Milan, the last TUTTOFOOD 2025 was an ideal opportunity to discover and review the best extra virgin olive oils. The fair was a springboard for new products, but also for reviews and tastings of products already on the market. A great bonanza for oil lovers! Those amazing olive oils aren’t just taste, but emotion, memory, identity. Here my choices.

The Azienda Agraria Bacci Noemio practices organic farming. The cultivar present is moraIolo. The olives are harvested at initial ripening starting from the beginning of October, It is a rare oil because it can be produced in limited quantities. It is precious, it enhances the flavors of Mediterranean cuisine, excellent paired with grilled meats, side dishes of beans, potatoes and spinach. Perfect for grilled or boiled fish, soups and vegetables such as turnips or on a caprese salad or on sautéed vegetables.

www.oliobaccinoemio.it

A JUMP TO SICILY!
A VuccIria debuted with the donation of the La Vucciria luminaria placed at the entrance of via Maccheronai,Palermo,  in front of the historic market, immediately becoming an icon of the city. The product’s strong points are the quality of the 100% Sicilian production and the careful design of the packaging that collects the Sicilian tradition in colors and shapes, which represents on the label the symbol of the “stidda” the star of the Sicilian cart.

The Biancolilla extra virgin olive oil stands up for a delicate pale yellow colour. with light greenish reflections, a medium fruity fragrance with hints of almond. It boasts a slightly spicy, delicate and pleasant taste with a slightly bitter aftertaste.
The Nocellare del Belice– cold pressed, with an intense fragrance with herbaceous hints,: and a fruity taste, slightly bitter and spicy
www.avucciria.com
In Sicily, between Etna and the Mediterranean olive trees have been growing for over three thousand years. Frantoi Cutrera harve the olives before they are fully ripe to preserve their taste, properties and aromas.They were among the first in the world to understand that early harvesting and processing of olives within a few hours are among the most important factors for the production of special oils.Their Primo is produced on the Iblei Mountains, at 350-450 meters above sea level, fr
Bright green with an intense fruity taste,with pronounced notes of green tomato, freshly cut grass and fresh aromatic herbs. Perfect with grilled meat and fish, soups and salads, bruschetta or caprese, raw on grilled vegetables and greens. The Sicilia come from the union of the oils produced by these two cultivars, Biancolilla and Nocellara del Belice, produces a very balanced blend. The result is a medium intensity oil with floral notes of artichoke, freshly cut grass and fresh aromatic herbs, an intense aroma and a persistent spiciness. This perfect balance is the result of decades of know-how.
https://frantoicutrera.it/
Olio del Cardinale
There was a small village on the edge of a hill, where very high quality olive oil had been produced for centuries. This oil, with a balanced and intense flavour, was known as “the cardinals’ oil” and had conquered the tables of the most prestigious courts.

Legend has it that a group of cardinals, passing through the area, stopped to taste the local oil. It was love at first sight and they decided to buy large quantities of it to take it with them to Rome. The prestige of the papal court in Rome, the only place where the cardinals’ oil could be found, contributed to the diffusion of the product, to the point of making it a true symbol of culinary excellence. The name “Cardinale’s Oil”, was given in honor of those cardinals who were its first ambassadors.The Cardinale’s Oil is the most emblematic extra virgin olive oil of the company, the result of the wise experience of Luigi Tega since 1946. This oil is obtained from a careful selection of the best local cultivars such as Moraiolo, Leccino and Frantoio, to obtain an unparalleled oil, characterized by a medium fruity taste with a progressive spicy, balanced with a pleasantly bitter aftertaste with vegetal notes that recall the freshness of freshly cut grass.

APULIA IS WAITING!
Are you ready for a sensory explosion that conquers at first taste?
Here two brand new oils produced by iconic Perilli Family , active from 1949. They stand out for the intense fruitiness blends with seductive notes of freshly picked artichoke and fresh almond. A sublime balance between vibrant spiciness and elegant bitterness, which transforms every drop into pure gastronomic magic.

