{"title":"extra virgin olive oil","description":"\u003ch2\u003eExtra virgin olive oil – the highest quality with character\u003c\/h2\u003e\n\u003cp\u003eExtra virgin olive oil is the highest quality grade for olive oil. It is obtained exclusively by mechanical means from fresh olives and impresses with its purity, fruitiness and balanced structure.\u003c\/p\u003e\n\u003cp\u003eOur selection of \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e comes from carefully selected growing regions and is gently processed to preserve its aroma and character. Low acidity, clear aromas and a fine bitter note are typical characteristics of this quality grade.\u003c\/p\u003e\n\u003cp\u003eWhether for \u003cstrong\u003esalads, vegetables, pasta or for refining fish and meat\u003c\/strong\u003e – extra virgin olive oil shows its strength particularly where quality and taste are paramount.\u003c\/p\u003e\n\u003cp\u003eFruity, balanced and unadulterated: Extra virgin olive oil for conscious enjoyment and good seasoning in daily cooking.\u003c\/p\u003e","products":[{"product_id":"calvi-pinzimolio-olivenoel-500ml","title":"Pinzimolio Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eUnfiltered olive oil for cold dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCalvi Pinzimolio is an unfiltered extra virgin olive oil from Liguria, a blend of early-harvest Taggiasca and Ogliarola olives. Fruity and green, slightly tart, with a gentle piquancy. Made for cold dishes, not for frying.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinzimolio olive oil\u003c\/strong\u003e is a medium-fruity, \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e from Olio Calvi in Liguria, made from 100 percent Ligurian olives, derived from the mild Taggiasca and the more robust Ogliarola. Unlike the family’s mild signature oil, it is young, green, and herbaceous, packaged in a nostalgic swing-top bottle with a pourer that you won't want to part with after the first use.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, grassy from the very first drop\u003c\/h3\u003e\n\u003cp\u003ePinzimolio has the fresh aroma of green herbs, freshly mown meadows, and green almonds, just as only an oil from early-harvested olives can. On the palate, a fruity-green taste follows, with soft bitter notes and a light, lively spiciness on the finish.\u003c\/p\u003e\n\u003cp\u003eIt is harvested before reaching full maturity, and that is exactly what you taste: the greener the olive, the more spice, bite, and fresh bitterness it brings to the oil. Pinzimolio is therefore not a reserved companion, but one that makes its presence known and adds character to a simple dish. Because it is bottled unfiltered, it may appear a little cloudy in the bottle; that is all part of its charm.\u003c\/p\u003e\n\n\u003ch3\u003eRaw with vegetables, salad, and bread\u003c\/h3\u003e\n\u003cp\u003ePinzimolio owes its name to \"pinzimonio,\" a classic Italian appetizer: crisp raw vegetables dipped in an emulsion of oil, vinegar, salt, and pepper. These four ingredients are all you need for a great start.\u003c\/p\u003e\n\u003cp\u003eThis is how it tastes most intense, with strips of carrots, fennel, celery, and cucumber, accompanied by a small bowl of Pinzimolio with a pinch of salt. It is equally good drizzled over colorful mixed salads, grilled vegetables, or simply on a slice of warm bread.\u003c\/p\u003e\n\u003cp\u003eIt also shows what it is capable of at the very last moment when drizzled over a warm tomato soup or white beans with red onion and parsley. Because it is unfiltered, it belongs in cold dishes and not in a hot pan; for frying and sautéing, it is better to use the mild \u003ca href=\"\/en\/products\/olio-calvi-mosto-oro-olivenoel\"\u003eMosto Oro\u003c\/a\u003e from the same producer. That way, the two oils complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eLigurian oil craftsmanship from the Calvi family since 1919\u003c\/h3\u003e\n\u003cp\u003eBehind Pinzimolio is the house of Olio Calvi in Imperia-Oneglia on the Ligurian Riviera, where Giuseppe Calvi began his oil craft in 1919. The family became known for their single-variety Taggiasca oil, which became famous in the 1970s in its golden bottle, but this vibrant blend has long since found its own fans.\u003c\/p\u003e\n\u003cp\u003e\"An oil is allowed to have character,\" emphasizes Luca, who has been with the family business since 2007 and now runs it with his brother Gianni in the third generation. For Pinzimolio, the mild Taggiasca and the more robust Ogliarola are combined, harvested early, and bottled unfiltered. The less an oil is filtered, the more of its aromas and fine particles are preserved, and these are exactly what create its fruity-green character.\u003c\/p\u003e\n\u003cp\u003eThis is how an \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e like this remains honest and authentic, with everything the olive naturally provides. You get Pinzimolio in a 500 ml swing-top bottle, which can live on as a small carafe on your table after it is empty—a lovely piece of kitchenware that stays with you.\u003c\/p\u003e\n\u003cp\u003eYou can find more Ligurian treasures in our \u003ca href=\"\/en\/collections\/olio-calvi\"\u003eOlio Calvi collection\u003c\/a\u003e, and those who enjoy comparing oils, from mild to robust, will find what they are looking for in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e. Once tried, it will earn a permanent spot on your shelf.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"500 ml","offer_id":53071134720334,"sku":"045VIA1116","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-pinzimolio-olivenoel.jpg?v=1750977866"},{"product_id":"olio-roi-olivenoel-mosto-roi-500ml","title":"Mosto Roi Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMosto Roi, mild extra virgin olive oil from Liguria\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMosto Roi is the everyday oil of the Boeri Roi family from Liguria, a cuvée of Taggiasca, Ogliarola, and Biancolilla. Mild, almondy, fruity. Not a sharp, aggressive oil, but a gentle olive oil for every day, from salads to the frying pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMosto Roi\u003c\/strong\u003e is the mild, fruity \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Olio Roi in Liguria's Valle Argentina, produced from the three varieties Taggiasca, Ogliarola, and Biancolilla. In its 500 ml bottle, it is an everyday oil, generous enough for both the kitchen and the table. Let yourself be surprised by its gentle character, which possesses almost no sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eLight yellow, almondy, gentle finish\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Mosto Roi glows light yellow with green reflections and has a delicate scent of dried olive leaves. On the palate, it first reveals a fine sweetness.\u003c\/p\u003e\n\u003cp\u003eThe sweetness is followed by an almond note, then a hint of artichoke and fresh olive, before a very slight sharpness flashes in the finish. It is fruity, velvety, and sweet. An extra virgin olive oil that never pushes itself to the forefront, but instead lets the ingredients speak for themselves.\u003c\/p\u003e\n\u003cp\u003eThe name reveals its character: \"Mosto\" means the fresh must, the young, juicy oil immediately after pressing. That is exactly how it tastes—lively and green, without ever becoming bitter.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salad to the frying pan\u003c\/h3\u003e\n\u003cp\u003eA mild olive oil like Mosto Roi is an all-around talent in the kitchen, just as good raw over a plate as it is warm in a pot.\u003c\/p\u003e\n\u003cp\u003eMixed green salads, minestrone and steamed vegetables, tomatoes with basil, or delicate fish are its home. It can also handle heat: for gentle searing, for a fresh pesto, or over warm pasta. Wherever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed without overpowering the flavor of the food, Mosto Roi is ready.\u003c\/p\u003e\n\u003cp\u003eFor those special moments when the oil is meant to take center stage raw, you are better off reaching for the Carte Noire DOP. But Mosto Roi is the reliable companion that cooks with you every day.\u003c\/p\u003e\n\n\u003ch3\u003eThree varieties from the Boeri Roi family\u003c\/h3\u003e\n\u003cp\u003eFranco Boeri Roi has been pressing Mosto Roi in Badalucco in the fourth generation; since 1900, everything for the family has revolved around the olive.\u003c\/p\u003e\n\u003cp\u003eThe trees grow on historic stone terraces in the Valle Argentina, the valley behind San Remo, at altitudes between 60 and 500 meters, covering about 42 hectares with around 11,000 trees. Unlike the single-varietal Carte Noire, Mosto Roi is a cuvée of three olive varieties, because the broader the base of varieties, the rounder and more versatile the aroma becomes. The Taggiasca provides the almondy sweetness, while Ogliarola and Biancolilla add fruit and freshness.\u003c\/p\u003e\n\u003cp\u003e\"I don't eat olives,\" says Franco with a smile; his wife Rossella and their children Paolo and Daria taste them for him on the tree. But he loves all his oils. Anyone who wants to get to know the whole valley will also find Taggiasca olives and the fine DOP oil in the \u003ca href=\"\/en\/collections\/olio-roi\"\u003eOlio Roi assortment\u003c\/a\u003e. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt can even go warm into the pan\u003c\/h3\u003e\n\u003cp\u003eStore the Mosto Roi in a dark, cool place, but not in the refrigerator, and close the 500 ml bottle tightly after every use. Unlike sharp, intense oils, Mosto Roi can also be used warm in the pan without becoming bitter.\u003c\/p\u003e\n\u003cp\u003eA few drops over a warm tomato soup elevate it instantly. If you prefer it pure and festive, combine it with \u003ca href=\"\/en\/products\/olio-roi-taggiasca-oliven-ohne-stein-180g\"\u003eLigurian Taggiasca olives\u003c\/a\u003e and good bread for a small antipasto. That is how the Valle Argentina tastes right in your own kitchen.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"500 ml","offer_id":53071134818638,"sku":"045VIA1161","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-500ml.jpg?v=1750977869"},{"product_id":"monterosa-olivenoel-verdeal-500ml","title":"Verdeal Olive Oil – 500ml","description":"\u003ch2\u003eMonterosa Verdeal – extra virgin olive oil – 500ml\u003c\/h2\u003e\n\u003cp\u003eUnfortunately, this oil is no longer being produced – try the \u003ca href=\"https:\/\/nurgutes.de\/products\/monterosa-olivenoel-ribeiro-do-tronco\" title=\"Ribeiro do Tronco\"\u003eRibeiro do Tronco\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonterosa Verdeal olive oil\u003c\/strong\u003e is a single-variety, extra virgin olive oil made from the Iberian Verdeal olive. It is very mild with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salads, tomatoes, bread, cold soups, or vinaigrettes. An excellent Monterosa olive oil made from hand-picked Portuguese olives.\u003c\/p\u003e\n\u003ch3\u003eMonterosa – fine Verdeal from the Algarve\u003c\/h3\u003e\n\u003cp\u003eMonterosa is an artisanal family business in the eastern Algarve. Located just about 7 km from the cooling sea, a fresh breeze is always blowing here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he became—and still is today—very successful in cultivating high-quality ornamental plants.\u003cbr\u003e\u003cbr\u003eOlive trees have been growing on 20 hectares of land since the year 2000. Previous summers had been hot and dry, and the orange trees on the plantation required vast amounts of water (one orange tree requires 1,000 liters of water per week). So, they decided to plant olive trees with the goal of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees were already being cultivated in this special place 2,000 years ago, as a Roman trade route connecting Lisbon to Corduba passed through Moncarpacho. The estate's own stone mill, however, is state-of-the-art. Without any long transport routes, the hand-picked olives can be processed into the finest olive oil right on the plantation.\u003c\/p\u003e\n\u003cp\u003eThe best way to discover the taste differences between the five varieties is to try them all. The Verdeal olive oil is the mildest, greenest oil, followed by the Maçanilha variety. The Picual is one of the medium-fruity varieties. The indigenous Portuguese Cobrançosa variety is the spiciest and most robust, with a notable kick in the finish.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"500 ml","offer_id":53071137767758,"sku":"045MON001","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-verdeal-500.jpg?v=1750977928"},{"product_id":"monterosa-olivenoel-geschenk-set","title":"Olive Oil Gift Set","description":"\u003ch2\u003eMonterosa Tasting Kit – Olive Oil Gift Set\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMonterosa Olive Oil Gift Set\u003c\/strong\u003e is the best way to discover the flavor differences between Monterosa's five monocultivar olive oils. With a tasting kit, all five varieties are presented side by side. The beautiful gift box contains 5 small 20ml bottles of the following hand-picked olive oils from the Algarve in Portugal:\u003c\/p\u003e\n\u003ch3\u003eMonterosa Olive Oil – 5 varieties in one box\u003c\/h3\u003e\n\u003cp\u003eVerdeal: Extra virgin oil from southern Portugal, very mild, with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salad, tomatoes, bread, cold soups, or vinaigrettes.\u003c\/p\u003e\n\u003cp\u003eMaçanilha: Extra virgin oil from southern Portugal, harmonious, with a particularly herbal note. In the 2016 Olivo Award, the gourmet magazine \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged the herb-intensive Maçanilha oil as follows: \"Thyme, parsley, mint, basil, lush green, almost unripe apples, lamb's lettuce, avocado, plus a very delicate chicory bitterness and a touch more spiciness. Wonderful with a chickpea salad with grilled octopus or burrata, grilled peppers, and tuna ventresca (belly meat).\"\u003c\/p\u003e\n\u003cp\u003ePicual: Extra virgin oil from southern Portugal, intensely fruity in taste. In the 2016 Olivo Award, \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged it as Portugal's \"Oil of the Year\": bitter, spicy, and powerfully aromatic! Grass, artichoke, cardoon, green tomatoes, pepper, arugula, sage, lemon zest – spectacular.\u003c\/p\u003e\n\u003cp\u003eCobrancosa: The spiciest of the Monterosa oils, made from an ancient indigenous Portuguese olive variety. Grassy green notes, scents of olive and tomato leaves as well as white pepper. Pairs well with meat, vegetables, and soups.\u003c\/p\u003e\n\u003cp\u003eand Frantoio: Originally from Tuscany, this variety is considered one of the most important Italian olive oil varieties of all. Its typical character is raw and unruly; consuming it brings out the characteristic tickle in the throat. The olive possesses fine aromas, acidity, and fruitiness, which are permeated by sharpness and bitterness. One can taste characteristic notes of fresh grass, green apple, artichoke, marjoram, rosemary, lettuce, celery, and almonds.\u003c\/p\u003e\n\u003cp\u003eSince not all varieties are processed into olive oil in some years, it may happen that one variety is included twice.\u003c\/p\u003e\n\u003cp\u003eMonterosa is a family-run artisanal business in the eastern Algarve. Located only about 7km from the cooling sea, a fresh breeze always blows here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he was, and still is today, very successful in cultivating high-quality ornamental plants.\u003c\/p\u003e\n\u003cp\u003eSince the year 2000, olive trees have been growing on 20 hectares. The previous summers were hot and dry, and the orange trees on the plantation required vast amounts of water (1 orange tree needs 1000L of water per week). So, without further ado, olive trees were planted with the goal of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees have been nurtured and cared for at this special place for 2,000 years, as a Roman trade route connecting Lisbon to Corduba ran through Moncarapacho. The in-house stone mill, however, is state-of-the-art. Without long transport routes, the hand-picked olives can be processed into the finest olive oil directly on the plantation.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"100 ml","offer_id":53071140782414,"sku":"045MON010","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-geschenkset-mit-olivenoel.jpg?v=1750978026"},{"product_id":"bartolini-natives-olivenoel-extra-250ml","title":"extra virgin olive oil - 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eExtra virgin olive oil from Umbria to get to know\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBartolini Classico is an extra virgin olive oil from Umbria, cold-pressed from Moraiolo, Leccino, and Frantoio olives. Medium-bodied, fruity, with a subtle piquancy. Not an anonymous supermarket oil, but a craft product from a family mill. The small 250ml bottle is perfect for trying it out.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e from the Bartolini oil mill comes from Arrone in Umbria and is one of the most versatile staples a good oil can be. Versatile, honest, and full of character. In the 250ml bottle, you get exactly the right amount to get to know this Umbrian oil at your leisure, without having to commit to a whole liter right away.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, with a subtle piquancy\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Classico is gold-green and scented with fresh olives and a hint of green grass. An oil that smells of the garden, not the factory.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is medium-bodied and harmonious, with a light bitterness and that subtle piquancy in the finish that identifies a vibrant olive oil. The three varieties play off one another: the Moraiolo brings fruit and bite, the Frantoio the elegant grassy note, and the Leccino a mild almond sweetness. This creates a round, balanced oil that never becomes dull in any kitchen.\u003c\/p\u003e\n\u003cp\u003eUmbria, the green heart of Italy between Florence and Rome, has been olive country since the Etruscans. The very location on the Umbrian hills, with cool nights and long hours of sun, shapes its character. You can taste this exact origin: an oil that begins fruity and ends spicy.\u003c\/p\u003e\n\n\u003ch3\u003eWith legumes, soups, and good bread\u003c\/h3\u003e\n\u003cp\u003eThe Classico is an all-round talent of rustic Italian cuisine and loves hearty, honest dishes. It tastes great with lamb variations, legume stews, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eIt works particularly well raw as a finish: a drizzle over a warm lentil soup, over pasta with lemon, or simply over bread. You should not heat extra virgin olive oil to high temperatures, as its delicate aromas prefer to be enjoyed cold or with gentle heat. If you need more of it, reach for the \u003ca href=\"\/en\/products\/bartolini-natives-olivenoel-extra-500ml\"\u003elarge 500ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a family mill since 1850\u003c\/h3\u003e\n\u003cp\u003eThe Bartolini oil mill is located in Arrone and has become one of the most respected mills in Umbria. It has been pressing oil since 1850, now in its sixth generation. What Antonio Bartolini began with a small, animal-powered mill is continued today by Domenico and Ulderico with their father, Emilio.\u003c\/p\u003e\n\u003cp\u003eThe olives are harvested by hand in November and December and milled no later than 12 hours after harvest, usually that very same night. Because the shorter the time between harvest and pressing, the fresher and finer the oil tastes. The malaxation temperature remains between 24 and 27 degrees, ensuring it is a true cold pressing.\u003c\/p\u003e\n\u003cp\u003e“An oil is only as good as the fruit it comes from”; based on this principle, master miller Emilio Bartolini selects the olives himself, grove by grove. You can taste this care in every drop, even in the small bottle. You can find more oils from the producer in the \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUncooked over bread, beans, or Caprese\u003c\/h3\u003e\n\u003cp\u003eUncooked, the Classico shows what it's made of, drizzled over grilled bread with a little sea salt, with white beans, or over a Caprese salad. Stored in a cool, dark place, the open bottle will retain its aroma the longest. If you like this Umbrian oil, also try our \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eother extra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"Bartolini","offers":[{"title":"250 ml","offer_id":53071141011790,"sku":"045VIA1130","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-natives-olivenoel-extra-250ml.jpg?v=1750978033"},{"product_id":"monterosa-olivenoel-macanilha","title":"Macanilha Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSingle-varietal Macanilha olive oil from Moncarapacho\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMonterosa Macanilha olive oil is a single-varietal extra virgin olive oil made from hand-picked Maçanilha-Algarvia olives by the von Rosen family. Medium-bodied, herbal and fresh, with a peppery finish. Not a blend from a tank, but craft from a 20-hectare grove in the eastern Algarve.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Macanilha Olive Oil\u003c\/strong\u003e brings the herbal spice of the Portuguese Algarve into your kitchen and is a single-varietal extra virgin olive oil produced by the von Rosen family in Moncarapacho. 250 ml or 500 ml in a dark bottle, early-harvested, and ground in granite stone mills. Let yourself be surprised by how much of the Algarve can live in a single drop.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the oil glows a clear golden green and smells of freshly cut grass, young herbs, and a hint of green apple. On the palate, the Macanilha unfolds a balanced spice – juicy, herbal, and fresh, with a peppery pungency that greets you only late in the throat. This is what an early harvest tastes like.\u003c\/p\u003e\n\u003ch3\u003eJuicy, herbal, and fresh, with a peppery finish\u003c\/h3\u003e\n\u003cp\u003eMacanilha olive oil is one of the medium-bodied olive oils – not as robust as a young Picual, not as mild as a ripe Arbequina. It hits the middle ground and brings character without overpowering the salad or the bread.\u003c\/p\u003e\n\u003cp\u003eThe herbal note is its recognizable hallmark: mown grass first, then parsley and mint, with a hint of young basil in the background, freshly crushed between the fingers. Subtly, the oil carries a fine hint of vanilla, which makes the green spice rounder. The finish is slightly peppery, as it should be with early-harvested oils, and lingers slowly.\u003c\/p\u003e\n\n\u003ch3\u003eFor salads, bread, and tomatoes\u003c\/h3\u003e\n\u003cp\u003eThe oil loves everything that tastes like summer: young salads with walnut kernels, freshly peeled tomatoes, grilled zucchini, baked eggplant. The oil likes both worlds – cold over finished dishes as well as warm in the pan when you gently sauté vegetables or fish.\u003c\/p\u003e\n\u003cp\u003eOn a piece of warm sourdough bread with a few flakes of \u003ca href=\"\/en\/collections\/salz\"\u003esea salt\u003c\/a\u003e and a slice of sun-ripened tomato, Macanilha olive oil becomes a simple, quick beauty. It is just as lovely with grilled fish, boiled potatoes, or drizzled over a white bean stew at the end of cooking. For those embracing the Portuguese connection, drizzle it over baked cod or a cold gazpacho with coriander and lime.\u003c\/p\u003e\n\u003cp\u003eStore the oil in a cool, dark place and keep it well-sealed – olive oil does not like sunshine or proximity to the stove. Its freshness is best enjoyed within twelve months of opening, after which the herbal spice begins to fade quietly.\u003c\/p\u003e\n\n\u003ch3\u003eThe von Rosen family in the Algarve since 1969\u003c\/h3\u003e\n\u003cp\u003eDetlev von Rosen came to southern Portugal from Sweden in 1969 and initially grew winter vegetables for Northern European markets. In 1972, the family switched to ornamental plants, but a few dry years led them down a different path – the olive trees, which require less water, gradually replaced an orange grove – a turn of events that Detlev liked to recount during tours of the olive groves. In the year 2000, the decision was made to dedicate themselves entirely to olive oil.