Italian Extra Virgin Olive Oil, 100% Italian
Discover our 100% Italian extra virgin olive oil: mild or robust flavours, made from carefully selected olives using traditional methods. Bottles and tins up to 5 litres, from Oro del Salento.
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Price range: 6.00€ through 70.00€Select options This product has multiple variants. The options may be chosen on the product page
Extra virgin olive oil is one of the most precious elements of Italian culinary tradition. Often called “liquid gold”, it is made simply by pressing olives and carries the flavours and aromas of the fruit.
Our 100% Italian extra virgin olive oil is made from carefully selected Italian olives and processed using traditional methods that preserve the natural qualities of the fruit. The result is a balanced oil, perfect for bringing out the flavours of Mediterranean cooking and enriching every dish.
Our selection includes extra virgin olive oils with a mild or a robust flavour, for different uses in the kitchen: from fresh salads to fish dishes, from bruschetta to the more intense dishes of Italian tradition. You can choose between bottles and tins, up to the 5 litre tin.
How Our Italian Extra Virgin Olive Oil Is Made
Extra virgin olive oil is obtained exclusively by mechanical processes, without chemical treatments. This keeps the organoleptic properties of the olives intact.
The olives are harvested at the ideal stage of ripeness, generally between October and December, when they reach the right balance between oil content and aromatic character. Harvesting is done by hand or with mechanical tools that respect the tree and the fruit.
After harvesting, the olives are taken quickly to the mill, where they must be processed within a few hours to preserve freshness and quality. Cold extraction, below 27 °C (often called “cold pressed” olive oil), helps preserve aroma and freshness.
The result is an extra virgin olive oil with a fruity aroma, a colour that ranges from green to golden yellow, and a balanced taste that can be milder or more intense depending on the olive varieties used.
The Olive Varieties We Use
- Leccino: a variety with a smooth, balanced taste and the base of our oils.
- Favolosa: the trade name of the FS-17 cultivar, selected in Italy from Frantoio seedlings.
- Picholine: a cultivar of French origin, used both for oil and for table olives.
Extra Virgin Olive Oil: Price and Quality
The price of extra virgin olive oil depends on several factors: the quality of the olives, the production method, the harvest period and the way the oil is processed.
A good extra virgin olive oil requires great care at every stage, from growing the trees to bottling. For this reason, a price that is too low can point to a lower-quality product.
Buying Italian extra virgin olive oil online makes it easy to reach quality artisanal products and to know more clearly where the olives come from and how the oil is made.
Comparing Our Extra Virgin Olive Oils
| Characteristics | Paiano Oil (Mild Flavour) | Casciani Oil (Robust Flavour) |
|---|---|---|
| Olive varieties | Leccino, Favolosa | Leccino, Favolosa, Picholine |
| Organoleptic profile | Lightly fruity with notes of almond | Intensely fruity with notes of artichoke |
| Acidity | <0.4% | <0.3% |
| Ideal for | Fish, salads, delicate dishes | Bruschetta, soups and savoury dishes |
| Available sizes | 0.25 L – 0.50 L – 0.75 L – 5 L | 0.25 L – 0.75 L – 5 L |
Buy Extra Virgin Olive Oil Online
Buying extra virgin olive oil online lets you choose between different types of oil and sizes, directly from the producer. It is always worth checking where the olives come from, how the oil was extracted and the quality of the product.
Ideal for everyday use, with a balanced flavour that suits light dishes and recipes based on fish or vegetables.
Perfect for those who love more intense flavours and want to bring out rustic dishes such as bruschetta, soups and grilled meats.
How to Store Extra Virgin Olive Oil
- Temperature: store between 14°C and 18°C.
- Light: avoid direct light.
- Oxygen: always close the container tightly.
- Shelf life: best consumed within 12–18 months of production.
Guide to Choosing Extra Virgin Olive Oil
Read the label
Always check where the olives come from, the extraction method and the production date.
Assess value for money
A good extra virgin olive oil takes attention and care to produce.
Choose the most suitable flavour
A mild oil is ideal for light dishes, while a more intense one brings out dishes with a strong flavour.
Nutritional Information for Extra Virgin Olive Oil
| per 100 g | |
|---|---|
| Energy | 3438 kJ / 822 kcal |
| Fat | 91.30 g |
| Saturated fatty acids | 15.10 g |
| Carbohydrates | 0 g |
| Protein | 0 g |
| Salt | 0 g |
FAQ – Extra Virgin Olive Oil
What is extra virgin olive oil?
Extra virgin olive oil is the oil obtained by mechanically pressing olives, without chemical treatments, keeping all its organoleptic properties.
How do you choose a good extra virgin olive oil?
Check the label, where the olives come from, that the acidity is below 0.8% and that the oil is cold-extracted. Choose according to the flavour you prefer: mild or robust.
What is the difference between mild and robust extra virgin olive oil?
A mild oil has a light, delicate taste and suits fish, salads and light dishes. A robust oil is more intense and suits bruschetta, soups and grilled meats.
How should extra virgin olive oil be stored?
Keep it in a cool place, away from light and heat, in dark, tightly closed bottles.
How much does extra virgin olive oil cost?
The price of our extra virgin olive oil depends on the size and variety you choose: prices start at €7 for the smallest bottles and go up to €72 for the 5 litre tin of the robust oil. In general the price per litre goes down with the larger sizes (3 litre and 5 litre tins), which suit anyone who uses extra virgin olive oil regularly. All our oils are cold-extracted from selected Italian olives. Shipping costs are shown at checkout.
Nessuna recensione trovata.