that in the bright green color reveals its Chianti character, with typical herbaceous aromas and a slightly bitter and spicy taste, mainly Frantoio olives, with small quantities of Moraiolo and Leccino harvested by hand in November and pressing on the same day. it is a better way to taste its aromas than using it raw on grilled meats, ribollita and Tuscan soups or simply on a tomato bruschetta.
Olive VarietyOlive Varieties: TORTIGLIONE 100% Annual productionProduction: 2.000 bottles / L 0,5
What is extra virgin olive oil?
Extra virgin olive oil is an oil obtained from the pressing of olives, which are grown in many regions of the world, but above all in Italy, Spain and Greece. Extra virgin olive oil is characterized by an intense and fruity flavour, with an unmistakable aroma which makes it a versatile and much loved ingredient in the kitchen.
How to choose extra virgin olive oil?
Choosing a high quality extra virgin olive oil is essential to obtain the best results in the kitchen. Here are some useful tips for choosing extra virgin olive oil:
- Check the production date and the expiry date of the oil, to have the guarantee of buying a fresh and quality product;
- Taste the oil, swirling it in your mouth to evaluate the flavor and texture;
- Look at the color of the oil, which should be deep green and clear;
- You prefer extra virgin olive oil obtained from hand-picked olives and processed immediately after harvesting;
- Choose extra virgin olive oil from organic or biodynamic crops, which guarantee a natural and sustainable product.
The benefits of extra virgin olive oil
Extra virgin olive oil is one of the healthiest and most nutritious ingredients that can be used in the kitchen. Thanks to its high content of monounsaturated fatty acids, extra virgin olive oil helps keep cholesterol at normal levels and prevents cardiovascular disease. Furthermore, extra virgin olive oil is rich in antioxidants and vitamins, which make it an ally for the health and well-being of the body.
How to preserve extra virgin olive oil
To preserve extra virgin olive oil for a long time, it is important to use glass or stainless steel containers, which do not alter the flavor and properties of the oil. Furthermore, it is important to store the oil in a cool, dry place away from direct sunlight and heat sources. Finally, the extra virgin olive oil must be consumed within a year of the date of production, to guarantee the freshness and quality of the product.
Where to buy extra virgin olive oil
Today, thanks to e-commerce, it is possible to buy high quality extra virgin olive oil online, choosing from a vast selection of producers and varieties. However, it is important to choose a reliable and professional e-commerce, which offers respectable guarantees of quality and safety on the products offered. Furthermore, it is possible to buy extra virgin olive oil directly from the manufacturing companies, participating in tastings and guided tours to discover the oil production process and get to know the producers closely. Finally, it is possible to buy extra virgin olive oil in specialized food shops, where it is possible to find high quality products and guaranteed origin.
The varieties of extra virgin olive oil
Italy is famous all over the world for the production of high quality extra virgin olive oil, thanks to the variety of olives and the cultivation technique used. The main varieties of Italian extra virgin olive oil are:
- Leccino: an oil with a delicate and fruity taste, suitable for use in the kitchen;
- Frantoio: an oil with an intense and spicy taste, ideal for flavoring meat and fish dishes;
- Moraiolo: an oil with a strong and bitter taste, excellent for use raw on salads and vegetables;
- Coratina: an oil with a strong and bitter taste, perfect for flavoring meat and fish dishes.
Extra virgin olive oil in Italian cuisine
Extra virgin olive oil is a fundamental ingredient of Italian cuisine, used to flavor numerous dishes of the Italian culinary tradition. Extra virgin olive oil is used both raw, to flavor salads, vegetables and meat and fish dishes, and cooked, to prepare sauces and sautéed foods. Thanks to its intense and fruity flavor, extra virgin olive oil gives dishes a unique and unmistakable aroma, which represents one of the distinctive characteristics of Italian cuisine.
In conclusion, extra virgin olive oil is a fundamental ingredient of Italian cuisine, a product with many beneficial properties for the health of the body and a symbol of Italian culture and tradition. Thanks to the vast choice of varieties and producers available online, it is possible to buy high quality extra virgin olive oil easily and conveniently, discovering the different nuances of flavor and aroma offered by the Italian varieties.