\u003c\/p\u003e\n\u003cp\u003eThe approximately 20 hectares of olive groves are located seven kilometers from the Atlantic in Moncarapacho. The Maçanilha Algarvia, one of the few indigenous olive varieties of the Algarve, thrives here in a microclimate of Atlantic breeze, limestone, and intense sunlight. It is harvested by hand in early autumn as soon as the olives turn from green to violet – the earlier, the more herbal and fresh the oil.\u003c\/p\u003e\n\u003cp\u003eImmediately after the harvest, the olives go to the mill: ground in old granite stone mills, cold-extracted, and carefully filled into dark bottles. This preserves what an early harvest promises – herbs, mown grass, a touch of green fruit – in the glass. Pure craftsmanship from tree to glass. Hats off.\u003c\/p\u003e\n\u003ch3\u003eA few drops on salted butter and bread\u003c\/h3\u003e\n\u003cp\u003eThe Macanilha can be enjoyed in many ways: a tablespoon over a warm tomato soup, in the pan for gently sautéing vegetables, a few drops on \u003ca href=\"\/en\/products\/bordier-butter-leicht-gesalzen-125g\"\u003esalted butter and bread\u003c\/a\u003e, or completely pure with a pinch of sea salt and a piece of fresh sourdough. Those who prefer to serve the oil with a full meal will find other \u003ca href=\"\/en\/collections\/olivenoel\"\u003esingle-varietal olive oils\u003c\/a\u003e from the Mediterranean region in our shop. Enjoy within twelve months after opening.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":59537426907470,"sku":"045MON006","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":53071164735822,"sku":"045MON005","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-macanilha-250ml.png?v=1777532343"},{"product_id":"monterosa-olivenoel-picual-250ml","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMonterosa Picual Olive Oil, intensely fruity from the Algarve\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMonterosa Picual is a single-varietal extra virgin olive oil from the eastern Algarve, hand-picked and pressed immediately. Intensely fruity, medium-bodied, with aromas of green tomato and lemon zest. Not a mild \"bread-dipping\" oil, nor an ordinary blend – but character from a single variety.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Picual Olive Oil\u003c\/strong\u003e is a single-varietal extra virgin olive oil from the eastern Algarve in Portugal. Pressed from hand-picked Picual olives that yield their oil right on the plantation in Moncarapacho – no detours, no waiting time. In 2016, \u003cem\u003eDer Feinschmecker\u003c\/em\u003e magazine selected it as Portugal's best oil of the year at the Olivo Award, judging it to be \"powerfully aromatic.\" The latest harvest continues to carry this character. Anyone looking for an olive oil with profile will find a reliable source in the Monterosa Picual.\u003c\/p\u003e\n\u003ch3\u003eGrass, artichoke, lemon zest\u003c\/h3\u003e\n\u003cp\u003eOn the nose, the Picual opens with fresh-cut grass and green artichoke, green tomatoes, and a hint of sage. On the palate, it shows medium fruitiness with a distinct pungency and a bitter note reminiscent of fresh arugula – lively, clear, and without any heaviness.\u003c\/p\u003e\n\u003cp\u003eThe finish leaves a peppery aftertaste with lemon zest, making the Monterosa Picual unmistakable. If you taste all five Monterosa varieties side-by-side, you'll immediately taste that the Picual is the middle child – bolder than the gentle \u003ca href=\"\/en\/products\/monterosa-olivenoel-ribeiro-do-tronco\"\u003eRibeiro do Tronco\u003c\/a\u003e, milder than the spicy \u003ca href=\"\/en\/products\/monterosa-olivenoel-macanilha\"\u003eMacanilha\u003c\/a\u003e with its sharp finish.\u003c\/p\u003e\n\u003ch3\u003eWith grilled vegetables and fish\u003c\/h3\u003e\n\u003cp\u003eThe Picual loves bold flavors. It accompanies grilled vegetables, pan-seared eggplant, roasted fish with lemon, and warm lentil salads – wherever a mild oil would disappear into the dish, Monterosa Picual provides its own accent.\u003c\/p\u003e\n\u003cp\u003eA good drizzle over ripe tomatoes with coarse sea salt and fresh basil is the most obvious starting point. Or as a finish on a white bean soup cooked with a little garlic and rosemary. It is also a reliable choice for carpaccio and bruschetta. Store in a cool, dark place, ideally between 14 and 18 degrees Celsius – that way, the oil retains its full flavor profile for many months.\u003c\/p\u003e\n\u003ch3\u003e20 hectares in the Algarve, pressed where the Romans once harvested olives\u003c\/h3\u003e\n\u003cp\u003eMonterosa is located in Moncarapacho in the eastern Algarve, just 7 kilometers from the Atlantic. In 1969, founder Detlev von Rosen came to Portugal from Sweden to grow tomatoes and iceberg lettuce for the northern European market. Since the year 2000, olive trees have been growing on the 20 hectares instead of orange trees – as water became less available, switching to the hardy olive tree became the logical choice.\u003c\/p\u003e\n\u003cp\u003eFive varieties thrive at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. The olives are hand-picked and pressed in the estate's own mill, which stands on the site of an old Roman road – the route from Lisbon to Córdoba once passed through Moncarapacho. Granite stone mills meet modern extraction, and the harvest is processed the very same day. \"For us, only hours, not days, lie between the tree and the press,\" Detlev explains. That is how you achieve freshness.\u003c\/p\u003e\n\u003cp\u003eThe Picual won Gold at the NYIOOC in New York in 2016, and Gold again at the Olive Japan in Tokyo, as well as Silver in Los Angeles. In total, Monterosa has collected 29 medals over twelve years – 17 of them in Gold. Hats off.\u003c\/p\u003e\n\u003ch3\u003eOn toasted sourdough bread with fleur de sel\u003c\/h3\u003e\n\u003cp\u003eAs a finish on warm food, Monterosa Picual olive oil unfolds its aromas most beautifully. On a slice of toasted sourdough bread with fleur de sel, it is a quiet feast in itself. If you want to discover the entire \u003ca href=\"\/en\/collections\/olivenoel-portugal-monterosa\"\u003eMonterosa family\u003c\/a\u003e, start with the mild Ribeiro do Tronco and work your way up to the fiery Macanilha – the Picual is the golden center. You can find more olive oils in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":53071164965198,"sku":"045MON008","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59537665065294,"sku":"045MON007","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-picual-250ml.png?v=1777531813"},{"product_id":"crudo-olivenoel-extra-nativ-500ml","title":"Extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eCrudo extra virgin olive oil from Apulia, mild and slightly fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrudo is an extra virgin olive oil from Apulia, made from 100% Ogliarola olives. Mild and slightly fruity, with notes of almond and artichoke. Not a blend from many countries, but a single-varietal oil from a single harvest at the foot of the Murgia.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrudo extra virgin olive oil\u003c\/strong\u003e is the single-varietal Ogliarola oil from Olearia Schiralli in Apulia, cold-pressed just a few hours after harvesting. As an extra virgin olive oil of the highest quality grade, it carries the mild, slightly fruity signature of Southern Italy: almond, artichoke, and a green tone. In 2023, the jury of the Feinschmecker Olio Award named Crudo the winner in its category.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond, artichoke, and a peppery tingle\u003c\/h3\u003e\n\u003cp\u003eOn a piece of warm white bread, you will recognize the Ogliarola immediately: it tastes of freshly cracked almond and delicate artichoke, accompanied by a green, grassy note, like freshly mown grass after the rain.\u003c\/p\u003e\n\u003cp\u003eThe fruitiness remains mild, never overpowering, and at the end, there is a fine spiciness that tickles the throat slightly – the mark of fresh polyphenols. Fruity, gently bitter, and subtly sharp, these qualities remain in a calm balance, which is why Crudo pairs well with delicate flavors without masking them.\u003c\/p\u003e\n\n\u003ch3\u003eRaw over food, not in the pan\u003c\/h3\u003e\n\u003cp\u003eA mild, slightly fruity oil like this is best when raw – a drizzle over a finished dish just before serving. There is no need to heat it.\u003c\/p\u003e\n\u003cp\u003eBruschetta, Caprese, and carpaccio are the obvious pairings, as are green salads, vegetable gratins, or a simple pasta aglio e olio. Crudo also works well with seared meat and sea fish because it seasons without obscuring the ingredients. For frying at high heat, a single-varietal oil of this quality is too precious.\u003c\/p\u003e\n\u003cp\u003eBecause it is mild, the slightly fruity Crudo serves as an everyday oil for almost everything where a bold, bitter oil would be too much – for delicate fish, for children's plates, for a simple buttered bread with salt and a drizzle of oil. In contrast, the \u003ca href=\"\/en\/products\/crudo-olivenoel-sei-cinque-zero-500ml\"\u003eCoratina oil Sei Cinque Zero\u003c\/a\u003e is bolder, greener, and sharper.\u003c\/p\u003e\n\n\u003ch3\u003eThe Schiralli family at the foot of the Murgia\u003c\/h3\u003e\n\u003cp\u003eThe Schiralli family tends to about 8,000 olive trees on roughly 20 hectares of red soil near Bitetto, less than 15 kilometers from Bari and only 12 kilometers from the sea. The semi-rocky terrain, abundant sunshine, and a constant breeze from the sea provide the olives with ideal conditions.\u003c\/p\u003e\n\u003cp\u003eIn early November, the still half-green Ogliarola olives are harvested and cold-pressed just a few hours later – the shorter the journey from the fruit to the mill, the fresher the oil. The oils bear the name Crudo, Italian for \"raw,\" because of this gentle processing. Antonio Schiralli and his brothers press the Ogliarola as a single-varietal oil – a manageable estate that the family manages itself, as Antonio emphasizes.\u003c\/p\u003e\n\u003cp\u003eThis dedication pays off: in 2023, the expert jury of the Feinschmecker Olio Award chose the Crudo Ogliarola for 1st place in the \"mildly fruity\" category. In our shop, you will find the entire \u003ca href=\"\/en\/collections\/olearia-schiralli-olio-crudo\"\u003erange from Olearia Schiralli\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eoils of extra virgin quality\u003c\/a\u003e. A single-varietal oil from Apulia that tastes like its origin.\u003c\/p\u003e\n\n\u003ch3\u003eKeep it dark and cool to stay fresh\u003c\/h3\u003e\n\u003cp\u003eExtra virgin olive oil is a natural product that thrives on its freshness. Stored in a dark, cool place, away from the stove or windowsill and tightly sealed, Crudo stays fresh for a long time.\u003c\/p\u003e\n\u003cp\u003eThis allows the almond and green notes to be preserved for months. An oil of this quality does not belong in the back of the pantry, but on the table, to be consumed within a reasonable time while the character of the young fruit is still present. Unopened and stored in a cool place, it will keep until the next harvest year.\u003c\/p\u003e","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"500 ml","offer_id":53071175582030,"sku":"045WIL4100","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-olivenoel-extra.jpg?v=1750978916"},{"product_id":"muraglia-olivenoel-geringelte-keramikflasche","title":"Ceramic bottle with ribbed pattern for olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003ePeranzana olive oil in a striped ceramic bottle from Apulia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives, pressed by Frantoio Muraglia in Andria and bottled in a hand-painted ceramic vessel. Delicately fruity rather than pungent, mild rather than bitter – an oil for fish and tomatoes, not for heavy roasts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe olive oil in the striped ceramic bottle\u003c\/strong\u003e is the classic from Frantoio Muraglia and the piece by which you recognize the house. 500 ml of extra virgin olive oil from the Peranzana olive, sealed with a cork, and protected by brightly striped ceramics. Over the years, the rainbow has become the family's trademark – you don't hide this bottle in the cupboard; you put it on the table.\u003c\/p\u003e\n\n\u003ch3\u003eDelicately fruity, with notes of tomato and arugula\u003c\/h3\u003e\n\u003cp\u003eThe Peranzana produces a golden-yellow oil with green reflections that tastes of ripe tomato, arugula, and radish, with a hint of artichoke in the background.\u003c\/p\u003e\n\u003cp\u003eThe tag says \"delicately fruity,\" and that is exactly how the oil behaves: very little bitterness, hardly any pungency, and no scratchy spike in the throat. It does not push itself to the fore. Drizzled over steamed fish, it lets the fish shine, and on a piece of warm bread, you will recognize it immediately by its tomato note.\u003c\/p\u003e\n\u003cp\u003eIt is classically served over seafood with cherry tomatoes, steamed fish, or a salad of ripe tomatoes with \u003ca href=\"\/en\/products\/ingo-holland-flor-de-sal-meersalz-150g\"\u003eFlor de Sal\u003c\/a\u003e. A minestrone also benefits from half a teaspoon drizzled raw on top just before serving. For hearty braised dishes, you are better off reaching for a Coratina oil – the Peranzana is its more refined sister.\u003c\/p\u003e\n\n\u003ch3\u003eFrom olive to oil in 24 hours\u003c\/h3\u003e\n\u003cp\u003eAt Muraglia, there is a maximum of 24 hours between harvest and the mill. The shorter this span, the less time the fruit has to ferment, and the clearer the flavor remains in the finished oil.\u003c\/p\u003e\n\u003cp\u003eIt is ground in old stone mills and cold-pressed. The family cultivates the 40 hectares of olive groves around Andria without synthetic fertilizers or pesticides, and whatever wants to grow between the trees is allowed to do so. Healthy soil bears a healthy tree, and a healthy tree bears olives that can become something special.\u003c\/p\u003e\n\u003cp\u003eAndria calls itself the city of oil, and that is no mere coquetry: around the city, there are groves older than most of the houses within it. The Peranzana comes from northern Apulia and is considered the mild variety there, where the robust Coratina otherwise sets the tone.\u003c\/p\u003e\n\n\u003ch3\u003eHand-formed, fired, and painted\u003c\/h3\u003e\n\u003cp\u003eThe ceramic bottle is created in a workshop in the Murgia, the limestone plateau behind Andria: turned, fired, and painted by hand, ring by ring. As a result, no two bottles are exactly alike.\u003c\/p\u003e\n\u003cp\u003eThe clay keeps out the light, and light is the enemy of every olive oil. What began as practical protection became the house's trademark. Savino Muraglia manages the business in the fifth generation and bears the name of the grandfather who started it all in Andria. The true patriarch of the family, however, stands in the grove: a Coratina tree approximately 450 years old.\u003c\/p\u003e\n\u003cp\u003eOnce the bottle is empty, it shouldn't be discarded. Rinse it with warm water, dry it well, and refill it from a tin or canister – that is what it was built for. It should be kept in a dark and cool place, but not in the refrigerator, and the oil itself prefers to be consumed within a year.\u003c\/p\u003e\n\u003cp\u003eIf you want to work your way through the motifs, from sardines to lobsters to octopuses, you can find them all in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia collection\u003c\/a\u003e. The same Peranzana, but a different artistic signature on the bottle every time. And a good splash of it belongs on top of \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e anyway.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071176139086,"sku":"045WIL3394","price":41.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-ringelflasche.jpg?v=1750978945"},{"product_id":"frantoi-cutrera-olivenoel-primo-double-bio","title":"Primo Double - Organic Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Olive Oil from Sicily, green and full-bodied\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePrimo Double by Frantoi Cutrera is a premium organic extra virgin olive oil made from the Sicilian Tonda Iblea variety—single-varietal and cold-pressed. It carries the Monti Iblei DOP protected designation of origin. Not a blend from many countries, but olive oil from one island, one variety, one family.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePrimo Double\u003c\/strong\u003e is an \u003cstrong\u003eorganic olive oil from Sicily\u003c\/strong\u003e, pressed from early-harvested, still-green olives of the autochthonous Tonda Iblea variety. The trees grow 350 to 450 meters above sea level on the hilly slopes of the Monti Iblei. Single-varietal, cold-pressed, with the Monti Iblei DOP protected designation of origin. An oil that smells of meadows and green tomatoes the moment you unscrew the cap.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, fruity, with a hint of green tomato\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Primo Double glows a vibrant green and smells of freshly cut grass, green olive, and a bouquet of kitchen herbs. This is the scent of an early harvest, when the olives are not yet ripe and heavy, but young and firm.\u003c\/p\u003e\n\u003cp\u003eOn the palate, this \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e is full-bodied and fruity, with that fine bitterness and spicy kick on the finish that identifies a good, young oil. A sweet, nutty note keeps it balanced, ensuring nothing stands out and everything resonates together. The oil has character, but it isn't overpowering. It is precisely this harmony that makes this organic olive oil from Sicily so versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, for vegetables, on bruschetta\u003c\/h3\u003e\n\u003cp\u003eA good olive oil is only truly finished when it lands on the plate. It is best to add Primo Double raw as a final flourish once the heat is gone, as this preserves the green aromas.\u003c\/p\u003e\n\u003cp\u003eGrilled fish and meat, sautéed vegetables, or a hearty legume soup take to it particularly well. On \u003ca href=\"\/en\/collections\/italien\"\u003ebruschetta\u003c\/a\u003e with tomato and mozzarella, its green freshness really shines—add a few flakes of \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g\"\u003etruffle salt\u003c\/a\u003e, and nothing else is needed. A simple leaf salad also becomes a small celebration with this oil, and warm white bread will practically dip itself.\u003c\/p\u003e\n\n\u003ch3\u003eHand-picked in the Monti Iblei\u003c\/h3\u003e\n\u003cp\u003eFor over 100 years, since 1906, the heart of the Cutrera family in Chiaramonte Gulfi in southeastern Sicily has beaten for fine olive oil. Giovanni founded his first mill in 1979, followed by a second in 1999, as his oil had long been in demand beyond the island.\u003c\/p\u003e\n\u003cp\u003eThe still-green olives are hand-picked and pressed just a few hours after harvest in the family's own modern mill—gently and cold. The Tonda Iblea variety carries the DOP seal, which is only granted to agricultural products from a strictly defined area whose quality cannot be replicated elsewhere. Cultivation, processing, and bottling all take place within this region, across approximately 150 hectares of olive groves.\u003c\/p\u003e\n\u003cp\u003eToday, the three children—Maria, Giusy, and Salvatore—carry on their parents' work. Giovanni and Maria left them a legacy of principles, values, and knowledge, as Salvatore and his siblings tell it themselves, and you can taste it in every drop. Over the years, Primo Double has collected numerous awards. Well deserved.\u003c\/p\u003e\n\n\u003ch3\u003eCool, dark, and enjoy soon\u003c\/h3\u003e\n\u003cp\u003eOlive oil is a fresh, natural product that dislikes both light and heat. Store the 500 ml bottle in a cool, dark place, but not in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eIt is best to consume this organic olive oil within a few months of opening, when the green notes are at their most vibrant. You can find more from the island in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e selection and throughout the entire \u003ca href=\"\/en\/collections\/frantoi-cutrera\"\u003eFrantoi Cutrera\u003c\/a\u003e range.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body IT-BIO-008 – EU Agriculture\u003c\/p\u003e","brand":"Frantoi Cutrera","offers":[{"title":"500 ml","offer_id":53071182561614,"sku":"045VIA1262","price":23.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/frantoi-cutrera-primo-double-olivenoel.jpg?v=1750979085"},{"product_id":"omed-olivenoel-arbequina","title":"Arbequina Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eArbequina olive oil with the scent of green bananas\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Arbequina olive oil from O-Med is a monovarietal extra virgin olive oil from Ácula in the province of Granada, pressed on the very day of the harvest. Mild in character, with green fruit and a slight hint of pepper at the end. Not a blend from multiple countries, nor mass-produced oil from a large tank.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eArbequina olive oil\u003c\/strong\u003e is the milder of the two oils pressed by siblings Paula and Juande García at their small mill in Andalusia. 100% Arbequina, harvested early in October, with an acidity level of 0.1 – far below what an extra virgin olive oil is even required to have. The oil for everything delicate on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eGreen banana, green apple, no throat burn\u003c\/h3\u003e\n\u003cp\u003eThe Arbequina tastes of green banana and green apple, bright and clear like a morning in October. Fruity, gentle, light – and this fruitiness lingers for a long time.\u003c\/p\u003e\n\u003cp\u003eThe oil glows golden-green, bright and clear. Fragrant, fruity, unobtrusive – it never pushes itself to the forefront, which is precisely why it ends up on the table with almost every dish.\u003c\/p\u003e\n\u003cp\u003eUnlike stronger varieties, this oil does not unleash bitterness. It remains soft and brings only a slight trace of pepper at the end, more of a suggestion than a sharp heat. If you previously thought that good olive oil must cause a scratchy throat, you will learn the opposite here.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, in salads, in pastries\u003c\/h3\u003e\n\u003cp\u003eThe mild Arbequina loves delicate dishes that a strong oil would overpower – fish, fine leafy salads, vinaigrette, aioli.\u003c\/p\u003e\n\u003cp\u003eDrizzled over steamed cod or a baked sea bream, it provides a green accent without masking the ingredients. In a dressing, it combines with lemon and a pinch of \u003ca href=\"\/en\/products\/sal-de-ibiza-fleur-de-sel-im-steintopf\"\u003eFleur de Sel from Ibiza\u003c\/a\u003e; with \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003ePortuguese sardines\u003c\/a\u003e on toasted bread, it is a must anyway.\u003c\/p\u003e\n\u003cp\u003eAnd then the Arbequina can do something that is rarely expected of olive oil – it works in sweet applications. For baking, in desserts, even in ice cream. Over fresh strawberries with a few salt flakes, it sounds strange but tastes magnificent.\u003c\/p\u003e\n\n\u003ch3\u003eA small mill in Ácula since 2004\u003c\/h3\u003e\n\u003cp\u003eJuan de Dios García bought the small oil mill in Ácula in 2004, and his children Paula and Juande joined him and run it today. Both are pharmacists and work on the oil with the precision they learned at university.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand in the early morning hours of the last week of October, when the olives are still green and their aromas are at their most concentrated. Because the mill is located in the middle of the groves, there are only a few hours between the tree and the press. The shorter this journey, the less time there is for oxidation and the clearer the green fruit remains in the finished oil.\u003c\/p\u003e\n\u003cp\u003eThe building itself tells the story of how Paula and Juande work. Roof openings regulate the temperature instead of air conditioning, rainwater is collected in cisterns, and daylight enters every room through glass fronts. The groves belong to Olivares Vivos, the biodiversity project of SEO\/BirdLife, featuring nesting boxes, water troughs, and green lanes between the trees.