For the most refined palates a...
Our best choice of Extra Virgin Olive Oils carefully selected from all over Italy by our experts.
PDO, ORGANIC, MONOCULTIVAR (one olive variety) and other particular oils that will let you discover new flavors and will satisfy even the most refined palates.
Find out your favourite taste checking the different FRUITY levels and our selection from all over ITALY.
The best Extra Virgin POD and PGI olive oils, the finest monocultivars and Cru, the beautiful hand-painted ceramic jars.
Extra Virgin Olive Oil Monocultivar Biancolilla Castel di Lego is a delicate flavored oil obtained from the olive variety Biancolilla.
Selezione Cutrera is a full bodied extra virgin olive oil, with a good balance between bitter and spicy.
Extra virgin olive oil Cutrera Primo Fine Quality is a full bodied extra virgin olive oil, with a good balance between bitter and spicy. It is a superior category olive oil obtained by cold extraction, primarly from the local variety Tonda Iblea.
The Extra Virgin olive oil Olivastro Quattrociocchi is a high quality extra virgin olive oil, italian 100%. It is mainly obtained from Itrana olives variety, harvested in Quattrociocchi agricultural company in Alatri.
Extra virgin olive oil Cutrera Primo PDO Monti Iblei is a superior category olive oil obtained directly from olives. It is obtained by cold extraction primarly from the local variety of olive Tonda Iblea.
Coratina variety olives are the ultimate expression of the land here in Apulia. They give a robust olive oil, as rustic and true as those people who cultivate it.
Three years of research, study and reflection. Thirty-six months in search of the perfect balance between flavours and aromas. And here it is. Fumo – “Smoke” – is an olive oil cold-smoked with natural wood, conceived and created by Antico Frantoio Muraglia for the adventurous food-lover, for explorers in the world of flavour in search of great new...
Extra Virgin Olive Oil Castel di Lego PDO Monti Iblei is obtaianed from Moresca and Tonda Iblea olives.
The Extra Virgin olive oil Superbo Quattrociocchi is a high quality extra virgin olive oil, italian 100%. It is obtained manly from olives of Moraiolo variety of Quattrociocchi agricultural company in Alatri.
"Essenza" Biologico is a product of the highest quality with unique organoleptic properties and totally chemical free starting from work in the fields. The answer to a growing and collective need for well-being also and above all in food.
Extra Virgin Olive Oil "Il Frantoio" Galantino, which is produced with the traditional granite millstones, is cold-processed (at a lower temperature than 27° C) from Coratina and Ogliarola olives varieties
The Extra Virgin Olive Oil PDO Chianti Classico is made with the most widespread varieties of olives of Chianti region. The type of harvest is manual and it takes place between the end of October and the beginning of November and the oil extraction is strictly carried out cold.
Extra Virgin Olive Oil Silis PDO Sardegna is a monocultivar oil made with Bosana olive.
The Extra Virgin Olive Oil Villa Magra is an intense fruity olive oil and it is the symbol of the company Frantoio Franci.
The Extra Virgin Olive Oil "Olio di Casa Anfosso" is obtained by a strict selection of the best 100% italian varieties of olives.
Extra Virgin Olive Oil Monocultivar Biancolilla is a delicate flavored oil obtained from the olive variety Biancolilla. The harvest takes place in October and oil extraction is run cold through two phases continuous cycle.
The Extra Virgin Olive Oil San Savino is made by different varieties of olives that are Frantoio, Correggiolo, Leccino and Moraiolo. The type of harvest is manual and it takes place between the end of October and the beginning of November and the oil extraction is strictly carried out cold.
As Italian organic 100% extra virgin olive oil, this "Bioliva" is guaranteed organic from the forst olive to the last drop of oil in the mill. It is certified by "Suolo e Salute srl"
Affiorato Extra Virgin Olive Oil Galantino is obtained using the centuries-old method of hand-skimming the small quantity (2-3%) of olive oil that naturally rises to the surface of the olive paste after milling but before undergoing cold-pressing and centrifugal separation.
The extra virgin olive oil “Colto Franto” Morettini, is named in this way after the innovative procedure of olives harvest: they are picked (“colte”) and immediately pressed (“frante”)