This long history has established Italy as one of the world’s leading producers, boasting over a million hectares of olive orchards. The olives are then crushed into a paste and churned to release the oil.
Ancient Groves, Modern Quality: Italy's Olive Oil Journey
Diverse Regions, Distinctive Flavors Italy’s varied geography creates a remarkable diversity of olive oils, each with a unique personality defined by its region. This paste is spun in centrifuges and separated from water and solids without the use of heat or chemicals, a method known as cold pressing.
The Deep Roots of Italian Olive Oil Heritage The story of olive oil in Italy is intertwined with the very foundation of Western civilization. Evidence suggests that cultivation began as early as the 8th century BC, with the Etruscans and later the Romans spreading olive groves across the empire.
Ancient Groves, Modern Quality: The Heritage of Italian Olive Oil
The journey from grove to bottle involves careful steps, beginning with the harvest, often done by hand to ensure only the best olives are selected. They valued the oil not only for nutrition and cooking but also for religious ceremonies, cosmetics, and as a form of currency.
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