\u003c\/p\u003e\n\u003cp\u003eDer Feinschmecker magazine ranked the Arbequina 2nd in the world in the mild category in 2015 – the same year as \u003ca href=\"\/en\/products\/omed-olivenoel-picual\"\u003ethe stronger Picual from the same mill\u003c\/a\u003e. Two varieties, two second places, one house. In addition, gold medals at Olive Japan 2013 and 2014 and gold at the International Olive Oil Award of the Zurich University of Applied Sciences. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eThe white bottle with the green-illustrated olive tree holds 500 ml and is best kept in a cool, dark place, just not the refrigerator. If you would like to continue exploring, you can find other \u003ca href=\"\/en\/collections\/olivenoel\"\u003eextra virgin olive oils\u003c\/a\u003e from Spain, Italy, and Portugal in our shop.\u003c\/p\u003e","brand":"OMED Olivenöl","offers":[{"title":"500 ml","offer_id":53071185150286,"sku":"045FRO001","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/o-med-olivenoel-arbequina-v.jpg?v=1750979123"},{"product_id":"omed-olivenoel-picual","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003ePicual olive oil that smells like a vegetable garden\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Picual olive oil from O-Med is the bolder of the two oils from Ácula, pressed from a single variety of early-harvested Picual olives. Spicy, with notes of tomato leaf and green almond, along with artichoke and a hint of pepper. Test winner in the German consumer magazine Stiftung Warentest, issue 02\/2016.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePicual olive oil\u003c\/strong\u003e is the spicy counterpart to the mild Arbequina from the same mill in Andalusia. 100% Picual, harvested in the last week of October and pressed the very same day, with an acidity level of 0.1. In 2016, Stiftung Warentest gave it a \"very good\" rating for its sensory profile and placed it at the top of the field. An oil that makes its presence known rather than hiding.\u003c\/p\u003e\n\n\u003ch3\u003eTomato leaf, green almond, a hint of pepper\u003c\/h3\u003e\n\u003cp\u003eThe Picual tastes of tomato leaf and freshly cut grass, with a touch of rosemary. Grassy, spicy, and robust, but never harsh – you will recognize it immediately on a piece of bread, and in a sauce, it stands its ground against garlic and chili without overpowering either.\u003c\/p\u003e\n\u003cp\u003eIt is joined by notes of green almond, artichoke, and green walnut, followed by that peppery tingle in the throat that early-harvested olives provide. Stiftung Warentest described it as very well-balanced, noting aromas of freshly cut grass, artichokes, and blossoms. Half a teaspoon is enough to give a soup a whole new direction.\u003c\/p\u003e\n\u003cp\u003eBitterness and pungency are part of its character; they are not flaws, but the hallmark of early-harvested olives. In this oil, they are perfectly balanced with the fruitiness—none of the three elements dominates the others.\u003c\/p\u003e\n\n\u003ch3\u003eFor arugula, the grill, and tomato sauce\u003c\/h3\u003e\n\u003cp\u003eThe Picual loves anything with a strong character—bitter salads, grilled meats, vegetables with roasted aromas. It pairs perfectly with anything bold, juicy, and hearty.\u003c\/p\u003e\n\u003cp\u003eDrizzled over arugula or radicchio, it adds a second bitter note that only enhances the first. For grilled octopus, lamb chops, or fried eggplant, it should be used raw as a finishing touch, never in a hot pan.\u003c\/p\u003e\n\u003cp\u003eAnd then there is the tomato. Soup, sauce, salad—Picual and tomato are an old pair because the oil shares the same green notes. A spoonful over \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003edurum wheat semolina spaghetti\u003c\/a\u003e with nothing more than tomato, garlic, and salt showcases this classic pairing in its purest form.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the juries in Madrid and New York found\u003c\/h3\u003e\n\u003cp\u003ePicual is Spain's most common olive variety, and most of what is pressed from it is everyday oil. The reason this one is a test winner lies in the timing of the harvest. Those who pick in October, while the fruit is still green, get significantly less oil from the same quantity of olives—but an oil with real character.\u003c\/p\u003e\n\u003cp\u003eJuan de Dios García bought the small oil mill in Ácula, southwest of Granada, in 2004. Every step reflects how Paula and Juande have since restructured the operation—harvesting is done by hand in the early morning, pressing happens within hours, and storage takes place in oxygen-protected steel tanks.\u003c\/p\u003e\n\u003cp\u003eThe Spanish Ministry of Agriculture awarded the Picual the title of best extra virgin olive oil in the \"green-bitter fruity\" category for the 2016\/2017 season and granted it the special \"Alimentos de España\" award. It took home the Grand First Prize at the International Olive Council’s Mario Solinas Awards in 2017, and third place in 2013.\u003c\/p\u003e\n\u003cp\u003eIt also won gold at the New York International Olive Oil Competition in 2013, 2015, and 2016, a first place at Terra Oleum 2014, and in the 2016 edition of Flos Olei, the Picual was ranked among the twenty best oils in the world. Impressive, indeed.\u003c\/p\u003e\n\u003cp\u003eThe white bottle with the pink olive tree illustration holds 500 ml. If you prefer things gentle, choose \u003ca href=\"\/en\/products\/omed-olivenoel-arbequina\"\u003ethe mild Arbequina from the same mill\u003c\/a\u003e; both are part of the \u003ca href=\"\/en\/collections\/omed-olivenoel\"\u003eO-Med collection\u003c\/a\u003e. And if you would like to taste even more, you will find plenty to choose from in our selection of \u003ca href=\"\/en\/collections\/olivenoel\"\u003eextra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"OMED Olivenöl","offers":[{"title":"500 ml","offer_id":53071185969486,"sku":"045FRO002","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/o-med-olivenoel-picual_0e254a85-1bd6-4ef0-80c9-335fd360a485.jpg?v=1764259256"},{"product_id":"azada-olivenoel-extra-nativ","title":"Extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada extra virgin olive oil from Tarragona, organic Arbequina olive oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada extra virgin olive oil is an organic olive oil from the Spanish province of Tarragona, made exclusively from the Arbequina olive. It features a fruity aroma with notes of apple and green grass, and a palate defined by a fine peppery spice and a hint of green almond. Founded in 2009 by Kevin Forssmann.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada extra virgin olive oil\u003c\/strong\u003e is an organic extra virgin olive oil harvested in the Spanish province of Tarragona from the Arbequina olive. The Forssmann family founded the brand in Tivissa in 2009 and has worked according to organic farming guidelines ever since. The oil is pressed in the company's own mill and packaged in white aluminum bottles and tin cans featuring the signature Azada branding.\u003c\/p\u003e\n\n\u003ch3\u003eApple, green grass, a hint of peppery spice\u003c\/h3\u003e\n\u003cp\u003eAzada extra virgin olive oil smells of fresh apple and green grass, followed on the palate by a fine peppery spice and the taste of green almond.\u003c\/p\u003e\n\u003cp\u003eIt flows smoothly and elegantly on the tongue without feeling heavy. What you immediately smell is a young, grassy aroma—the signature of early-harvested Arbequina, which is picked from the trees in Tarragona in November. In the finish, you will feel the typical peppery kick in the throat, the hallmark of young, first-harvest olive oils.\u003c\/p\u003e\n\u003cp\u003eCharacter of the Arbequina olive: fruity, mild compared to southern Spanish varieties like Picual or Hojiblanca, with a well-balanced profile of green aromas and sweet notes. If you are expecting extreme heat or intense bitterness, this is not the oil for you. If you are looking for elegance and drinkability, you have found it here.\u003c\/p\u003e\n\n\u003ch3\u003eFrom bread dipping to carpaccio\u003c\/h3\u003e\n\u003cp\u003eAzada extra virgin olive oil is an all-purpose oil for Mediterranean cuisine—from bread dipping to carpaccio.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for dipping bread, dressing green salads with a pinch of salt, drizzling over roasted vegetables, or as a topping for bruschetta. But try it over fresh burrata with a little fleur de sel, as a marinade for carpaccio, as a finishing touch on lentil soup, or simply in a bowl next to warm bread.\u003c\/p\u003e\n\u003cp\u003eThe aromas are at their most intense when the bottle is freshly opened. The first bottle should be enjoyed on its own—on a piece of warm bread with salt, so that the character of the Arbequina can truly shine.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining with the flavored varieties—such as the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic version\u003c\/a\u003e for pasta dishes or the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-zitrone\"\u003elemon version\u003c\/a\u003e for summer recipes.\u003c\/p\u003e\n\u003cp\u003eThose who want to discover the entire brand can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eKevin Forssmann and the Arbequina in Tivissa\u003c\/h3\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand together with Josep Maria Mallafre in 2009.\u003c\/p\u003e\n\u003cp\u003eIn the 1970s, Kevin's father bought an abandoned property in Tivissa with a small house and old almond and hazelnut fields. \"Azada was born in 2009, inspired by the memories of my childhood,\" says Kevin Forssmann—the family had begun recultivating the fields with a simple hoe, which is called \"azada\" in Spanish.\u003c\/p\u003e\n\u003cp\u003eOver the years, the land grew to over twenty hectares of hazelnut, cherry, and olive trees, along with a small vineyard. As a boy, Kevin earned his pocket money by selling the produce to the local cooperative, later went out into the professional world, and returned in 2009 to found Azada—together with his friend Josep Maria Mallafre.\u003c\/p\u003e\n\u003cp\u003eThe Arbequina olive stays on the tree for many months until it reaches optimal ripeness in November. Local farmers harvest by hand and bring the olives to the company's own mill, where they are cold-pressed. The oil is then filled into the beautiful 225 ml white aluminum bottles or 500 ml tin cans with the typical Azada branding—certified organic according to EU standards.\u003c\/p\u003e\n\u003cp\u003eFrom an abandoned property to a brand with high standards—a Spanish story with German input.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"225 ml","offer_id":53071193473358,"sku":"045AZA0030","price":11.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59667800293710,"sku":"045AZA0001","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-extra-nativ-225ml.jpg?v=1750979369"},{"product_id":"olio-roi-olivenoel-mosto-roi-250ml","title":"Roi Olive Oil Mosto – 250ml","description":"\u003ch2\u003eOlio Roi – Mosto Roi – Extra Virgin Olive Oil\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMosto Roi\u003c\/strong\u003e, \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from \u003cstrong\u003eOlio Roi\u003c\/strong\u003e in Liguria, is a mild, fruity olive oil made from the Taggiasca, Ogliarola, and Biancolilla varieties. This blend of Ligurian olives is pale yellow with green reflections, and its aroma is reminiscent of dried olive leaves. Its taste initially reveals a gentle sweetness, an almond-like flavor, followed by notes of artichoke and fresh olive, which gives way to a slight pungency in the aftertaste. The 250ml bottle of Mosto Roi is Franco Roi's everyday olive oil.\u003c\/p\u003e\n\u003ch3\u003eOlio Roi – 5 Generations of Olive Oil\u003c\/h3\u003e\n\u003cp\u003eThe history of the Roi family began in 1900, when Giuseppe, the great-grandfather \"Pepin u Roi,\" built the first olive mill from wood and stone in our valley. This marked the beginning of a long journey that continues to the present day, with Paolo now dedicating all his time and passion to the family's olive mill alongside his father.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years have passed since Giuseppe, yet the Taggiasca olive, its extra virgin olive oil, and the other culinary delicacies produced from it, such as pesto or table olives, still receive their full attention. The Taggiasca olive grows in the Argentina Valley on historic stone terraces, a cultural landscape that must be preserved. The current olive mill is state-of-the-art. This allows the Roi family to adapt the pressing and extraction of the oil to the ripeness of the Taggiasca olives, in order to preserve the fine, slightly sweet aromas of this small, almond-shaped olive variety and to maintain the highest quality of extra virgin olive oil.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"250 ml","offer_id":53071200420174,"sku":"045VIA1160","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-250ml.jpg?v=1750979668"},{"product_id":"castillo-de-canena-olivenoel-picual","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eCastillo de Canena Picual Olive Oil, robust and balanced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003ePicual olive oil from Castillo de Canena is a single-varietal oil made from olives harvested while still green on the tree. In the 2018 Mario Solinas Quality Award of the International Olive Council, it took first place among 189 oils from various countries in the intensely fruity category.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePicual olive oil\u003c\/strong\u003e is an extra virgin olive oil from the Andalusian region of Jaén, the heartland of this olive variety, bottled in a 500 ml bottle. Castillo de Canena produces and bottles it on the estate itself, handling everything from the harvest to the seal in one go.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato, fresh grass and a late sharpness\u003c\/h3\u003e\n\n\u003cp\u003eCastillo de Canena Picual olive oil smells of freshly cut grass, green tomato and tomato vines, accompanied by artichoke and a hint of green banana. Thyme and basil lie quietly underneath; you have to take a second sniff.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the oil is initially soft and round, before the bitterness kicks in and the sharpness follows – that tickle in the throat which beginners mistake for a fault, and which comes from the polyphenols of an early-harvested oil. Both are clearly present without becoming harsh – achieving this balance is the art of a Picual.\u003c\/p\u003e\n\n\u003cp\u003eThe Picual is Spain's most widely grown olive, robust enough to stay fresh for longer.\u003c\/p\u003e\n\n\u003ch3\u003eRaw over bread, grilled vegetables and legumes\u003c\/h3\u003e\n\n\u003cp\u003eA robust oil needs robust company – ripe tomatoes with salt, a plate of chickpeas, grilled peppers; this Picual can be drizzled generously over all of them.\u003c\/p\u003e\n\n\u003cp\u003eRaw is its stage. As a thread over a cold gazpacho, over warm lentils, over a salad, along with \u003ca href=\"\/en\/products\/sal-de-ibiza-fleur-de-sel-im-steintopf\"\u003efleur de sel\u003c\/a\u003e, a few flakes. This variety handles heat better than many more delicate oils, but this early-harvested one should only be added at the end.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to compare Andalusian oils, you can find an \u003ca href=\"\/en\/products\/nobleza-del-sur-day-bio-olivenoel-500ml\"\u003eorganic olive oil from Jaén\u003c\/a\u003e in our shop; other \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oils from the south\u003c\/a\u003e are available in our collection.\u003c\/p\u003e\n\n\u003ch3\u003eTwo hours from tree to mill\u003c\/h3\u003e\n\n\u003cp\u003eReserva Familiar, the family reserve – the best of every harvest, which has remained in the house for generations. This specific line is the Castillo de Canena Picual olive oil, and the producer calls it the hallmark of their house.\u003c\/p\u003e\n\n\u003cp\u003eThere are less than two hours between the tree and the \u003ca href=\"\/en\/collections\/castillo-de-canena\"\u003emill of the family estate in Jaén\u003c\/a\u003e; the olives are transported in small crates. Milling and kneading are done cold, at about 21 degrees and never over 22. These are the two details we ask about when considering an olive oil before we put it on our shelves.\u003c\/p\u003e\n\n\u003cp\u003eAnyone harvesting green presses less oil from the same amount of fruit; the estate accounts for the loss because the early harvest produces a fresher, more herbaceous oil.\u003c\/p\u003e\n\n\u003ch3\u003eTwo awards specifically for this olive oil\u003c\/h3\u003e\n\n\u003cp\u003eThe family reserve doesn't stay entirely in the house; it also goes to the judges. In 2019, the Castillo de Canena Picual olive oil received a perfect score in the Flos Olei oil guide, one hundred out of one hundred – this guide does not award more. This rating and the International Olive Council prize can be found by year at castillodecanena.com\/en\/awards\/.\u003c\/p\u003e\n\n\u003cp\u003eAn oil like this doesn't go into the cupboard; it sits next to the salt and bread and is always within reach when cooking.\u003c\/p\u003e\n","brand":"Castillo de Canena","offers":[{"title":"500 ml","offer_id":53071202943310,"sku":"045VIA1230","price":25.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/castillo-de-canena-olivenoel-picual.jpg?v=1750979753"},{"product_id":"crudo-olivenoel-sei-cinque-zero-250ml","title":"Olive Oil Sei Cinque Zero – 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eSei Cinque Zero from Puglia, robust Coratina olive oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSei Cinque Zero is an extra virgin olive oil from Puglia, made exclusively from the Coratina variety. Robust, green, and spicy. There are six hundred and fifty olives packed into every small bottle, and it was named the test winner by Stiftung Warentest in 2022.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrudo Sei Cinque Zero\u003c\/strong\u003e is the single-varietal Coratina oil from Olearia Schiralli in Puglia, named after the 650 olives found in a quarter-liter – \"sei cinque zero\" is Italian for six, five, zero. As a robust, medium-fruity extra virgin olive oil, it offers notes of almond, green apple, and artichoke. In 2022, it was named the test winner by Stiftung Warentest.\u003c\/p\u003e\n\n\u003ch3\u003eGreen almond, artichoke, and a late kick of spice\u003c\/h3\u003e\n\u003cp\u003eOn a spoon or drizzled over a plate of pasta, this Coratina shows what it can do: green almond, accompanied by green apple, artichoke, and a hint of green banana, all carried by a tart, grassy core and a trace of green walnut.\u003c\/p\u003e\n\u003cp\u003eAlmond of the finest quality, noted the Feinschmecker jury – and that is exactly what defines this oil. The spice comes late, but is distinct, with a peppery tickle in the throat that characterizes robust Coratina oils. Fruity, bitter, and spicy elements make a confident appearance here; it is an oil with backbone that holds its own against hearty food rather than being overshadowed.\u003c\/p\u003e\n\n\u003ch3\u003eFor robust dishes that can handle a challenge\u003c\/h3\u003e\n\u003cp\u003eA strong oil like this needs dishes that can keep up – added raw at the end to ensure its green, spicy character is preserved. It is too individualistic for heating; its strength belongs on the finished plate.\u003c\/p\u003e\n\u003cp\u003eGrilled vegetables, a hearty bean soup like Ribollita, pasta with garlic, mature Pecorino, or a steak fresh off the grill are its ideal companions. Over mild food, the Coratina would take charge, but alongside hearty ingredients, it fully exerts its power. A drizzle over a finished soup is all it takes to give the dish direction.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/crudo-olivenoel-extra-nativ-500ml\"\u003eOgliarola-based Crudo oil\u003c\/a\u003e is significantly milder and gentler – both oils share the same origin, but not the same character.\u003c\/p\u003e\n\n\u003ch3\u003eThe Schiralli brothers and their 650 olives\u003c\/h3\u003e\n\u003cp\u003eAt the foot of the Murgia, on about 20 hectares of red soil near Bitetto, not far from Bari, Antonio Schiralli and his brothers tend to their olive groves. Plenty of sun, a constant sea breeze, and the semi-rocky terrain give the robust Coratina its character. The variety is considered one of the richest in Puglia, full of the green, bitter tones that distinguish a young oil.\u003c\/p\u003e\n\u003cp\u003eFor the Sei Cinque Zero, the Coratina olives are harvested and cold-pressed just a few hours later. The name quantifies how dense this oil is: the family puts 650 olives into a single quarter-liter bottle. Under the brand name Crudo, Italian for \"raw,\" the focus is on gentle processing, without heat, without shortcuts.\u003c\/p\u003e\n\u003cp\u003eThe awards speak for themselves: in 2022, Sei Cinque Zero was the test winner in Stiftung Warentest's olive oil test; a year earlier, it took 1st place in the medium-fruity category at the Feinschmecker Olio Awards, and a silver medal in 2017. You can find more oils in the \u003ca href=\"\/en\/collections\/olearia-schiralli-olio-crudo\"\u003eOlearia Schiralli assortment\u003c\/a\u003e and in our selection of \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil from Italy\u003c\/a\u003e. A small bottle with a big impact.\u003c\/p\u003e\n\n\u003ch3\u003eKept cool and dark, its strength remains\u003c\/h3\u003e\n\u003cp\u003eEven a robust oil loses its green freshness over time. Stored in a dark, cool place and sealed tight, away from the stove and windowsill, Sei Cinque Zero retains its piquancy the longest.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it should be used promptly at the table rather than stored in the pantry. This keeps the late spice that the Coratina is known for alive. Unopened and stored in a cool place, it will last until the following autumn.\u003c\/p\u003e\n","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"250 ml","offer_id":53071207727438,"sku":"045WIL4139","price":12.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-sei-cinque-zero.jpg?v=1750979934"},{"product_id":"muraglia-olivenoel-keramikflasche-bunte-punkte","title":"Olive Oil Ceramic Bottle Colorful Dots","description":"\u003ch2\u003eMuraglia Olive Oil Ceramic Bottle with Colorful Dots \u003c\/h2\u003e\n\u003cp\u003eThe extra virgin \u003cstrong\u003eMuraglia olive oil\u003c\/strong\u003e in the popular \u003cstrong\u003eceramic bottle with colorful dots\u003c\/strong\u003e is an eye-catcher in any kitchen and a delight for the taste buds. This extra virgin olive oil, pressed by the Muraglia family in Apulia, consists of 100% Peranzana olives. The Italian olive oil is medium-fruity and slightly bitter, making it universally applicable in the kitchen. Decorative and protected from light, this medium-fruity Italian olive oil not only adds the finishing touch to your dishes but also brightens up your kitchen and dining table a little. The colorful ceramic bottle from Frantoio Muraglia is therefore an excellent gift.\u003c\/p\u003e\n\u003ch3\u003eMuraglia Olive Oil – in a ceramic bottle from Apulia\u003c\/h3\u003e\n\u003cp\u003eThe Muraglia family comes from the city of oil, Andria in Southern Italy, in Apulia. Frantoio Muraglia has been cultivating 40 hectares of olive groves for five generations. Today, this wonderful Italian olive oil is available in over 40 countries worldwide. Almost everyone recognizes the colorful, hand-painted Muraglia ceramic bottle. The rainbow has become a true symbol of the house's style. But it's not just the beautiful packaging that makes this extra virgin olive oil special; it's the family's unwavering determination, their stubbornness as they call it, to produce simply the best oil from Apulia's fruits. An important prerequisite for this is the biodiversity of the olive trees and the plantings between the trees. Healthy soil yields healthy trees, healthy trees produce healthy fruits, and healthy olives result in good olive oil. And as son Savino knows, the family's own oil mill is crucial for the olive oil's quality. After milling the olives in an old stone mill, the olives at Muraglia are gently pressed into extra virgin olive oil by hand on their own estate within 24 hours of harvesting.