Oils
Olio Extravergine di Oliva
Italy
Italian extra-virgin olive oil, the foundation of Mediterranean cooking. The best is cold-pressed from regional olives (Taggiasca, Frantoio, Coratina).
Original eatfuls sticker artwork
What it is
A closer look at Olio Extravergine di Oliva.
Italian extra-virgin olive oil, the foundation of Mediterranean cooking. The best is cold-pressed from regional olives (Taggiasca, Frantoio, Coratina).
What to look for
Know it when you find it.
Cold-pressed, low acidity, fruity-peppery flavor, finished raw on salads and bruschetta.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Olio Extravergine di Oliva.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Castile-La Mancha, Spain
Campo de Calatrava Olive Oil
Aceite Campo de Calatrava
Aceite Campo de Calatrava is a protected Castile-La Mancha olive oil with a green-gold colour and a peppery finish.
Castile-La Mancha, Spain
Campo de Montiel Olive Oil
Aceite Campo de Montiel
Aceite Campo de Montiel is a protected Castile-La Mancha olive oil with a green-gold colour and a peppery finish.
Balearic Islands, Spain
Mallorca Olive Oil
Aceite de Mallorca
Mallorca Olive Oil is a protected Balearic oil with a golden to greenish-yellow colour and a fruity, mildly peppery profile.
Mendoza, Argentina
Aceite de Oliva Mendocino
Argentine olive oil from Mendoza and San Juan, pressed from local olives. Fruity and golden, it is used for cooking, dressings, and drizzling over pizzas and grilled meats.
Extremadura, Spain
Aceite Monterrubio
Aceite Monterrubio is a protected Extremaduran olive oil with a green-gold colour and a peppery finish.
Greece
Agios Mathaios Kerkyras
Ελαιόλαδο Αγίου Μαθαίου Κέρκυρας
An extra-virgin olive oil pressed from the Lianolia variety grown around Agios Mathaios in southern Corfu, grassy and peppery, sold by village mills.
Greece
Agoureleo Chalkidikis
Αγουρέλαιο Χαλκιδικής
An early-harvest oil pressed from unripe (agourelaio) Chalkidiki olives, lower yield but sharply grassy and aromatic, bottled as a premium Greek oil.
Calabria, Italy
Alto Crotonese
Alto Crotonese is a named Italian oil from Province of Crotone, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.