GOURMET EVOOS
All EVOOs are imported in refrigerated containers or airfreighted within a few days from bottling to preserve quality
Classico Extra Virgin Olive Oil Frantoio Agostini 500ml. Check the official lab-analysis
Since 1945, Frantoio Agostini has been producing olive oil in the Marche region of Italy, a region that is known for its high quality.Frantoio As a result of combining tradition, passion, and cutting-edge technology, Frantoio Agostini has won several awards for the quality of their Extra Virgin Olive Oils.
Classico Extra Virgin Olive Oil is a blend of native olive varieties from Marche region which include Raggia, Leccino, Frantoio and Leccio del Corno.
SUGGESTED MATCHING FOOD
Classico extra virgin olive oil is their most versatile olive oil, excellent for any dish, from preparation of traditional sauces like Bolognese sauce or a simple tomato and basil sauce, to the raw use drizzled on salads, seafood or dipping.
[elementor-template id="16988"]Frantoio Agostini – Organic Peperoncino Olive Oil
Bold, balanced heat — naturally spiced with Italian character.
Frantoio Agostini’s Organic Peperoncino Olive Oil is crafted using a natural chili pepper aroma, masterfully blended with their organic extra virgin olive oil. This method preserves the oil’s purity while delivering a warm, lingering heat that enhances without overpowering.
Not co-crushed. Not infused. Just clean, fiery flavour — elevated by the quality of a cold-extracted organic EVOO from the Marche hills.
HEALTH BENEFITS
Produced with certified organic EVOO, rich in antioxidants and healthy fats.
This aromatizzato EVOO contains no preservatives, no artificial flavouring, Basil has been traditionally known to support digestion and offer antibacterial properties
This aromatizzato EVOO contains no preservatives, no artificial flavouring
Naturally spiced: chili pepper contains capsaicin, which may support metabolism, circulation, and immune function.
EVOO contributes to anti-inflammatory and antioxidant effects.
SUGGESTED PAIRING FOOD
Drizzle this peperoncino olive oil over pizza, roasted potatoes and red meats.
Finish bruschetta, or pasta arrabbiata or aglio olio e peperoncino!
This is your go-to oil when the dish needs a kick — without compromising on health or craftsmanship.
Frantoio Agostini – Organic Basil Olive Oil.
Fresh, fragrant, and naturally Mediterranean.
This organic basil olive oil from Frantoio Agostini captures the essence of summer in a bottle. Using a natural basil aroma — not co-crushed, not infused — the fragrance is gently blended into their premium organic extra virgin olive oil to preserve both the taste and the nutritional richness of the base oil.
Bright and herbaceous, it delivers the unmistakable notes of fresh Genovese basil, elevating simple dishes with a clean, aromatic lift.
HEALTH BENEFITS
Produced with certified organic EVOO, rich in antioxidants and healthy fats.
This aromatizzato EVOO contains no preservatives, no artificial flavouring, Basil has been traditionally known to support digestion and offer antibacterial properties
SUGGESTED PAIRING FOOD
Drizzle this basil olive oil over Caprese salad, burrata, or mozzarella. Ideal on pasta dishes, especially tomato-based sauces or pesto.
Finish bruschetta, grilled vegetables, or pizza with a fresh, herbal touch
A vibrant staple in any kitchen — this basil olive oil adds instant Italian character to any meal.
Frantoio Agostini – Organic Lemon Olive Oil Cold Extracted Cold Extracted ·
Bright, zesty, and naturally refreshing.
Frantoio Agostini’s Organic Lemon Olive Oil brings a sunny citrus twist to their award-winning organic extra virgin olive oil. Using a natural lemon aroma — not infused, not co-crushed — the result is a clean, vibrant oil that lifts dishes with freshness while preserving the full nutritional richness of cold-extracted EVOO .
The synergy of lemon and medium high-polyphenol EVOO may supports digestion, liver detox, immune defense, and gut health. With around 400mg/kg of polyphenols.
Balanced and aromatic, it’s a pantry essential for lovers of Mediterranean brightness.
SUGGESTED FOOD MATCHING
This Lemon olive oil is great on grilled seafood, salads, steamed greens —Brighten up salads, couscous, or roasted vegetables. A delicious finish on avocado toast, hummus, or steamed greens
🌿 Potential Health Benefits of this agrumato Lemon olive oil extra virgin
🔬 1. Rich in Antioxidants
Polyphenols like oleocanthal, oleuropein, and hydroxytyrosol fight oxidative stress, reduce inflammation, and help protect against chronic diseases such as heart disease, neurodegeneration, and certain cancers.
🍋 2. Lemon Supports Liver & Digestive Health
Fresh organic lemon co-crushed with olives provides natural citric acid and essential oils that may stimulate bile flow, aid detoxification, and support a healthy gut.
👉 Study – Lemon and digestive function (PubMed)
🦠 3. Gut Microbiome Support
Polyphenols feed beneficial gut bacteria and protect the intestinal lining, supporting gut barrier integrity and microbial balance.
👉 Study – EVOO polyphenols and microbiota (MDPI)
❤️ 4. Heart Health & Anti-Inflammatory Effects
Daily consumption of high-polyphenol EVOO may reduce blood pressure, improve cholesterol levels, and lower systemic inflammation.
✨ 5. Skin & Immune System Boost
Vitamin E and bioactive compounds in the oil help maintain skin elasticity, support immune function, and protect cells from aging.
Frantoio Agostini – Organic Rosemary Olive Oil · Cold Extracted ·
Elegant, aromatic, and naturally infused with tradition.
Crafted in the rolling hills of the Marche region, this organic rosemary olive oil from Frantoio Agostini delivers a pure, vibrant expression of Mediterranean flavour. Rather than co-crushing or infusing, Agostini uses a natural rosemary aroma extracted from organic rosemary plants, blending it with their award-winning organic extra virgin olive oil to preserve integrity and freshness without overpowering the palate.
HEALTH BENEFITS
Made with certified organic EVOO, rich in heart-healthy monounsaturated fats.
This aromatizzato EVOO contains no preservatives, no artificial flavouring, and maintains the full nutritional profile of cold-extracted extra virgin olive oil. Rosemary’s natural compounds may support digestion and circulation
SUGGESTED PAIRING FOOD
Drizzle over roast potatoes, focaccia, or grilled vegetables. Add depth to lamb dishes, white meats, or mushroom risottos.
Ideal with legumes, soups, or simply as a finishing touch on a slice of pane rustico.
This oil is a pantry essential for those who seek both wellness and authentic Italian flavour in every drop.
Low in Acidity 0.15%
Cuadrat Valley Fontfleurie extra virgin olive oil is a refined expression of Arbequina olives grown within the Les Garrigues protected designation of origin (PDO), in Lleida, Catalonia. This historic appellation is recognised for its dry climate and limestone soils, which contribute to slow ripening and aromatic precision. The olives are cold extracted to preserve freshness, flavour integrity, and natural nutritional compounds.
The sensory profile is balanced and articulate. On the nose, it reveals a fresh green fruitiness with notes of cut grass, green almond, tomato, and artichoke. The palate opens gently with a naturally sweet entry, followed by a delicate bitterness and light spiciness, finishing with a persistent almond note. Its very low acidity reflects careful harvesting and precise extraction, ensuring clarity and purity.
Cuadrat Valley Fontfleurie is a DOP Les Garrigues extra virgin olive oil valued for its definition, balance, and regional identity, offering an authentic expression of Arbequina grown in one of Spain’s most respected olive oil denominations.
SUGGESTED MATCHING FOOD
Elegant and versatile, this PDO extra virgin olive oil is particularly suited to raw and finishing applications—from salads and toasted bread to fish and lightly cooked meats—where its finesse enhances ingredients without overpowering them.
Produced in Caltanissetta, the BIOLOGICO by Diliberto is a certified Sicilian organic EVOO crafted for everyday use — a versatile and balanced extra virgin olive oil designed to become part of your daily cooking routine.
Made from a blend of Moresca, and Tonda Iblea olives, it offers a smooth and approachable flavour profile with gentle fruitiness, soft bitterness, and delicate pepperiness. Well-balanced, it complements food naturally without overpowering it, making it ideal both for cooking and finishing dishes.
The olives are grown in the hills of central Sicily between 560 and 600 metres above sea level, hand harvested in late October and cold extracted to preserve freshness and quality.
SUGGESTED MATCHING FOOD
From simple salads and vegetables to pasta, seafood, and everyday home cooking, it is a certified organic extra virgin olive oil designed to bring quality, balance, and peace of mind to the table every day.
Pendolino extra virgin olive oil represents a rare opportunity to rediscover a cultivar traditionally confined to a supporting role. Widely used as a pollinator, Pendolino is seldom vinified—or rather, milled—on its own. We chose to do exactly that.
