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Extra Virgin Olive Oil

Extra Virgin Olive Oil

At Eataly, we are proud to offer nearly 100 varieties of extra virgin olive oil from producers that exclusively harvest in Italy. We have one of the largest selections of boutique, single-estate olive oils; many olives are handpicked at these traditional farms. Visit our olive oil section today, then sample oils with our resident experts at the Eataly olive tree in La Piazza.

ROI

In 1900, Giuseppe Boeri rented a communal olive oil mill, or frantoio, in the hills of Badalucco, in the region of Liguria. More than 100 years later, led by Franco, Giuseppe’s great grandson, the Boeri family still uses a traditional stone press to produce their superb sustainable, certified organic oil using choice local taggiasca olives under the fitting name “Roi” which translates to “king” in Italian.

LA MOZZA

Eataly partners Joe and Lidia Bastianich teamed up with Chef Mario Batali to produce this robust extra virgin olive oil from Maremma in southern Toscana. They chose legendary olive oil producer Maurizio Castelli to head up their operation, and the result is a balanced and versatile oil that is buttery and velvety with a soft, peppery finish. Add a finishing drizzle over pizza, pasta, steaks, and soups, or simply use to dress salads or dip bread.

OLEARIA SAN GIORGIO

The art of making olive oil has ancient origins; to this day, some antique mills still exist. One of those mills is Olearia San Giorgio in Calabria, where they have been cultivating olives since 1940. Their extra virgin olive oil is cold extracted to preserve the essense of each olive.

FRANTOIO CUTRERA

Frantoio Cutrera is a five-hectare estate in Chiaramontre Gulfi in the Iblei mountains of Sicilia. Founded by Giovanni Cutrera and his wife, Maria, it is still a family affair, now run by their children, Maria; Giuseppina; Salvatore; and their spouses, Giovanni, Giacomo, and Angela.

DE CARLO

The De Carlo family has been producing monocultivar olive oils (made with a single olive variety) in the southern region of Puglia since the 1600s. Ogliarola Barese and Coratina are the local varietals that they expertly press. Though the world has changed a lot in the last four centuries, their world-class olive oil is still exceptional.

SAN GIULIANO

The Manca family of Alghero, Sardegna, harvests their best olives and then cold presses them in traditional stone mills. The cold pressing process allows the olives to express their true characteristics in each bottle of extra virgin olive oil. Look out for hints of almond and vanilla, as well as slightly acidic and spicy tones.