Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield

Luigi Caricato

My name is Italo

An extra virgin olive oil from Abruzzo, made from blending oils of five olive cultivars, including the widely acclaimed Dritta. A soft oil, full of fruity attributes that give it body and personality. Versatile, with a great quality-price ratio and excellent dressing efficiency, it bears the signature of Fattoria del Torquato

Luigi Caricato

Just call it Vù

This is the name, youthful and jaunty, that Frantoiani del Vùlture has given to its Vùlture PDO extra virgin olive oil. A special gourmet edition of this oil is also available. Its birthplace is on a group of hills of volcanic origin found in Basilicata, a small region in southern Italy

Luigi Caricato

An exciting oil from Coratina olives

Not all extra virgin oils made from Coratina olives can be placed at the same level. Corona delle Puglie, made by Covan, an olive mill in Andria producing Terra di Bari – Castel del Monte PDO oils, is the proof that single-varietal oils obtained from the most renowned and popular olive cultivar grown in Italy can be strikingly different and original. Here are three oils with different degrees of fruitiness

Maria Carla Squeo

A gold-worthy, low-acidity oil

At an oil tasting session during the 2016 Olio Officina Festival, we were very favourably impressed by Sagra Oro, a low-acidity extra virgin olive oil. This sapid, harmonious and very palatable oil is extremely versatile, has all the bearings of a great personality, as well as a delightful balance of bitterness and pungency

Luigi Caricato


Made from cooked grape must, Agresto is a sweet, dense vinegar, with a strong acidulous note. This sweet and sour condiment was known and used in Ancient Rome and it continued to be popular in Medieval times. In all of those territories where grapes were grown, it was used to flavor meats and vegetables or as the main ingredient in more elaborate sauces

Olio Officina

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The oil made by Roberta Maccioni

This is an oil that bears the hallmark of its place of origin, namely Montalbano, in Tuscany. It is made with the greatest care, and deserves to be tasted raw, drizzled over a variety of dishes, although it is also ideal for cooking

Luigi Caricato

Salutaris Olive Oil

The Buonamici family has a farm in Fiesole, Tuscany, on the hills surrounding Florence. Their mission is to achieve quality, and the result of their work is an extra virgin olive oil with a high content of natural antioxidants and vitamin E

Luigi Caricato