Pitted EVOOs
Estimated to account for well under 1% of the world’s extra virgin olive oil production, pitted (destoned) EVOO is among the rarest styles of olive oil available.
By removing the olive stone before extraction, specialist producers create oils celebrated for their exceptional aromatic purity, silky texture and elegant balance. This highly specialised process requires dedicated production, greater expertise and lower production yields, making destoned oils a true rarity.
Discover our carefully selected collection from exceptional Italian producers and experience one of the most exclusive expressions of extra virgin olive oil. Find out more about this method
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Itran’s Pitted Extra Virgin Olive Oil Madonna Dell’Olivo
$81.00 Read more EVOOAWARDED 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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Carpellese Pitted High Polyphenol 503Mg/Kg EVOO Madonna Dell’Olivo 500ml
$81.00 Add to cart EVOOPitted 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
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Rotondella Pitted High Polyphenol 834Mg/Kg EVOO Madonna Dell’Olivo 500ml
$84.00 Add to cart EVOOROTONDELLA 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!
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DEN Pitted Extra Virgin Olive Oil Polyphenol 857mg/Kg
$109.00 Add to cart Extra Oil Olive Virgin
Check the lab-analysis DEN Evolution Pitted extra virgin olive oil
Den Evolution pitted extra virgin olive oil reaches one of its most advanced expressions in Le Tre Colonne’s DEN Evolution. Crafted through denocciolato extraction, the pit is removed before milling, allowing the pulp — the part richest in aromatic precursors and naturally occurring antioxidant compounds — to dominate the final profile.
WHY PITTED EXTRA VIRGIN OLIVE OIL MATTERS
Pitted-fruit processing isolates the pulp, where most flavour compounds and antioxidant molecules are concentrated. This allows:
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Sharper sensory definition
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A more harmonious bitterness/spice ratio
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Improved chemical resilience
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Clearer expression of cultivar characteristics
This makes DEN Evolution a valuable reference for anyone exploring how extraction techniques influence flavour architecture and long-term performance.
WHAT MAKES DENOCCIOLATO EXTRACTION UNIQUE
This specialized method removes the stone before malaxation. Scientific research shows several advantages compared to whole-fruit processing:
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Fewer pit-based oxidative enzymes
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Cleaner aromatic development
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Enhanced stability and slower oxidation
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Reduced tannic bitterness from the kernel
These factors create a more precise, elegant structure while preserving the character of the fruit.
SENSORY PROFILE
DEN Evolution presents a refined interpretation of the Coratina aromatic profile:
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Deep green notes: bay leaf, rosemary, artichoke, wild chicory
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Structured but balanced bitterness
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A clean, long pepper finish
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Greater aromatic purity thanks to the absence of pit tannins
The result is a vivid, focused style ideal for those who appreciate technically advanced extraction methods.
SUGGESTED FOOD MATCHING
Great in your wellness morning ritual, on meats and veggies, educational tastings comparing denocciolato vs whole-fruit processing.
“Learn more about high polyphenol EVOO, hydroxytyrosol, and oleocanthal in our EVOO FAQ.
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Destoned Pitted EVOO Trio | Rare Olive Oils
$230.00 Add to cart Italian Olive OilRARE 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.
Why You’ll Love It
- Three rare pitted (destoned) extra virgin olive oils
- Experience one of the most specialised olive oil extraction methods
- Showcases three native Italian olive varieties from Campania and Puglia
- Celebrated for elegant aromatics, silky texture and exceptional purity
- Perfect for olive oil enthusiasts seeking some of the rarest expressions of premium extra virgin olive oil
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Itran’s Pitted EVOO Madonna Dell’Olivo 1.5Litre Magnum Limited Edition
$295.00 Read more EVOO
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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