WHY ITALIAN OLIVE OIL – Years of Tradition

Besides investigating and cultivating over 850 different kinds of trees, Italy has one of the longest histories of olive oil use. When people think of Italian food, they think of pastas, breads, and delicious salsas – all based in olive oil. Who hasn’t gone to an Italian restaurant and dipped their fresh bread in olive oil and a splash of Balsamic vinegar?

Each of Italy’s regions claims to have the best olive oil, but so far, we haven’t been able to decide who’s right. They’re all phenomenal.

Olive oils are not “all the same.” In fact, people are starting to learn to appreciate olive oil like they do fine wine. The quality and taste of the oil depends on the following factors: the way the olives are harvested and processed, the type of olive, where the olive trees grow (depending on the climate, topography, and geography of the region).

Each region of Italy produces a different kind of oil with a distinct taste.

Tuscany: Tuscany’s olives are very different from any other region in Italy. It has many varieties that swing from light and fruity to heavy and robust. (You see, olive oils even use the same terminology as wines!)

Umbria: Umbria is the center of olive oil production in Italy. Trevi, Lake Trasimeno and other areas produce oils that taste anywhere from spicy to sweet. The Umbrian DOP olive oil comes from five different zones in this region.

Marche and Abruzzo: This region produces lighter olive oils than the rest of the country. (Remember lighter refers to both the flavor and color, not caloric content). Ascoli, Chieti, and Isemia are oils worth trying.
Liguria: Olive oil from this region is highly solicited because it doesn’t produce as much oil as other zones. It’s a very liquid oil – said to be saltier in flavor. Really, they’re less fruity and might leave a strong aftertaste. Oils from Liguria have strong flavors and are known for their strong character.

Puglia, Calabria and Sicily: It has been said “To know Italy, you have to know Sicily.” The oils produced here are as close to the real McCoy, classical olive oils from the past as you’ll get. The olive oil here is dense, full of flavor, and robust – viscous like a heavy port wine. Here people conserve the oil in terracotta vases, just as they did in the time of the Roman Empire. Oils here, moreover, are famous for the herbs the Italians add to them, in particular ‘perperoncino’ – the spicy, chili added to many pasta dishes. More than 50% of all olive oil production comes from Puglia and Calabria.

Olive oil used to be considered the “oil of the poor.” Now dieticians, nutritionists, and top-gourmet chefs hail olive oil as the best oil to cook with. Italians, though, knew it all along. Italy, over the years, held on to its Mediterranean and Italian traditions.