By harvesting and processing Pendolino separately, we reveal a mono-varietal extra virgin olive oil with unique characteristics that challenge conventional assumptions about so-called “secondary” cultivars.
Originally from the Florentine area and now widespread across the region, Pendolino is named after its distinctive pendulous growth habit. Its flowers are self-incompatible, while the olives—elongated and medium-sized—ripen evenly and relatively early, making timing and precision essential.
This oil is a reminder that biodiversity matters—and that some of the most interesting expressions emerge when we give overlooked varieties the space to speak for themselves
SUGGESTED MATCHING FOOD
Characterised by a light fruitiness and a pronounced, vibrant peppery finish, this extra virgin olive oil enhances delicate and elegant dishes, where more bitter oils might overwhelm subtle flavours.
It pairs beautifully with legumes, raw and cooked fish, and mixed vegetable salads. Particularly striking with risottos featuring prawns and zucchini, it also reveals an unexpected harmony with desserts and gelato—especially custard or vanilla, as well as pistachio and hazelnut.
Olivo Bianco is an extra virgin olive oil of rare elegance and precision, born from Giacomo Grassi’s meticulous approach to olive growing and extraction. It reflects a philosophy rooted in respect for biodiversity, timing, and restraint—where clarity of flavour is never forced, but gently revealed.
Produced from carefully selected olives harvested at the ideal moment of ripeness, Olivo Bianco expresses a graceful aromatic profile, marked by freshness, balance, and a refined structure. The palate is harmonious and luminous, offering subtle vegetal notes, gentle fruitiness, and a clean, lingering finish that never overwhelms.
SUGGESTED MATCHING FOOD
This is an extra virgin olive oil designed to elevate rather than dominate—ideal for dishes where purity, texture, and finesse matter most. It is particularly suited to raw fish and seafood, delicate vegetables, white meats, fresh cheeses, and simple Mediterranean preparations, where each ingredient is allowed to speak.
Olivo Bianco is a quiet statement of mastery: understated, precise, and deeply expressive of its origin—an oil for those who appreciate nuance over intensity, and elegance over excess.
High Polyphenol extra virgin olive oil 898Mg/Kg lab-tested. Check the lab-analysis here.
TRADITION AND INNOVATION
Cornicabra native varietal is not only valued for its agricultural hardiness, but also for the high polyphenol content and quality of the oils obtained from it.
This is the most traditional varietal in Toledo area, where experience makes virtue. Through a careful extraction at the mill we obtain this oil with a high amount of antioxidants.
It is the only olive variety protected by the Designation of Origin Montes de Toledo, to which we belong.
Due to its resistance to our cold winters and hot summers, Cornicabra has been, since ancient times, the dominant variety in Castille -La Mancha.
SUGGESTED MATCHING FOOD
Cornicabra high polyphenol extra virgin olive oil enhances spoon dishes, rice, pasta and vegetable pizzas. It pairs perfectly with roasts, lamb and stews. Try it on vegetable barbecues, especially artichokes, aubergines, courgettes or salads based on endive leaves or watercress. Delicious on intense chocolate preparations, such as mousses and coulant!
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
High Polyphenol extra virgin olive oil 898Mg/Kg lab-tested. Check the lab-analysis here. Polyphenol content
Why Polyphenols are so important?
Manzanilla olive variety original from Cáceres, it has adapted perfectly to the soil and climate of Toledo, giving us a singular juice, scented and structured, hard to confuse with other varieties.
Manzanilla high polyphenol extra virgin olive oil responds to a dare assumed by Casas de Hualdo, whom the most demanding customers proposed to bottle this Manzanilla separately. It’s balanced between bitter and spicy, with persistence on the mouth.
Intense fruity with reminders of green tomato, green banana, chicory and basil.
SUGGESTED MATCHING FOOD
Manzanilla high polyphenol extra virgin olive oil Casas de Hualdo combines perfectly with robust spoon dishes such as lentil stew, cocido madrileño or bush meat. It’s ideal to elaborate sauces such as Spanish sauce, boletus sauce or even bolognese.
Perfect match to baked fish. We recommend trying it in carpaccio salads of codfish with orange and capers, a dash of balsamic vinegar and Casas de Hualdo Manzanilla EVOO.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
Check the official lab-analysis
High Polyphenol Arbequina & Cornicabra · Estate Grown · Cold Extracted
This organic EVOO is produced on the certified estate of Casa de Hualdo, in central Spain, where olives are cultivated under strict organic standards and harvested early to preserve freshness, structure, and natural antioxidants.
Made exclusively from Arbequina and Cornicabra olives, this estate EVOO is cold extracted below 25°C, a process that protects aromatic compounds and delivers a naturally high polyphenol concentration of 826 mg/kg and low acidity 0,16%—verified at origin thru an independent lab analysis.
SUGGESTED MATCHING FOOD (How to use this organic EVOO)
Thanks to its balance and clarity, this organic EVOO performs exceptionally well in raw and finishing applications, including:
Fresh salads and tomato dishes, Grilled or cured fish, Steamed or grilled vegetables, Gazpacho, hummus, and legume dishes and soft cheeses with artisan bread
It is an ideal everyday high polyphenol organic EVOO for those who value measured intensity, nutritional integrity, and estate provenance.
Salsedine extra virgin olive oil is produced mainly from Gentile di Chieti, supported by lesser-known local cultivars. The olive groves are located on medium-altitude hills, often in close contact with oak forests and Mediterranean scrub, a natural environment that contributes to its distinctive herbaceous profile. It is crafted by Frantoio Giocondo.
The olive trees have an average age of around 70 years, with the presence of centuries-old specimens. The olives are cold extracted shortly after harvest to preserve freshness and structure. The result is a medium-fruity extra virgin olive oil, characterised by a fresh and persistent herbaceous aroma. On the palate, it shows medium bitterness, with notes of field herbs and chicory, followed by a well-defined, medium spiciness.
A structured and expressive extra virgin olive oil Abruzzo, designed to pair with dishes that have depth and character.
A precise extra virgin olive oil with structure—built for food with personality.
MATCHING FOOD
Ideal with grilled meats, lamb, roasted vegetables, legumes with depth (lentils, chickpeas), mushroom dishes, braises, hearty soups, aged cheeses, and robust Mediterranean recipes.
Check the official lab-analysis
High polyphenol extra virgin olive oils are highly valued for their health benefits. They are high in antioxidants, including polyphenols such as hydroxytyrosol, which are known to have anti-inflammatory and cardiovascular benefits.
They are also a good source of monounsaturated fats, which are linked to improved heart health and reduced risk of chronic diseases.
It shows a beautiful green color streaked with yellow, clear. On the nose with a intense green fruitiness that gives balsamic and almost menthol nuances reminiscent of nettle and field grasses.
SUGGESTED MATCHING FOOD
Excellent on vegetable and legume soups, grilled tuna steak and porcini, grilled red meats, aged pasta filata cheeses.
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Guccione Delicato represents the light-fruit intensity expression of the collection. Produced primarily from Biancolilla olives, it results in a very delicate extra virgin olive oil that still retains the fresh green and herbaceous notes typical of Sicilian oils.
The olives are hand-harvested in mid-October and milled within a few hours at the mill, following a carefully controlled extraction process to preserve balance, freshness, and aromatic clarity.
SUGGESTED FOOD MATCHING
Best used raw or as a finishing extra virgin olive oil. Ideal with grilled fish, seafood crudo, legumes, tomato salads, steamed vegetables, fresh cheeses, and warm sourdough or bruschetta.
Check the official lab-analysis
There are notes of field lettuce on the palate, along with hints of black pepper and almond in the aftertaste.
Bitterness and spiciness are well balanced.
SUGGESTED MATCHING FOOD
This organic extra virgin olive oil can be served it with octopus carpaccio, swordfish salads, tomatoes au gratin, baked radicchio, artichoke soup, pasta with meat sauce, grilled tuna, roasted fowl, or hard cheeses.
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Check the official lab-analysis
Crafted on a seven-hectare certified organic estate in Tuscany, Querciamatta Anno Zero is an Organic Tuscan Extra Virgin Olive Oil produced exclusively from Frantoio, Leccino and Moraiolo olives. Harvested at their optimal maturity and cold extracted within hours, it preserves the olives’ natural freshness, vibrant aromas and valuable phenolic compounds.
Independently laboratory tested at 415 mg/kg of total polyphenols, this extra virgin olive oil naturally exceeds the 250 mg/kg threshold required for the authorised European health claim for olive oil polyphenols. It offers fresh notes of cut grass, green almond, artichoke and Mediterranean herbs, balanced by a pleasant bitterness and a clean, peppery finish—hallmarks of freshly produced, high-quality extra virgin olive oil.
