Which extra virgin olive oil is best for your bruschetta? Which for your salad? Here's what distinguishes these regional Italian olive oils and, crucially, how they taste.
Extra-virgin olive oil is one of the pillars of the Mediterranean diet and has been an integral part of Italian cooking since the Roman times. Its fragrance enriches all manner of dishes, from salads and soups, grilled meats to fish with its fruity, spicy or bitter notes, depending on the type. It is also used for cooking and frying.
Italy and Spain are the world’s biggest producers of olive oil, and Italians consume approximately 40% of the world’s total production. Italy is home to approximately 300 cultivars of olive trees and oil production is spread across most regions. Here are five regional extra virgin olive oils you should know – and taste.
Stuck between the Po Valley and the Alps, Lake Garda has a particularly mild climate because of the moderating influence of the water and the protection provided by the mountains. Despite the latitude of the lake, this climate is perfect for growing olive trees. Garda DOP is produced using at least 55% of olive oil coming from the Casaliva, Frantoio and Leccino cultivars and has a maximum acidity of 0.5%. Its colour ranges from green to yellow, and it is fruity at the nose. Its taste is also fruity, with scent of fresh grass, aromatic herbs, hay and artichoke and it has the typical almond aftertaste. Because of its lightness, it perfectly matches lake fish, but also meat or fish carpaccio.
Taggiasca is the queen of Liguria’s olives and can be used to produce olive oil, to eat as an appetiser, or to cook some of the region’s signature dishes. Alongside Taggiasca, Pignola, Lavagnina and Razzola, other local cultivars are also used for the production of Riviera Ligure DOP. It is characterized by fine fruity notes and an initial sweet taste. Depending on the sub-area of production, the colour of this olive oil can range from light yellow to golden, with light green nuances and a delicate fruit and olive fragrance. The bitter and spicy notes can be more or less pronounced, depending on the area, and so can the scent of apple, almond and artichoke.
When we think of Tuscany, the first image that comes to mind is soft hills dotted with vineyards, cypresses and…olive trees! When we think of Chianti, our mind goes to one of the most famous Italian wines around the world. Yet, the area is also renowned for its Chianti Classico DOP extra-virgin olive oil, which is produced with Frantoio, Correggiolo, Moraiolo and Leccino cultivars (minimum 80%) and other varieties. Its colour ranges from intense green to green with golden shades, with a clear fruity and olive oil fragrance. Its flavour is spicy and slightly bitter, with an artichoke and cardoon aftertaste.
Puglia is Italy’s most productive region when it comes to olive oil and is home to five different protected denominations of origin, as well as to a wide variety of cultivars. Cellina di Nardò and Ogliarola are the base (minimum 60%) for the production of Terra d’Otrando DOP, an olive oil produced in the extreme south of Italy’s heel. This fruity and slightly bitter olive oil has a medium fruity fragrance with scent of leaves and perfectly matches fish, seafood and soups made with pulses.
Sicily produces nearly as many olives and extra-virgin olive oil as Puglia, and Monti Iblei DOP is one of its most appreciated extra-virgin olive oils. The green-coloured oil is produced with Tonda Iblea, Moresca, Nocellara Etnea, Verdese, Biancolilla and Zaituna cultivars (at least 80%) plus other varieties. Its organoleptic characteristics differ depending on the sub-area of production. Generally speaking, its flavour is fruity, with herbaceous nuances, and its taste is fruity, with slight to medium spiciness.
