Every fall, olives are harvested across Italy from north to south. Though the exact month of harvest varies from year to year and from Liguria to Lombardia to Tuscany to Umbria to Puglia to Sicily, the process is time-honored, and Eataly works with producers who honor the olive in every step. All of our olive oils are extra virgin, meaning they are made from the first pressing of olives to ensure an olive oil that is low in acidity. Many of the olives are handpicked, and all are cold-pressed within hours of harvest to capture the true characteristics of this prized fruit. Drizzle “crudo” over Eataly Meat or pair with Eataly Vinegar to expertly dress vegetables.
DINOABBO AFFIORATO EXTRA VIRGIN OLIVE OIL
Straight from Lucinasco, a small and ancient village in the region of Liguria, Dino, his wife, Bruna, and their children produce this monocultivar of 100% Taggiasca olives.
The umbrella-shaped Biancolilla trees that flourish along Sicily's sunny coast bear the pale oval olives that create this medium fruity oil that pairs well with raw fish, shellfish and vegetables.
A limited edition, sweet flowery oil best suited for pesto, seafood, fresh greens and salads, the Roi Carte Noire is made exclusively from select olives of the taggiasca cultivar.
Mandranova Cerasuola Oil has medium-fruity undertones along with hints of olive, hay, almond and marjoram. It is slightly bitter in flavor followed by a hint of spice.
Classic extra virgin olive oil with a history that dates back to the 1600s! The De Carlo family has been pressing top-tier olive oil in Puglia (the heel of the boot) for generations, and this versatile oil is perfect drizzled over any dish or used as a cooking oil for your next sauce made with Eataly tomatoes.
A delicate versatile oil with notes of dried fruit, perfectly suited for green salads, seasonal vegetables, pasta, risotto and seafood, Roi Cru is a limited edition DOP oil from the Ligurian Riviera.
A medium fruity oil enriched with notes of pine nuts and a delicate aroma of white blossoms and ripe bananas, the Roi Cru Riva Gianca is a limited edition DOP oil from the Ligurian seaside.
CORONA DELLE PUGLIA DELICATO OLIVE OIL
Corona Delle Puglie Delicato Extra Virgin Olive Oil is made with handpicked Coratina olives from Puglia and is robust with a slightly spicy aftertaste. Pair with crudo dishes and fresh cheeses.
Roi's extra virgin olive oil is a buttery, slightly sweet oil perfectly suited for pesto, or as a finishing oil for seafood, vegetables, pasta and risotto.
ACADEMIA BARILLA EXTRA VIRGIN OLIVE OIL 100% ITALIAN
100% Italian Extra Virgin Olive Oil from Academia Barilla uses only the finest olives from Italy picked exactly at their prime.
Famed Sagrantino winemaker, Arnaldo Caprai, is passionate about his native Umbria. So passionate that he not only makes wine, but produces a DOP olive oil using local Moraiolo, Frantoio, Leccino olive varieties pressed within 24 hours of harvest.
ACADEMIA BARILLA EXTRA VIRGIN OLIVE OIL IGP TOSCANO
Academia Barilla's IGP Toscano Extra Virgin Olive oil brings the rich gastronomic traditions of Tuscany to your table.
FRANTOIO FRANCI FIORE EXTRA VIRGIN OLIVE OIL
Brothers Franco and Fernando Franci and Fernando’s son, Giorgio handpick these olives in Montenero d’Orcia, a small hilltop town in the valleys of the Amiata Mountains, Tuscany.
Pale green in color, the Giarraffa olive oil is lightly fruity, with hints of fruit, basil and lettuce. It's best used on raw fish dishes, carpaccio, white meats, goat cheeses and desserts.
MURAGLIA INTENSO EXTRA VIRGIN OLIVE OIL
Nestled in the southern province of Salento in the region of Puglia, the Muraglia family has produced Extra Virgin Olive Oil for over 80 years.
FRANTOI CUTRERA MORESCA EXTRA VIRGIN OLIVE OIL
This oil is made from 100% Moresca olives from the Iblei mountains in Sicily.
Produced on the western coast of Sicily, Mandranova Nocellara Oil boasts a beautiful green color with golden hues, perfectly balanced and pungent, pairing well with raw fish, shellfish and vegetables.
LA MOZZA OLIVE OIL
A great oil for drizzling on pizza, pasta, steaks and soups, La Mozza is a superbly balanced and versatile oil, buttery and velvety with a soft, peppery finish.
GERACI OLIVE OIL IN CERAMIC BOTTLE
Vibrantly green, Geraci oil is fragrant and fresh, with a spicy and mildly bitter end note. Pairs well with vegetable crudité, and is a strong finishing oil for soups, pastas, and roasted meats.
LUCCHI & GUASTALLI RIVIERA
A mellow DOP certified organic oil produced in La Spezia, Liguria using the Razzola cultivar.
FRANCI FRANTOIO SELECTION OF 3 OLIVE OILS
An excellent selection of Frantoio Franci's robust, herbaceous oils with qualities of fresh cut grass and distinct peppery notes, great for cutting through rich sauces, meats, breads, and soups.
A blend of Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola olives from the Sabina hills in the region of Lazio.
A buttery oil with hints of nuts, discreet fruit and gentle herbal flavors, the Roi monocultivar extra virgin olive oil is made exclusively of Taggiasca olives.
LUNGAROTTI UMBRIA COLLIMARTANI OLIVE OIL
Hailing from the Umbrian hillside, this DOP oil is best paired with bruschetta, tomato sauces, soups and legumes, grilled and steamed vegetables and various meat and poultry dishes.
LA MOLA ZIRO EXTRA VIRGIN OLIVE OIL
A balance between bitter and piquant, La Mola’s Ziro Extra Virgin Olive Oil tastes of artichoke and spicy herbs. With a soft smell and delicate flavor, this oil is perfect for pairing with porcini mushrooms or drizzling over vegetable soups.
NIASCA PORTOFINO NAZIONALE
A delicate aroma yet full-bodied taste makes this Ligurian olive oil perfect for any light dishes such as fish, salads and grilled vegetables.
NIASCA PORTOFINO SPLENDIDO
A delicate oil characterized by a yellow hue with green reflections, subtle and delicate aroma yet yields a full-bodied flavor. Pair this oil with fish, raw meat, and salads for a light oil that will enhance your dish.