{"title":"Olive oil","description":"\u003ch2\u003eOlive Oil – Quality from the First Pressing\u003c\/h2\u003e\n\n\u003cp\u003e\n  Olive oil is an integral part of good cuisine.\n  It brings fruitiness, structure, and subtle bitter notes to dishes\n  and highlights the character of high-quality ingredients.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  In our range, you will find exclusively \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e –\n  the highest quality grade for olive oil.\n  Obtained from carefully selected olives\n  and processed purely mechanically,\n  it stands for purity, freshness, and balanced flavors.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Within this category, we differentiate by origin,\n  cultivation method, and character:\n  from \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e to\n  \u003cstrong\u003eorganic olive oil\u003c\/strong\u003e and\n  \u003cstrong\u003eDOP olive oil\u003c\/strong\u003e\n  up to \u003cstrong\u003eflavored olive oil\u003c\/strong\u003e.\n  This way, you will find exactly the olive oil\n  that suits your cooking and your taste.\n\u003c\/p\u003e\n\n\u003cp\u003e\n  Clear, high-quality, and versatile:\n  Olive oil for conscious enjoyment and perfect seasoning.\n\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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-pinzimolio-olivenoel.jpg?v=1750977866"},{"product_id":"tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml","title":"White truffle oil with aroma","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Truffle Oil, Alba in a bottle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its white truffle oil, Tartuflanghe infuses extra virgin olive oil with real white truffle (Tuber magnatum Pico) \u0026amp; aroma. A few drops refine risotto, carpaccio, eggs, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewhite truffle oil\u003c\/strong\u003e from Tartuflanghe is the liquid essence of Piedmont: Extra virgin olive oil is infused with genuine white truffles of the Tuber magnatum Pico variety – that legendary tuber which is hunted, celebrated, and worth its weight in gold around Alba. A few drops are enough, and your dish will be perfumed with an Italian autumn.\u003c\/p\u003e\n\u003ch3\u003eReal truffle, enriched with aroma\u003c\/h3\u003e\n\u003cp\u003eThe most important thing first: this bottle contains real white truffle. Many truffle oils on the market rely on synthetic bismethylthiomethane – Tartuflanghe takes the more elaborate route, putting the tuber itself into the oil, supplemented by aroma. The result has a more complex, refined, and authentic scent: warm and garlicky, with notes of hay and honey, unmistakably Alba.\u003c\/p\u003e\n\u003cp\u003eThe base for this 100 ml bottle is extra virgin olive oil, which carries and protects the volatile aromas of the white truffle. Because heat causes the delicate notes to evaporate, the oil should be added only after cooking – as a finishing touch, a fragrance, a signature.\u003c\/p\u003e\n\u003cp\u003eThe Tuber magnatum Pico is no ordinary ingredient: it cannot be cultivated, only found – in autumn, with a dog and patience, in the forests around Alba, where the famous truffle fair attracts tens of thousands of gourmets every year. It is precisely this scarcity that makes the oil so valuable: it preserves a fragrance that is only available fresh for a few weeks each year.\u003c\/p\u003e\n\u003ch3\u003eOver risotto, on carpaccio, with eggs\u003c\/h3\u003e\n\u003cp\u003eThe classics first: A creamy risotto bianco, wafer-thin beef carpaccio, or tajarin with butter turn into a trattoria memory with just a few drops. Equally wonderful: scrambled or soft-boiled eggs, pan-seared fish, young cheese, or simply crusty white bread with good butter and a touch of oil.\u003c\/p\u003e\n\u003cp\u003eThis oil works best when you use restraint: three or four drops per plate are plenty – you can always add more, but you can never take it away. This means the bottle lasts surprisingly long, yet it remains the fastest way to make a Tuesday evening taste like Piedmont. If you prefer something earthier, try the sister product, the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml\"\u003eblack truffle oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA quick word on storage: the bottle prefers a dark and cool place, away from the stove and windowsill – this keeps the delicate aromas fresh for months. And don't be afraid to open it: once opened, truffle oil is meant to be used, ideally regularly and with growing culinary curiosity.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of the Montanaro truffle family\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is an institution in Piedmont: In 1968, Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in Alba – their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine, and Beppe was considered a truffle specialist far beyond the city. In 1975, the couple founded Tartuflanghe; today, their children Stefania and Paolo run the company in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name combines Tartufo and Langhe – truffle and the region of origin – and exactly that connection is what you taste: this is not mass production, but a family that has been working with truffle hunters, forests, and the seasons for over 50 years.\u003c\/p\u003e\n\u003cp\u003eYou can find more olive oil craftsmanship from Italy at \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e, and the entire truffle world of the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. White truffle for every day – one drop at a time, of course!