Flavour Profile: Medium fruitiness with notes of fresh grass, green almond, artichoke and Mediterranean herbs, finishing with balanced bitterness and gentle pepper.
SUGGESTED PAIRING FOOD
it pairs beautifully with salads, grilled vegetables, legumes, seafood, white meats and fresh sourdough, bringing the authentic character of Tuscany to every meal.
Produced in western Sicily by Oleificio Guccione, this IGP Sicilia extra virgin olive oil is a refined expression of place, tradition, and meticulous craftsmanship.
Made exclusively from Sicilian olive varieties Biancolilla and Nocellara del Belice grown and milled on the island, it is cold extracted to preserve freshness and aromatic clarity. The nose opens with notes of green tomato, fresh herbs, and almond. On the palate, it is balanced and precise, with a gentle bitterness and an elegant peppery finish that reflects careful harvesting and extraction.
This is a versatile yet characterful extra virgin olive oil, ideal for raw use: over grilled fish, seasonal vegetables, legumes, salads, and fresh cheeses. A quiet expression of Sicilian excellence—authentic, measured, and beautifully composed.
SUGGESTED FOOD MATCHING
Ideal for raw use and light finishing. Perfect with grilled fish, seafood crudo, lentils, chickpeas, tomato salads, steamed vegetables, burrata, ricotta, and warm sourdough or bruschetta.
People of San Vito Chietino has a special relationship with the sea having their olive groves on the coast.
Libeccio is the wind that comes from the south-west. It is the wind that makes the branches of the olive groves sway and brings scents that come from far away.
Libeccio is their most eccentric extra virgin olive oil, born from the desire to create an oil with a fresh and fruity character almost spicy and at the same time delicate.
SUGGESTED MATCHING FOOD
Libeccio is medium fruity and delicate, light bitter and spicy reminiscent of ginger.
Amazing on Oysters, Kingfish carpaccio with hand-crushed tomatoes or Tuna tartare with a pitch or Pesto Genovese
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“Basilio was my uncle.
To him I dedicate this oil made from Frantoio, Leccino, Moraiolo and San Felice olives harvested in October.
In my opinion it is good everywhere” Claudia Pompjli
Basilio Extra Virgin Olive Oil is made in the Macciano hills in the heart of Umbria region. It has a very intense and harmonious flavors with a fruity and artichoke heart aroma.
High in Polyphenols, Basilio Extra virgin olive oil Oro di Giano is great for your health thanks to the high presence of antioxidants.
SUGGESTED FOOD MATCHING
It is perfect on dishes such us soups, braised lamb, or steak and roasted vegetables.
[elementor-template id="16988"]Single estate, limited production Organic Extra Virgin Olive Oil, produced exclusively from ultra premium hojiblanca olives from early harvest in “El Vicario” estates. Olive grows between 20 and 30 years,
Cold extraction 2 phases. Only with early harvested olives, 60-70% still green.
Soft entrance with vegetable notes of lettuce and almonds. Good balance between bitterness and spiciness. Piquant flavours are present and appear late on the throat, this will descend on the aftertaste
SUGGESTED MATCHING FOOD
This organic Hojiblanca olive oil is great with meats, fresh goat cheese, meat sauces hearty soups and dipping.
HIGH POLYPHENOL EVOO with its 545mg/Kg lab-tested analysis.
Check the official lab analysis of this EVOO.
Harvested in the first week of October, when the organic Arbequina olive is still green, this exceptional oil is considered as an elixir.
It is distinguished by a freshness and a marked ardour, with vegetal notes. It leaves a subtle taste of chilli and pepper in the mouth. On average, 11 kg of organic Arbequina olives are needed to obtain 1 litre of ELIXIR. With a very low acidity level, it ranks among the great olive oil vintages.
SUGGESTED MATCHING FOOD
Great on raw seafood, tomatoes and pasta wellness morning routine usage, morning routine.
A certified DOP extra virgin olive oil from north-west Sardinia, produced by Accademia Olearia, representing a structured and high-quality example of early harvest production.
Origin & Production
This Sardegna DOP extra virgin olive oil is produced near Alghero, in Sardinia, from olives harvested at an early stage of ripeness while still green. Early harvesting is associated with greater aromatic intensity and a more defined sensory profile.
The olives are processed within hours of picking using cold extraction methods. This approach helps maintain the oil’s freshness, stability, and natural compounds. The oil is primarily made from the Bosana cultivar, a native Sardinian variety known for its naturally robust profile, with pronounced bitterness and pungency. Production combines traditional regional expertise with modern milling precision.
Sensory Profile
A structured extra virgin olive oil with a distinctly green profile. Fresh olive aroma with green fruitiness, flavours of artichoke and herbs, and a finish marked by balanced bitterness and a lingering peppery sensation. Bitterness and pungency indicate early harvest production and are linked to higher natural phenolic compounds.
SUGGESTED MATCHING FOOD
Best suited for raw use to preserve its sensory characteristics. Recommended with grilled meats and game, legumes and traditional soups, roasted vegetables, bruschetta, and Mediterranean dishes.
Origin & Production
Produced in north-west Sardinia near Alghero, this extra virgin olive oil comes from carefully selected olives harvested early while still green. Immediate processing helps maintain aromatic clarity and structural balance, while cold extraction preserves the oil’s full sensory profile.
Sensory Profile
A structured and expressive extra virgin olive oil with a clear green profile. Fresh olive aromas with pronounced green fruitiness, followed by notes of artichoke, wild herbs, and almond. The finish shows firm bitterness and a persistent peppery sensation, typical of early harvest Bosana.
SUGGESTED MATCHING FOOD
Designed to bring depth and structure to food, this extra virgin olive oil pairs well with grilled red meats and lamb, complements legumes and rustic soups, and enhances bitter greens, seasonal vegetables, and Mediterranean dishes. It is best used raw to preserve its aromatic intensity.
High Polyphenol EVOO 588mg/kg Acidity 0.23%
Cultivar Ogliarola like Coratina, is the tree par excellence for Puglia, they coexist together and are an integral part of the landscape. It is present on a large scale throughout the region and the one present in the area where this producer is located takes the name of “Ogliarola Barese”. However it is also very common that it is called “Paesana” or “Cima di Bitonto”.
This cultivar has been present in the area for centuries and it is not uncommon to find plants of considerable size exceeding 100 years.
SUGGESTED MATCHING FOOD
Ogliarola enhances salads, roasted white meats, roasted fish and pinzimonios.
Il Ragazzaccio is an organic Leccino Extra Virgin Olive Oil is a cultivar profile Leccino olive tree.
Its polyphenol content is 545mg/Kg with an exceptional low acidity 0.19% indicating healthy olives, rapid processing after harvest, and outstanding production quality.
Olive Oil, Our True Passion | QUERCIAMATTA
Our extra virgin olive oil is produced from our 7-hectare estate, where we cultivate the Frantoio and Leccino varieties, together with Moraiolo on the higher, stonier slopes.
2019 marked our first harvest—our Year Zero. Anno Zero is the name of our collection of extra virgin olive oils, celebrating the beginning of our journey and our commitment to producing exceptional olive oil.
Leccino extra virgin olive oil presents a strong grassy flavors, harmonious and penetrating. The flavor is elegant and remembers the fresh olive, just cut green grass, the bitter of the artichoke-leaf followed by well balanced peppery notes.
SUGGESTED MATCHING FOOD
This single variety Leccino olive oil Great on salads, pasta and risotto, dipping and on seafood.
[elementor-template id="16988"]The result is an EVOO well balanced, high in polyphenols with its 724mg/kg and very low acidity 0.10%
Reserva de Familia extra virgin olive oil is a blend made by milling small batches of olives from the best plots on the Hualdo estate, from our four varieties of olive tree: arbequina, picual, cornicabra and manzanilla. Each variety is harvested on a different days, all of them are tasted until the best of each variety is achieved.
SUGGESTED MATCHING FOOD
Reserva de Familia extra virgin olive oil Casas de Hualdo brings elegance and persistence to complex dishes, such as seafood risotto, venison stew in red wine or cheeks in chocolate sauce. Combine it with vegetables such as chard cake, brussels sprouts, spinach, stuffed tomatoes and roast peppers. If you prefer a salad, combine it with rocket leaves, with radishes and fresh onions. Simply enjoy all its nuances on top of some noble sausages and aged cheeses.
Check the official lab-analysis
Produced in the heart of Northern Puglia, Torre Rivera Organic Peranzana is crafted exclusively from organically grown Peranzana olives, a prized cultivar renowned for its elegance, balance and exceptional versatility. Originating from the Daunia region of Foggia, Peranzana is celebrated for producing oils with a harmonious profile that combines freshness, delicate bitterness and a refined peppery finish.
