The map of Italian oil

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Italian oil is a treasure that enriches every dish. Raw, cooked, or on a slice of bread, that’s the way you may taste it, in order to follow the rules of the Mediterranean diet. This is the extra virgin olive oil! A true local excellence that countries all over the world envy us.

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The map of regional excellence

Italy has a varied and extensive offer of olive oil, as in fact, it is nearly produced in all regions. Let’s make a virtual journey through the flavours of the regions and if you want, visit a mill with us.

  • Riviera Ligure DOP: Fruity, light, with a flavour of almonds and pine nuts in the end. A perfect oil to match the pasta with pesto, seafood salad and grilled white meats. Typical for a dinner in Vernazza.
  • Garda DOP: Fruity with hints of herbs, taste fine almond tones, it can be enjoyed with rice timbales, the fried zucchini flowers and grilled meats. It’s great after a boat trip on the lake.
  • Terra di Bari DOP: Strong taste, bitter and spicy in the end. An oil that is combined with raw and cooked vegetables and the orecchiette with turnip tops. Try it with a slice of bread of Altamura, just seared on the grill during a bonfire on the beach and with sea urchins.
  • Chianti Classico DOP: Oil fragrances of artichoke and herbs. Its taste is round and slightly spicy tones. Chianti is best enjoyed with vegetable soups, with the panzanella, Ribollita and rabbit with black olives.
  • Toscano IGP: It tastes like the Chianti, but it differs in texture and appearance that makes the oil denser. Excellent with cold cuts with rocket and a steak to be enjoyed on the terrace, with a view that is lost among the hills.
  • Sardinia DOP: Fruity, soft on the palate with floral tones and closing. This oil is served with fish dishes, steamed or grilled shellfish. Ideal for a sailboat lunch or a romantic waterfront dinner.
  • Monti Iblei DOP: Intensely fruity, this oil has all the warmth of this land. A hint of tomato makes it ideal for vegetable appetizers, dips and grilled fish. You may taste it admiring the Sciara del Fuoco from a gulet trip.

 

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Producing oil, a tradition that lasts a year

But who is behind this map of taste? How long does it take to produce green gold? Making good oil is a job that lasts 365 days a year: the grower cultivates olive trees to prepare healthy olives destined to final production, during the autumn the miller extracts the juice and “oleologo” – the oil maker – creates the blend, identifying the right combinations to optimize the flavours.

If you want to try different combinations, with a daring mix of flavours or experiment while cooking, there are workshops to attend in order to become oil tasters, as real sommelier!

oleificio_pozzuolse

T4IT recommended mill

If you want to learn more about Italian oil, you must visit a mill and discover the secret of the “green gold!” 4 km far from Castiglione del Lago, nearly 60km from Perugia, the tourist travelling to Umbria could reach Pozzuolese Co-operative oil. This mill was created in 1968 according to a small number of local producers that aimed to improve the quality of oil production in the Trasimeno Lake area.
Nowadays the company has obtained important results with a continuous increase in the number of partners and buyers. The mill stands in the countryside, surrounded by cultivated farmlands, forests and olive groves. You could have a relaxing break there, buying some bottles at the internal mill shop and kids could enjoy a guided tour as well.

oleificio_pozzuolese

Pozzuolese Co-operative oil mill and shop
Mill and shop
Via Croce, 3
06061 Pozzuolo – Perugia
website: http://eng.cooperativaoleificiopozzuolese.it

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I was a convinced single & traveller, then I met a Toad and we packed together...now we travel in 4, as a toddler & a pet joined the team!