Superior category olive oil obtained directly from olives and solely by mechanical means.

Sold by the 500ml bottle.

Extra-virgin olive oil, the most flavorful, fruitiest grade, is cold-pressed from olives – that is to say, they are ground into a paste and then mechanically pressed, in the traditional method, or mechanically crushed without pressing in a newer method.  Heat is used to get a higher yield of oil, but it changes the flavor of the oil, so cold pressing is important.  Extra-virgin olive oil, or EVOO, has less than 1% acidity.  This olive oil is infused to hold an orange flavor to the oil. Extra virgin olive oil, orange-flavored.

Sold by the 250ml bottle.

Extra-virgin olive oil, the most flavorful, fruitiest grade, is cold-pressed from olives – that is to say, they are ground into a paste and then mechanically pressed, in the traditional method, or mechanically crushed without pressing in a newer method. Heat is used to get a higher yield of oil, but it changes the flavor of the oil, so cold pressing is important. Extra-virgin olive oil, or EVOO, has less than 1% acidity. This olive oil is infused to hold an lemon flavor to the oil. Extra virgin olive oil, lemon-flavored.

Sold by the 250ml bottle.

The olive groves that cover the eastern plains of Sicily are dry and wild. The Tonda Iblea olives found in these groves are larger than most, and naturally take on the flavors of the sun-drenched tomatoes and other traditional Sicilian produce grown nearby. The olives, and the olive oil, have intense, distinctive aromas. CHARACTERISTICS Region of origin: Sicily. Variety: Tonda Iblea. Fruitiness: medium. Flavor and aroma: very fresh with strong notes of green tomatoes, fresh cut grass. SERVING SUGGESTIONS Perfect with vegetables (boiled, grilled, and salads) and meat (red, roasted and boiled), pasta, sauces and sweet desserts.

Sold by the 750ml bottle.

In Tuscany, there are over 200 acres of land covered by olive trees. The aroma and flavor of the olives vary from area to area, from the jagged coastline of the Maremma, to the softly rolling hills near Siena and Chianti to the Apuane Alpes, and the enchanting islands located just off the Tuscan coast. Tuscany is a region with rich artistic and gastronomic traditions. Tuscan olive oil is beautiful expression of all the region has to offer. CHARACTERISTICS Region of origin: Tuscany. Varieties: Frantoio and Olivastra Seggianese. Fruitiness: medium to intense. Aroma and Flavor: strong olive flavor with notes of artichoke, Italian parsley and green peppers. SERVING SUGGESTIONS Pair with red meat, bruschetta, vegetable soups, raw vegetables and salads.

Sold by the 500ml bottle.

Superior quality olive oil obtained directly from olives, solely by mechanical means.

Sold by the 500ml bottle.

This oil is the best extra-virgin olive oil in Liguria: It is mellow, delicate and mild-tasting. It is produced with hand-picked olives from certified “Taggiasca” cultivar olive groves in accordance with Community directives. After passing all the appropriate tests, this wonderful nectar is entitled to bear the wording “Protected Designation of Origin” as a further means for safeguarding and highlighting its quality.

Sold by the 500ml bottle.

Marked olive flavour, slightly spicy, with a little bitterness, nut flavour and a very slight “butter” touch. Highly appropriate for carpaccio, pasta and white or soft blue fish. A Spanish Olive Oil from Valderrama. These flavours are 100% produced by the various types of olive, just like in the apple world with the various types of apple, such as the "Golden", "Pippin" or the "Granny Smith". Therefore, nothing is added to our Oil. The acid level is kept below 0.2% in all cases. The organoleptic reports (flavour, smell, touch) congratulate the Valderrama Olive Oil, which regularly obtains scores above 8.

Sold by the 1L bottle.

Along the splendid Riviera di Ponente, the Ligurian coastline that extends from Imperia to Ventimiglia, you will find olive trees growing along the steep hillsides. The aromas of near by forests and pine trees blend together with the sea air to give a unique flavor to the olives. Prized Taggiasca olives are grown here and give our Olio Extra Vergine d'Oliva Riviera dei Fiori its unmistakable aroma and flavor. CHARACTERISTICS Region of origin: Liguria. Variety: Taggiasca. Fruitiness: delicate. Aroma and flavor: floral undertones with hints of sweet almond and pine nuts. SERVING SUGGESTIONS Great with fish, pastries, pasta, white meats, sweet salads and mild cheeses.

Sold by the 750ml bottle.

Very smooth flavour, a little sweet, with a touch of “green wood” and oily “aftertaste”. Specially recommended for gazpacho, tomato salad, meat, meat stews and blue fish. A Spanish Olive Oil from Valderrama. These flavours are 100% produced by the various types of olive, just like in the apple world with the various types of apple, such as the "Golden", "Pippin" or the "Granny Smith". Therefore, nothing is added to our Oil. The acid level is kept below 0.2% in all cases. The organoleptic reports (flavour, smell, touch) congratulate the Valderrama Olive Oil, which regularly obtains scores above 8.

Sold by the 1L bottle.

Notably fruity flavour, with a taste of sweet green grass, apple and a little nut (excellent for dressing fresh or grilled vegetables, rice and certain acid fruits such as natural pineapple, etc.) A Spanish Olive Oil from Valderrama. These flavours are 100% produced by the various types of olive, just like in the apple world with the various types of apple, such as the "Golden", "Pippin" or the "Granny Smith". Therefore, nothing is added to our Oil. The acid level is kept below 0.2% in all cases. The organoleptic reports (flavour, smell, touch) congratulate the Valderrama Olive Oil, which regularly obtains scores above 8.

Sold by the 1L bottle.