Certified organic and produced with respect for both tradition and the environment, Torre Rivera Organic Peranzana is an elegant expression of one of Puglia’s most treasured olive varieties.
Cold extracted shortly after harvest to preserve its natural antioxidants and aromatic complexity, this certified organic extra virgin olive oil displays vibrant notes of fresh-cut grass, green almond, tomato leaf and Mediterranean herbs. On the palate, it is beautifully balanced, offering a medium fruitiness with gentle bitterness and a pleasant, lingering pepperiness.
TASTING NOTES
SUGGESTED PAIRING FOOD
Seafood, grilled fish, salads, vegetables, white meats, fresh cheeses, carpaccio and bruschetta.
The most representative label of our production, pressed solely from Tonda Iblea olives, which are handpicked from centuries-old trees in the valleys of Chiaramonte Gulfi during the first half of October.
SUGGESTED FOOD MATCHING
In the kitchen Zahara Extra Virgin Olive Oil goes well with cooked and raw vegetables, tomato caprese, Sicilian orange salad, Quinoa Avocado and smoked salmon salad, hummus and blue mackerel.
This Sicilian Extra Virgin Olive Oil is characterized by the marked notes of green tomato with its leaf, Mediterranean herbs, thistle, nettle and white pepper.
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Organic Chianti Classico PDO Olive Oil is a single variety Moraiolo.
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The Moraiolo olive is a traditional Italian variety known for its robust flavor and high phenolic content. Grown primarily in the central regions of Italy, Moraiolo olives produce an oil that is rich in polyphenols, giving it a distinctive peppery and bitter taste. This variety is particularly valued for its ability to produce high-quality EVOO with significant wellness benefits.
SUGGESTED MATCHING FOOD
Great on Fiorentina Steak, bruschetta and roasted veggies and for wellness morning routine usage.
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Check the official lab-analysis
Leccio del Corno DOP Chianti Classico is a refined and expressive mono-cultivar extra virgin olive oil that captures the essence of the Chianti Classico hills. Produced exclusively from Leccio del Corno olives grown within the DOP area, it reflects both varietal purity and a deep respect for territory.
Harvested early and cold extracted with absolute precision, this extra virgin olive oil reveals a clean, elegant aromatic profile. Notes of fresh almond, wild herbs, and green apple unfold gently on the nose, followed by a balanced palate where bitterness remains measured and the peppery finish is present yet finely integrated.
SUGGESTED MATCHING FOOD
Structured without excess, this oil is remarkably versatile at the table. It enhances white meats, ribollita soup, risottos, and seasonal vegetables, while also pairing beautifully with fresh cheeses and simple Tuscan preparations. Its clarity allows delicate ingredients to shine, making it an ideal choice for chefs and discerning home cooks alike.
Macciano is Claudia’s first olive oil — the beginning of everything. And a very good beginning.
It is the pure expression of its land, of the aromas and subtle nuances that define the Umbrian hills. A small, carefully crafted production, certified DOP Umbria Colli Martani, born from respect for place and tradition.
Light and harmonious, Macciano is wonderfully versatile — an extra virgin olive oil that speaks to every palate. It has character, yet it never overwhelms; personality without excess, elegance without weight. It enhances rather than dominates, allowing ingredients to remain at the centre of the plate.
This year, Macciano comes of age.
Ten years of identity, balance, and quiet confidence — a decade rooted in terroir.
From the sun-kissed slopes of DOP Umbria EVOO Colli Martani, every drop of this exquisite extra virgin olive oil sings of fertile soil, ancient groves, and the soulful rhythm of the seasons. Oro di Giano Macciano DOP is born from a harmonious blend of Moraiolo, Frantoio, Leccino and San Felice olives, each variety a voice in a symphony of flavour.
This is not merely extra virgin olive oil — it is liquid terrain. In the glass, it glows a clear yellow with bright green reflections that catch the light like a sunlit Umbrian valley. On the nose, delicate herbaceous notes unfurl, recalling wild herbs brushed by breeze and fresh grass after rain.
SUGGESTED MATCHING FOOD
This is the extra virgin olive oil that brings beauty to the table daily, elevating fresh bread, vibrant soups, tender vegetables, rich meats, and delicate fish into moments of pure culinary poetry.
This refined condiment is obtained through the simultaneous cold extraction of organic olives and freshly harvested organic lemons, creating a naturally aromatic oil with exceptional freshness and balance. The olives and lemons are crushed together during milling, allowing the citrus essential oils to integrate seamlessly with the olive fruit, resulting in a vibrant and authentic flavour.
Harvested on 17 November 2025, this small-batch production captures the bright fragrance of fresh lemon combined with the smooth structure of extra virgin olive oil. The result is a condiment with intense citrus aromas, lively freshness, and a harmonious flavour profile that enhances a wide range of dishes.
he olives are harvested mechanically and manually and processed within six hours in the estate’s own Pieralisi continuous-cycle mill, with extraction carried out at temperatures below 27°C. Malaxation takes place in a nitrogen atmosphere, preserving freshness and protecting the oil from oxidation. The condiment is then stored in temperature-controlled stainless steel tanks between 14–16°C to maintain its aromatic integrity throughout the year.
Production is limited to 550 litres, available in 250 ml bottles, reflecting the artisanal nature of this organic citrus-infused condiment.
SUGGESTED MATCHING FOOD
This organic lemon olive oil condiment enhances fish and white meat dishes and brings freshness to red meat carpaccio, steamed vegetables, and dips. It also adds a fragrant citrus note to desserts and pastries, offering a refined finishing touch to both savoury and sweet preparations.
Uovo di Piccione is a rare and lesser-known olive variety native to Puglia, named after the distinctive egg-like shape of its fruit. The name—literally “pigeon egg”—refers to the olive’s rounded, compact form, which sets it apart visually from more elongated Apulian cultivars.
What makes Uovo di Piccione truly unique is its natural balance. Unlike many southern Italian varieties known for intensity and sharp bitterness, this cultivar produces an extra virgin olive oil with measured structure, gentle bitterness, and refined aromatic clarity. It is expressive without being aggressive.
From an agronomic perspective, Uovo di Piccione is valued for its consistent oil quality and stability, even when harvested early. The olives develop a clean aromatic profile marked by fresh olive, green almond, and subtle herbaceous notes, while maintaining elegance on the palate.
Because of its limited diffusion and lower commercial yield compared to more widely planted cultivars, Uovo di Piccione remains largely unknown outside Puglia. When bottled as a single-variety extra virgin olive oil, it offers a rare opportunity to experience a more restrained, precise expression of Pugliese olive-growing, one that highlights finesse rather than power.
SENSORY PROFILE
In the glass, oils made from Uovo di Piccione stand out for their smooth progression: a soft entry, a discreet bitterness through the mid-palate, and a light, well-integrated peppery finish. This makes the variety particularly suited to raw use, where nuance and harmony are more important than sheer intensity.
SUGGESTED MATCHING FOOD
This Puglian extra virgin olive oil is versatile and refined, designed for daily use at a high level. Ideal for raw applications where balance matters—over seafood carpaccio, seasonal vegetables, burrata, or delicate white meat preparations.
This Organic Chianti Classico DOP Extra Virgin Olive Oil is an Organic High phenolic Extra Virgin Olive Oil with its 656mg/kg.Check the official lab-test.
It presents a strong grassy flavors, harmonious and penetrating. The flavor is elegant and remembers the fresh olive, just cut green grass, the bitter of the artichoke-leaf followed by well balanced peppery notes.
SUGGESTED MATCHING FOOD
This organic high polyphenol Extra Virgin Olive Oil is great on Fiorentina Steak, bruschetta and roasted veggies.
[elementor-template id="16988"]Single estate, limited production Oro del Desierto Organic Picual Olive Oil extra virgin, produced exclusively from ancient picual de Almeria olives from early harvest in “El Vicario” estates.
Flavour/taste: Astringent with great character and personality, medium-high bitterness depending on the year, piquant taste also present and a bit less intense. The after taste reminds the leaves, grass and chlorophyll taste in general.
SUGGESTED MATCHING FOOD
Picual organic EVOO fits well with salads, white meats, soups, dipping and gazpacho.
Check the lab-analysis and its polyphenol and acidity content.
Salvatore Stallone is an outclass in the production of high quality EVOO.
This coratina EVOO is high in polyphenol and it is obtained from Coratina olive varieties a native Olive tree from Puglia. The olives, once dropped on the nets, are directly emptied into baskets that are taken to the mill every 3 hours and milled immediately upon arrival at the farm mill to preserve quality.
