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.
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.
ACETAIA DEL CRISTO EXTRA-AGED BALSAMIC BLACK
Aceto Balsamico Tradizionale DOP must adhere to rigorous guidelines to gain its DOP certification. Their black balsamic is aged in wooden casks for 25 years to achieve a syrupy consistency and sweet flavor that is delicious drizzled over Parmigiano Reggiano or a filet of beef.
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.
ACETO MODENA GOCCIA NERA
Traditional Balsamic Vinegar Modena IGP is made with cooked grape must that is aged for a minimum of 3 years. It’s the real Italian Balsamic to drizzle on salads and even on sweets.
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.
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.
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.
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!