Olive oil has been an essential part of Mediterranean cuisine for centuries, valued not only as a culinary delight but also as a precious natural product. In particular, “extra virgine” olive oil represents the highest quality: this designation ensures that the oil is produced exclusively from freshly harvested olives through mechanical processes, without the use of chemicals or heat. This preserves the intense aroma, valuable antioxidants, and the high content of unsaturated fatty acids.
Italy is among the most renowned regions in the world for olive oil production. The diversity of soils, the favorable climate, and centuries of tradition give Italian olive oil its unique character – ranging from mild and fruity to bold and peppery.
