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.
Vinegar is a versatile condiment that doesn’t only mean balsamic. It can be acidic or sweet, and the only constant comes from its core ingredient: good grapes. While acidic white and red wine vinegars are made by aging white and red wine, sweeter Aceto Balsamico di Modena with an IGP or DOP distinction is made by aging grape must, crushed grape juice made from designated local grapes that is slowly boiled until it reaches half of its original volume. The must is aged in a series of wood casks of varying sizes for a minimum of 3 years to achieve its IGP status and a minimum of 12 years to be DOP. The result is a glossy and dark syrup that can be drizzled over Parmigiano Reggiano, gelato and even Eataly Meat.
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.
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.
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.
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.
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.
Husband and wife, Amerigo and Agnese, have operated a beloved trattoria in Bologna since 1934. They produce this certified IGP vinegar with the same love and care they employ at their restaurant!
ACETO MODENA 8 BARREL' BALSAMIC CONDIMENT
Modena is the birthplace of balsamic and this condiment is curated in 8 different wooden barrels to produce a versatile vinegar with a fresh and floral flavor. Add a few drops to a bowl of gelato!
VILLA MANODORI ACETO BALSAMICO DI MODENA EXTRA VECCHIO GOLD
Aged for a minimum of 25 years, this prized gold vinegar is produced in adherence with rigorous DOP guidelines by 3-star Michelin Chef, Massimo Bottura. Drizzle its sweet nectar over strawberries!
L'ACETAIA DEL CRISTO ACETO BALSAMICO TRADIZIONALE CHERRY WOOD
Aged in cherry wood barrels for a minimum of 12 years, the Barbieri family follows rigorous production guidelines to produce this DOP balsamic. Drizzle this glossy and sweet syrup over Eataly gelato!
ACHILLEA APPLE VINEGAR AGED IN BARRIQUE
Naturally fermented apple cider vinegar made with whole apples. More mild in flavor than wine vinegar, delicious as a base to marinate Eataly meat!
VILLA MANODORI ARTIGIANALE BALSAMIC VINEGAR
Massimo Bottura is a 3-michelin star chef and his Osteria Francescana in Modena is considered one of the best restaurants in Italy. Try his artisanal aged balsamic drizzled over Parmigiano-Reggiano!
CLAUDIO ROSSO ASI DELLE LANGHE BAROLO VINEGAR
In the heart of Barolo country, Piemonte, winemaker Claudio Rosso celebrates his love for wine and vinegar in the same spot. Try his ethereal vinegar made by refining 3-year-old Barolo in flasks!
CLAUDIO ROSSO ASI DELLE LANGHE MUSCAT WHITE WINE VINEGAR
Moscato d'Asti is a sweet dessert wine produced in Piemonte and winemaker, Claudio Rosso, also shares a sweet passion for making vinegar. Try this sweet and savory vinegar drizzled over Eataly fish!
AMERIGO BALSAMIC CONDIMENT
Sweet and savory for any salad, this refined balsamic condiment is produced in Emilia Romagna by the team behind the beloved Bologna trattoria, Da Amerigo. It's a versatile addition to any pantry!
AMERIGO BALSAMIC VINEGAR
Husband and wife, Amerigo and Agnese, opened a trattoria outside of Bologna in 1934. For those who can't make the trip to their beloved restaurant, they also bottle up the best vinegar for your home!
ACETAIA DODI BALSAMIC VINEGAR OF MODENA
The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member. This IGP version is aged for a minimum of 3 years!
VILLA MANODORI ORGANIC BALSAMIC VINEGAR
3-Michelin Star Chef, Massimo Bottura, is passionate about the products of his native Emilia Romagna and this organic balsamic vinegar is a celebration of local grapes aged followed ancient tradition!
ANTICA DISPENSA RED WINE BARRIQUE VINEGAR
From the heart of Barolo and Arneis wine country in the northwestern region of Piemonte, comes this classic red wine vinegar aged in wood barrels of oak and larch. Delicious combined with Eataly extra virgin olive oil to dress your next salad.
ACETAIA DODI WHITE BALSAMIC VINEGAR CONDIMENT
The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member.
ACETO MODENA WHITE CONDIMENT
Emilia-Romagna is the birthplace of vinegar production in Italy and this white wine condiment is made with the must of white grapes. Delicious used to make a marinade for Eataly Meat or to pickle vegetables Italian-style.
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.
ACADEMIA BARILLA BALSAMIC VINEGAR OF MODENA 3 YEARS
Academia Barilla's balsamic vinegar from Modena, the birthplace of the balsamic tradition, has been aged for 3 years to yield a thick, sweet, yet tangy balsamic.
ACETO MODENA ALAMBICCO BALSAMIC VINEGAR
True Aceto Balsamico can only be produced in the region of Emilia Romagna and this bottle comes straight from Modena. Aged in a battery of different wood barrels for a flavor worthy of gold!