\u003c\/p\u003e\n\u003cp\u003eAt Frantoio Muraglia, mainly the indigenous olive varieties Coratina and Peranzana are grown. One of the oldest trees is 450 years old, a majestic Coratina olive tree. The Coratina olive produces a strong, robust olive oil. It is intensely green with aromas of dill, fennel, artichoke, pepper, and hay. It pairs perfectly with raw vegetables, salads, and legume soups. The Peranzana olive oil is medium-fruity and elegant, usually golden yellow with slight green reflections in color. It smells of tomato, arugula, radish, and some artichoke, and in taste, this extra virgin olive oil goes well with fish dishes or light meat.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217000782,"sku":"045WIL3392","price":44.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-punkte.jpg?v=1750980270"},{"product_id":"muraglia-olivenoel-keramikflasche-bunter-kaktus","title":"Olive oil ceramic bottle colorful cactus","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite ceramic bottle with prickly pear in rainbow stripes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil from 100% Peranzana olives in a white ceramic jug printed with a prickly pear. Medium-fruity and mild – the oil from Frantoio Muraglia for vegetables, cheese, and good bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful cactus\u003c\/strong\u003e is the pastoral motif among the vibrant jugs from Frantoio Muraglia, where fish and octopuses usually dominate the imagery. 500 ml of extra virgin olive oil from the Peranzana olive, topped with a cork and string, and featuring a prickly pear on the front with paddles striped in rainbow colors.\u003c\/p\u003e\n\n\u003ch3\u003eA prickly pear, just as it stands by the field\u003c\/h3\u003e\n\u003cp\u003eThe *Fico d'India* grows in Apulia wherever little else thrives: on walls, embankments, and the edges of olive groves. Prickly, hardy, and full of sweet fruits in late summer.\u003c\/p\u003e\n\u003cp\u003eThe drawing is executed with a black pen and applied as a print to the glaze, paddle by paddle, each one bearing the house's signature rainbow bands across its surface – orange and green at the top, yellow and rust-red in the middle, blue and violet at the base. Even the thorns are placed individually, tiny black hooks within the field of color.\u003c\/p\u003e\n\u003cp\u003eOnly the striped and polka-dotted bottles in the collection are hand-painted; the other motifs are applied as prints onto the hand-thrown jug. The result here is a friendly cactus, which is quite an achievement for a plant with thorns. On the white ceramic, it looks like a botanical illustration that someone painted over in high spirits.\u003c\/p\u003e\n\n\u003cp\u003eIn late summer, the plant bears its fruits, the *fichi d'India*, ranging from orange to purple and covered in fine prickles. They are harvested with gloves and a long spoon, and eaten ice-cold, scooped out with a spoon. Anyone who has tasted them understands why the Apulians leave the cactus standing instead of clearing it away.\u003c\/p\u003e\n\u003ch3\u003ePeranzana, mild enough for vegetables and cheese\u003c\/h3\u003e\n\u003cp\u003eThe jug contains 100% Peranzana, golden yellow with green reflections, reminiscent of ripe tomato, arugula, and radish, with a hint of artichoke in the background.\u003c\/p\u003e\n\u003cp\u003eThe motif fits the contents better than one might initially think. Peranzana is the mild Apulian variety, without the scratchy edge, making it suitable for anything that comes from the land rather than the sea.\u003c\/p\u003e\n\u003cp\u003eDrizzle it over grilled zucchini and eggplant, young beans, or a warm chickpea salad with lemon. Pour it over fresh goat cheese or ricotta, with a sprinkling of coarse pepper. It belongs on good bread with \u003ca href=\"\/en\/products\/rue-traversette-artischockencreme-90g\"\u003eartichoke cream\u003c\/a\u003e anyway. The only place it doesn't go is into a hot pan.\u003c\/p\u003e\n\n\u003cp\u003eA mild oil proves its worth most honestly with *pinzimonio*: raw vegetables dipped in nothing but oil, salt, and pepper. Fennel, celery, young carrots, radishes – there is nowhere for the oil to hide here, and the Peranzana stands up to it well.\u003c\/p\u003e\n\u003ch3\u003eThe Murgia, where cactus and olive withstand the same conditions\u003c\/h3\u003e\n\u003cp\u003eAndria lies on the edge of the Murgia, a limestone plateau with thin soil and little rain. Anything that grows here must cope with drought, and that is exactly what the olive tree and the prickly pear can do.\u003c\/p\u003e\n\u003cp\u003eThe Muraglia family has been farming 40 hectares there without synthetic fertilizers or pesticides for five generations, currently under Savino Muraglia. The oldest tree on the estate is about 450 years old and has seen more droughts than any human who has ever harvested it.\u003c\/p\u003e\n\u003cp\u003eIt is harvested by hand, ground between granite stones, pressed cold and airtight, with no more than 24 hours between tree and mill. The clay of the bottle keeps out light, which makes olive oil age faster than anything else. Other designs are available in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia collection\u003c\/a\u003e, including the classic \u003ca href=\"\/en\/products\/muraglia-olivenoel-geringelte-keramikflasche\"\u003estriped ceramic bottle\u003c\/a\u003e.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217197390,"sku":"045WIL3331","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-kaktus.jpg?v=1750980276"},{"product_id":"muraglia-olivenoel-keramikflasche-bunte-sardinen","title":"Olive Oil Ceramic Bottle Colorful Sardines","description":"\u003ch2 id=\"speakable-headline\"\u003eFour colorful sardines on white ceramic from Apulia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives in a white ceramic jug, on which four sardines swim side by side. Medium fruity, golden yellow, with tomato and arugula – the mild oil from Frantoio Muraglia for fish and vegetables.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful sardines\u003c\/strong\u003e is the jug from the Frantoio Muraglia pop art series that needs the least explanation. 500 ml of extra virgin olive oil from the Peranzana olive, cork and string on top, and four fish on the front in red, olive green, yellow, and blue, alternating with their heads pointing up and down.\u003c\/p\u003e\n\n\n\u003ch3\u003eFour sardines, arranged like in a tin\u003c\/h3\u003e\n\n\u003cp\u003eThat is exactly how sardines lie when someone packs them neatly: side by side, always one turned around so that no gap remains. The jug quotes this without further ado.\u003c\/p\u003e\n\n\u003cp\u003eThe fish are drawn like an old woodcut, with fine black hatching for scales and fins, and a single rich color layered over each one. No gradients, no shadows. Against the white background, it looks sober and cheerful at the same time.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that they are sardines and not, for example, lobster or sea bass, has its charm. The sardine is the everyday fish of the Mediterranean, cheap, common, available everywhere – and magnificent in good hands. The exact same attitude is behind an oil that you don't save for holidays, but use daily.\u003c\/p\u003e\n\n\u003cp\u003eThe other motifs in the series are more colorful – with the \u003ca href=\"\/en\/products\/muraglia-olivenoel-keramikflasche-bunter-hummer\"\u003elobster\u003c\/a\u003e, for example, the house's rainbow bands run right across the animal. The sardines remain stricter, and that is precisely why they fit on any table, even a formal one.\u003c\/p\u003e\n\n\n\u003ch3\u003ePeranzana, medium fruity and mild\u003c\/h3\u003e\n\n\u003cp\u003eInside the jug is 100% Peranzana, golden yellow with green reflections, reminiscent of ripe tomato, arugula, and radish, with a hint of artichoke behind it.\u003c\/p\u003e\n\n\u003cp\u003ePeranzana is the mildest of the Apulian varieties. It carries little bitterness and hardly any pungency, but instead a clear fruitiness, allowing the food to take center stage rather than pushing ahead of it.\u003c\/p\u003e\n\n\u003cp\u003eThis makes it universal: over steamed fish, over \u003ca href=\"\/en\/products\/la-belle-iloise-oelsardinen-mit-gruenem-pfeffer\"\u003ecanned sardines on toasted bread\u003c\/a\u003e, over tomatoes with basil, over young beans, over a potato salad that is still lukewarm. A spoonful added to a finished soup also does it good. It just doesn't belong in a hot pan; there, it loses what you buy it for.\u003c\/p\u003e\n\n\n\u003cp\u003eRegarding quantity: better a little twice than a lot once. A drizzle over the plate just before serving does more than a splash in the pot, because what is cooked along loses its fruitiness. The jug itself belongs in a dark, cool place, but not in the refrigerator, and once opened, it should be empty within a few months.\u003c\/p\u003e\n\n\u003ch3\u003eFive generations and a 450-year-old tree\u003c\/h3\u003e\n\n\u003cp\u003eThe Muraglia family has been pressing its oil in Andria, in the heart of Apulia, for five generations. Savino Muraglia runs the house today and carries the name of the grandfather who started it.\u003c\/p\u003e\n\n\u003cp\u003eAround the city, the family manages 40 hectares without synthetic fertilizers or pesticides. The oldest tree on the property is a Coratina of around 450 years, the true patriarch of the estate, and it stood long before anyone thought of filling olive oil into colorful jugs.\u003c\/p\u003e\n\n\u003cp\u003eHarvested by hand, ground between granite stones, pressed cold and in an oxygen-free environment – and no more than 24 hours pass between tree and mill. The shorter this span, the fresher the oil tastes in the end. The other motifs can be found in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217295694,"sku":"045WIL3332","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-sardinen.jpg?v=1750980280"},{"product_id":"muraglia-olivenoel-keramikflasche-bunter-tintenfisch","title":"Olive oil ceramic bottle colorful squid","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite ceramic bottle with octopus in rainbow bands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives in a white ceramic jug, wrapped in a rainbow-colored octopus. Medium fruity and mild – the Frantoio Muraglia oil for seafood, salads, and anything that pairs well with lemon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful octopus\u003c\/strong\u003e features the most iconic motif from Frantoio Muraglia's pop art series. It contains 500 ml of extra virgin olive oil made from the Peranzana olive, topped with a cork and string, and crowned by an octopus that gazes at the viewer with large eyes while its arms wrap around the entire bottle.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eAn octopus looking right at you\u003c\/h3\u003e\n\u003cp\u003eIn the other motifs, the color bands remain within the animal. Here, they run across the entire jug – from green and yellow on the head to orange and red, ending in blue and violet at the base.\u003c\/p\u003e\n\u003cp\u003eThe octopus sits in the middle of these bands as if in moving water, its eight arms curling outward until they grow out of the color stripes and continue across the white surface. The suction cups are drawn individually, like little pearl necklaces along each arm.\u003c\/p\u003e\n\u003cp\u003eTwo eyes and a hinted smile are enough to turn a cephalopod into a character. If you place the bottle on your windowsill, you'll notice it looking back at you. Once empty, it remains useful as a utensil holder or a vase.\u003c\/p\u003e\n\n\u003cp\u003eIn Apulia, the octopus is not an exotic animal, but a part of everyday life. On the coast, they hang on lines to dry, every trattoria has \"polpo\" on the menu, and anyone sitting at the harbor gets it served on their plate without any fuss. In this sense, the motif is less of a decoration and more of a natural fact of life.\u003c\/p\u003e\n\u003ch3\u003eInsalata di polpo, where the oil is the sauce\u003c\/h3\u003e\n\u003cp\u003eInside the jug is 100% Peranzana oil: golden yellow with green reflections, notes of ripe tomato, arugula, and radish, with a touch of artichoke in the background.\u003c\/p\u003e\n\u003cp\u003eThe design clearly shows what the contents are best suited for. With an Apulian octopus salad, there is no sauce in the traditional sense: cooked polpo, potatoes, celery, parsley, plenty of lemon, coarse salt, and olive oil – nothing more. That is why you can taste the true quality of the oil.\u003c\/p\u003e\n\u003cp\u003eA robust oil would dominate this combination, while a mild one like the Peranzana holds it all together. It pairs just as well with steamed mussels, \u003ca href=\"\/en\/products\/pasta-filotea-fettuccine-al-limone-250g\"\u003eFettuccine al Limone\u003c\/a\u003e, tomatoes with basil, or a lukewarm bean salad.\u003c\/p\u003e\n\n\u003cp\u003eUltimately, it belongs on the bottle, not in the pot. Anything cooked along with it loses its fruitiness, leaving only fat behind. A drizzle over the finished dish does more than any amount added during the cooking process.\u003c\/p\u003e\n\u003ch3\u003eWhy clay is better than glass\u003c\/h3\u003e\n\u003cp\u003eLight is the greatest enemy of olive oil, greater than heat and greater than time. It bleaches out the fruitiness and turns a vibrant oil into a flat one within a few months.\u003c\/p\u003e\n\u003cp\u003eThis is precisely why the Muraglia family bottles their oil in clay, not clear glass. The jugs are created in small workshops in Apulia, turned and fired by hand, and only then is the motif applied to the glaze as a print. In the current collection, only the striped bottle and the ones with dots are hand-painted. The clay serves a purpose long before it becomes something pretty.\u003c\/p\u003e\n\u003cp\u003eThe oil is pressed at their own mill in Andria, where the family has been farming 40 hectares without synthetic fertilizers or pesticides for five generations. There is a maximum of 24 hours between harvest and the granite millstone; the oil is cold-pressed in an oxygen-free environment. The oldest tree on the estate is about 450 years old. The other motifs are available in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia collection\u003c\/a\u003e, including the classic \u003ca href=\"\/en\/products\/muraglia-olivenoel-geringelte-keramikflasche\"\u003estriped ceramic bottle\u003c\/a\u003e.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217361230,"sku":"045WIL3329","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-oktopus.jpg?v=1750980284"},{"product_id":"greenomic-olivenoel-white-bio","title":"Olive oil white","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Olive Oil by Greenomic Delikatessen, mild and organic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eWhite Olive Oil by Greenomic Delikatessen is a Greek organic extra virgin olive oil, cold-pressed from a single variety of Koroneiki olives. Mild and medium-fruity, it is one of those oils you use every day, from leaf salads to oven-roasted vegetables.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhite Olive Oil\u003c\/strong\u003e is the mild organic oil from Greenomic Delikatessen, pressed from Koroneiki olives from the northern Peloponnese near Corinth. The 250-milliliter bottle features a white sleeve and a wooden lid, and the oil remains protected under its light-colored covering until the very last drop comes out of the spout.\u003c\/p\u003e\n\n\u003ch3\u003eMedium-fruity, mild, and with a fine tickle in the throat\u003c\/h3\u003e\n\u003cp\u003eFreshly poured, the oil smells of green tomato and young almond, with the herbal freshness of an olive harvested before it is fully ripe. The color lies between golden yellow and a subtle green, as is typical of early harvests.\u003c\/p\u003e\n\u003cp\u003eOn a piece of bread, you can identify the three characteristics by which a native oil is evaluated: fruitiness, a mild bitterness, and finally that fine tickle in the throat, which experts simply call pungency. All three remain restrained here; none of them stands out too prominently.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this restraint that makes White the oil for every day. It complements a dish rather than overwhelming it, which is why it pairs just as well with fish as it does with tomato, egg, or young cheese.\u003c\/p\u003e\n\n\u003ch3\u003eOn salad, with vegetables, and in dough\u003c\/h3\u003e\n\u003cp\u003eFor a balanced vinaigrette, stir together four tablespoons of oil with two tablespoons of \u003ca href=\"\/en\/products\/greenomic-balsamico-bianco\"\u003eBalsamico Bianco\u003c\/a\u003e, plus salt and pepper from the mill. Mixed leaves, tomato with mozzarella, or a Greek salad with feta and olives need nothing else.\u003c\/p\u003e\n\u003cp\u003eWhen sautéing vegetables, chicken, or fish, it stands up to medium heat without contributing any dominant flavors. It is better used raw over warm soup, hummus, or boiled potatoes, as that is where its freshness counts.\u003c\/p\u003e\n\u003cp\u003eIn yeast dough for focaccia, olive bread, or pizza, it replaces butter, making the crumb softer and helping it stay fresh longer. Stored in a cool, dark place, the aroma is preserved for months; if left open next to the stove, it loses its quality significantly faster.\u003c\/p\u003e\n\n\u003ch3\u003eKoroneiki, the smallest of all oil fruits\u003c\/h3\u003e\n\u003cp\u003eThe Koroneiki is the most important olive variety in Greece and at the same time one of the smallest. Its fruits weigh barely a gram, which is why a liter of oil requires many times the amount that a large table olive would yield.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand and early, while the fruits are still green, as that is when they contain the most aroma. The trees grow on the Peloponnese on lean, stony slopes, needing little water and rooting deeply instead.\u003c\/p\u003e\n\u003cp\u003eCold-pressed means that the fruit is milled and centrifuged at no more than 27 degrees, without heat and without further treatment. Greenomic Delikatessen has this process carried out by a Greek producer whose cultivation is certified organic.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyday life, not just for Sundays\u003c\/h3\u003e\n\u003cp\u003eA mild oil should be used generously, and that is exactly where its value lies. It goes into the salad, into the pan, and over the plate, without anyone putting the bottle away again. At Greenomic Delikatessen, White is the variety for everyday use, and its white casing also looks good on the shelf.\u003c\/p\u003e\n\u003cp\u003eIts bolder sister and the spiced varieties can be found in \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eGreenomic Delikatessen Olive Oil\u003c\/a\u003e, and you can find more certified oils in the \u003ca href=\"\/en\/collections\/bio-olivenoel\"\u003eOrganic Olive Oil\u003c\/a\u003e section of nur Gutes.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number – GR-BIO-015 Greek Agriculture\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071217951054,"sku":"045GRN1022","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-white-bio.jpg?v=1750980307"},{"product_id":"greenomic-olivenoel-black-250ml","title":"Olive Oil Black","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive Oil Black by Greenomic Delikatessen, green and bold\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eOlive Oil Black by Greenomic Delikatessen is a Greek organic extra virgin olive oil made from Megaritiki olives, which are hand-picked while still unripe in November. This early harvest yields less oil, but one with a bold fruitiness and a distinct bitterness.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOlive Oil Black\u003c\/strong\u003e is the single-varietal organic oil from Greenomic Delikatessen, sourced from the mountain village of Dendro in the Corinth region, located at an altitude of around six hundred and fifty meters. The clear bottle with its wooden cap is encased in a black sleeve that protects the cold-pressed oil from light.\u003c\/p\u003e\n\n\u003ch3\u003eFreshly cut grass and a peppery tickle\u003c\/h3\u003e\n\u003cp\u003eYou will recognize Black instantly on a piece of warm bread. It tastes of freshly cut grass and green tomato, becomes distinctly tart in the middle, and ends with the peppery tickle in the throat that young, harvested olives provide.\u003c\/p\u003e\n\u003cp\u003eThe color is a rich blend of green and gold, and the consistency remains medium-bodied and doesn't run. The three characteristics by which experts measure extra virgin olive oil are closely balanced here and can be tasted individually on bread: fruity, bitter, and piquant.\u003c\/p\u003e\n\n\u003ch3\u003eOver bean soup, tomato bread, and grilled fish\u003c\/h3\u003e\n\u003cp\u003eThis oil belongs on the plate, not in a hot frying pan, because heat takes away exactly what the early harvest was intended to provide. A drizzle over warm bean soup, lentils, or polenta adds a green freshness that no one would have known was missing.\u003c\/p\u003e\n\u003cp\u003eFor grilled fish, seared lamb, and a salad of tomato, feta, and olives, Black takes center stage. For a robust vinaigrette, whisk it with \u003ca href=\"\/en\/products\/greenomic-balsamico-classic\"\u003eBalsamico Classic by Greenomic Delikatessen\u003c\/a\u003e, salt, and pepper, and the salad needs no other ingredients.\u003c\/p\u003e\n\u003cp\u003eDrizzled over burrata, beetroot carpaccio, or freshly toasted bread with garlic, the oil becomes the star of the dish.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the early harvest changes in the oil\u003c\/h3\u003e\n\u003cp\u003eGreen-harvested olives contain significantly more polyphenols, and it is these bitter compounds that provide the tartness and piquancy. They also keep the oil fresh for longer, which is why a bold oil from an early harvest ages more slowly than a mild one from ripe fruit.\u003c\/p\u003e\n\u003cp\u003eThe Megaritiki is an ancient Greek variety with small fruits that are hand-picked because the trees grow on hillsides. Greenomic Delikatessen has them pressed as a single variety so that no other olive blurs the character.\u003c\/p\u003e\n\u003cp\u003eOnly hours pass between picking and pressing this oil, which is the second reason for its green profile. If the fruit waits too long, it begins to ferment, and a bold oil becomes a mild one without an edge. The high altitude near Dendro helps, as the cool autumn nights slow down ripening and spread out the harvest.\u003c\/p\u003e\n\n\u003ch3\u003eCool, dark, and in the first year\u003c\/h3\u003e\n\u003cp\u003eKeep the bottle in a cupboard rather than next to the stove, as heat and light cost this oil more than any other ingredient on the shelf. The black sleeve helps, but a dark cupboard remains the better place.\u003c\/p\u003e\n\u003cp\u003eUse the oil within the first year after the harvest, while the green notes are still vibrant. Other varieties from Greenomic Delikatessen can be found in our \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eolive oil selection\u003c\/a\u003e, and you can find everything else from the Mediterranean region in the \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil category\u003c\/a\u003e at nur Gutes.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number – GR-BIO-01 Greek Agriculture\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071218147662,"sku":"045GRN1020","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-black.jpg?v=1750980314"},{"product_id":"cipriani-olivenoel-extra-vergine","title":"Olive oil – extra virgin","description":"\u003ch2 id=\"speakable-headline\"\u003eExtra virgin olive oil, mild organic oil from the Maremma\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani extra virgin olive oil is a mild, medium-fruity organic oil from a small oil mill in the Maremma. Hand-picked and pressed on the very same day, this is the oil used to this day by Harry's Bar in Venice to prepare its legendary carpaccio.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCipriani extra virgin olive oil\u003c\/strong\u003e is a mild, medium-fruity organic oil from the Maremma that does not overpower other ingredients, but enhances their flavor. The 500-milliliter bottle comes from a small mill that grows olives with a direct view of the sea.