Extra Virgin Olive Oil

Single-Estate & Regional Italian EVOO

Explore the diversity of Italian extra virgin olive oil, with flavors and aromas shaped by different olive varieties, landscapes, and regional traditions.

Our 1923 EVOO offers a bold, versatile character for dipping, dressing, cooking, and finishing, while Elite EVOO has a smoother, milder profile ideal for everyday use.

For a taste of Tuscany, discover Fattoria Suvereto Tuscan EVOO IGP, alongside protected regional oils such as Sardinia EVOO DOP, Umbria EVOO DOP, and Biancolilla Sicilia IGP. These regional extra virgin olive oils showcase the distinctive olive-growing traditions found throughout Italy.

How to Choose Extra Virgin Olive Oil

When choosing a quality extra virgin olive oil, look for 100% Italian origin, cold extraction, and a harvest date when available. EVOO must meet strict chemical and sensory standards, including free acidity of no more than 0.8%.

Flavor can range from delicate and fruity to robust, pleasantly bitter, and peppery depending on the olive variety, harvest, and region. Filtered olive oil is clear and generally more stable over time, while unfiltered olive oil may appear cloudy and offers a more rustic character.

DOP and IGP certifications can also help identify oils connected to a specific Italian territory and protected production standards.

Everyday vs. Finishing Olive Oil

Italian extra virgin olive oil is excellent for both cooking and finishing. For sautéing, roasting, baking, marinades, and everyday dressings, choose a versatile oil such as Elite EVOO or 1923 EVOO.

When you want the olive oil itself to become part of the flavor of the dish, reach for a regional DOP or IGP EVOO. Drizzle it over bruschetta, soups, pasta, grilled vegetables, fish, meats, or cheeses just before serving to appreciate its distinctive aromas and regional character.

For another way to add Italian flavor, explore our Infused Olive Oils, including lemon, garlic, Calabrian chili, and truffle varieties.