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134851406,"sku":"047WIL3940","price":25.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-weissem-trueffel.jpg?v=1750977872"},{"product_id":"tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml","title":"Truffle oil with black truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle oil with black truffle, the earthy Italian\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor this truffle oil, Tartuflanghe flavors extra virgin olive oil with real black summer truffle (Tuber aestivum) – warm, earthy, and more suitable for everyday use than its white brother. For pasta, meat, roasted vegetables, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle oil with black truffle\u003c\/strong\u003e from Tartuflanghe in the 100 ml bottle is the more accessible of the two Piedmontese options: extra virgin olive oil meets real black summer truffle of the Tuber aestivum variety – earthy, warm, and slightly nutty in aroma, with a rounder and bolder palate than its white counterpart. A kitchen oil for those who love truffles not just on special occasions.\u003c\/p\u003e\n\u003ch3\u003eEarthy, warm, and honestly flavored\u003c\/h3\u003e\n\u003cp\u003eThe Tartuflanghe principle applies here too: real tuber plus aroma. The black summer truffle gives the oil its characteristic depth – forest floor, nut, a hint of cocoa – while remaining friendlier in tone than the intense white truffle. If you are buying truffle oil for the first time, this is the best place to start.\u003c\/p\u003e\n\u003cp\u003eThe Montanaro family has understood its craft for generations: what began in 1968 with Domenica and Beppe and fresh truffles in Alba became the Tartuflanghe manufactory in 1975 – today run by Stefania and Paolo, the founders' children. Over 50 years of truffle experience, bottled in 100 milliliters.\u003c\/p\u003e\n\u003ch3\u003eOn pasta, meat, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThe black oil is a team player: it rounds off pasta with butter or cream sauce, shines on roasted meat and tartare, and elevates baked potatoes, mushroom pans, and grilled vegetables. Drizzled over burrata, goat cheese, or a simple slice of buttered bread, it turns little effort into great pleasure.\u003c\/p\u003e\n\u003cp\u003eAs with any truffle oil, it is important to use it only after cooking, as heat carries away the delicate aromas. A teaspoon at the finish is enough – drizzle, wait a moment, serve. Creamy mashed potatoes carry it best, as the earthy truffle and the mild tuber greet each other like old friends.\u003c\/p\u003e\n\u003cp\u003eThe oil also looks the part in cold dishes: a few drops in a vinaigrette for lamb's lettuce with bacon, over beetroot carpaccio, or in a potato dressing – the everyday suddenly takes on a Piedmontese undertone. Stored in a dark, cool place, the little bottle will last for months, should it survive that long.\u003c\/p\u003e\n\u003cp\u003eFor something even more festive, try the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml\"\u003etruffle oil with white truffle\u003c\/a\u003e – the Alba icon for special occasions. Many of our customers simply keep both bottles: black for everyday, white for celebrations.\u003c\/p\u003e\n\u003ch3\u003eFrom Alba, the capital of the truffle\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is based in Piobesi d'Alba, in the heart of the Langhe – the Piedmontese hilly landscape where truffle hunters and their dogs have roamed the forests for centuries. The company name combines Tartufo and Langhe, product and homeland: a family promise could hardly be summarized more succinctly.\u003c\/p\u003e\n\u003cp\u003eFrom the founders' restaurant, which the Guide Michelin once recognized for its truffle cuisine, to today's product range, there is a consistent theme: it's the tuber that counts, not the shortcut. Oil, salt, pasta – everything serves the truffle, never the other way around. The fact that the summer truffle remains significantly more affordable than its white relative makes this oil the perfect introduction to the world of the Montanaros.\u003c\/p\u003e\n\u003cp\u003eYou can find good pure olive oil from \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e in Umbria, and all the truffle treasures from the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Italian forest floor to drizzle – your pantry will thank you!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134916942,"sku":"047WIL3941","price":18.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-schwarzem-trueffel.jpg?v=1750977875"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-natives-olivenoel-extra-250ml.jpg?v=1750978033"},{"product_id":"azada-olivenoel-mit-zitrone","title":"Olive oil with lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Lemon Olive Oil, Organic Lemon Olive Oil from Tarragona\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Lemon Olive Oil is an organic olive oil from Tarragona in which fresh lemons are pressed directly with Arbequina olives. No lemon flavoring, but real lemon juice in the oil – fresh, fruity, summery. Gluten-free, vegan, organically certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Lemon Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing fresh lemons together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – a balanced summer olive oil that enlivens salads, fish, and carpaccio.