Coratina olives make an intense and fruity extra virgin olive oil that stands out for its strong, spicy but balanced taste that owes its vegetal notes of freshly cut grass to the variety used.
Typical of the Puglia region, Coratina olive oil is an high polyphenol olive oil very powerful antioxidants and for being the protagonist of the traditional recipes of this region.
SENSORY PROFILE
Color: green with gold highlights
Aroma: hints of artichoke, green grass, arugula and almond
Taste: balanced between bitterness and mild spiciness
SUGGESTED FOOD MATCHING
This high polyphenol EVOO is excellent on vegetable and legume soups, grilled tuna steak and porcini, grilled red meats, aged pasta filata cheeses.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
100% certified centennial trees Slow Food International Mount Etna Extra Virgin Olive Oil | Single Variety Nocellara Etnea| Volcanic Soil 950mt over the sea level
Grown on the mineral-rich slopes of Mount Etna, this exceptional Nocellara Etnea comes from ancient olive groves rooted in volcanic soil 950mt over the sea level—imbuing the oil with remarkable depth, vibrancy, and energy.
Why Volcanic Soil Matters:
Etna’s basalt-rich terrain enhances polyphenol development and infuses the olives with natural minerality, producing an oil of superior nutritional and sensory complexity.
Perfect Pairings:
Drizzle over this Nocellara Etnea volcanic soil extra virgin olive oil on burrata with citrus zest, pair with grilled Tuna or octopus, or use to finish lentil soups and wild mushroom risottos. Ideal with Sicilian caponata, roasted root vegetables, or simply on warm sourdough with sea salt.
Terroir & Tradition:
Mount Etna is Europe’s most active volcano and a UNESCO World Heritage site. Here, olive trees coexist with vineyards, pistachio orchards, and almond groves in a harsh yet generous landscape. The extreme terroir—with hot days, cool nights, and high elevation—forces the olives to grow with resilience, developing a truly unique aromatic profile.
AWARDED BEST EVOO SINGLE VARIETY MEDIUM FRUITY 2021 FLOIS OLEI (one of the most prestigious International EVOO guide) made from Millennial trees.
Check the official lab-analysis
PITTED EXTRA VIRGIN OLIVE OIL, WHY IS IT BETTER?
Pitted extra virgin olive oils are better because they are made from olives that have been carefully pitted before centrifugation(or pressing using an old, but more recognizable term). This process results in a smoother and cleaner flavor profile HIGH IN POLYPHENOLS and ANTIOXIDANTS, as the bitterness from the pits is removed. Pitted olive oils also tend to have a longer shelf life.
SUGGESTED FOOD MATCHING
Itran’s pitted extra virgin olive oil Madonna Dell’Olivo is great with game and legume soups as well as baked or roasted vegetable and meats.
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Pitted olive oils represent less than 1% of global extra virgin olive oil production, making Carpellese a truly distinctive expression of Italian olive-growing biodiversity.
A rare monocultivar extra virgin olive oil produced exclusively from Carpellese olives, an ancient native variety cultivated around Serre in the province of Salerno, Campania.
Created by master producer Antonino Mennella, this exceptional EVOO is made using the rare denocciolato—or pitted—method. Before extraction, the stones are removed from the olives, allowing the character of the fruit to emerge with remarkable clarity, elegance and aromatic purity.
Why Pitted Olive Oil?
In conventional production, olives are crushed together with their stones. For a pitted oil, the stone is removed before extraction—a technically demanding process requiring specialised equipment and substantially more fruit.
The result is an EVOO distinguished by its:
Greater aromatic clarity, Silky, elegant texture, pure expression of the olive variety, refined balance of bitterness and pepperiness
Carpellese is not simply an olive oil. It is a limited-production expression of Campania’s agricultural heritage, crafted for those who value rare varieties, precision and extraordinary Italian provenance.
SUGGESTED FOOD MATCHING
ROTONDELLA HIGH POLYPHENOL PITTED EXTRA VIRGIN OLIVE OIL, WHY IS IT BETTER?
Pitted extra virgin olive oils are better because they are made from olives that have been carefully pitted before centrifugation(or pressing using an old, but more recognizable term). This process results in a smoother and cleaner flavor profile HIGH IN POLYPHENOLS and ANTIOXIDANTS, as the bitterness from the pits is removed. Pitted olive oils also tend to have a longer shelf life.
SUGGESTED FOOD MATCHING
Rotondella pitted extra virgin olive oil Madonna Dell’Olivo is great with red meats and lamb, roasted tomatoes and dipping. Great on Chocolate gelato!
San Felice IGH Polyphenol extra virgin olive oil 873mg/kg from millennial trees Umbria. Check the official lab-analysis.
It is very exclusive because it is a variety grown by 2 olive oil producers in the world.
San Felice olive variety has a very special history.
This millennial olive trees were saved by the monks of the abbey of San Felice in the heart of Umbria.
It is thanks to these monks that it has survived to this day.
SUGGESTED FOOD MATCHING
Simply amazing on red meats and game, soups, dipping, mushroom risotto or baked pasta. Great for your wellness morning routine, a table spoon before breakfast.
[elementor-template id="16988"]Taste the Harvest.
Olio Nuovo, or “new oil,” is the first extra virgin olive oil of the season, extracted from the first olives ready to be picked at their peak freshness. Only a few producers, like Le Tre Colonne, craft it with the care and tradition that make it exceptional.
Why it’s unique:
Bottled in transparent glass—the only EVOO allowed this way, meant to be enjoyed within weeks
OLIVE OIL HUB will Air-imported to Australia for the first time ever for a OLIO NUOVO (10 days transit) to preserve vibrancy and flavor
Over 500 mg/kg polyphenols last year—rich in antioxidants, anti-inflammatory, gut-friendly, and nutricosmetic
Experience:
Bold, peppery, and intensely fruity—best drizzled raw over bread, salads, or fresh dishes. Olio Nuovo is not just olive oil—it’s a living harvest, a seasonal ritual to enjoy immediately.
Rare Single-Variety Elegance from Central Italy High Polyphenol Extra Virgin Olive Oil 502mg/kg
Ascolana Tenera is one of Italy’s most refined and precious olive varieties, prized for its naturally delicate character and extremely limited production. Better known for its table olives, when carefully harvested and cold extracted, Ascolana Tenera produces an extra virgin olive oil of remarkable finesse—subtle, polished, and profoundly elegant.
The rarity of Ascolana Tenera as an olive oil lies in its low yield and demanding processing. Only meticulous selection and precise extraction preserve its fragile aromatic profile. As a result, production volumes are extremely small, making this oil sought after by chefs and collectors alike.
Presented in a beautiful, refined bottle, Ascolana Tenera is as much a visual statement as it is a sensory one. It is designed for moments where elegance matters—raw use only, where its delicacy can be fully appreciated.
This is not an olive oil for intensity. It is an olive oil for precision, harmony, and quiet luxury.
PROFILE & AROMA
This is an olive oil defined by restraint and purity. On the nose, it offers light aromas of fresh almond, spring flowers, and sweet herbs. On the palate, it is exceptionally smooth, with barely perceptible bitterness and a whisper of white pepper at the finish. Every element is perfectly measured, creating an oil that enhances rather than dominates.
SUGGESTED FOOD MATCHING
Raw finishing on refined dishes: seafood crudo, veal carpaccio, delicate risottos, fresh cheeses, steamed vegetables, and minimalist cuisine where balance is essential.
Check the official lab-analysis
RADICE is a monocultivar obtained exclusively from Ravece olives, one of the most prized varieties from the Irpinia region in southern Italy. The result is an extra virgin olive oil of remarkable character, intense and structured, delivering a strong and memorable impression on the palate.
The Ravece cultivar grows in an area defined by a generally mild climate punctuated by sudden and intense drops in temperature. The trees are naturally resilient and capable of withstanding winter and early spring frosts and even snowfall.
These unique environmental conditions shape the personality of the extra virgin olive oil, giving it complex aromas, remarkable depth, and a distinctive flavour profile, with notes that make RADICE unmistakable and truly unique.
RADICE also stands out for its exceptionally high polyphenol content of 1050 mg/kg, reflecting both the strength of the Ravece variety and the careful harvesting and cold extraction process. This high concentration of natural antioxidants contributes not only to its pronounced peppery finish and vibrant bitterness, but also to the stability and nutritional value that define great extra virgin olive oil.
SUGGESTED MATCHING FOOD
Used raw, Ravece organic high polyphenol olive oil enhances grilled vegetables, legumes, steaks and red meats. Many customers also incorporate it into a structured morning wellness routine, consuming it neat to preserve its antioxidant integrity.
Check the official lab-analysis for Olisir 1000+ 2025-2026
Salvatore Stallone is an outclass in the production of high quality and ULTRA HIGH POLYPHENOL EVOO.