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eMild, fruity, with character\u003c\/h3\u003e\n\n\u003cp\u003eUnlike strong, bitter olive oils from more southern regions, this oil is pleasantly mild and medium-fruity – an oil with character that does not mask other aromas, but enhances them.\u003c\/p\u003e\n\n\u003cp\u003eThe olives grow in the Maremma, a coastal region in Tuscany, overlooking the Mediterranean. On clear days, you can even see the small island of Capraia, which lies off the coast of Corsica, from there.\u003c\/p\u003e\n\n\u003cp\u003eHand-picked, the olives are pressed on the same day in the mill's own facility using purely mechanical methods – a process that preserves aroma and freshness instead of losing them through long transport routes.\u003c\/p\u003e\n\n\u003cp\u003eThe 500-milliliter bottle lasts for several weeks with daily use, depending on how generously the oil is used.\u003c\/p\u003e\n\n\u003cp\u003eCold-pressed and bottled without further processing, the oil retains its natural aromatic compounds – one reason why it is particularly suitable for enjoying raw, rather than just for frying.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eThe oil for the legendary carpaccio\u003c\/h3\u003e\n\n\u003cp\u003eIn 1950, Giuseppe Cipriani invented carpaccio at Harry's Bar for Countess Amalia Nani Mocenigo, whose doctor had recommended raw meat – thinly sliced beef with a light sauce, named after the painter Vittore Carpaccio because of the similar color tones.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely for this and similarly simple dishes that this mild olive oil is intended: it does not take center stage, but rounds off the taste of raw or lightly cooked meat, fish, or vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe oil also unfolds its subtle fruitiness when served with a simple salad or as a final touch over warm pasta like the \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a spicier addition will find the perfect acidity for a simple vinaigrette in our \u003ca href=\"\/en\/products\/cipriani-rotweinessig\"\u003ered wine vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is also versatile when paired with grilled vegetables or as a dip for fresh white bread – few ingredients, but every one of them noticeable.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eA classic from Harry's Bar in Venice\u003c\/h3\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco, where, alongside Ernest Hemingway, the house's simple, high-quality cuisine established its reputation – a kitchen that relies on good ingredients rather than many ingredients.\u003c\/p\u003e\n\n\u003cp\u003eLike the restaurant's pasta and pasta sauces, the olive oil stems from this tradition, continued by Arrigo Cipriani, the founder's son.\u003c\/p\u003e\n\n\u003cp\u003eThose who wish to discover more classics from the same kitchen can find them in our \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet selection\u003c\/a\u003e, ranging from pasta sauces to risotto rice.\u003c\/p\u003e\n\n\u003ch3 id=\"speakable-definition\"\u003eDo not cook with it, only add it at the end\u003c\/h3\u003e\n\n\u003cp\u003eDrizzle it over the finished dish only shortly before serving, do not cook it – this is the best way to preserve the oil's mild fruitiness.\u003c\/p\u003e\n\n\u003cp\u003eThis is how a simple plate of pasta or carpaccio becomes a dish with Venetian standards.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body IT-BIO-009 Agriculture Italy\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"500 ml","offer_id":53071265071438,"sku":"040CIP2435","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-olivenoel.jpg?v=1750981574"},{"product_id":"bartolini-natives-olivenoel-extra-500ml","title":"Extra virgin olive oil – 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eExtra virgin Umbrian olive oil for everyday cooking\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 500ml bottle of Bartolini Classico is an extra virgin olive oil from Umbria, cold-pressed from Moraiolo, Leccino, and Frantoio olives. Medium-bodied, fruity, with a delicate peppery finish. The larger bottle for those who love to cook often.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eBartolini Classico is an \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Arrone in Umbria and a reliable companion for daily kitchen use. An Italian olive oil with character—versatile and produced by a family mill that has mastered its craft for generations. The 500ml bottle is perfect for a household that enjoys cooking and appreciates high-quality oil.\u003c\/p\u003e\n\n\u003ch3\u003eMedium-bodied, harmonious, vibrant\u003c\/h3\u003e\n\u003cp\u003eGolden-green in the glass, with an aroma of ripe olives and fresh grass, and a round, aromatic palate. An oil you can taste, without it overpowering the dish.\u003c\/p\u003e\n\u003cp\u003eThe slight bitterness and fine peppery finish are not flaws, but rather signs of a fresh, vibrant oil. The three Umbrian varieties—Moraiolo, Leccino, and Frantoio—are well-balanced in fruitiness, pungency, and bitterness, ensuring the Classico never tastes harsh, but remains well-rounded.\u003c\/p\u003e\n\u003cp\u003eUmbria is considered the green heart of Italy, a hilly region between Florence and Rome where even the Etruscans pressed olives. This long tradition produces an oil that is robust enough for everyday cooking and refined enough to shine when used raw.\u003c\/p\u003e\n\n\u003ch3\u003eFor cooking, refining, and dipping\u003c\/h3\u003e\n\u003cp\u003eClassico enhances rustic Italian cuisine and pairs perfectly with hearty dishes: lamb variations, legume stews, and braised or grilled vegetables. An oil for those who stand at the stove every day.\u003c\/p\u003e\n\u003cp\u003eIt belongs by the stove for sautéing garlic and vegetables, but is equally suited raw over soups, salads, and pasta. Drizzled over a warm slice of bread with sea salt, it hardly needs another ingredient. While extra virgin olive oil can handle gentle heat, it shows its best aroma as a cold finishing oil. Those wanting to try it for the first time can start with the \u003ca href=\"\/en\/products\/bartolini-natives-olivenoel-extra-250ml\"\u003esmall 250ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCraftsmanship from Arrone since 1850\u003c\/h3\u003e\n\u003cp\u003eThe Bartolini olive mill has developed into one of the most respected in Umbria, pressing in its sixth generation since 1850. \"An oil is only as good as the fruit,\" says master miller Emilio Bartolini, who selects the olives himself with his sons Domenico and Ulderico.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand in November and December; an experienced picker manages 8 to 10 kilos per hour. Grinding takes place the very same night, because the less time the olives wait, the fewer bitter substances develop and the fresher the oil remains. Pressing is kept between 24 and 27 degrees, cold and controlled.\u003c\/p\u003e\n\u003cp\u003eAs early as 1979, Emilio replaced the old system with a modern one that performs all steps without interruption, for the sake of quality. You can find more oils from the family in the \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini collection\u003c\/a\u003e, and more Italian olive oil in \u003ca href=\"\/en\/collections\/olivenoel\"\u003eour olive oils\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003ch3\u003eReady by the stove, yet not a frying oil\u003c\/h3\u003e\n\u003cp\u003eKeep the Classico handy next to the stove, but also give it its moment to shine: raw over grilled vegetables, white beans, or a slice of bread with sea salt. Stored in a cool, dark place, it stays fresh for a long time, so you will enjoy the larger bottle for a while. An opened bottle should be used within a few months, which is rarely a problem with this oil. Those who prefer an even milder taste will find plenty of choices in \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eour extra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"Bartolini","offers":[{"title":"500 ml","offer_id":53071449948494,"sku":"045VIA1131","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-natives-olivenoel-extra-500ml.jpg?v=1750982027"},{"product_id":"bartolini-olio-extra-vergine-angeli-500ml","title":"Angeli Extra Virgin Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eAngeli Extra Virgin Olive Oil in a retro tin\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eEmilio Bartolini’s Angeli extra virgin olive oil is a premium olive oil from Umbria, packaged in a light-protecting retro tin. Fruity and medium-bodied, with notes of Mediterranean herbs. A beautiful oil for the kitchen and a popular gift choice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e Angeli is a premium olive oil from Arrone in Umbria, bottled in an attractive retro-designed metal tin. A 100 percent Italian olive oil by Mastro Oleario Emilio Bartolini, versatile in the kitchen and an eye-catcher on the table thanks to the tin. That is exactly what makes it a wonderful culinary gift.\u003c\/p\u003e\n\n\u003ch3\u003eGolden green, fruity, with a herbal note\u003c\/h3\u003e\n\u003cp\u003eThe Angeli shines in a golden-green hue and smells of fresh olives, a hint of grass, and Mediterranean herbs. It is an oil that tastes of sun, rolling hills, and summer.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is medium-bodied and aromatic, featuring the slight bitterness and fine piquancy of a vibrant oil. Like the Classico, it is made from the three Umbrian olive varieties Moraiolo, Leccino, and Frantoio, yet it enjoys showcasing its herbaceous, spicy side. Together, they create a well-rounded, harmonious oil with a long finish.\u003c\/p\u003e\n\u003cp\u003eUmbria is the green heart of Italy, a hilly landscape between Florence and Rome where even the Etruscans pressed olives. From cool nights and long sunny days comes an oil that is at once fruity, spicy, and refreshingly herbal.\u003c\/p\u003e\n\n\u003ch3\u003eFor antipasti, fish, and bread\u003c\/h3\u003e\n\u003cp\u003eAngeli pairs well with many Italian dishes and loves Mediterranean accompaniments: antipasti, grilled bell peppers, Mediterranean fish, chicken, or roasted pork. It is also wonderful for dipping with bread. It truly comes into its own over a lukewarm bean salad, where the herbal notes elevate the mild legumes.\u003c\/p\u003e\n\u003cp\u003eDrizzle it with a little Aceto Balsamico as a refined salad dressing, or use it pure over grilled vegetables. You should not heat extra virgin olive oil to high temperatures; it is best used as a finishing oil. If you prefer the same oil in a simple glass bottle, you can find it as \u003ca href=\"\/en\/products\/bartolini-natives-olivenoel-extra-500ml\"\u003eBartolini Classico\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin protects against light\u003c\/h3\u003e\n\u003cp\u003eThe 500ml retro tin is more than just decoration, as metal blocks out light, and light—along with heat—is the greatest enemy of a good oil. This keeps the extra virgin olive oil fresh for longer than it would stay in a clear bottle. The nostalgic label featuring an angel makes the tin a beautiful object that you will want to keep even after the last drop, perhaps for pens, wooden spoons, or dried herbs.\u003c\/p\u003e\n\u003cp\u003eThe Angeli is pressed at the Bartolini oil mill in Arrone, which has been operating for six generations since 1850. The olives are harvested by hand in November and December and milled no later than 12 hours later at a controlled cold temperature of 24 to 27 degrees Celsius. \"An oil is only as good as the fruit it comes from,\" says Mastro Oleario Emilio Bartolini, who personally oversees every step. You can see more from the company in the \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eVisible in the kitchen, but not by the stove\u003c\/h3\u003e\n\u003cp\u003eThe tin is meant to be displayed in the kitchen, but keep it away from the hot stove, as oil dislikes heat just as much as light. As a gift, the Angeli makes a lovely impression when paired with a good bread and an \u003ca href=\"\/en\/collections\/essig-oel\"\u003eAceto Balsamico\u003c\/a\u003e—a small gesture that any host will appreciate. An oil that you will love to give and love even more to keep.\u003c\/p\u003e","brand":"Bartolini","offers":[{"title":"500 ml","offer_id":53071450014030,"sku":"045VIA100091","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-olio-extra-vergine-angeli.jpg?v=1750982030"},{"product_id":"muraglia-olivenoel-keramikflasche-bunter-hummer","title":"Olive oil ceramic bottle colorful lobster","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite ceramic bottle with rainbow-striped lobster\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives in a white ceramic jug featuring a printed lobster. Intensely fruity, golden yellow, with a clear note of tomato – at Frantoio Muraglia, motif and content mean the same thing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful lobster\u003c\/strong\u003e is part of the Pop Art series by Frantoio Muraglia, in which sea creatures populate the white jugs. It contains 500 ml of extra virgin olive oil made from the Peranzana olive, topped with a cork and string, and a drawing of a lobster with raised claws printed on the front.\u003c\/p\u003e\n\n\u003ch3\u003eThis time, the rainbow is in the lobster\u003c\/h3\u003e\n\u003cp\u003eThe colored bands that usually run around the striped bottle are here located within the animal: green and yellow in the claws, orange and red in the body, blue and violet reaching into the tail fans.\u003c\/p\u003e\n\u003cp\u003eThat is the trick of the entire series. Instead of replacing the house's signature mark, it migrates into the figure, and the white background leaves it space. The family calls these jugs \u003ci\u003eArte che si versa\u003c\/i\u003e – art that you pour.\u003c\/p\u003e\n\u003cp\u003eThe series has a distinct tone: matte colors on white ceramic, with squids, lobsters, and fish that seem to scurry across the jug. The lobster is drawn from the front, symmetrical, outlined with a black quill – not a coat of arms, but rather a friendly companion raising its claws.\u003c\/p\u003e\n\u003cp\u003eOn a set table, it reliably draws attention, and once empty, it remains as a pitcher for vinegar or as a vase. The fact that a lobster sits on an oil bottle in particular has a reason: in the ports of Puglia, what is caught is served that same evening, and it is topped with oil – not as an accessory, but as the final touch.\u003c\/p\u003e\n\n\u003ch3\u003ePeranzana, intensely fruity and golden yellow\u003c\/h3\u003e\n\u003cp\u003eThe jug contains 100% Peranzana, golden yellow with green reflections, with a clear note of ripe tomato, along with arugula, radish, and a touch of artichoke.\u003c\/p\u003e\n\u003cp\u003eUnlike the striped bottle, this oil is bottled at the intensely fruity level. The fruit is more pronounced, the herbal side comes through more strongly, and a fine peppery tickle remains at the back of the throat. The Peranzana does not become bitter, however – that is not its nature.\u003c\/p\u003e\n\u003cp\u003eIt thus carries more than just a subtle oil: grilled prawns, squid with charred edges, a whole fish from the oven with lemon and coarse salt. It hardly needs anything more over \u003ca href=\"\/en\/products\/good-hair-day-pasta-spaghetti-al-seppia\"\u003espaghetti al seppia\u003c\/a\u003e with garlic and peperoncino. For those who prefer something quieter, choose the \u003ca href=\"\/en\/products\/muraglia-olivenoel-geringelte-keramikflasche\"\u003estriped ceramic bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003ePottered in Puglia, the motif printed on\u003c\/h3\u003e\n\u003cp\u003eThe jugs are created in small workshops in Puglia, turned and fired by artisans with whom the Muraglia family has worked for years. The motif is then applied as a print to the finished glaze.\u003c\/p\u003e\n\u003cp\u003eThe lobster therefore looks the same on every bottle, but the jug underneath does not: the wall thickness and shape reveal that someone sat at the potter's wheel here. Only the \u003ca href=\"\/en\/products\/muraglia-olivenoel-geringelte-keramikflasche\"\u003estriped bottle\u003c\/a\u003e and the polka-dot version are hand-painted in this collection. The clay itself serves the sober purpose of blocking out light, as light turns fresh oil tired in just a few months.\u003c\/p\u003e\n\u003cp\u003eOnce the jug is empty, rinse it with warm water, dry it well, and refill it. It is best kept in a dark, cool place—just not the refrigerator—and the oil inside should be used within a year.\u003c\/p\u003e\n\u003cp\u003eIt is pressed in their own mill in Andria, where the family farms 40 hectares without synthetic fertilizers or pesticides. No more than 24 hours pass between harvest and the granite stone. Savino Muraglia leads the house in the fifth generation, and the oldest tree on the estate is about 450 years old. The other motifs can be found in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia assortment\u003c\/a\u003e.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071452111182,"sku":"045WIL3440","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-hummer.jpg?v=1750982109"},{"product_id":"ciccolella-cagnara-terra-di-bari-olivenoel-dop-500ml","title":"Cagnara – Terra di Bari PDO Olive Oil","description":"\u003ch2\u003eCagnara – Terra di Bari DOP Bitonto\u003c\/h2\u003e\n\u003cp\u003eFor \u003cstrong\u003eCagnara\u003c\/strong\u003e, \u003cstrong\u003eTerra di Bari PDO olive oil\u003c\/strong\u003e, from \u003cstrong\u003eOlio Ciccolella\u003c\/strong\u003e in Puglia, only the best olives of the iconic Coratina variety, grown in the Terra di Bari region of Bitonto, are used. You will experience a brilliant green with golden hues in its color. The aroma features intense notes of fresh olives, as if they had just been pressed, cut grass, and flavors of almond and artichoke. It has a strong, distinctive flavor, pairing well with bean cream, arugula salad, pumpkin soup, bruschetta with dark bread, orecchiette made from roasted wheat, red meat, roasts, and aged cheese.\u003c\/p\u003e\n\u003ch3\u003eCoratina Olive Oil from Olio Ciccolella\u003c\/h3\u003e\n\u003cp\u003eThis special olive oil is a monovarietal, extra virgin olive oil from the Terra di Bari DOP Bitonto region and embodies the philosophy of Olio Ciccolella: high quality and enhancement of the territory. Only a small percentage of Italian olive oils are produced from a single olive variety; most oils are blends of different varieties. Producing a monovarietal olive oil requires a lot of experience and know-how, but in the pursuit of excellence, single-variety olive oil represents a milestone. With single-variety olive oil, the varietal character can be particularly well expressed, but any flaws, such as too early or too late a harvest, would also be immediately noticeable.\u003c\/p\u003e\n\u003cp\u003eCountry of Origin Italy – Harvest October 2025 – 100% Coratina – Acidity 0.25% – Polyphenols 855mg\/Kg\u003c\/p\u003e\n\u003ch3\u003eWhat does the DOP designation mean for olive oils?\u003c\/h3\u003e\n\u003cp\u003eThe DOP designation is an abbreviation for Denominazione d'Origine Protetta, which means Protected Designation of Origin. The DOP designation guarantees that all production steps, from cultivation to processing to production, originate from a single region. It signifies an olive oil of exceptional quality, as it is always an extra virgin olive oil. The designation of origin for olive oil is comparable to the mention of a specific location on a wine label, e.g., Nierstein Riesling.\u003c\/p\u003e\n\u003ch3\u003eWhat is Terra di Bari DOP?\u003c\/h3\u003e\n\u003cp\u003eAn olive oil bearing the designation Terra di Bari DOP is, according to legal requirements, always an extra virgin olive oil from a defined area around the city of Bari. There are four \"sub-growing areas\" that are accompanied by an additional geographical indication: Castel del Monte, Bitonto, Murgia dei Trulli, and delle Grotte. The permitted olive varieties are: Coratina, Cima di Bitonto or Ogliarola Barese, and Cima di Mola, depending on the respective geographical indication. Both the cultivation of the olive trees, the processing, and the packaging of the extra virgin olive oil Terra di Bari DOP must take place within the administrative territory of the provinces of Bari and Barletta-Andria-Trani in the Puglia region. The olive harvest can take place until January 30th at the latest. Olives harvested later may no longer be processed into Terra di Bari DOP olive oil. The harvest can be done either by machine or by hand and must be milled into oil within two days. The extra virgin olive oil Terra di Bari DOP is characterized by a maximum total acidity varying between 0.5 and 0.6 g per 100 g of oil, and a sensory panel test score of at least 7. However, these are only the minimum requirements, which a good olive grower like Olio Ciccolella can, of course, exceed.\u003c\/p\u003e\n\u003ch3\u003eAward-winning from Puglia\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eErcole Olivario – best intensely fruity DOP oil 2022\u003c\/li\u003e\n\u003cli\u003eFlos Olei – 96\/100 points\u003c\/li\u003e\n\u003cli\u003ebest DOP oil of Puglia according to AIRO 2023\u003c\/li\u003e\n\u003cli\u003eWinner Sirena D'Oro Award 2023\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCiccolella – Coratina Olive Oil from Puglia\u003c\/h3\u003e\n\u003cp\u003eThe Ciccolella family has owned large estates in the province of Bari in southern Italy since 1878. With approximately 8,000 olive trees of the Coratina and Ogliarola Barese varieties, the olive groves of Azienda Olio Ciccolella cover a large area between the towns of Giovinazzo and Molfetta, both directly on the sea, and Terlizzi inland. Here, in the north of Terra di Bari, lies the heart of Apulian olive production.\u003c\/p\u003e\n\u003cp\u003eFor over 4 generations, the Ciccolellas have passionately dedicated themselves to tending the olive trees, hand-harvesting the olives, and gentle pressing in their own mill in Molfetta, and bottling in aroma-protective dark glass bottles to create a 100% Italian extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eUnder the leadership of Giuseppe Ciccolella, who has expanded the knowledge of the Apulian oil tradition with technological innovations, the company became a fully organic enterprise in 2021. \"From day one, we have committed ourselves to applying agricultural techniques that are oriented towards respecting the environment,\" Giuseppe explains the company philosophy to us. Thanks to a photovoltaic system that allows the company to be self-sufficient for 9 months of the year, the Azienda only purchases clean energy during the three months of milling to cover the increased demand. The pomace is reapplied to the fields as organic fertilizer. The packaging that protects Olio Ciccolella is also sustainable: a dark, recyclable glass bottle, a recyclable aluminum cap, and a paper label make it possible to avoid the use of plastic in all production processes.\u003c\/p\u003e","brand":"Olio Ciccolella","offers":[{"title":"500 ml","offer_id":53071545008462,"sku":"045CIC00503","price":23.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cagnara-terra-di-bari-olivenoel-dop-500ml.jpg?v=1750983361"},{"product_id":"crudo-olivenoel-sei-cinque-zero-500ml","title":"Olive Oil Sei Cinque Zero – 500ml","description":"\u003ch2\u003eCrudo – Extra Virgin Olive Oil – Sei Cinque Zero\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCrudo Sei Cinque Zero extra virgin olive oil\u003c\/strong\u003e is an Italian olive oil, an Olio extravergine di oliva, made from 100% Coratina olives. The Schiralli family produces this excellent olive oil from 650 olives of the extraordinary Coratina variety. Crudo Sei Cinque Zero olive oil is the test winner of the Olio Award 2021 by Der Feinschmecker in the \"medium fruity\" category. Buy Sei Cinque Zero olive oil here in the 500ml bottle.\u003c\/p\u003e\n\u003ch3\u003eCrudo Olive Oil – 1st Place Awarded by Feinschmecker\u003c\/h3\u003e\n\u003cp\u003eThe expert jury of \"Der Feinschmecker\" magazine was so impressed by this oil that they awarded it the silver medal of the Olio Award 2017 in the \"Intensely Fruity\" category.