Puglo, Terra di Bari, Bitonto produced and bottled in its area of origin, obtained from coratina  and ogliarola, intense taste , perfect with red meat, vegetables and spicy dishes, a superior category, obtained directly from olives and solely by mechanical means. Puglo Organic 100 % italian,  extra vergin olive oil cold extracted, Ideal to pair delicate dishes, fish, white meat. Both olis are definetly a superior category, obtained directly from olives and solely by mechanical means, they have spendid, colorfull labels.
www.puglio.it

We are now in the center of Puglia, among churches, monuments, trulli and castles. It is a land of centuries-old olive groves, crossed by sheep tracks and the “Oil Roads”. It is the region with the largest production of extra virgin olive oil in the world. Frantoio Galantino dated 1926, is at the gates of Bisceglie, a charming medieval town overlooking the Adriatic Sea, an ideal place for growing olives but also a popular tourist destination, entertainment center and important archaeological site. Affiorato It is made by following the ancient method of affioramento, which involves hand-picking a very small percentage of oil that forms spontaneously on the olive paste before pressing. full-bodied in appearance, perfect harmony between delicate aroma and  fruity taste.
https://www.galantino.it/

Let’s move to Ferre, a district in the Castellaneta countryside (Taranto, Apulia) known for its particularly fertile lands. It is a valley between the sea and the hills: the Ionian Sea and the Murgia hills. The microclimate is truly benevolent, it breathes the sea breeze and smells of Mediterranean scrub.

I love Le Ferre flavored extra vergin oils based on natural extracts of Mediterranean plants, spices, dehydrated essences or aromas from a controlled supply chain To be used preferably raw before serving the dish, to enhance it or personalize its final flavour or during cooking, to enhance some flavours or, more simply, to add the ingredient that is missing in the pantry! I tried the orange and peperoncino, so good!
www.olioleferre.com

Montagano monovarietal of Peranzana , an olive that plays an important role in the list of Italian agri-food excellences. combined with the elegance of the White Élite line, perfect for enriching your tables or simply as a refined gift idea. Its fruity aroma is dominated by notes of fresh grass, almonds and ripe tomatoes. Peranzana olive oil reveals a balanced, bitterish and pleasantly spicy taste thanks to the discreet polyphenolic charge with clear notes of almonds and aromatic herbs, with an undertone of artichoke and tomato.
This extraordinary fruit has a deep connection with Puglia and in particular with the north-western part of the province of Foggia, between the municipalities of San Severo, Torremaggiore and San Paolo di Civitate, where it has found ideal conditions to thrive and develop.
www.aziendamontagano.com

CALABRIA :SPECIAL GUEST
“Where there is the scent of olives, there is home”, says the Consorzio Olio di Calabria IGP that brought to TuttoFood the soul of the Calabrian land, made of sun, wind, deep roots and hands that tell ancient stories. We applause the President of the Calabria Region Roberto Occhiuto and the Councilor for Agriculture Gianluca Gallo, always attentive to the gastronomic excellence of Calabria and the development of new markets for the regional agri-food sector.

Ten thousand centuries-old olive trees of the carolea cultivar are the identity heritage of the Costantino company that produces, with absolute dedication, the prized organic extra virgin olive oil Lametia DOP  with an intense green, bitter and spicy fruitiness. The nose perceives aromas of leaves, grass and tomato. On the palate, the sweet opening gives way to an evident bitterness and a powerful and persistent spicy, but balanced and fresh.  High quality and 100% Italian,

The olives, processed with cold pressing, reach the company mill within 4 hours of harvesting to preserve their nutritional properties and obtain a genuine oil with a unique taste. 60 hectares of olive groves that surround and embrace a company that, like few others, is organized in harmony with the vital cycles of nature and developed according to the criteria of fully sustainable agriculture. On the palate, the sweet opening gives way to an evident bitterness and a powerful and persistent spicy, but balanced and fresh. Available also in pink garlic and peperoncino flavours.
OliveOII Costantino

In the heart of the Piana di Lamezia Terme, the agricultural heart of Calabria, ninety people work in the Azienda Agricola Statti on three hundred hectares of centuries-old olive groves,“Working here means producing complex vital energy, striving to increasingly integrate the different crops in a harmonious and dependent way.” say Alberto and Antonio Statti.

The carolea olive on the hill looks at the Mantonico, Greco and Gaglioppo espaliers, with their uniqueness what is typical and true that the Calabrian land offers on the tables of the world, for more than two thousand years. And for two hundred the Statti Family has directed this vital orchestra, with the simplicity of always.

Statti oli brings an intense taste of olive, herbs, and artichoke, with a full fruity texture, able to enhance your dishes, perfectly pairing with with grilled fish, fresh mozzarella, vegetables and those succulent calabrian hearty pasta dishes.
Extra Virgin Olive Oil Statti