Olive oil from Italy

Italian olive oil is celebrated for its regional diversity, with a wide range of flavor profiles. From the north to the south, the “terroir” and over 500 indigenous olive varieties—such as Frantoio, Leccino, and Coratina—create distinct characteristics. Northern Italian oils are often delicate, with a buttery, mild taste, and notes of almonds or grass, ideal for delicate dishes. Central Italy produces more robust, herbaceous oils with a peppery finish, perfect for bruschetta and pasta. Southern Italy, the country’s main producer, is known for its bold, fruity, and intensely flavored oils, which are rich in polyphenols and are excellent for grilling and marinades.