Olive oil – extra virgin

Extra virgin olive oil, mild organic oil from the Maremma

Cipriani 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.

Cipriani extra virgin olive oil 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.

Mild, fruity, with character

Unlike 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.

The 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.

Hand-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.

The 500-milliliter bottle lasts for several weeks with daily use, depending on how generously the oil is used.

Cold-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.

The oil for the legendary carpaccio

In 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.

It 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.

The oil also unfolds its subtle fruitiness when served with a simple salad or as a final touch over warm pasta like the Tagliolini all'uovo.

Those looking for a spicier addition will find the perfect acidity for a simple vinaigrette in our red wine vinegar.

The 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.

A classic from Harry's Bar in Venice

In 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.

Like the restaurant's pasta and pasta sauces, the olive oil stems from this tradition, continued by Arrigo Cipriani, the founder's son.

Those who wish to discover more classics from the same kitchen can find them in our Cipriani gourmet selection, ranging from pasta sauces to risotto rice.

Do not cook with it, only add it at the end

Drizzle 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.

This is how a simple plate of pasta or carpaccio becomes a dish with Venetian standards.

Organic inspection body IT-BIO-009 Agriculture Italy