\u003c\/p\u003e\n\n\u003ch3\u003eFresh lemon, almond, and green grass\u003c\/h3\u003e\n\u003cp\u003eAzada Lemon Olive Oil has a bright scent of fresh lemon, behind which lie the typical Arbequina notes of grass and almond, with a balanced fruitiness on the palate.\u003c\/p\u003e\n\u003cp\u003eThe oil flows elegantly and smoothly on the tongue, with a clear lemon note resulting from the pressed fruit itself – not from added flavoring. The acidity is distinct but not aggressive: lemon that perks up a salad without overpowering it.\u003c\/p\u003e\n\u003cp\u003eCharacter in comparison to lemon-flavored oils or lemon essential oils: here you notice the juice, not the aroma. The fine sweetness of the Arbequina olive carries the lemon note and makes the oil well-rounded. A balanced, youthful-tasting organic olive oil that sees more use in summer than in winter.\u003c\/p\u003e\n\n\u003ch3\u003eWhere there is summer, there is lemon\u003c\/h3\u003e\n\u003cp\u003eAzada Lemon Olive Oil is an all-around oil for light summer cuisine – over salads, with fish, for marinating carpaccio, in mayonnaise, and in vinaigrettes.\u003c\/p\u003e\n\u003cp\u003eNaturally, it is a classic for green salads, fish and seafood, grilled chicken, and sautéed asparagus. But try it for whipping up a mayonnaise, over fresh carpaccio with Parmesan, as a fresh kick for lentil or couscous salads, or simply on warm toast with avocado.\u003c\/p\u003e\n\u003cp\u003eThe lemon aroma is most intense when first opened. The natural citrus juice is not as volatile as lemon essential oil – but for full freshness, it is worth using the bottle relatively quickly in the summer rather than letting it sit for months.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure version\u003c\/a\u003e for dishes without lemon and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-orange\"\u003eorange version\u003c\/a\u003e for a different citrus profile.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to get to know the entire brand will find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eLemons and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the lemons go into the company's own mill along with the Arbequina olives and are pressed together – no subsequent steeping, no added flavoring.\u003c\/p\u003e\n\u003cp\u003eFresh, sun-ripened lemons are washed and pressed whole with the Arbequina olives – meaning the peel and juice go into the oil together. This gives the lemon olive oil a full fruity note without concentrating the essential oils of the peel as is the case with lemon essential oil. A different way of seasoning, a different interplay of aromas.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand concept as \"the taste of Spain on your plate\" – this applies to every variety; for the lemon olive oil, that means Mediterranean summer cuisine from the north of Spain.\u003c\/p\u003e\n\u003cp\u003eThe lemon olive oil comes from the company's own mill in Tarragona in two sizes: a white 100 ml glass bottle for a first try and a 225 ml tin can for your pantry – both with the signature Azada branding.\u003c\/p\u003e\n\u003cp\u003eAn honest citrus oil from Spain – one that sounds more like summer than any imitation aroma.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159198030,"sku":"045AZA0009","price":8.95,"currency_code":"EUR","in_stock":false},{"title":"225 ml","offer_id":59667800031566,"sku":"045AZA0032","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Azada-Zitrone-100ml.jpg?v=1750978527"},{"product_id":"azada-olivenoel-mit-basilikum","title":"Olive oil with basil","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Basil Olive Oil, organic olive oil with fresh basil from Tarragona\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Basil Olive Oil is an organic olive oil from Tarragona in which fresh basil is cold-pressed together with Arbequina olives. No basil flavoring, but real basil juice in the oil – herbal, spicy, Mediterranean. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Basil Olive Oil\u003c\/strong\u003e is an extra virgin, organic-quality olive oil from Tarragona, for which fresh basil is pressed together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – the Mediterranean summer olive oil for tomatoes, pizza, and a pesto vibe.\u003c\/p\u003e\n\n\u003ch3\u003eBasil, green grass, peppery notes\u003c\/h3\u003e\n\u003cp\u003eAzada Basil Olive Oil has an intense aroma of fresh basil, backed by the typical Arbequina notes of grass and a hint of peppery spice on the palate.\u003c\/p\u003e\n\u003cp\u003eThe oil flows elegantly across the tongue with a warm, spicy, herbal note that comes directly from the pressed-in basil. You taste the entire plant, not just the essential oil – a different character than basil flavorings that only strike a single note.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to jarred pesto oils or flavor mixtures: here you notice the juice of the fresh basil leaf, not a powdered note. The freshness is preserved because the basil is not crushed or preserved with salt, but goes directly into the mill with the olives. A different flavor path.\u003c\/p\u003e\n\n\u003ch3\u003eWhere there's tomato, there's basil\u003c\/h3\u003e\n\u003cp\u003eAzada Basil Olive Oil is the seasoning for any Mediterranean kitchen – over tomatoes, on pizza, in pasta sauces, and everywhere else fresh basil would usually be used.