Olive Oil Italy

Italy has been pressing olive oil for 2,500 years – and nowhere else will you find so many regional characteristics in the glass. At genussland, you will find Italian extra virgin olive oils directly from the four main regions, from manufacturers that have been working with single varieties for generations.

Apulia – The Robust Southern Italian

In the south, where the Coratina olive dominates, strong, spicy oils with the typical peppery finish are produced. Muraglia from Andria bottles its oil in the unmistakable ridged ceramic bottle – a classic on any table. Olio Ciccolella works with a finer Coratina note, while Olearia Schiralli presses the unfiltered Crudo, a top oil with full turbidity.

Liguria – The Delicate Taggiasca

On the Ligurian Riviera, the small, dark purple Taggiasca olives ripen. Olio Roi has been pressing them in Badalucco since the beginning of the 20th century to create a mild, rounded oil with almond and herbal notes. Olio Calvi from Imperia offers a similarly delicate but somewhat fruitier variant with Mosto Oro. Both oils are the right choice for fish, salads, and raw vegetables whose natural taste should not be overpowered.

Umbria and Sicily – Frantoio and Tonda Iblea

From Umbria comes Bartolini with grassy, robust Frantoio oils, pressed in the family mill near Arrone. From Sicily, we bring Frantoi Cutrera with the Tonda Iblea, an olive that brings southern fruity tomato and artichoke aromas – one of Italy's most elegant oils.

→ Back to the Olive Oil Overview