Olisir 1000+ is a limited edition ULTRA HIGH POLYPHENOL OLIVE OIL EXTRA VIRGIN crafted from VERY VERY EARLY HARVEST Coratina olives, one of the most popular varieties in Puglia, Italy.
Olisir 1000* is a limited edition, small-batch antioxidant rich extra virgin olive oil made from meticulously selected olives harvested at the earliest stage (when they are super green).
The olives, once dropped on the nets, are directly emptied into baskets that are taken to the mill every 3 hours and milled immediately upon arrival at the farm mill to preserve quality.
Find out more about the benefits of consuming high quality extra virgin olive oil extra virgin on our blog.
The European Food Safety Authority states that olive oils must contain more than 250 mg/kg of polyphenols to be labeled as medical-grade. However, scientists argue that this threshold is insufficient. Due to the degradation of polyphenols during storage, experts recommend that only olive oils with over 500 mg/kg of polyphenols should be classified as high-phenolic.
Olisir 1000+ is the intense fruity EVOO that stands out for its strong, spicy but balanced taste that owes its vegetal notes of freshly cut grass to the variety used.
SENSORY PROFILE
Color: green with gold highlights
Aroma: hints of artichoke, green grass, arugula and almond
Taste: decided between bitter and spicy
SUGGESTED FOOD MATCHING
Olisr 1000+ ULTRA high polyphenol olive oil is not only excellent for wellness morning routine usage—just take a tablespoon before breakfast—but also a fantastic culinary addition. It pairs wonderfully with wagyu and red meats, legume soups, lamb, game, and even artisan chocolate gelato.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
Low in Acidity 0.15%
Cuadrat Valley Fontfleurie extra virgin olive oil is a refined expression of Arbequina olives grown within the Les Garrigues protected designation of origin (PDO), in Lleida, Catalonia. This historic appellation is recognised for its dry climate and limestone soils, which contribute to slow ripening and aromatic precision. The olives are cold extracted to preserve freshness, flavour integrity, and natural nutritional compounds.
The sensory profile is balanced and articulate. On the nose, it reveals a fresh green fruitiness with notes of cut grass, green almond, tomato, and artichoke. The palate opens gently with a naturally sweet entry, followed by a delicate bitterness and light spiciness, finishing with a persistent almond note. Its very low acidity reflects careful harvesting and precise extraction, ensuring clarity and purity.
Cuadrat Valley Fontfleurie is a DOP Les Garrigues extra virgin olive oil valued for its definition, balance, and regional identity, offering an authentic expression of Arbequina grown in one of Spain’s most respected olive oil denominations.
SUGGESTED MATCHING FOOD
Elegant and versatile, this PDO extra virgin olive oil is particularly suited to raw and finishing applications—from salads and toasted bread to fish and lightly cooked meats—where its finesse enhances ingredients without overpowering them.
Pamako Monovarietal is one of the highest polyphenol extra virgin olive oils recorded globally, reaching 2080 mg/kg in the latest laboratory analysis. Check the official lab-analysis.
Produced in the mountains of Crete from the rare ancient Tsounati variety, cultivated in Crete since Minoan times. it represents one of the most concentrated expressions of polyphenols ever recorded in extra virgin olive oil reaching 2080mg/kg
This is not simply a high polyphenol extra virgin olive oil.
It represents an extreme level (Certified Organic), with laboratory-tested polyphenols.
“Compared to standard supermarket extra virgin olive oils (typically under 200 mg/kg), and even most high-polyphenol extra virgin olive oils (500–900 mg/kg), this sits in a completely different category.”
WHAT MAKES PAMAKO DIFFERENT
These olive trees are grown under certified organic farming practices, without synthetic chemicals, in a mountainous environment where biodiversity and soil conditions naturally support the development of high phenolic compounds.
The result is an organic extra virgin olive oil with exceptionally high levels of oleocanthal and oleacein, the compounds responsible for its distinctive pungency and intensity.
ORIGIN STORY
Pamako consistently records levels far above standard extra virgin olive oils, which typically sit below 200 mg/kg.
Pamako is produced in the mountainous region of Selino, southwest Crete, where olive trees grow in harsh, mineral-rich conditions.
The combination of:
creates a natural environment where olives develop higher concentrations of phenolic compounds.
Check the official lab-analysis 2026 Laconiko Zoi Analysis
ZOI Laconiko is not just an olive oil — it is a world record–level high phenolic EVOO and oleocanthal rich olive oil . With independently certified polyphenol levels of 1397 mg/kg, this oil sits at the very top of global rankings for antioxidant strength.
Crafted from carefully selected Kalamon olives and cold-extracted within hours of harvest, ZOI HIGH PHENOLIC EVOO delivers the highest concentration of natural antioxidants such as:
Oleocanthal – a powerful anti-inflammatory compound
Hydroxytyrosol – linked to cardiovascular and cellular protection
Oleacein & Oleuropein – potent antioxidants that contribute to longevity and vitality
“The health benefits of olive oil are 99 percent related to the presence of the phenolic compounds, not the oil itself,” says Nasir Malik, research plant physiologist at the U.S.D.A.
The olives were then milled at a specific temperature for a short time in order to offer our cherished customers the best oleocanthal-rich, High phenolic EVOO that we can provide.
Anti-inflammatory support similar to natural ibuprofen (thanks to oleocanthal).
Cardiovascular health – supports healthy cholesterol and blood vessel function.
Immune system – reinforces your natural defences.
Gut microbiome balance – nourishes good bacteria for digestion.
Skin vitality – antioxidant protection from the inside out.
Clinical studies confirm that higher polyphenol oils = stronger health benefits. With ZOI Laconiko, you are choosing one of the most concentrated EVOOs ever tested.
Daily wellness shot: 1–2 tablespoons every morning.
Finishing oil: Drizzle raw over salads, vegetables, fish, or soups.
Wellness boost: Add to smoothies or pair with lemon water.
Lab-Tested & Certified
Every batch of ZOI Laconiko high phenolic EVOO is independently tested for polyphenol levels, acidity, and purity. With its 1397 mg/kg of polyphenols, it surpasses the EU’s threshold for “health claim” EVOO by more than 7x.
Limited Editions – Artisanal Masterpieces
Three exceptional extra virgin olive oils for every kitchen.
Discover how different olive varieties, regions and flavour profiles can elevate everyday cooking with this carefully curated collection of premium extra virgin olive oils. Whether you’re dressing a fresh salad, finishing grilled vegetables or simply dipping warm sourdough, this trio offers the perfect oil for every occasion.
Sicilian MILLE900 Organic EVOO Diliberto 500ml
Light fruity | Best for: A versatile extra virgin olive oil that complements everything cooking.
Crafted from Moresca and Tonda Iblea olives, Mille900 captures the vibrant character of south-eastern Sicily. Fresh and harmonious, it offers elegant notes of green tomato, Mediterranean herbs and almond, balanced by gentle bitterness and a refined peppery finish.
Salsedine Extra Virgin Olive Oil 500ml
Medium fruity and peppery | Best for: Ideal with grilled vegetables, legumes, roasted meats, mushroom dishes and aged cheeses.
Produced predominantly from the native Gentile di Chieti olive, Salsedine reflects the unique landscape of Abruzzo’s Costa dei Trabocchi, where the Adriatic Sea meets rolling hills. This medium-fruity extra virgin olive oil reveals aromas of fresh field herbs and chicory, followed by balanced bitterness and a persistent peppery finish.
Fontfleurie DOP Les Garrigues Arbequina Extra Virgin Olive Oil 500ml Cuadrat Valley
Delicate and Light fruity | Best for: Ideal for seafood, salads, vegetables and everyday Mediterranean cooking.
Produced from Arbequina olives and protected by the Les Garrigues DOP, this refined Spanish extra virgin olive oil is delicate, smooth and aromatic, with notes of fresh apple, almond and tomato leaf.
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Medium Polyphenol Classico Extra Virgin Olive Oil 3 Litre Tin Frantoio Agostini- Check the official lab-test.
SUGGESTED FOOD MATCHING
Classico Italian Extra Virgin Olive Oil 3 litre tin is a blend of native olive varieties from Marche region which include Raggia, Leccino, Frantoio and Leccio del Corno.
A sublime expression of refinement and delicacy, Classico Italian Olive Oil 3L has been created to satisfy the most discerning palates.
Classico Italian extra virgin olive oil 3 litre tin is their most versatile extra virgin olive oil, excellent for any dish, from preparation of traditional sauces like Bolognese sauce or a simple tomato and basil sauce, to the raw use drizzled on salads, seafood or dipping.