\u003c\/p\u003e\n\u003cp\u003eThis year too, DER FEINSCHMECKER – for the 19th time – invited the most renowned olive oil experts to present the \"Olio Award 2021\". The jury's task was to taste the best of the best from approximately 500 olive oils submitted from all over the world, using a uniquely elaborate process unrivaled in Europe. We are delighted about the 1st place in the \"medium fruity\" category: Sei Cinque Zero by Crudo. First place in the \"medium fruity\" category: Coratina miracle! \u003c\/p\u003e\n\u003cp\u003eThe Schiralli family, who produce their magnificent \"Crudo\" and \"Culto\" oils at the foot of the Murgia, have once again achieved a great success with the formidable \"SeiCinqueZero\" (the essence of 650 olives in a 0.25-liter bottle), following their OLIO Award in 2017 and the \"Top 15 to 30\" successes of the last three years: The fantastically elegant oil has \"green almond\" notes throughout (according to the jury, \"almond at its finest\"), along with green coffee bean, artichoke, green banana (including peel), walnut bitterness (also quite green), ethereal herbal notes... and even more almond. In the finish (\"depth!\", \"length!\"), a very bright – meaning not drying or astringent – bitterness, plus a very harmonious spiciness that develops quite late. Cooking tip: magnificent with Italian comfort food. \u003c\/p\u003e","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"500 ml","offer_id":53071550054734,"sku":"045WIL3526","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-olivenoel-sei-cinque-zero-500ml.jpg?v=1750983573"},{"product_id":"horta-do-felix-olivenoel-aus-portugal","title":"Horta do Felix Olive Oil from Portugal","description":"\u003ch2 id=\"speakable-headline\"\u003eElegant Algarve olive oil from the Horta do Félix estate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMonterosa Horta do Félix olive oil is an Extra Virgin olive oil cuvée from the von Rosen family in Moncarapacho. Elegantly fruity, with a gentle bitterness, a peppery accent, and fine notes of dried fruit. Named after the estate itself – the versatile house oil that captures the entire Algarve in a bottle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Horta do Félix olive oil\u003c\/strong\u003e is an Extra Virgin olive oil cuvée from the von Rosen family, named after their estate in Moncarapacho in the eastern Algarve. A selection of several varieties from the grove is combined into an elegant everyday oil with a peppery accent. 250 ml or 500 ml in a dark bottle, early harvested, cold extracted. Prepare to be surprised by how much of the Algarve can reside in a single drop.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the oil glows with a warm golden green and smells of ripe green olives, fresh garden herbs, and a hint of dried fruit. On the palate, the Horta do Félix unfolds an elegant spiciness – fruity, gently bitter, with a peppery sharpness that quietly greets you at the back of the throat. This is the taste of a balanced Algarve cuvée.\u003c\/p\u003e\n\u003ch3\u003eElegantly fruity, gently bitter, peppery finish\u003c\/h3\u003e\n\u003cp\u003eThe Horta do Félix olive oil is one of the more elegant Algarve oils – not a massive single-varietal, not a timid, generic drop, but a well-conceived blend where each variety makes its contribution without pushing itself to the fore.\u003c\/p\u003e\n\u003cp\u003eThe aroma opens with grassy freshness and ripe olive, behind which the oil carries a hint of almond, a delicate note of dried fruit, and a quiet trace of herbs. The finish is peppery and gently bitter, fading slowly – the depth introduces itself calmly without overwhelming you.\u003c\/p\u003e\n\n\u003ch3\u003eVersatile in cold and warm dishes\u003c\/h3\u003e\n\u003cp\u003eThe oil likes both worlds – cold over finished dishes as well as warm in the pan. For light chicken breast with herbs, fried aubergines, or a tomato pan with onions, you can add it before or after frying, depending on how expressive you want it to be.\u003c\/p\u003e\n\u003cp\u003eOver a slice of warm sourdough bread with ripe tomato and a pinch of \u003ca href=\"\/en\/collections\/salz\"\u003eFleur de Sel\u003c\/a\u003e, the Horta do Félix displays its simple, fine beauty. Equally lovely with a mild sliced cheese, a winter salad of beetroot and walnuts, or drizzled over a risotto at the end of cooking. It is a house oil in the best sense – a companion for every day, not just for special occasions.\u003c\/p\u003e\n\u003cp\u003eStore the oil at around 18 °C, in a dark place and tightly sealed – olive oil does not like sunshine or proximity to the stove. The Horta do Félix reveals its freshness best within twelve months of opening; after that, the fine spiciness begins to fade quietly.\u003c\/p\u003e\n\n\u003ch3\u003eThe Horta do Félix estate in Moncarapacho\u003c\/h3\u003e\n\u003cp\u003eHorta do Félix is the name of the estate itself – an old piece of land surrounded by olive trees in Moncarapacho in the eastern Algarve, a few kilometers from the Atlantic. Here, the von Rosen family tends their olive grove with five varieties: Verdeal, Maçanilha Algarvia, Picual, Cobrançosa, and Frantoio. The Horta do Félix is created from a selection of these varieties – the drop that carries the name of the entire estate.\u003c\/p\u003e\n\u003cp\u003eThe harvest takes place in early autumn by hand, as soon as the olives are still deep green and full of aromatic strength – the earlier the harvest, the more robust and fresh the resulting oil. Immediately afterwards, the olives go to the estate's own mill: crushed in granite stone mills, cold extracted, and carefully filled into dark bottles. A short journey from tree to bottle, with no long transport routes in between.\u003c\/p\u003e\n\u003cp\u003eDetlev von Rosen came to the south of Portugal from Sweden in 1969; in 1972, the family switched to ornamental plants, and in the year 2000, they dedicated themselves entirely to olive oil. \"We grow what grows here\" could be the quiet motto, as Detlev liked to phrase it during a tour of the olive groves. The Horta do Félix is the calling card of the entire estate – elegant, balanced, and suitable for everyday use. Hats off.\u003c\/p\u003e\n\u003ch3\u003eA few drops on fried potatoes with rosemary\u003c\/h3\u003e\n\u003cp\u003eThe Horta do Félix can be used in many ways: a tablespoon over a warm tomato soup, in the pan for gently frying vegetables or chicken, a few drops on fried potatoes with rosemary, or pure over a slice of sourdough bread with ripe tomato. Those looking for a more expressive single-varietal oil will find more robust Algarve drops from the same estate in our further \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil range\u003c\/a\u003e. Consume within twelve months of opening.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":59537863016782,"sku":"045NUR004","price":7.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":53071560769870,"sku":"045NUR005","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-horta-do-felix-250ml.png?v=1777532801"},{"product_id":"nobleza-del-sur-day-bio-olivenoel-500ml","title":"DAY Organic Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eDAY Organic Olive Oil, robust Picual from the morning harvest\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNobleza del Sur DAY is an organic extra virgin olive oil made from 100% Picual, harvested at dawn on the Finca Vista Alegre in Jaén. Robust, grassy, and peppery – the punchier of the house's two organic oils, for those who like their oil with character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNobleza del Sur DAY\u003c\/strong\u003e is the \"daytime\" oil from the Peñuelas-Sagra family of Castellar in Andalusia – an organic extra virgin olive oil made from 100% Picual. The name reveals the harvest time: DAY is picked early in the day when the olives are still green and cool, and cold-pressed within 4 hours. A bee, the most diligent pollinator of the bright hours, buzzes on the label.\u003c\/p\u003e\n\n\u003ch3\u003eGrassy, peppery, and intensely green\u003c\/h3\u003e\n\u003cp\u003eDAY tastes of freshly mown meadow, green apple, and banana peel, combined with green leaves – a punchy, lively Picual, as only the early green harvest can produce.\u003c\/p\u003e\n\u003cp\u003eUp front is the peppery pungency that provides a tickle in the throat, accompanied by a characteristic bitterness. Grassy, peppery, and robust, as is fitting for an early-harvested Picual. On a slice of white bread, you will immediately feel that this is no shrinking violet of an oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe robust finish for hearty plates\u003c\/h3\u003e\n\u003cp\u003eAn oil with this much pungency belongs where it has something to say – raw and as a finishing touch, not in a hot pan.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a beef steak, stirred into a hearty potato salad, or poured over grilled vegetables, Nobleza del Sur DAY adds a bold green accent. A rich vegetable soup or a plate of pasta with garlic also carry this green emphasis well. Even chocolate ice cream with salt flakes gets an exciting twist from the contrast. Those who prefer something milder and more everyday can reach for the harmonious organic oil \u003ca href=\"\/en\/products\/nobleza-del-sur-night-bio-olivenoel-500ml\"\u003eNIGHT\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrganic since 1640, family-run\u003c\/h3\u003e\n\u003cp\u003eWhat Miguel Sánchez Sagra began nearly 400 years ago with a small grove, the Peñuelas-Sagra family continues today in the twelfth generation – they farm their groves in Jaén according to EU organic guidelines.\u003c\/p\u003e\n\u003cp\u003eThe bee on the label is more than decoration: it stands for a vibrant, organically farmed olive grove – where bees feel at home, nature is thriving. The Finca Vista Alegre bears the Spanish organic control number ES ECO 002 AN. The family manages around 300 hectares, and for a single liter, 10 to 14 kilos of olives go into their own mill, pressed at only 0.1 percent acidity.\u003c\/p\u003e\n\u003cp\u003eThe family collects international awards for their oils: in the Flos Olei guide, they have 99 out of 100 points, plus gold at Olive Japan. In addition to the robust DAY, you can find its milder counterpart and the entire \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003eNobleza del Sur assortment\u003c\/a\u003e with us.\u003c\/p\u003e\n\n\u003ch3\u003eDay and night, two oils from one grove\u003c\/h3\u003e\n\u003cp\u003eDAY and NIGHT are a pair, named after their harvest time: DAY is picked in the early morning when the green olives have all their strength, NIGHT later and milder. On one, the bee hums; on the other, the moth flutters – both pollinators, both at home in the same organic groves.\u003c\/p\u003e\n\u003cp\u003eAs an \u003ca href=\"\/en\/collections\/bio-olivenoel\"\u003eorganic olive oil\u003c\/a\u003e, DAY belongs where its green power can be enjoyed raw. Stored in a cool, dark place, it stays fresh for a long time; the harvest tastes most vibrant in the first six months. 500 milliliters to be dosed more sparingly than a mild oil – a few drops are enough to make an exclamation mark.\u003c\/p\u003e","brand":"Nobleza del Sur","offers":[{"title":"500 ml","offer_id":53071584985422,"sku":"045NOB00010","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-day-bio-olivenoel-500ml.jpg?v=1750984546"},{"product_id":"nobleza-del-sur-night-bio-olivenoel-500ml","title":"NIGHT Organic Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eNIGHT Organic Olive Oil, mild and harmonious from Jaén\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNobleza del Sur NIGHT is an organic extra virgin olive oil made from Picual and Arbequina olives, harvested during the cool evening hours at the Finca Vista Alegre in Jaén. Mild, rounded, and fruity – the softer of the two organic oils, an all-rounder for every day.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNobleza del Sur NIGHT\u003c\/strong\u003e is the \"night oil\" from the Peñuelas-Sagra family of Castellar in Andalusia – an organic extra virgin olive oil made from Picual and Arbequina olives. The name reflects the harvest time: NIGHT is harvested in the evening once the heat has left the groves, and is cold-pressed within 4 hours. The label, designed by artist Esther Moreno, features a moth, the pollinator of the dark hours.\u003c\/p\u003e\n\n\u003ch3\u003eMild, rounded, and fruitily soft\u003c\/h3\u003e\n\u003cp\u003eNIGHT tastes of fresh olives, green herbs, apple, and ripe banana, complemented by a subtle almond sweetness from the Arbequina.\u003c\/p\u003e\n\u003cp\u003eThe bitterness is barely perceptible, and the pungency remains gentle – here the mild Arbequina leads, while the Picual contributes green freshness. Fruity, velvety, harmonious: this is how an oil tastes that does not push itself to the forefront yet still has character. On a piece of fresh bread, you can taste how soft and rounded it is. No scratching in the throat, no bitter note that dominates – NIGHT remains friendly without becoming bland.\u003c\/p\u003e\n\n\u003ch3\u003eThe all-rounder for daily cooking\u003c\/h3\u003e\n\u003cp\u003eWhile DAY makes a bold exclamation mark, Nobleza del Sur NIGHT is the reliable companion for almost every dish – from lunch to dinner.\u003c\/p\u003e\n\u003cp\u003eOver meat and fish, on pasta and pizza, with grilled vegetables, leaf salads, or stirred into a cold sauce, this mild oil fits almost everywhere. Even enjoyed pure as a bread dip, it reveals its gentle, accessible nature – an oil you can use generously without it overpowering a dish. For bold finishing touches, reach instead for the peppery \u003ca href=\"\/en\/products\/nobleza-del-sur-day-bio-olivenoel-500ml\"\u003eorganic oil DAY\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe moth by Esther Moreno\u003c\/h3\u003e\n\u003cp\u003eThe label was designed by artist Esther Moreno: a moth that pollinates the flowers that only open after sunset.\u003c\/p\u003e\n\u003cp\u003eLike the bee on the DAY label, the moth is a sign of a vibrant, organically farmed olive grove. The Finca Vista Alegre carries the Spanish organic inspection number ES ECO 002 AN. The Peñuelas-Sagra family has been growing olives here since 1640, now in the twelfth generation, on over 300 hectares. For every single liter, 10 to 14 kilos of olives go into their own mill, cold-pressed with only 0.1 percent acidity – a value that easily beats the highest quality standards.\u003c\/p\u003e\n\u003cp\u003eThe family collects international awards for their oils: Gold at Olive Japan and 99 out of 100 points in the Flos Olei guide. Alongside the mild NIGHT, you can find its robust counterpart and the entire \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003eNobleza del Sur range\u003c\/a\u003e with us.\u003c\/p\u003e\n\n\u003ch3\u003eTwo oils, day and night\u003c\/h3\u003e\n\u003cp\u003eNIGHT and DAY belong together, named after their harvest times. The mild NIGHT for everyday use, the robust DAY for the big performance – moth and bee, both at home in the same organic groves of Jaén.\u003c\/p\u003e\n\u003cp\u003eAs an \u003ca href=\"\/en\/collections\/bio-olivenoel\"\u003eorganic olive oil\u003c\/a\u003e, NIGHT belongs where it is used often and in quantity. Stored in a cool, dark place, it stays fresh for a long time; the harvest tastes most fruity in the first six months. 500 milliliters – with an oil that goes with almost everything, the bottle will be empty faster than you think.\u003c\/p\u003e\n","brand":"Nobleza del Sur","offers":[{"title":"500 ml","offer_id":53071585050958,"sku":"045NOB00020","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-night-bio-olivenoel-500ml.jpg?v=1750984550"},{"product_id":"nobleza-del-sur-centenarium-olivenoel-500ml","title":"CENTENARIUM Olive Oil 500ml","description":"\u003ch2 id=\"speakable-headline\"\u003eCentenarium Olive Oil from centuries-old Picual trees in Jaén\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNobleza del Sur Centenarium is an extra virgin olive oil made from 100% Picual olives from centuries-old trees on the Finca Vista Alegre in Jaén. Boldly green, fruity, with a bitter and piquant edge – not a mild everyday oil, but one with real character.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNobleza del Sur Centenarium\u003c\/strong\u003e is the award-winning flagship product of the Peñuelas-Sagra family from Castellar in the Andalusian province of Jaén. For this extra virgin olive oil, only Picual olives from centenary trees on the Finca Vista Alegre are harvested, picked early in October and cold-pressed within four hours. An oil whose name honors the ancient trees – the olivos centenarios.\u003c\/p\u003e\n\n\u003ch3\u003eBoldly green, fruity, and peppery\u003c\/h3\u003e\n\u003cp\u003eCentenarium tastes just as green as it looks – like freshly mown grass, green apple, and green almond, with a spicy hint of tomato leaf. Grassy, fruity, and spicy; this is the hallmark of an early-harvest Picual oil.\u003c\/p\u003e\n\u003cp\u003eTypical of Picual are the robust bitterness and the pungency that lingers as a peppery tickle in the throat – a sign of the early harvest, when the olives are still green and unripe when they go to the mill. Fruity, bitter, and piquant are the three qualities used to measure a good olive oil, and Centenarium carries all three with emphasis. You will recognize this power immediately on a slice of warm white bread.\u003c\/p\u003e\n\n\u003ch3\u003eRaw, over the dishes where it counts\u003c\/h3\u003e\n\u003cp\u003eAn oil like Centenarium is best enjoyed raw, where its green, spicy character isn't cooked away. As an \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eextra virgin olive oil\u003c\/a\u003e, it belongs on the table, not in a hot frying pan.\u003c\/p\u003e\n\u003cp\u003eDrizzled over grilled vegetables, a tomato salad, or as a final swirl over lentil soup, its green fruitiness comes through perfectly. Bold fish like grilled sardines and an aged Manchego stand up well to its bitterness. Even on vanilla ice cream with a few flakes of salt, this oil makes for a surprising pairing – a spoonful is enough to steer the dish in a different direction.\u003c\/p\u003e\n\n\u003ch3\u003eThe Peñuelas-Sagra family has been pressing oil since 1640\u003c\/h3\u003e\n\u003cp\u003eBehind Nobleza del Sur is not a corporation, but a family that has been cultivating olives in Jaén since 1640 – now in its twelfth generation.\u003c\/p\u003e\n\u003cp\u003eIt all started with Miguel Sánchez Sagra and a small grove; today his descendants manage over 300 hectares and press their oil in their own mill. For Centenarium, only the centuries-old trees of the Finca Vista Alegre count, whose deep roots give the olives their dense, spicy flavor – favored by the warm microclimate in the heart of Jaén, where the sun burns reliably. Ten to fourteen kilos of olives go into every liter, pressed with an acidity level of only 0.1 percent – a value far below the limit for the highest quality grade.\u003c\/p\u003e\n\u003cp\u003eThe jury of the New York International Olive Oil Competition awarded Nobleza del Sur Centenarium gold in 2022 and 2023, as did Olive Japan, and the Flos Olei guide gives it 99 out of 100 points. You can also find the bold organic oil \u003ca href=\"\/en\/products\/nobleza-del-sur-day-bio-olivenoel-500ml\"\u003eDAY made from 100% Picual\u003c\/a\u003e and the entire \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003eNobleza del Sur assortment\u003c\/a\u003e with us. Impressive indeed.\u003c\/p\u003e\n\n\u003ch3\u003eHow to keep the oil fresh\u003c\/h3\u003e\n\u003cp\u003eLight and heat are the enemies of any good olive oil. The dark bottle blocks out quite a bit; it is best to keep the Centenarium in a cool, dark cupboard, not next to the stove.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it tastes great for months, but the green fruitiness is most vibrant in the first half-year after harvest. 500 milliliters are enough for many plates – a good glug every day is the best way to honor such an oil.\u003c\/p\u003e\n","brand":"Nobleza del Sur","offers":[{"title":"500 ml","offer_id":53071585182030,"sku":"045NOB00030","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-centenarium-premium-olivenoel-500ml.jpg?v=1750984553"},{"product_id":"nobleza-del-sur-centenarium-olivenoel-250ml","title":"CENTENARIUM Olive Oil 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eCentenarium 250 ml, award-winning Picual to get to know\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Nobleza del Sur Centenarium in the 250 ml bottle is an extra virgin olive oil made from 100% Picual olives from centuries-old trees in Jaén. The small version of this multi-award-winning oil – robust, green, and fruity, ideal for getting to know or as a gift.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNobleza del Sur Centenarium\u003c\/strong\u003e is the most awarded oil from the Peñuelas-Sagra family from Castellar in Andalusia, presented here in a handy 250 ml bottle. It is pressed from pure Picual olives grown on the Finca Vista Alegre from centuries-old trees – the \"olivos centenarios\" that give the oil its name. A robust \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eextra virgin olive oil\u003c\/a\u003e in a small format.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, fruity, and spicy on the finish\u003c\/h3\u003e\n\u003cp\u003eThe Centenarium tastes of green apple, tomato, and green almond, with notes of olive leaf and a hint of lavender from the groves of Jaén.\u003c\/p\u003e\n\u003cp\u003eEven on a piece of bread, you can feel the strong bitterness and the peppery sharpness that leaves a tickle in the throat. Grassy, fruity, and spicy – that is how an early-harvest Picual with character tastes. An oil that does not whisper, but speaks clearly.\u003c\/p\u003e\n\u003cp\u003eThis intensity comes from the early harvest: in early October, when the olives are still green, they are picked and cold-pressed within four hours. The younger the fruit, the greener and spicier the oil – and the more vibrant the bitterness that defines a good Picual.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle to start with\u003c\/h3\u003e\n\u003cp\u003e250 milliliters is the right amount to get to know a robust oil without having to commit to a half-liter bottle right away.\u003c\/p\u003e\n\u003cp\u003eIn smaller households, the bottle is used up while the oil still tastes young and vibrant. Over grilled vegetables, on a tomato salad, or with firm-fleshed fish, the green fruitiness comes through fully, and even vanilla ice cream with sea salt flakes gets an exciting contrast from a few drops.\u003c\/p\u003e\n\u003cp\u003eAs a small gift or part of a gift basket, the format is handy and beautiful. Those who already know the oil and use it more often can reach for the \u003ca href=\"\/en\/products\/nobleza-del-sur-centenarium-olivenoel-500ml\"\u003elarge 500 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA family oil since 1640\u003c\/h3\u003e\n\u003cp\u003eBehind the Centenarium is the Peñuelas-Sagra family, who have been growing olives in Jaén since 1640 – now in their twelfth generation.\u003c\/p\u003e\n\u003cp\u003eWhat Miguel Sánchez Sagra began with a small grove now covers over 300 hectares and includes its own mill. For the Centenarium, only the old trees of Finca Vista Alegre are used; their deep roots give the olives their dense flavor, favored by the warm microclimate in the heart of Jaén. About 10 to 14 kilos of olives produce one liter of oil, cold-pressed with only 0.1 percent acidity.\u003c\/p\u003e\n\u003cp\u003eThe Nobleza del Sur Centenarium collects awards around the world: Gold at the New York International Olive Oil Competition 2022 and 2023, Gold at Olive Japan, and 99 out of 100 points in the Flos Olei guide. These verdicts confirm year after year what the family's old trees yield. You can find the entire \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003erange from Nobleza del Sur\u003c\/a\u003e with us. Impressive indeed.\u003c\/p\u003e\n\n\u003ch3\u003eHow to keep the oil vibrant\u003c\/h3\u003e\n\u003cp\u003eA green Picual like this lives by its freshness – light and heat are its enemies.\u003c\/p\u003e\n\u003cp\u003eStored cool and dark in the cupboard, not next to the stove, the Centenarium keeps for a long time. Once opened, it tastes great for months, though it is at its most powerful in the first six months after harvest. The small 250 ml bottle has an advantage here: it is emptied before the green freshness fades.\u003c\/p\u003e\n","brand":"Nobleza del Sur","offers":[{"title":"250 ml","offer_id":53071585247566,"sku":"045NOB00032","price":10.