Olive oil is the liquid gold of Italy, and some of the very best comes from Tuscany, Liguria, and Lake Garda. The twisted trunks of ancient olive trees have grown alongside rows of vineyards for centuries in Italy.
What kind of olive oils do Italians use? Italians use their finest extra virgin olive oil, “crudo,” which means drizzled raw. They use it over vegetables, pasta, and meat to impart luscious, fruity, or peppery layers of flavor.
Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor.
1. Liguria. In this Northern Italian region, small Taggiasca olives with a fruity flavor grow abundantly on high slopes near the sea. The olive trees on this terraced terrain are resilient, but produce delicate, sweet olive oil that shines in the region's lighter dishes.
Villa Magra Grand Cru is “The Best Olive Oil of Italy 2023” – Franci.
Italian EVOO is more assertive, acting as one of the main flavors of the food, a defining aspect. In comparison, Greek EVOO tends to be less intrusive, working with the flavors of the other components of the food to create a holistic taste.
Bertolli Olive Oil - Imported From Italy - Canadian Class Action.
Record-breaking olive oil from Greece
Sakellaropoulos' Masterpiece Blend EVOO, the product which was awarded the first place worldwide for 2022, broke a new record of points in its category, gathering 652.13 points, when in 2021, in the first year of its release, it was awarded the second place worldwide.
As to which country makes the best olive oil, there's not a clear-cut answer. Italy, Spain, and Greece are probably the three most well-known, though Croatia and Turkey have also produced some of the highest rated oils in recent years.
You can't trust a “Made in Italy” label.
Italian olive oil is considered some of the best in the world and is often a first choice for consumers looking for high-quality olive oil. It's easy to see how a “made in Italy” label helps sell the product, unfortunately, though, it's not always true.
Tuscan extra virgin olive oil is a unique treasure. It's incredibly tasty, healthy and is one of the Italian oils with the highest quality level. Plus, it's also the expression of an ancient tradition, the result of centuries of knowledge of olive trees and production techniques.
Labeled with the USDA Organic seal, Bertolli® Organic Extra Virgin is made from organic olives and produced using organic farming standards. Its intense, full-bodied flavor is great for dips or as a finish on meats, pasta and vegetables.
Which Olive Oils are the Most Expensive? The most expensive olive oil on the market is the E-La-Won Luxury Edition from Greece. This has a whopping price tag of $729! This luxury olive oil contains edible gold flakes, which certainly contributes to its high price.
True olive oil should smell fresh, like grass or something fruity. Avoid something that smells musty or rancid, or even odorless. In addition to smell, when you're tasting olive oils, you should recognize hints of grass, fruit, and almond.
When you reach for a bottle of EVOO check it for a certification seal. If it's a European oil or some other place in the world, it will have the seal of the International Olive Council or IOC. If a bottle has this seal you know it's a quality oil and need do no further investigation.
Purchasing Premium-Quality Olive Oil is Key
Spanish olive oil is generally fruitier, while Italian oil, often considered the best Italian olive oil by enthusiasts, has a more herbaceous flavor and aroma. Ultimately, the choice between Spanish or Italian olive oil depends on personal taste and intended use.
We might be biased, but one of the best olive oils to drink daily is Gundry MD Polyphenol-Rich Olive Oil, which has 30x more hydroxytyrosol polyphenols than conventional olive oil. You can take one tablespoon of plain high-polyphenol olive oil in the morning, on an empty stomach.
Mid-October to early February is olive harvesting season here in the northern hemisphere. By the time January rolls around, the first of the new season olive oils are pressed and bottled - and it's not long before they start arriving at Sous Chef!
Extra Virgin Olive Oil (EVOO)
EVOO is the highest grade of Olive Oil and the fresh juice of the olive. It is a natural olive oil that has a free acidity, expressed as free oleic acid, of no more than 0.8 grams per 100 grams and no sensory defects.
The island of Thassos has been known for its olives since ancient times. The famous Thassitiki olive of the Throumba variety was even named after this island. These olives are harvested from early November through mid-January, when they become fully ripe or even overripe and develop their distinct black color.
Sicilian olive oil is one of the best Italian olive oils. Sicily also produces large quantities of organic extra virgin olive oil. Extra virgin olive oils from Sicily are characterized by their distinctly fruity taste.
Characteristics of Puglian olive oil
The outstanding quality of Apulian oil is due, on the one hand, to the olive harvesting technique. This is done almost exclusively by hand. This allows the harvesters to select the fruits to use and discard those that are damaged or affected by disease.