\u003c\/p\u003e\n\u003cp\u003eOf course, it’s a classic for tomato salad with mozzarella, on pizza and in pasta sauces, drizzled over grilled tomatoes, or stirred into a cold tomato soup. But also try it over burrata with tomato paste, in a vinaigrette for mixed salad, as a marinade for grilled chicken, or simply on a bruschetta with ripe tomatoes.\u003c\/p\u003e\n\u003cp\u003eOnce freshly opened, the basil aroma unfolds most intensely. Like all fresh herb oils, it loses its freshness over time – use the bottle up relatively quickly in the summer when tomatoes are in peak season.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for more neutral dishes and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic variety\u003c\/a\u003e for more intense pasta days.\u003c\/p\u003e\n\u003cp\u003eIf you would like to get to know the whole brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in our brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eBasil and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, fresh basil goes into the company's own mill together with the Arbequina olives – not into the finished oil, not as a concentrate, but as whole leaves.\u003c\/p\u003e\n\u003cp\u003eFresh, locally grown basil is pressed with the Arbequina olives – leaves, stems, everything into the mill. This keeps the full scent of the plant in the oil, with the green, spicy notes that you get from a basil leaf rubbed between your fingers. The process works without pasteurization and without preservatives because the olive oil itself protects the freshness.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand concept as \"the taste of Spain on your plate\" – this also applies to the basil olive oil, which captures the vibe of pesto in a single bottle.\u003c\/p\u003e\n\u003cp\u003eThe basil olive oil comes from the company's own mill in Tarragona in two sizes: a white 100 ml glass bottle for your first try and a 225 ml tin can for your pantry – both with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eA Mediterranean summer in a bottle – the pesto that doesn't come from a jar.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159263566,"sku":"045AZA0008","price":8.95,"currency_code":"EUR","in_stock":false},{"title":"225 ml","offer_id":59667800064334,"sku":"045AZA0031","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-basilikum-100ml.jpg?v=1750978530"},{"product_id":"azada-olivenoel-mit-orange","title":"Olive oil with orange","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Orange Olive Oil, organic olive oil with a juicy orange note\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Orange Olive Oil is an organic olive oil from Tarragona, in which juicy oranges are pressed together with the Arbequina olive. Zest and juice in the oil – fruity, mild, sunny. Gluten-free, vegan, organically certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Orange Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing whole, fresh oranges together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – the citrus oil for fish, poultry, and sweet pastries.\u003c\/p\u003e\n\n\u003ch3\u003eOrange, green grass, almond sweetness\u003c\/h3\u003e\n\u003cp\u003eAzada Orange Olive Oil has the aroma of sun-ripened oranges with fine grassy notes from the Arbequina olive and a mild sweetness on the finish.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the oil is mild and balanced, with a clear orange note that comes directly from the pressed fruit – peel and juice combined in the oil. Unlike essential orange oil, which only concentrates the peel, you get the entire fruit's flavor here: sweet, fruity, with a subtle acidity.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to the lemon variety: less sharp, sweeter, with a warm tone. The Arbequina olive remains subtle, letting the orange take center stage. An oil that doesn't shout, but colors dishes with a warm hint of citrus.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salmon to orange cake glaze\u003c\/h3\u003e\n\u003cp\u003eAzada Orange Olive Oil is the seasoning for fish, poultry, and sweet pastries – fruity, mild, a light hint of citrus without an acidic shock.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for oven-baked salmon with fennel, for grilled chicken with honey glaze, and for roast duck with orange sauce. But try it over fresh fennel carpaccio with a drizzle of olive oil, in an orange vinaigrette for winter salad, or in baking instead of part of the butter – an orange cake with olive oil instead of butter gains a completely different succulence.\u003c\/p\u003e\n\u003cp\u003eThe orange note is most intense when freshly opened. Like all flavored oils made with pressed fruit, it loses freshness over time – use the small bottle relatively quickly, and its full character will shine through.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it's worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for neutral dishes and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-zitrone\"\u003elemon variety\u003c\/a\u003e for a lighter, sharper acidity.\u003c\/p\u003e\n\u003cp\u003eIf you would like to discover the whole brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in our brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eOranges and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the oranges go into the company's mill together with the Arbequina olives and are pressed together – peel, juice, and fruit pulp.\u003c\/p\u003e\n\u003cp\u003eFresh, sun-ripened oranges are washed and pressed whole with the Arbequina olives. This way, the essential oil from the peel and the juice go into the oil – resulting in a different character than in flavored oils with added orange oil. The natural acidity and sweetness are present simultaneously.