We sell organic italian oils all over the world.

Tuscany

Monocultivar Frantoio
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Sicily

Monocultivar Tonda Iblea
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Apulia

Monocultivar Coratina
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Liguria

Monocultivar Taggiasca
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DISCOVER the OILS of ITALY'S REGIONS, FOLLOW the SCENERIES of FLAVOUR ... International Packaging and Innovation Contest - Olio Officina FOOD FESTIVAL 2014 Milan 23-25 January

I-talian Olive Oil left for a great journey to discover the best Italian extra virgin olive oils. A journey through time and regions that starts at the end of winter when the earth comes out of hibernation and the flowering season returns to the olive trees population.
 
The range selected for you by I-talian Olive Oil is made up of four different types of extra virgin olive oil of the highest quality, cold pressed and certified 100% organic.

DISCOVER the OILS of ITALIAN REGIONS FOLLOW the SCENERIES of FLAVOUR ... International Packaging and Innovation Contest - Olio Officina FOOD FESTIVAL 2014 Milan 23-25 January

Extra virgin olive oil does not always taste the same. Each of them holds the character of the land it grew up into and the DNA of the plant from which it originated. Sicily's scent, Apulia's temperament, Liguria's elegance and Tuscany's harmony. Emotions that will all end in their oils.

The secret is to let it as pure as possible. That's why we only have extra virgin olive oils certified 100% organic . This means respecting the land without the use of chemicals. An uncompromised choice kept through every step: from the olive's birth down to your table.
 

DISCOVER the OILS of ITALY'S REGIONS, FOLLOW the SCENERIES of FLAVOUR ... International Packaging and Innovation Contest - Olio Officina FOOD FESTIVAL 2014 Milan 23-25 January

The olive trees population is made of many families. They are called cultivars. In every Italian region there is one which more than any other perfectly integrates with the chosen settling place climate, giving to those who know how to tend to it exceptional fruits and extra virgin olive oil. Our mission is to reveal them to you.
 
The characteristics of monocultivar vary from region to region. They have different organoleptic properties in highly variable polyphenols and each one has a set of flavours which makes it typical.

DISCOVER the OILS of ITALY'S REGIONS, FOLLOW the SCENERIES of FLAVOUR ... International Packaging and Innovation Contest - Olio Officina FOOD FESTIVAL 2014 Milan 23-25 January

I-talian olive oil will show you the history of the best extra virgin Italian olive oil making it alive step after step. From after winter flowering until harvest and oil production. A beautiful journey through Italian regions and oil mills, through four seasons and four regions, travelling by old motorbikes among secular trees and old farmers, rebuilding with you a ritual handed down for thousand of years.

The Sicilian Tonda Iblea, the Apulian Coratina, the Tuscan Seggianese and Ligurian Taggiasca. These are the names of the monocultivars that you will discover. Enjoy their taste teaming up with us on this journey.

 

About Us

Luisa, Gaetano and Enzo. This is who we are. We were born in the land of olive trees in southern Italy. Since childhood we have been exposed to the dialects, the landscapes and tastes of many Italian regions. We followed our parents in the cities where they went to work and we have been travelling for work ourselves. Italy is a very diverse country with the common thread of bread and oil. For us, oil has always been the grounds of nutrition and flavour. This has inspired us to gather knowledge about all Italian extra virgin olive oils by getting closer to the producers, by tasting a variety of oils to understand them better, to find out that we have always loved these differences in flavours.

But olive oil has also a long, ancient story to tell itself. It's mostly unknown, as indeed the best oils of Italy. Not all Italian top quality produces can reach the shelves of the shops and markets around the world. These are the ones we want you to know.
All the proposed oils are produced according to organic farming practices. Each oil comes from a different cultivar. The cultivar is a special kind of olive rooted in a precise terroir and only there. We suggest four cultivars which come from four Italian regions, very different from each other. But if you will follow us on this gastronomic and cultural journey we will have the pleasure and the honour to present you many other varieties that make Italy so rich.

 

Ligurian Taggiasca

The monks of St.Columban brought this small olive to Taggia which gives a yellow oil that smells of ripe fruit with hints of fresh almond and lettuce. A little gem of delicate elegance.

Tuscania Frantoio

Plunged in a landscape of immense beauty, the Frantoio gives a fruit that at harvesting time turns to a deep purple, almost black. fruity green oil with aromas of grass, banana and artichoke it's extracted from it. It's pure magic.

Apulian Coratina

In the splendid plateau of the Murgia, between the hills and the Adriatic Sea, lives one of the most fascinating and ancient varieties of this magnificent olive population. Fresh on the palate with unreal spicy and bitter notes.

Sicilian Tonda Iblea

Generous and tasty, like its land. It rewards the love of those who cultivate it with a big, rounded fruit. The oil carries a scent of tomato and notes of basil and celery. It has a an harmonious and progressive spicy taste, always sweet. They are drops of sunshine.