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.
OLEARIA FRATELLI PINNA DENOCCIOLATO BOSANA
Made with the Bosana olive. Cold-pressed and decanted in different steel containers to purify naturally without the use of machines. Yellow-gold in color with balanced and elegant tones, delicious drizzled over fregola.
SAN GIULIANO PRIMER
A monocultivar, made only with the Bosana olive variety grown on the San Giuliano estate and harvested by hand. Golden in color with a floral fragrance coupled with herbaceous tones and notes of apple and banana. Elegant on the palate with hints of wild cardoon and herbs. Delicious drizzled over fresh seafood dishes.
ORO, which translates to “gold” in English, is produced from a special blend of three local cultivars found in the Sannio region (Ortice - Reciopella - Ortolana).
GERACI VAL BELICE DOP
A DOP certified oil from the Valle del Belice, located within the province of Trapani in the southwestern part of Sicily. Made exclusively with hand picked Nocellara del Belice olives, this unfiltered oil has hints of freshly ripped green leaves, a vibrant aroma, and a delayed, elongated peppery finish.
URSINI OPERA MASTRA
A blend of Gentile di Chieti, Crognalegno, Leccino and Cucco olives, this extra virgin olive oil has a vibrant green color with strong grassy undertones and an assertive peppery finish. Try drizzled over raw or grilled vegetables or legume soups.
OLEARIA SAN GIORGIO OTTOBRATICO EXTRA VIRGIN OLIVE OIL
A monocultivar, made only with the Ottobratico olive variety which is indigenous to Calabria. Golden in color with a balanced flavor that is simultaneously acidic and peppery with an herbaceous, fruity finish. Delicious drizzled “crudo” to finish every dish.
OLEARIA SAN GIORGIO ASPROMONTANO EXTRA VIRGIN OLIVE OIL
Made from 50% carolea and 50% ottobratica olives, "L’Aspromontano" has an intense yellow-gold color which yields a fragrance of olive nectar, delicate tones of herbs, white apple and mature tomatoes.
MONINI DOP UMBRIA EVOO
This DOP oil is made exclusively of local olive varieties, Moraiolo, Frantoio and Leccino, and is delicious drizzled "crudo" over game, red meat and legume soups.
AZIENDA AGRICOLA SORRENTINA LEMON OLIVE OIL
A blend of extra virgin olive oil and Sorrento lemons, this olive oil is fruity with a subtle peppery finish.
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.
AVANZI ESTIVO OLIVE OIL
Avanzi Estivo DOP Oil produced on the shores of Lago del Garda, is golden in color with bright green inflections boasting a fruity flavor with subtle spicy undertones.
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.
CAPRAI EXTRA VIRGIN OLIVE OIL
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.
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.
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.
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.
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.