Low in acidity less than 0.2%
[elementor-template id="16988"]Produced in Caltanissetta, the BIOLOGICO by Diliberto is a certified organic extra virgin olive oil crafted for everyday use — a versatile and balanced extra virgin olive oil designed to become part of your daily cooking routine.
Made from a blend of Moresca, Nocellara del Belice, and Nocellara Etnea olives, it offers a smooth and approachable flavour profile with gentle fruitiness, soft bitterness, and delicate pepperiness. Elegant and well-balanced, it complements food naturally without overpowering it, making it ideal both for cooking.
The olives are grown in the hills of central Sicily between 560 and 600 metres above sea level, hand harvested in early November, and cold extracted to preserve freshness and quality.
Check the official lab-analysis
We present this blend extra virgin olive oil, crafted from Picual and Arbequina varieties—with Arbequina as the predominant cultivar—in a convenient format for everyday use.
With its fine and smooth structure, this extra virgin olive oil is perfect for those who appreciate delicate nuances—green grass and tomato plant—harmoniously balanced with fruity notes of green banana, apple, and avocado.
SUGGESTED MATCHING FOOD
Pleasant and silky, it makes a refined complement to a wide variety of dishes. Highly versatile for daily use, whether drizzled over salads or used in cooking.
This blend adds a subtle touch to beef tenderloin with mushrooms, roasted potatoes, or baby broad beans with jamón and poached egg. Try it with scrambled prawns and spring garlic, or in vegetable terrines. It’s also delicious over fusilli with mushroom and truffle sauce.
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ORGANIC EVOO, LONGEVITY PACKAGE
Our Organic Longevity Collection brings together three exceptional organic extra virgin olive oils from Tuscany and Puglia, celebrating the diversity of Italian terroir, taste, and tradition. Thoughtfully selected for everyday wellness and gourmet enjoyment, this trio showcases the richness of single-estate, certified organic olive farming.
EREMO Organic Extra Virgin Olive Oil Giacomo Grassi Tuscany : Eremo Nero is a classic Tuscan extra virgin olive oil blend from Azienda Agricola Giacomo Grassi, inspired by the traditional practice in the hills of Tuscany where mixed olive groves were harvested together to produce a rich, balanced oil. It combines the natural qualities of several cultivated varieties (including Frantoio, Leccino, Moraiolo, and Pendolino) to deliver a harmonious and expressive profile. Best for: Roasted Beef and potatoes, Ribollita soup and red meats
Organic EVOO Biologico Frantoio Agostini (Medium fruity): From the hills of Le Marche region , this organic Extra Virgin Olive Oil offers a medium body fruitiness, not too much peppery, perfect for salads and white meats. It is a versatile EVOO for everyday usage.
Organic Uovo di Piccione EVOO Torrerivera Puglia: Elegant & fruity| Best for: seafood carpaccio, salads, caprese, oysters,
Made from 100% uovo di piccione olives in the heart of Puglia, Andria. Uovo di Piccione is a rare and lesser-known olive variety native to Puglia, named after the distinctive egg-like shape of its fruit. The name—literally “pigeon egg”—refers to the olive’s rounded, compact form, which sets it apart visually from more elongated Apulian cultivars. The EVOO is simply sublime…
These extra virgin olive oils first extraction, are rich in polyphenols — naturally high in antioxidants and support your wellness. Whether you’re upgrading your pantry or embracing a healthier lifestyle, this is the perfect starting point.
AUSTRALIA’S HIGHEST PHENOLIC EVOO DUO
A rare pairing of ultra-high and high polyphenol extra virgin olive oils, bringing together two distinct yet complementary expressions of concentration and origin. Pamako, from centennial trees in Cretan Mountains, reaches the extreme edge of natural phenolic intensity, while Erede, from organic Marinese groves in Irpinia Mountains (Campania) , offers structure, depth, and precision. A unique, niche selection designed to explore the full spectrum of high-phenolic extra virgin olive oil — from powerful and uncompromising to refined and structured.
WHY THIS DUO MATTERS
This limited-edition set represents a standard of purity and potency rarely found on the Australian market. Both oils are lab-tested, harvested early, cold-extracted, and celebrated for their exceptionally high concentrations of oleocanthal, oleacein, and hydroxytyrosol.
Each bottle delivers:
Extraordinary antioxidant density
A naturally spicy, vibrant profile typical of elite early-harvest EVOO
A wellness-focused experience backed by measurable phenolic strength
WHAT’S INSIDE THE PACK high polyphenol extra virgin olive oil
Erede (1180mg/kg of polyphenol) (500ml) Check the lab-analysis
An organic extra virgin olive oil from centennial Marinese trees, delivering 1180 mg/kg of polyphenols. Structured, vibrant, and intensely green, Erede shows pronounced bitterness and a persistent peppery finish — clear markers of its concentration. A precise expression of a rare Calabrian cultivar, selected for its depth and natural phenolic richness.
Pamako– 2080mg/kg Polyphenols (500ml) Check the lab-analysis
A rare, ultra-niche and unique certified organic extra virgin olive oil from centennial trees in Crete, produced at altitude with absolute precision. With 2081 mg/kg of total polyphenols and 1381 mg/kg of oleocanthal, it sits at the extreme edge of natural concentration. Intensely green, with pronounced bitterness and a powerful, persistent pungency, Pamako is not subtle — it is structured, direct, and uncompromising. A benchmark expression of high-phenolic extra virgin olive oil, defined by data, origin, and exact timing of harvest.
Independent lab analysis for this current release documents ~1397 mg/kg total polyphenols and around 1000 mg/kg oleocanthal, placing ZOI among the most potent EVOOs in the world and far above the EU 432/2012 threshold for officially recognised olive-oil health claims.
HOW TO USE IT
Ideal for:
Daily spoonful wellness rituals
Finishing dishes with a vibrant, peppery kick
Gifting to health-focused or culinary-driven friends
Collectors of rare, limited-estate extra virgin olive oils
A RARE OPPORTUNITY
This exclusive pack is available in very limited quantities due to the scarcity of both oils. For enthusiasts, athletes, biohackers, and wellness-driven households, this is one of the highest polyphenol combinations currently available in Australia — a duo that sets the benchmark for purity, potency, and provenance.
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Limited Editions – Artisanal Masterpieces
Introducing The Polyphenol Reserve, our most exclusive polyphenol rich EVOO bundle, curated for those who seek the purest expression of wellness and craftsmanship. This collection showcases three high-quality and high polyphenol extra virgin olive oils, all made from the exceptional single cultivars (olive varieties)—a bold southern Italian and central Spain variety celebrated for its intensely high polyphenol content and medicinal-grade properties.
Coratina Le Selezioni 966mg/kg High Polyphenol EVOO
Spicy & Peppery | Best for: Morning Wellness Routine, Meats, roasted veggies, mushroom Risotto
Coratina olives make an intense and fruity extra virgin olive oil that stands out for its strong, spicy but balanced taste that owes its vegetal notes of freshly cut grass to the variety used. Typical of the Puglia region, Coratina olive oil is an high polyphenol olive oil very powerful antioxidants and for being the protagonist of the traditional recipes of this region.
Organic Peranzana High Polyphenol EVOO mg/Kg Torrerivera 500ml
Medium peppery & Green| Best for: Grilled white fish or seafood, soft cheeses (burrata, mozzarella, ricotta), Hazelnut Gelato.
Organic Peranzana EVOO from TorreRivera in Andria Puglia: elegant and balanced, with fresh green notes, gentle bitterness and a pleasantly peppery finish.
Rotondella Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 834mg/kg – Madonna dell’Olivo
Medium to robust fruity | Best for: Grilled vegetables, legumes, mushroom dishes, roasted meats and aged cheeses.
Made exclusively from the indigenous Rotondella variety, this rare pitted extra virgin olive oil offers vibrant notes of artichoke, green herbs and tomato leaf, supported by persistent bitterness and a clean peppery finish. Destoning enhances the purity of the fruit, allowing the distinctive personality of this native cultivar to shine.
High polyphenol extra virgin olive oils are highly valued for their health benefits. They are high in antioxidants, including polyphenols such as hydroxytyrosol, which are known to have anti-inflammatory and cardiovascular benefits.
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Check the official lab-analysis
There are notes of field lettuce on the palate, along with hints of black pepper and almond in the aftertaste.
Bitterness and spiciness are well balanced and high phenolic extra virgin olive oil medicinal grade as EU health claim.
SUGGESTED MATCHING FOOD
This organic extra virgin olive oil has 482mg/kg of polyphenols and very low in acidity. It can be served it with octopus carpaccio, swordfish salads, tomatoes au gratin, baked radicchio, artichoke soup, pasta with meat sauce, grilled tuna, roasted fowl, or hard cheeses.