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-centenarium-olivenoel-250ml.jpg?v=1750984556"},{"product_id":"nobleza-del-sur-novo-olivenoel-500ml","title":"NOVO Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eNOVO Olive Oil, the first green oil of the year from Jaén\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eNobleza del Sur NOVO is an extra virgin olive oil made from 100% Picual, pressed from the very first harvest of the year. Deep green, fresh, and piquant—a limited-edition early harvest oil from the Finca Vista Alegre, as green as any you will find.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eNobleza del Sur NOVO\u003c\/strong\u003e is the young oil from the Peñuelas-Sagra family in Castellar, Andalusia—an \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eextra virgin olive oil\u003c\/a\u003e made from 100% Picual olives from a select plot at the Finca Vista Alegre. NOVO means new: it is the first oil of the year, pressed from still deep-green olives at the beginning of October, within four hours of harvest. Only a small amount is produced; every bottle is a piece of the early, green season.\u003c\/p\u003e\n\n\u003ch3\u003eDeep green, fresh, and piquant\u003c\/h3\u003e\n\u003cp\u003eNOVO tastes as young as it looks—of olive leaf, fresh wheatgrass, and green almond, with hints of tomato leaf and a touch of lavender.\u003c\/p\u003e\n\u003cp\u003eThe very early harvest gives the oil a vibrant pungency, with a fine bitterness and a gentle spice in the throat. Grassy, fruity, zesty: this is how an oil tastes that has just left the mill. On warm bread, you will notice the green intensity of the first pressing immediately. It is an oil with impact, young and exuberant, which does not hide its origins.\u003c\/p\u003e\n\n\u003ch3\u003eA seasonal highlight for raw dishes\u003c\/h3\u003e\n\u003cp\u003eSuch a young oil only reveals its green power when used raw, never in a hot pan, where its fresh aromas would vanish.\u003c\/p\u003e\n\u003cp\u003eDrizzled over carpaccio, on burrata, with grilled fish, or in a clear vegetable soup, its young fruitiness comes into its own. A few drops on toasted bread with a little salt is the simplest way to enjoy an early harvest oil. A plate of fresh pasta, with just garlic and this oil, becomes a little event. If you are looking for a robust Picual all year round, you will find it in our \u003ca href=\"\/en\/products\/nobleza-del-sur-centenarium-olivenoel-500ml\"\u003eCentenarium from old trees\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe first harvest of the year, strictly limited\u003c\/h3\u003e\n\u003cp\u003eNOVO is a novello, a very young oil: it is produced only once a year from the first green olives in early October and is limited accordingly.\u003c\/p\u003e\n\u003cp\u003eSince Miguel Sánchez Sagra planted the first grove in 1640, the Peñuelas-Sagra family has been growing olives in Jaén, now in its twelfth generation, on over 300 hectares with its own mill. For NOVO, they select a single plot of the Finca Vista Alegre and harvest as soon as the fruit turns its deep green color. About 10 to 14 kilos of these early olives yield one liter of oil, pressed at just 0.1 percent acidity.\u003c\/p\u003e\n\u003cp\u003eBecause only a single plot goes into the bottles, NOVO sells out quickly year after year. The family has collected international awards for their oils: gold at Olive Japan and 99 out of 100 points in the Flos Olei guide. You can find the entire \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003eNobleza del Sur range\u003c\/a\u003e with us. The first drop of the year, which connoisseurs wait for every autumn.\u003c\/p\u003e\n\n\u003ch3\u003eEnjoy young, do not store\u003c\/h3\u003e\n\u003cp\u003eA novello thrives on its freshness—unlike a fine wine, you do not keep an oil like this; you open it soon.\u003c\/p\u003e\n\u003cp\u003eIn the first months after harvest, the Nobleza del Sur NOVO tastes most vibrant, while the green aromas are at their full power. Stored cool and dark, away from light, is best. 500 milliliters for the beautiful, brief time of the first oil—once the bottle is empty, it's a year's wait for the next harvest.\u003c\/p\u003e\n","brand":"Nobleza del Sur","offers":[{"title":"500 ml","offer_id":53071585345870,"sku":"045NOB00050","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-novo-olivenoel-500ml.jpg?v=1750984559"},{"product_id":"nobleza-del-sur-olivenoel-geschenkset-4-x-100ml","title":"Olive Oil Gift Set 4 x 100ml","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive oil gift set with four varieties from Jaén\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Nobleza del Sur gift set brings together four extra virgin olive oils from Jaén, each in a 100 ml bottle: Centenarium, DAY, NIGHT, and Arbequina. From bold and peppery to mild and sweet – a cross-section of the Peñuelas-Sagra family's range, beautifully packaged for gifting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eNobleza del Sur gift set\u003c\/strong\u003e, \"Estuche Premium Mini,\" is a selection of four extra virgin olive oils from the Peñuelas-Sagra family in Andalusia. These four handy 100 ml bottles capture the four characters of the estate – two bold Picual oils and two milder varieties. A \u003ca href=\"\/en\/collections\/geschenke\"\u003egift\u003c\/a\u003e for anyone who loves high-quality olive oil and wants to taste the diversity of a region.\u003c\/p\u003e\n\n\u003ch3\u003eFour characters in one box\u003c\/h3\u003e\n\u003cp\u003eEach bottle represents a different side of Andalusian olive oil: grassy, spicy, fruity, or mild, each in its own way.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/nobleza-del-sur-centenarium-olivenoel-500ml\"\u003eCentenarium\u003c\/a\u003e, made from centuries-old Picual trees, is the boldest, featuring notes of green apple, tomato, and a peppery kick. The organic DAY oil, also pure Picual from the morning harvest, offers grassy freshness and a robust tingle in the throat. The organic NIGHT oil, a mild blend from the evening harvest, tastes round and harmonious with a subtle hint of almond sweetness. And the Arbequina, which is not otherwise available individually from us, is the most delicate of the four – fruity with notes of apple and banana, accompanied by a gentle, sweet almond finish.\u003c\/p\u003e\n\n\u003ch3\u003eA gift for connoisseurs\u003c\/h3\u003e\n\u003cp\u003eThe small Nobleza del Sur gift set is perfect as a small token of appreciation or as a present for those who value good food.\u003c\/p\u003e\n\u003cp\u003eWhen you compare the four oils side by side, you can clearly taste the difference between a bold Picual and a mild Arbequina – a mini tasting experience at home. Each 100 ml bottle is enough for several dishes, leaving plenty of time to get to know each character.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use the four oils\u003c\/h3\u003e\n\u003cp\u003eEach of the four oils has its place in your kitchen – from bold finishing oils to mild everyday staples.\u003c\/p\u003e\n\u003cp\u003eThe robust Centenarium and the peppery DAY are best used raw over savory dishes, grilled food, hearty fish, or a tomato salad. The mild NIGHT and the delicate Arbequina pair well with more refined items – leaf salads, light fish, pasta, or simply drizzled over good bread. This way, you have the right oil on hand for every occasion, from a quick breakfast to a celebratory dinner.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Peñuelas-Sagra family since 1640\u003c\/h3\u003e\n\u003cp\u003eAll four oils come from the Peñuelas-Sagra family, who have been cultivating olives in Jaén since 1640 – now in their twelfth generation.\u003c\/p\u003e\n\u003cp\u003eWhat Miguel Sánchez Sagra started with a small grove now covers over 300 hectares and includes its own mill. The olives are harvested early and cold-pressed within 4 hours; it takes about 10 to 14 kilos of olives to produce one liter, with an acidity level of just 0.1 percent. The family has collected international awards for their work: Gold at Olive Japan and the New York International Olive Oil Competition, as well as 99 out of 100 points in the Flos Olei guide.\u003c\/p\u003e\n\u003cp\u003eTwo of the four oils, DAY and NIGHT, carry the Spanish organic certification number ES ECO 002 AN. Anyone wanting more can find the full-sized bottles in the \u003ca href=\"\/en\/collections\/nobleza-del-sur\"\u003eNobleza del Sur collection\u003c\/a\u003e. A gift that brings the full spectrum of an oil mill to the table.\u003c\/p\u003e\n","brand":"Nobleza del Sur","offers":[{"title":"4x 100 ml","offer_id":53071585444174,"sku":"045NOB00060","price":25.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-olivenoel-geschenkset.jpg?v=1750984563"},{"product_id":"ciccolella-cru-di-puglia-olivenoel-igp-500ml","title":"Cru di Puglia Olive Oil IGP","description":"\u003ch2 id=\"speakable-headline\"\u003eCru di Puglia, the PGI olive oil from Apulia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCru di Puglia by Olio Ciccolella is a PGI olive oil from Apulia, a balanced blend of Coratina and Ogliarola Barese. Medium-fruity and harmonious, with a subtle spiciness and mild bitterness. A versatile extra virgin olive oil for everyday cooking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePGI olive oil\u003c\/strong\u003e like Cru di Puglia carries a Protected Geographical Indication and is guaranteed to come from Apulia. For this oil, Olio Ciccolella blends the robust Coratina with the mild Ogliarola Barese to create a medium-fruity, balanced oil. An extra virgin olive oil that is neither too pungent nor too reserved, but hits the golden mean between the two varieties.\u003c\/p\u003e\n\n\u003cp\u003eSuch an oil is the reliable all-rounder in the kitchen for anyone who does not want to open a different bottle for every dish. It has enough character to taste good raw, yet remains delicate enough not to overpower anything.\u003c\/p\u003e\n\n\u003ch3\u003eMedium-fruity, spicy and harmonious\u003c\/h3\u003e\n\u003cp\u003eCru di Puglia tastes balanced: green fruit and a subtle spiciness, complemented by a mild bitterness that never bites, and just a touch of peppery pungency.\u003c\/p\u003e\n\u003cp\u003eYou will notice this balance immediately on a piece of bread, which is what makes the oil so versatile. It goes well with vegetable dishes and roasted vegetables, fresh cheese and mild cheeses, steamed or fried fish, and it refines salads, dips, and sauces without dominating them. Drizzled over minestrone or vegetable pasta just before serving, it adds freshness and depth to the dish. An oil for every day that still tastes like Apulia.\u003c\/p\u003e\n\n\u003ch3\u003eCoratina and Ogliarola in balance\u003c\/h3\u003e\n\u003cp\u003eThe appeal of Cru di Puglia lies in the blend: two Apulian varieties complement each other here to create an oil that neither could achieve on its own.\u003c\/p\u003e\n\u003cp\u003eThe Coratina brings fruit, spice, and green intensity, while the mild Ogliarola Barese smooths out the edges with its soft, almond-like character. Those who wish to get to know the two varieties individually will find the robust Coratina in the \u003ca href=\"\/en\/products\/olio-ciccolella-coppadoro-coratina-olivenoel\"\u003eCoppadoro\u003c\/a\u003e and the gentle Ogliarola in the \u003ca href=\"\/en\/products\/olio-ciccolella-faresse-ogliarola-barese-olivenoel\"\u003eFaresse\u003c\/a\u003e. In Cru di Puglia, they meet in the golden mean.\u003c\/p\u003e\n\n\u003ch3\u003ePGI origin from the Ciccolella family\u003c\/h3\u003e\n\u003cp\u003ePGI stands for Indicazione Geografica Protetta, the Protected Geographical Indication, which guarantees that an olive oil derives its origin and production methods from a specific region. Unlike the stricter PDO seal, which binds every step to a narrowly defined area, PGI only requires that the defining characteristics of the oil originate from the region.\u003c\/p\u003e\n\u003cp\u003eFor Cru di Puglia, this means: Apulian olives, harvested and processed in Apulia. The Ciccolella family has been tending their approximately 8,000 trees near Molfetta since 1878 and, now in the fourth generation, presses the olives in their own mill just hours after being harvested by hand, right by the Adriatic Sea. Today, Giuseppe Ciccolella runs the business, powered by their own photovoltaic system, using glass bottles and paper labels.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer an even more precise protected origin will also find the PDO oil Cagnara from the Terra di Bari in the \u003ca href=\"\/en\/collections\/olio-ciccolella\"\u003eOlio Ciccolella\u003c\/a\u003e range.\u003c\/p\u003e\n\n\u003cp\u003eCru di Puglia comes in a 500 ml bottle, a good size for daily use in the kitchen. Like any extra virgin olive oil, it is best stored in a cool, dark place, away from the stove and windowsill, and enjoyed young, because oil does not improve with age but should be consumed fresh.\u003c\/p\u003e\n\n\u003cp\u003eOrigin Italy, Apulia – PGI Olio di Puglia – Coratina and Ogliarola Barese – extra virgin olive oil – Harvest October 2025\u003c\/p\u003e\n","brand":"Olio Ciccolella","offers":[{"title":"500 ml","offer_id":53071592259918,"sku":"045CIC00505","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cru-di-puglia-olivenoel-igp-500ml.jpg?v=1750984600"},{"product_id":"olio-ciccolella-coppadoro-coratina-olivenoel","title":"Coppadoro – Coratina Olive Oil","description":"\u003ch2\u003eDiscover Coratina Olive Oil from Olio Ciccolella\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCiccolella Coppadoro\u003c\/strong\u003e: this distinctive extra virgin olive oil from Puglia is made exclusively from the iconic Coratina variety. 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The green-golden oil is delicate, smooth, and refined, with a typical almond aroma; its almost sweet taste and notes of banana and yellow apple make it the perfect accompaniment for poultry, fish, blanched vegetables, and delicate salads.\u003c\/p\u003e\n\u003cp\u003eIt is a monocultivar olive oil: 100% of one variety, produced with great experience and know-how, so that the varietal aroma comes through clearly and unadulterated.\u003c\/p\u003e\n\u003cp\u003eCountry of origin Italy – Harvest October 2024 – 100% Ogliarola Barese – Acidity 0.27% – Polyphenols 799 mg\/kg\u003c\/p\u003e\n\u003ch3\u003eCiccolella – Olive Oil from Puglia\u003c\/h3\u003e\n\u003cp\u003eThe Ciccolella family has cultivated large estates in the province of Bari since 1878. With around 8,000 olive trees of the Coratina and Ogliarola Barese varieties, the groves stretch between coastal towns and the inland of Terra di Bari. The olives are hand-harvested, gently pressed in their own mill in Molfetta, and bottled in aroma-protective, dark glass bottles to ensure a 100% Italian extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eUnder the leadership of Giuseppe Ciccolella, the company fully transitioned to organic production in 2021. 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Made from \u003cstrong\u003e100% Ligurian Taggiasca olives\u003c\/strong\u003e, it impresses with its particularly \u003cstrong\u003emild\u003c\/strong\u003e, elegant character and a harmonious balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eOn the nose, it reveals \u003cstrong\u003esweet almonds\u003c\/strong\u003e and \u003cstrong\u003eripe olives\u003c\/strong\u003e – absolutely typical of the variety. On the palate, the classic Ligurian mildness combines with a fine, long-lasting fruitiness. 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This creation has always been considered an outstanding Ligurian blend from the Taggiasca olive and has been the first choice of many top German chefs for over 30 years – appreciated for its consistency, finesse, and culinary versatility.\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"750 ml","offer_id":55255900913998,"sku":"045VIA1112","price":36.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":55255900946766,"sku":"045VIA1111","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"250 ml","offer_id":55255900979534,"sku":"045VIA1110","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-mosto-oro-750.jpg?v=1768136765"},{"product_id":"muraglia-olivenoel-keramikflasche-mediterraneo","title":"Olive Oil Ceramic Bottle Mediterraneo","description":"\u003ch2\u003eMuraglia Olive Oil Ceramic Bottle Mediterraneo (100% Coratina)\u003c\/h2\u003e\n\u003cp\u003eDiscover the new \u003cstrong\u003eMuraglia Olive Oil Ceramic Bottle Mediterraneo\u003c\/strong\u003e – a visual highlight and culinary delight in one. Made from 100% Apulian Coratina olives, this intensely fruity-spicy Italian olive oil offers strong green notes of arugula and artichoke, a peppery finish, and a velvety texture. Carefully cold-pressed in ancient stone mills, the extra virgin oil retains its natural polyphenol content and intense aroma. Protected and visually enhanced in a ceramic bottle featuring the new \"Mediterraneo\" design – showcasing vibrant citrus fruits on a yellow background – it's a true Italian Retro Look highlight for your kitchen. This makes the colorful ceramic bottle from Frantoio Muraglia also an excellent gift.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRobust Coratina flavor – intense, peppery-fruity, and ideal for rich dishes.\u003c\/li\u003e\n\u003cli\u003eTraditional processing – hand-picked and cold-pressed within 24 hours.\u003c\/li\u003e\n\u003cli\u003eDesign meets function – light and aroma-proof ceramic bottle in a summery Mediterraneo design.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMediterraneo Design – Stylish Ceramics for Your Kitchen\u003c\/h3\u003e\n\u003cp\u003eThe bottle, in the new Mediterraneo style, combines modern Mediterranean bottle design with traditional ceramic craftsmanship. It optimally protects the oil from light and temperature fluctuations – ensuring long-lasting taste and aroma. At the same time, it becomes a decorative element on your dining table.\u003c\/p\u003e\n\u003ch3\u003eTaste Experience – Olive Oil from 100% Coratina\u003c\/h3\u003e\n\u003cp\u003eThis oil is exclusively made from the Coratina variety – known for its high polyphenol content and intense character. The result: an expressive, robustly fruity profile with green notes, subtle bitterness, and peppery pungency – ideal with grilled meats, hearty salads, or rich pasta dishes.\u003c\/p\u003e\n\u003ch3\u003eMuraglia – Tradition from Apulia\u003c\/h3\u003e\n\u003cp\u003eFrantoio Muraglia is a five-generation family business from Andria, Apulia. Traditional stone mills and hand-picked Coratina olives guarantee authentic Italian quality. The Mediterraneo design makes the bottle an exclusive gift – for gourmets and design lovers alike.\u003c\/p\u003e\n\u003ch3\u003eIntense Coratina Olive Oil in a Stylish Mediterraneo Design\u003c\/h3\u003e\n\u003cp\u003eStrong Muraglia olive oil from 100% Coratina olives in the stylish Mediterraneo ceramic bottle. 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This intensely fruity, extra virgin olive oil is made from 100% Coratina olives and impresses with strong green notes of artichoke, dill, and fennel, as well as a pleasant peppery spiciness. Traditionally cold-pressed in old stone mills, it retains its natural content of valuable polyphenols and its fresh aroma. Packaged in a colorful tin with Mediterranean fruit motifs – a real eye-catcher and perfectly protected for long-lasting enjoyment.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntense Coratina flavor – spicy-fruity aroma, ideal for hearty dishes.\u003c\/li\u003e\n\u003cli\u003eTraditionally cold-pressed – processed immediately after harvest for highest quality.\u003c\/li\u003e\n\u003cli\u003eMediterranean design – decorative, green tin with colorful fruits for protection and long-lasting aroma.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFrutti di Mediterraneo – decorative and aroma-protected\u003c\/h3\u003e\n\u003cp\u003eThe beautifully designed metal tin in the \"Frutti di Mediterraneo\" design is not only visually appealing but also optimally protects the olive oil from light and external influences. This preserves freshness and taste for a long time. At the same time, the tin is a decorative eye-catcher that brings Mediterranean flair to your kitchen.\u003c\/p\u003e\n\u003ch3\u003eStrongly fruity aroma of the Coratina olive\u003c\/h3\u003e\n\u003cp\u003eThe 100% Apulian Coratina olive provides the characteristic strong and spicy aroma. Intense green nuances of artichoke, dill, and fennel, accompanied by a fine bitter note and peppery finish, make it ideal for hearty dishes, grilled meat, pasta, or antipasti.\u003c\/p\u003e\n\u003ch3\u003eMuraglia – Italian Tradition from Apulia\u003c\/h3\u003e\n\u003cp\u003eFor five generations, the Muraglia family in Apulia has been producing high-quality olive oils. The traditional harvest and gentle processing in stone mills make this olive oil an authentic Italian culinary experience. 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The rare Affiorato technique allows for particularly gentle processing: the best oil naturally separates and is collected without mechanical aids – for an unadulterated taste.\u003c\/p\u003e\n\u003ch3\u003eAroma Profile \u0026amp; Application\u003c\/h3\u003e\n\u003cp\u003eYou will experience a harmonious combination of fruity, herbaceous notes with mild bitterness and subtle pungency. The result impresses with elegance and versatility – great with crisp salads, Mediterranean vegetables, fish, or refined snacks like bruschetta.\u003c\/p\u003e\n\u003ch3\u003eQuality \u0026amp; Versatility\u003c\/h3\u003e\n\u003cp\u003eAs an extra virgin olive oil with very low acidity, it stands for pure freshness and high-quality processing. Its medium intensity makes it universally applicable: cold for finishing or gently warmed for cooking. A piece of Italy for your kitchen.\u003c\/p\u003e\n\u003ch3\u003eHow the Affiorato method works:\u003c\/h3\u003e\n\u003cp\u003eThe Affiorato technique is a traditional, very gentle method for producing extra virgin olive oil, which is rarely used today and is precisely why it is so special. After pressing the olives, the highest quality oil naturally floats to the surface of the olive pomace juice – similar to cream on milk. This oil is then skimmed off by hand without centrifugation or filtration. The Italian term \"affiorare\" literally means \"to emerge\" or \"to come to the surface\".\u003c\/p\u003e\n\u003ch3\u003eWhy is this so special?\u003c\/h3\u003e\n\u003cp\u003eSince no machines separate the liquid in this method, the oil remains unfiltered, untreated, and particularly natural. The yield is very low, but the quality is all the higher. The Affiorato extra virgin olive oil is full of secondary plant compounds and natural aromas.\u003c\/p\u003e\n\u003cp\u003eSo, if you are looking for an olive oil with exceptional character and craftsmanship, an Affiorato like that from Gianni Calogiuri is just right for you.\u003c\/p\u003e\n\u003cp\u003eThe Gianni Calogiuri Affiorato is an extra virgin olive oil from Puglia, cold-pressed using the Affiorato method. Fruity, fresh, and balanced – ideal for salads, vegetables, fish, and Mediterranean dishes.\u003c\/p\u003e\n\u003ch3\u003eGianni Calogiuri – known for the best Vincotto\u003c\/h3\u003e\n\u003cp\u003eThe Calogiuri family is one of the oldest families in Lizzanello, a small town south of Lecce in Puglia. For over 500 years, they have been cooking Vincotto according to a secret recipe from 1825, which has since been passed down from generation to generation. Since 1993, it has been marketed internationally by Gianni Calogiuri. 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In Puglia, it develops a clear, green profile characterized by elegant bitterness, subtle pungency, and lively freshness. FUARA brings these qualities to the fore in a single-varietal oil – a monovarietal that authentically showcases the character of the olive.\u003c\/p\u003e\n\u003cp\u003eOlio Ciccolella is the first oil mill in Puglia to offer a single-varietal olive oil of the special Leccio del Corno variety. FUARA is thus a monocultivar extra virgin organic olive oil from Puglia made from 100% Leccio del Corno. Fresh, green, and harmoniously spicy.