Extra Virgin Olive Oil is not a condiment but an ingredient that can enhance the flavours and aromas of your recipes if combined correctly

Our selection of extra virgin olive oils:

You can simply choose the oil you like the most or try to match the perfect one to each recipe!

Have you ever thought of accompanying a tartare or a raw fish with a red wine, maybe a Barolo or an Amarone? If the answer is "NO!" then you also have to start thinking about what the right extra virgin olive oil is. Like wine , oil also has its rules for a successful combination and can enhance the flavors and aromas of a dish to the maximum or, on the contrary, penalize them.

Bitter, Spicy, Fruity

The rule for evaluating the type of EVO Oil is to use the senses: smell, taste and touch. Through the first we are able to perceive the fruity scents of the oil, thanks to the second the bitter and spicy. In Italy we have over 500 different varieties of olives that produce oils with very different characteristics.

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Food and oil pairing

Each dish can change and take on different nuances depending on the oil used . Follow our guide of a few simple rules and let yourself be inspired to experiment with the best combinations

Go to the food guide