Text and Photos by Cesare Zucca

History, Mithology, Art, Culture, Beauty and Taste…
That is what the amazing Italian Oils will bring to your table.
The world has over 1,600 olive cultivars: Italy, on its own, has 600 of them.
The historic and cultural roots of Italian taste are appreciated around the globe, and are enriched with meaning and value through our products.
Here a selection of my preferred oils featured in 2023 Golosaria, Milan, Italy, titled “Tradition is Innovation”

MOONLIGHT by EVO DEL BORGO, Arquà Petrarca (PD)

The olive harvest takes place on the first full moon night of October, to enhance all the organoleptic characteristics of the EVO oil.
It is obtained from the selection of only Rasara olives, which are processed in the mill in Arquà Petrarca, in the Euganean Hills area, Amazing scents characterize the tasting withe sensations of freshly mown grass, artichoke and almond with the right balance between bitter and spicy. It is recommended to accompany dishes with strong flavours, such as meat and fish, or to give that extra touch to land or sea crudités.
https://www.evodelborgo.com/

CULTIVAR TAGGIASCA   by Galateo & Friends

A true nectar with a golden yellow color and a not too intense aroma that reveals soft, delicate fruity notes of fresh almond and pine nut. Taste: the taste is evidently sweet, rounded, very fluid with a barely perceptible sensation of bitterness. The back taste is sweet and delicate, balanced and without peaks. Cultivar: 100% Taggiasca quality (from the name of the town of Taggia), home of this prized variety. Territory: Western Liguria Riviera dei Fiori.
https://www.galateofriends.it/

MARIANNA by CANCILA

With a laser-engraved wooden label, Nicola and Lorenzo dedicated this precious oil to  Mamma Marianna. It is a  fruit of two olive cultivars Crastu, autochthonous to the Madonie park and Nocellara del Belice, Sicilian excellence, unique in having two awards DOP in Europe. Rich green color and decidedly intense fruitiness, with important notes of bitterness and spiciness that are well expressed and balanced. Check also the Bottle 500ml Extra Virgin Olive Oil characterized by its medium-intense fruitiness. Hints of tomatoes, herbal notes and green apple characterize the taste. The fairly persistent bitterness and spice are balanced.
www.oliocancila.it

L’OLIO DE LA DOGARESSA (Padova)

AUTENTICO by L’Oro della Terra
Oil with fruity and spicy notes. which was born in the hills of Bellante (Teramo, Abruzzo)  in the wonderful landscape of the Gran Sasso to the west and the blue expanse of the Adriatic to the east. It represents the love for good food and genuine flavors of Salvatore Fusaro, who has always been linked to the products of his land. a true “gold” of the earth, as the label says in a vast production that spans from fresh products, such as the delicious Abruzzo truffle, to sausages and sauces.www.orodellaterra.eu

VICOPISANOLIO by Frantoio Vicopisano (Lucca, Tuscany)

Has a beautiful green-golden color; on the palate it is fruity and elegant, it is lively, slightly tingly and has a bitter taste, a character that rounds out and sweetens over time. Used raw in cooking and at the table , it gives a unique taste to bruschetta and salads, soups and broths, fish and grilled meats. Its sweet-delicate flavor is highly appreciated in Italy and abroad.
www.vicopisanolio.it

CRU CIAS’E  by Federica Novelli

Once upon a time…. In the Municipality of Civezza (Imperia, Ligury)  a medieval village, with five ancient towers built in the 16th century to defend its territory against saracens pirates, there was a the land  abandoned for more than 30 years, There Federica choose to devote herself to olive growing (DOP Taggiasca olive), viticulture (Pigato) and cultivation of ornamental foliage plants (eucalyptus Baby Blue), as well as, in small part, of fruit trees. Not only shoe will provide to voisitors who may want to enjoy the full experience of her teritory, two apartments , a swimming pool and a tasting of her products. www.oltrealmare.com

PIERO VIRDIS (Sardinia) The Virdis Agricultural Company has been producing artichokes with passion and love for generations. Piero has been dealing with those since childhood, following the traditions of his grandfather and father. The property extends into the Valle dei Giunchi, Sardinia, not far from Ittiri, 350 meters above sea level, in an area particularly suited to the thorny artichoke. In the 20 hectares, in addition to the artichokes, there are numerous olive trees which feed the started production of extra virgin olive oil.
www.virdispiero.it

FRUETLet ‘s discover the Azienda Agricola Fruet Olio EVO (Valsugana)
It is a family business that has been producing for a long time where it produces a very high quality extra virgin olive oil, which captures the unique character of the lands. Our attention fell on two truly remarkable ages: Lagrima Casaliva and Blend Delicato,
www.facebook.com/FruetOlioEvo

MAIRA BIO (Sicily)Born in the clayey soils of the Colli Nisseni area (Sicily), boasts high nutritional values, perfect for all types of meals, either dietary or rich, excellent for dressing raw salads and legume soups.
Want to know a magic tip?
Just pour a few drops of Maira Bio oil on some Russello bread croutons, to obtain an appetizer with a unique and unmistakable aroma, seasoned with the delicate fragrance of the best olives ripened only in the warm Sicilian sun.
info@mairabio.it

Evviva l’olio italiano! 
Dont’ miss “Best olive olis from Italy N. 12 ” coming soon…
Arrivederci!

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