\u003c\/p\u003e\n\u003ch3\u003eTaste \u0026amp; Aroma\u003c\/h3\u003e\n\u003cp\u003eFUARA smells of freshly cut grass, artichoke, and delicate herbaceous spice, accompanied by notes of green almond and a hint of citrus peel. On the palate, it initially appears soft and juicy-fruity before a fine, clear bitterness and a peppery, yet elegant finish set in. The medium-fruity oil always remains harmonious – a fresh, precise organic olive oil with surprising depth.\u003c\/p\u003e\n\u003cp\u003eGiuseppe, owner of Olivo Cioccolella, describes the taste as follows: “A flavor that recalls the strong, salty wind coming from the sea: the fuara.”\u003c\/p\u003e\n\u003ch3\u003eHow to best enjoy FUARA\u003c\/h3\u003e\n\u003cp\u003eThis oil loves to shine in cold dishes: over burrata, tomato salad, steamed vegetables, or on fresh bread, it particularly showcases its green aromatics. It also pairs well with fish, white meat, legumes, or Mediterranean pasta dishes. Tip: A few drops over creamy soups or risotto add a fine, fresh kick and elevate the dish to a new level. \u003c\/p\u003e\n\u003cp\u003eFUARA by Olio Ciccolella: new extra virgin organic olive oil, single-varietal from Leccio del Corno, an indigenous variety of Puglia. Green-fruity, finely spicy, and elegant – perfect for refining Mediterranean dishes. From the 2025\/2026 harvest\u003c\/p\u003e\n\u003cp\u003eOrganic Control Number – BIO-IT-006 Agricultura Italia\u003c\/p\u003e","brand":"Olio Ciccolella","offers":[{"title":"500 ml","offer_id":55293869228366,"sku":"045CIC00509","price":25.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-ciccolella-fuara-olivenoel-igp-500ml.jpg?v=1769509109"},{"product_id":"olio-ciccolella-organic-cru-bio-olivenoel","title":"Organic Cru Bio Olive Oil","description":"\u003ch2\u003eOrganic Extra Virgin Olive Oil Organic Cru by Olio Ciccolella\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eOrganic Cru\u003c\/strong\u003e is an excellent cuvée of organically grown Coratina and Ogliarola Barese olives, combining the best of the Apulian oil tradition. While the Coratina variety provides a strong, robust profile, the Ogliarola Barese gives the oil a mild, soft note. The result is an extremely balanced extra virgin olive oil with a herbaceous-floral scent reminiscent of almond and chamomile. On the palate, it unfolds subtle bitter and spicy notes that wonderfully complement raw food, salads and legume soups, as well as fish dishes, white meat and vegetables.\u003c\/p\u003e\n\u003cp\u003eCountry of Origin Italy – Harvest October 2025 – 50% Coratina, 50% Ogliarola Baresea – Acidity 0.21% – Polyphenols 646mg\/Kg – Organically certified\u003c\/p\u003e\n\u003ch3\u003eCiccolella – Tradition and Innovation from Apulia\u003c\/h3\u003e\n\u003cp\u003eSince 1878, the Ciccolella family has cultivated their olive groves in the province of Bari, in the heart of Apulian olive production. With approximately 8,000 trees, the family business, now in its fourth generation, is dedicated to the passionate care of nature. The olives are grown according to strict organic guidelines, harvested by hand, and gently pressed within just 6 hours in the family's own mill in Molfetta. Bottling in aroma-protective, dark glass bottles guarantees a 100% Italian taste experience with dynamic and clean notes.\u003c\/p\u003e\n\u003cp\u003eUnder the leadership of Giuseppe Ciccolella, the company has developed into a completely organic operation. Thanks to a photovoltaic system, the Azienda is largely energy self-sufficient, while the pomace is returned to the fields as organic fertilizer. The packaging also follows the principle of sustainability: recyclable dark glass, aluminum caps, and paper labels allow for the elimination of plastic throughout the entire production process.\u003c\/p\u003e\n\u003ch3\u003eExcellent Quality\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBibenda 2021 – 5 drops\u003c\/li\u003e\n\u003cli\u003eGambero Rosso – 2 leaves\u003c\/li\u003e\n\u003cli\u003eMerum – 2 hearts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOrganic Control Number – BIO-IT-006 Agricultura Italia\u003c\/p\u003e","brand":"Olio Ciccolella","offers":[{"title":"250 ml","offer_id":55351057416526,"sku":"045CIC00254","price":12.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":55351057449294,"sku":"045CIC00504","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/organic-cru-bio-olivenoel-250ml-ciccolella.jpg?v=1771595702"},{"product_id":"calvi-sale-olivenoel-mosto-oro-500ml","title":"Olivenöl Mosto Oro – SALE","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eCalvi – Extra Virgin Olive Oil – Mosto Oro\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eGrab your \u003cstrong\u003eCalvi Mosto Oro 500ml olive oil on sale\u003c\/strong\u003e – now reduced due to short best-before date of 19.09.2026! High-quality indulgence for a small price.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Calvi Mosto Oro 500ml is an extra virgin olive oil from Liguria. This Italian olive oil, popular for decades and presented in a golden bottle, is made from Taggiasca olives, making it very mild.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eOn the nose, there are sweet almonds and ripe olives, absolutely typical of the variety. The balance between classic Ligurian mildness and a fine, persistent fruitiness makes this extra virgin olive oil an indispensable classic for fish and vegetable dishes.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eOlio Calvi – from Taggiasca olives\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eSince 1919, the Calvi family has been involved in the traditional Ligurian oil trading business. Special attention is paid to Olio Calvi Mosto Oro. This creation has always been an outstanding Ligurian blend from the Taggiasca olive. The exclusive Mosto Oro has been the top choice of German top chefs for over 30 years.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"500 ml","offer_id":59298733097294,"sku":"045VIA1111b","price":10.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-olivenoel-mosto-oro-500ml-extra-nativ_d3bd99e3-724f-4d29-a994-76c45f2c4aca.jpg?v=1775121022"},{"product_id":"olivenol-sei-cinque-zero-sale","title":"Olive Oil Sei Cinque Zero – 250ml","description":"\u003ch2\u003eSei Cinque Zero – Crudo Extra Virgin Olive Oil\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCrudo Sei Cinque Zero extra virgin olive oil\u003c\/strong\u003e is an Italian olive oil, an Olio extravergine di oliva made from 100% Coratina olives. From 650 olives of the exceptional Coratina variety, the Schiralli family produces this excellent olive oil.\u003c\/p\u003e\n\u003ch3\u003eCrudo Olive Oil – 1st Place awarded by Feinschmecker\u003c\/h3\u003e\n\u003cp\u003eThe expert jury of the magazine \"Der Feinschmecker\" was so impressed by this oil from Olearia Schiralli that they awarded it the silver medal of the Olio Award 2017 in the \"Intensely fruity\" category.\u003c\/p\u003e\n\u003cp\u003eIn 2021, DER FEINSCHMECKER - for the 19th time - invited the most renowned olive oil experts to present the \"Olio Award 2021\". The jury had the task of tasting the best of the best from approximately 500 olive oils submitted from all over the world, using a uniquely elaborate process unrivaled in Europe. We are delighted with 1st place in the \"medium fruity\" category: Sei Cinque Zero by Crudo.\u003c\/p\u003e","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"250 ml","offer_id":59497245475150,"sku":"045WIL4139b","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-sei-cinque-zero.jpg?v=1750979934"},{"product_id":"olivenoel-cerro-de-sao-miguel","title":"Picual Olive Oil – 500ml","description":"\u003ch2\u003eMonterosa Picual – extra virgin olive oil\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMonterosa Picual 500ml olive oil\u003c\/strong\u003e is a single-varietal, extra virgin olive oil made from the Iberian Picual variety. It is intensely fruity and medium-bodied. Connoisseurs chose it as Portugal's best olive oil of the year at the Olivo Award 2016: bitter, spicy, and powerfully aromatic! Grass, artichoke, cardoon, green tomatoes, pepper, arugula, sage, lemon peel – a grand spectacle. An excellent Monterosa olive oil from hand-picked Portuguese olives.\u003c\/p\u003e\n\u003ch3\u003eMonterosa – Azeite de Oliva from the Algarve\u003c\/h3\u003e\n\u003cp\u003eMonterosa is a handcrafted family business in the eastern Algarve. Only about 7km from the cooling sea, a fresh breeze always blows here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he, and his company still today, was very successful in cultivating high-quality ornamental plants.\u003cbr\u003e\u003cbr\u003eSince 2000, olive trees have been growing on 20 hectares. The previous summers were hot and dry, and the orange trees on the plantation needed huge amounts of water. (1 orange tree needs 1000 liters of water per week). So, olive trees were planted without further ado, with the aim of producing a particularly high-quality extra virgin olive oil, an Azeite de Oliva virgem extra. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees have been cultivated and cared for in this special place for 2000 years, as a Roman trade route connecting Lisbon with Corduba passed through Moncarpacho. The in-house stone mill, however, is state-of-the-art. Without long transport routes, the hand-picked olives can be processed into the finest olive oil directly on the plantation.\u003cbr\u003e\u003cbr\u003eThe best way to discover the taste differences of the five varieties is to try all of them. The Verdeal olive oil is the mildest, greenest oil, followed by the Macanilha oil. Picual belongs to the medium-fruity varieties. The indigenous Portuguese variety Cobrançosa is the spiciest, most powerful variety with a good kick in the finish.\u003c\/p\u003e\n\u003ch3\u003eexcellent olive oil – award-winning\u003c\/h3\u003e\n\u003cp\u003eIn 2016, two Monterosa varieties won gold medals at the New York Olive Oil Competition: Picual and Verdeal. Maçanilha won the silver medal.\u003cbr\u003eIn total, 826 oils from 26 countries were available for selection in New York.\u003cbr\u003e\u003cbr\u003eIn Tokyo, Maçanilha, Picual, and Verdeal won gold, and Cobrançosa and Frantoio won silver. 600 olive oils from 21 countries participated in Olive Japan.\u003cbr\u003e\u003cbr\u003eParticipation of the five Monterosa oils was also very successful at the Los Angeles International Extra Virgin Olive Oil Competition: four won silver; Verdeal, Maçanilha, Picual, and Cobrançosa.\u003cbr\u003e\u003cbr\u003eAt the Olivo Award 2016 by Feinschmecker magazine, the Cobrançosa and Picual varieties are among the 100 best oils. Picual was chosen as Portugal's best oil of the year. A great success.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":59536967696718,"sku":"045MON020","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59536826237262,"sku":"045MON0205","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-cerro-de-sao-miguel-500ml.png?v=1777531436"},{"product_id":"monterosa-olivenoel-ribeiro-do-tronco","title":"Olive oil Ribeiro do Tronco","description":"\u003ch2 id=\"speakable-headline\"\u003eGentle Algarve Cuvée from the Monterosa estate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMonterosa Ribeiro do Tronco olive oil is an Extra Virgin olive oil blend from the von Rosen family in Moncarapacho. With Verdeal as the main component, this cuvée replaces the former single-varietal Verdeal olive oil – same estate, new name. Mild, harmonious, with a delicate aroma of fresh-cut grass and only a subtle pungency.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Ribeiro do Tronco olive oil\u003c\/strong\u003e is an Extra Virgin olive oil blend from the von Rosen family in Moncarapacho in the eastern Algarve. Verdeal forms the main component, providing the oil with its fruity freshness, complemented by other varieties from the estate. It replaces the former single-varietal Verdeal olive oil – same grove, new name with a clear cuvée character. 250 ml or 500 ml in a dark bottle, early harvested, cold extracted. Let yourself be surprised by how much serenity an olive oil can possess.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the oil glows in a warm gold tone with a delicate green shimmer and smells of freshly cut grass, young herbs, and ripe fruit. On the palate, the Ribeiro do Tronco shows a soft spiciness – juicy, harmonious, fine in the finish, without the scratchy pungency of very young early harvests. This is what a balanced cuvée tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eMild, fresh, and without sharp edges\u003c\/h3\u003e\n\u003cp\u003eRibeiro do Tronco olive oil is among the gentler Algarve oils – created for all those who love olive oil but prefer to avoid the harsh, bitter notes of very young early harvests. It is the cuvée for the dining table, not an oil for a formal tasting glass.\u003c\/p\u003e\n\u003cp\u003eThe aroma opens with cut grass and ripe apple, followed by a quiet hint of almond, a delicate sweetness, and a barely perceptible peppery finish on the palate. Bitterness remains restrained, while freshness persists. An oil that does not push itself to the foreground, but rather serves the food – exactly what makes it a favorite on breakfast bread.\u003c\/p\u003e\n\n\u003ch3\u003eWith bread, salad, and summer vegetables\u003c\/h3\u003e\n\u003cp\u003eThe oil loves everything that needs light touches: young leaf salads with a mild vinaigrette, steamed summer vegetables, a warm potato with salt, or a light fish soup added at the end of cooking. It is an all-rounder among the Monterosa oils – good for every day, not just for Sundays.\u003c\/p\u003e\n\u003cp\u003eA slice of warm sourdough bread with a pinch of \u003ca href=\"\/en\/collections\/salz\"\u003eFleur de Sel\u003c\/a\u003e and a touch of ripe tomato is the simplest way to enjoy Ribeiro do Tronco. It also pairs well with light \u003ca href=\"\/en\/collections\/parmigiano-reggiano\"\u003echeese\u003c\/a\u003e – cream cheese with herbs, young goat cheese, a slice of burrata with pine nuts. Those who love a salad of raw zucchini strips with lemon and pine nuts have found their favorite oil here.\u003c\/p\u003e\n\u003cp\u003eStore the oil at around 18 °C, in a dark place and tightly sealed – olive oil does not like sunshine or proximity to the stove. The cuvée shows off its freshness best within twelve months of opening; after that, it begins to lose its character quietly.\u003c\/p\u003e\n\n\u003ch3\u003eA cuvée with Verdeal as the lead voice\u003c\/h3\u003e\n\u003cp\u003eFive olive varieties grow on the estate in Moncarapacho: Verdeal, Maçanilha Algarvia, Picual, Cobrançosa, and Frantoio – five independent characters that the von Rosen family combines into four single-varietal oils and this one cuvée. In Ribeiro do Tronco, Verdeal leads the way and gives the oil its fruity freshness, while the other varieties provide fine accompaniment – this creates the harmonious character that the main component alone would not have.\u003c\/p\u003e\n\u003cp\u003eOlives were cultivated here as early as Roman times; a Roman trade road between Lisbon and Corduba once led through Moncarapacho. Some of the gnarliest trees on the estate likely date back to those ancient roots – a quiet historical depth in which the family continues to work today.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand in early autumn as soon as the olives turn from green to violet. Immediately afterward, they go to the estate's own mill: ground in granite stone mills, cold-extracted, and rested for several weeks in stainless steel tanks before being bottled in dark glass. A cuvée needs this period of rest – only then do the varieties come together instead of jostling on the palate.\u003c\/p\u003e\n\u003cp\u003eThe von Rosen family has been in the Algarve since 1969. In 1972, they switched to ornamental plants, and in 2000, they devoted themselves entirely to olive oil. \"We grow what thrives here,\" could be the silent motto, as Detlev liked to phrase it during a tour of the olive groves. The Ribeiro do Tronco cuvée is proof of this thought – harmonious, not loud, and reliable for everyday use. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eThe table oil for every day\u003c\/h3\u003e\n\u003cp\u003eAs an everyday table oil, Ribeiro do Tronco plays its part perfectly: drizzled pure over bread with tomato, over fresh mozzarella, in a light vinaigrette with lemon, or as a finish on a warm soup. Those looking for a more expressive note will find a powerful character oil from the same estate in \u003ca href=\"\/en\/products\/olivenoel-cerro-de-sao-miguel\"\u003eCerro de São Miguel\u003c\/a\u003e. Enjoy within twelve months of opening.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":59536977396046,"sku":"045MON021","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59536977363278,"sku":"045MON0215","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-ribeiro-do-tronco-250ml.png?v=1777532527"},{"product_id":"centenarium-olivenoel-250ml-sale","title":"CENTENARIUM Olive Oil 250ml","description":"\u003ch2\u003eNobleza del Sur CENTENARIUM Olive Oil: Award-Winning Premium Quality\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNobleza del Sur\u003c\/strong\u003e \u003cstrong\u003eCENTENARIUM Premium Olive Oil\u003c\/strong\u003e is an award-winning extra virgin olive oil made exclusively from Picual olives grown on the Peñuelas-Sagra family's Azienda Vista Alegre in Jaén, Andalusia. This region is known for its unique Mediterranean microclimate, which gives the olives their intense fruitiness and exceptional quality. The olives are harvested as early as October and cold-extracted within a maximum of 4 hours to ensure the highest freshness.\u003c\/p\u003e\n\u003cp\u003eThis olive-green oil is characterized by high fruitiness and complex aromas of olive leaf, wheatgrass, green banana, green apple, and almonds. The taste is perfectly balanced, slightly sweet with a delicate bitterness and an elegant, long-lasting finish.\u003c\/p\u003e\n\u003ch3\u003eWhat distinguishes Nobleza del Sur Centenarium Olive Oil?:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHigh fruitiness and aromatic diversity: Complex and fresh aromas with notes of olive leaf, lavender, and tomato.\u003c\/li\u003e\n\u003cli\u003eFast processing: Maximum freshness thanks to cold pressing within 4 hours of harvest.\u003c\/li\u003e\n\u003cli\u003eVersatile: Ideal for meat dishes, fish, pasta dishes, cheese, and even desserts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e100% Picual Olives for Intense Aromas\u003c\/h3\u003e\n\u003cp\u003eNobleza del Sur Centenarium Olive Oil is made from Picual olives, known for their high content of natural antioxidants and their particular fruitiness. These olives are harvested from century-old trees on the Vista Alegre family plantation. The rapid processing and cold pressing at low temperatures guarantee an oil of the highest quality with robust, fresh aromas. Approximately 10-14kg of olives are cold-pressed for one liter of olive oil.\u003c\/p\u003e\n\u003ch3\u003eUse in Gourmet Cuisine\u003c\/h3\u003e\n\u003cp\u003eThis oil is not only popular with top chefs but is also excellent for daily use. Its complex aromas come into their own particularly well in salads, on grilled vegetables, with seafood, and even in sweet desserts like chocolate ice cream. The fine balance of fruitiness, spiciness, and light bitterness makes it an ideal accompaniment for refined dishes.\u003c\/p\u003e\n\u003ch3\u003eFamily Business with Tradition\u003c\/h3\u003e\n\u003cp\u003eFor generations, the Peñuelas-Sagra family in Jaén has been engaged in olive oil production, combining traditional cultivation methods with modern technologies. This dedication is reflected in the exceptional quality and taste of Nobleza del Sur Centenarium, which is considered one of the best olive oils in the world.\u003c\/p\u003e\n\u003cp\u003eThe award-winning premium olive oil Nobleza del Sur Centenarium is an extra virgin olive oil made from hand-picked Picual olives from Andalusia. With its intense fruity aromas and rapid cold pressing, it guarantees the highest enjoyment for gourmets.\u003c\/p\u003e\n\u003cp\u003eEnjoy the award-winning Nobleza del Sur Centenarium olive oil – extra virgin, made from Picual olives for an intense, fresh taste.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOlive variety – Picual\u003c\/li\u003e\n\u003cli\u003eAcidity – 0.1\u003c\/li\u003e\n\u003cli\u003eOrigin – Jaén, Andalusia, Spain\u003c\/li\u003e\n\u003cli\u003eHarvest time – Early October harvest\u003c\/li\u003e\n\u003cli\u003eProduction – Processed within 4 hours of harvest\u003c\/li\u003e\n\u003cli\u003eCold-pressed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Nobleza del Sur","offers":[{"title":"250 ml","offer_id":59568887169358,"sku":"045NOB00032b","price":10.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-centenarium-olivenoel-250ml.jpg?v=1750984556"},{"product_id":"centenarium-olivenoel-500ml-sale","title":"CENTENARIUM Olive Oil 500ml","description":"\u003ch2\u003eNobleza del Sur CENTENARIUM - Award-winning Premium Olive Oil from Spain\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eNobleza del Sur\u003c\/strong\u003e \u003cstrong\u003eCentenarium\u003c\/strong\u003e \u003cstrong\u003ePremium Olive Oil\u003c\/strong\u003e is a multi-award-winning extra virgin olive oil, made from 100% Picual olives from centuries-old trees in the Jaén region, Spain. This olive oil is harvested in a traditional plantation known for its exceptionally aromatic olives. Through early harvesting and cold extraction, which takes place within 4 hours of harvesting, the full flavor and quality are preserved. The oil captivates with intense fruity notes of green apple, tomato, and green almond, as well as a slightly spicy and bitter nuance, making it ideal for a variety of dishes.\u003c\/p\u003e\n\u003ch3\u003eWhat distinguishes Nobleza del Sur Centenarium Premium Olive Oil?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eExcellent taste – Intense fruity aroma with notes of olive leaf, green apple, and lavender.\u003c\/li\u003e\n\u003cli\u003eVersatile use – Perfect for meat, fish, pasta, cheese, and even desserts.\u003c\/li\u003e\n\u003cli\u003eHigh quality – Cold-pressed with an acidity of only 0.1%, this oil guarantees top quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect for gourmet cuisine\u003c\/h3\u003e\n\u003cp\u003eNobleza del Sur Centenarium Premium Olive Oil is excellent for refining exquisite dishes. Whether as a finishing touch over grilled meat, with fresh seafood, or to enhance pasta dishes, this oil takes every dish to the next level. Its intense fruitiness and spicy finish make it the perfect choice for gourmets.\u003c\/p\u003e\n\u003ch3\u003eAromatic diversity and quality\u003c\/h3\u003e\n\u003cp\u003eThis olive oil is characterized by an exceptional aromatic complexity. It evokes the plants that grow in the olive groves of Jaén, such as lavender, tomato plants, and wheatgrass. The taste is balanced with a slight bitterness and spiciness, typical of the Picual olive. Cold pressing at a maximum of 0.1% acidity preserves the purity of the oil.\u003c\/p\u003e\n\u003ch3\u003eExcellent quality\u003c\/h3\u003e\n\u003cp\u003eThe Centenarium Premium has won numerous international awards, including Gold at the NYIOOC Awards 2023. It was also recognized in the Feinschmecker Olive Oil Test 2021 as one of the best fruity olive oils. These awards underscore the care and dedication that go into producing this high-quality olive oil.\u003c\/p\u003e\n\u003cp\u003eThe award-winning Nobleza del Sur Centenarium Premium Olive Oil impresses with its intense fruity taste and versatile use in both cold and warm cuisine.\u003c\/p\u003e\n\u003cp\u003eEnjoy the fruity notes and top quality of the excellent Nobleza del Sur Centenarium Premium Olive Oil – ideal for gourmets!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOlive variety – Picual\u003c\/li\u003e\n\u003cli\u003eAcidity – 0.1\u003c\/li\u003e\n\u003cli\u003eOrigin – Jaén, Andalusia, Spain\u003c\/li\u003e\n\u003cli\u003eHarvest time – Early October harvest\u003c\/li\u003e\n\u003cli\u003eProduction – Processing within 4 hours of harvest\u003c\/li\u003e\n\u003cli\u003eCold-pressed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Nobleza del Sur","offers":[{"title":"500 ml","offer_id":59568924885326,"sku":"045NOB00030b","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-centenarium-premium-olivenoel-500ml.jpg?v=1750984553"}],"url":"https:\/\/nurgutes.de\/en\/collections\/natives-olivenoel-extra.oembed?page=3","provider":"nur Gutes","version":"1.0","type":"link"}