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Sublimis High polyphenol extra virgin olive oil by Frantoio Agostini ise highly valued for their health benefits.
It shows a beautiful green color streaked with yellow, clear. On the nose with a intense green fruitiness that gives balsamic and almost menthol nuances reminiscent of nettle and field grasses.
SUGGESTED MATCHING FOOD
Excellent on vegetable and legume soups, grilled tuna steak and porcini, grilled red meats, aged pasta filata cheeses.
RARE OLIVE OIL COLLECTION
Three exceptional pitted extra virgin olive oils showcasing one of the rarest extraction methods in the olive oil world.
Produced by a select group of specialist mills, pitted extra virgin olive oils offer a unique tasting experience that reveals the true character of the olive fruit with remarkable elegance and precision.
FIND OUT WHY THEY ARE SO SPECIAL
Discover the remarkable elegance of destoned pitted extra virgin olive oil, produced by removing the olive pit before extraction. This highly specialised technique is used by only a very small number of producers worldwide—estimated to account for well under 1% of global extra virgin olive oil production—due to the specialised equipment, lower yields and greater production costs involved.
The result is a collection of extra virgin olive oils celebrated for their exceptional purity, refined aromatics, silky texture and remarkable expression of each olive variety.
Included in the Collection
Carpellese Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 509mg/kg – Madonna dell’Olivo
Medium fruity | Best for: Grilled fish, shellfish, burrata, fresh vegetables, delicate pasta dishes and white meats.
Produced exclusively from the rare native Carpellese olive of Campania, this destoned extra virgin olive oil reveals elegant aromas of fresh herbs, green almond and wild flowers, finishing with balanced bitterness and refined pepperiness. The pitted extraction highlights the cultivar’s finesse and aromatic complexity while delivering exceptional balance.
Rotondella Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 834mg/kg – Madonna dell’Olivo
Medium to robust fruity | Best for: Grilled vegetables, legumes, mushroom dishes, roasted meats and aged cheeses.
Made exclusively from the indigenous Rotondella variety, this rare pitted extra virgin olive oil offers vibrant notes of artichoke, green herbs and tomato leaf, supported by persistent bitterness and a clean peppery finish. Destoning enhances the purity of the fruit, allowing the distinctive personality of this native cultivar to shine.
DEN Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 857mg/kg– Le Tre Colonne
Robust fruity | Best for: Beef, game, grilled steaks, legumes, bruschetta and hearty Mediterranean cuisine.
Produced in Puglia from carefully selected Coratina olives, DEN is an award-winning pitted extra virgin olive oil renowned for its remarkable intensity and naturally high polyphenol content. Rich aromas of green tomato, chicory and fresh-cut grass are complemented by pronounced bitterness and a long, peppery finish, while the destoning process contributes to its refined texture and extraordinary aromatic precision.
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Pamako Monovarietal EVOO · Erede Organic EVOO · Biodynamic Apple Cider Vinegar
A refined, wellness-driven selection designed for those who approach nutrition with intention. This bundle brings together three exceptional products—each crafted with precision and respect for nature—to support a consistent, elevated morning routine.
At its core are two of the most distinctive high-polyphenol extra virgin olive oils available. Pamako Monovarietal, sourced from centuries-old trees in Crete, is known for its exceptionally high natural phenolic content and intense profile. Alongside it, Erede by Francesco Pepe, an organic monocultivar from centennial Marinese trees, offers structure, depth and balance.
Completing the trio is a biodynamic and organic apple cider vinegar, naturally fermented, unfiltered and rich in living cultures. Its bright acidity provides contrast and versatility, making it an essential complement to the oils.
This is not a standard bundle—it is a curated ritual. A combination designed for daily use, where quality, origin and composition matter.
Benefits, Suggested Routine & Disclaimer
This bundle is built around simplicity and consistency—three elements, one structured approach to starting the day.
Suggested morning ritual:
The extra virgin olive oils are naturally rich in polyphenols, compounds studied for their role in protecting lipids from oxidative stress when consumed as part of a balanced diet. The apple cider vinegar adds a refreshing, sharp element, often included in daily routines for its traditional digestive support and clean profile.
Beyond the morning ritual, each product stands on its own:
Important: This product is not intended to diagnose, treat, cure, or prevent any disease. The information provided is for general informational and nutritional purposes only and does not constitute medical advice. Always consult your doctor or qualified healthcare professional before making dietary changes, especially if you are pregnant, breastfeeding, have a medical condition, or are taking medication.
Designed for those who prioritise quality over quantity, and structure over trends, this bundle represents a more considered way to integrate premium ingredients into everyday life.
AWARDED BEST EVOO SINGLE VARIETY MEDIUM FRUITY 2021 FLOIS OLEI (one of the most prestigious International EVOO guide)
A true icon of taste and design, Itran’s Madonna dell’Olivo is an olive oil that bridges gastronomy and art. Its sculptural bottle has been showcased at the MoMA Museum in New York, a rare honour that underlines its cultural and aesthetic prestige.
The 1.5 litre format is both rare and prestigious—a collector’s edition created for gourmets who value excellence in its most exclusive form. Elegant, award-winning, and profoundly Mediterranean, this pitted EVOO is not simply an ingredient, but a work of art.
PITTED EXTRA VIRGIN OLIVE OIL, WHY IS IT BETTER?
Pitted extra virgin olive oils are better because they are made from olives that have been carefully pitted before centrifugation(or pressing using an old, but more recognizable term). This process results in a smoother and cleaner flavor profile HIGH IN POLYPHENOLS and ANTIOXIDANTS, as the bitterness from the pits is removed. Pitted olive oils also tend to have a longer shelf life.
SUGGESTED FOOD MATCHING
Itran’s pitted extra virgin olive oil Madonna Dell’Olivo is great with game and legume soups as well as baked or roasted vegetable and meats.
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Check the lab-analysis and its polyphenol and acidity content.
Salvatore Stallone is an outclass in the production of high quality EVOO.
This coratina EVOO is high in polyphenol and it is obtained from Coratina olive varieties a native Olive tree from Puglia. The olives, once dropped on the nets, are directly emptied into baskets that are taken to the mill every 3 hours and milled immediately upon arrival at the farm mill to preserve quality.
Benefits of EVOO in Bag in Box
The Bag in Box is becoming a favourite among our customers thanks to its practicality and superior preservation:
Prevents oxidation – The vacuum-sealed inner bag compresses as oil is dispensed, and the tap’s valve blocks air from re-entering.
No decanting needed – Unlike tins, it doesn’t require transferring to dark glass bottles, saving time and space.
Protects from temperature changes – The cardboard box creates an insulating air chamber around the bag.
Durable and safe – Strong like a tin, but won’t dent or rust.
No waste – Oil pours out to the very last drop.
SENSORY PROFILE
Color: green with gold highlights
Aroma: hints of artichoke, green grass, arugula and almond
Taste: balanced between bitterness and mild spiciness
SUGGESTED FOOD MATCHING
This high polyphenol EVOO is excellent on vegetable and legume soups, grilled tuna steak and porcini, grilled red meats, aged pasta filata cheeses.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
San Felice EVOO millennial trees with 873mg/kg of polyphenols from Umbria. Check the official lab-analysis.
Benefits of Extra Virgin Olive Oil in Bag-in-Tube
The Bag-in-Tube is becoming a favourite among our customers thanks to its practicality and superior preservation:
Prevents oxidation – The vacuum-sealed inner bag compresses as oil is dispensed, and the tap’s valve blocks air from re-entering.
No decanting needed – Unlike tins, it doesn’t require transferring to dark glass bottles, saving time and space.
Protects from temperature changes – The cardboard box creates an insulating air chamber around the bag.
Durable and safe – Strong like a tin, but won’t dent or rust.
No waste – Oil pours out to the very last drop.
It is very exclusive because it is a variety grown by 2 olive oil producers in the world.
San Felice olive variety has a very special history.
This millennial olive trees were saved by the monks of the abbey of San Felice in the heart of Umbria.
It is thanks to these monks that it has survived to this day.
SUGGESTED FOOD MATCHING
San Felice EVOO millennial trees is amazing on red meats and game, soups, dipping, mushroom risotto or baked pasta. Great for your wellness morning routine, a table spoon before breakfast.
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Multi-awarded & Lab-tested selection of high polyphenol olive oil extra virgin with over 500 mg/kg.
According to the European Food Safety Authority, olive oil must contain more than 250 mg/kg of polyphenols to qualify for health claims. However, experts suggest that only oils exceeding 500 mg/kg should be considered high-phenolic olive oil.
Carefully imported vis sir-freight and temperature-controlled containers to preserve its exceptional quality and potency.
Check our up coming olive oil tasting events