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as \"the taste of Spain on your plate\" – this also applies to the orange olive oil, which captures the Spanish winter with citrus fruits and Mediterranean sun.\u003c\/p\u003e\n\u003cp\u003eThe orange olive oil comes from the company's own mill in Tarragona in a white 100 ml glass bottle with the typical Azada branding – the compact version for this honest variety with a small range.\u003c\/p\u003e\n\u003cp\u003eA mild citrus oil from Spain – fruity, warm, with the whole fruit in the bottle.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159329102,"sku":"045AZA0010","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-orange-100ml.jpg?v=1750978533"},{"product_id":"azada-olivenoel-mit-knoblauch","title":"Olive oil with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Garlic Oil, Organic Olive Oil with Garlic from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Garlic Oil is an organic olive oil with fresh garlic, cold-pressed together with Arbequina olives in Tarragona. No garlic flavoring, but real garlic pressed directly with the olives – hence the intense profile. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Garlic Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, made by pressing fresh garlic directly with Arbequina olives. The Forssmann family founded the brand in Tivissa in 2009 and packages the oil in white bottles with the signature Azada branding. Gluten-free, vegan, lactose-free – an honest garlic alternative without artificial flavorings.\u003c\/p\u003e\n\u003ch3\u003eGarlic, green grass, a hint of peppery spice\u003c\/h3\u003e\n\u003cp\u003eAzada Garlic Oil has an intense aroma of fresh garlic, underscored by the typical Arbequina notes of grass and apple, with a fine peppery finish on the palate.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the garlic oil flows with the same elegance as the pure variety – the olive oil base is the same, only now with garlic resonating in every drop. What you taste immediately: no artificial garlic flavor, but the genuine juice of fresh garlic cloves, which are milled together with the olives.\u003c\/p\u003e\n\u003cp\u003eIts character compared to oils made with garlic powder or flavorings: you will notice the difference with the very first drop. The freshness is preserved because the garlic is not crushed separately but pressed alongside the olives – a process that captures aroma and character far better than any post-production flavoring.\u003c\/p\u003e\n\u003ch3\u003eWhere there is garlic, there is summer\u003c\/h3\u003e\n\u003cp\u003eGarlic oil replaces fresh garlic when you don't have any on hand – and gets pasta, pizza, and marinades ready faster than it takes to peel a single clove.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for Mediterranean cuisine: over pasta with tomato and parmesan, in a marinade for grilled lamb or sea bream, for searing crustaceans, or drizzled over bruschetta with ripe tomatoes. But try it poured pure over fresh tortillas, in an aioli instead of a crushed clove, over roasted cauliflower, or simply for dipping with good bread.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the garlic aroma is at its most intense. But be careful: it is truly garlicky – if you are using it for the first time, start with half the amount you would normally use. The bottle will last longer, and the character remains.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for dishes without garlic and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-chili\"\u003echili variety\u003c\/a\u003e when you want to turn up the heat.\u003c\/p\u003e\n\u003cp\u003eIf you want to discover the entire brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\u003ch3\u003ePressing instead of flavoring – the Azada process\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the garlic is not added to the oil as an extract or flavoring; it is added directly into the mill along with the Arbequina olives.\u003c\/p\u003e\n\u003cp\u003eFresh garlic cloves are pressed together with the vibrant green-violet Arbequina olives. In this way, the garlic juice migrates into the oil and remains there as a natural flavor – without preservatives, without artificial aromas, and without post-production infusion. This process is rooted in Spanish olive oil tradition and gives the brand its characteristic style.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. \"We wanted to bring the taste of Spain to the table,\" says Kevin Forssmann – this holds true for the garlic oil as well, which tastes more like Spanish summer cooking than a standard garlic seasoning oil.\u003c\/p\u003e\n\u003cp\u003eFrom the company's own mill in Tarragona, the garlic oil comes in two sizes: a 100 ml white glass bottle for your first try and a 225 ml bottle for your stock – both with the signature Azada branding.\u003c\/p\u003e\n\u003cp\u003eAn honest alternative to industrial garlic-flavored oils – a Mediterranean staple that belongs in every kitchen.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159591246,"sku":"045AZA0011","price":8.95,"currency_code":"EUR","in_stock":false},{"title":"225 ml","offer_id":59667796459854,"sku":"045AZA0029","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-knoblauch-100ml.jpg?v=1750978539"},{"product_id":"azada-olivenoel-mit-chili","title":"Olive oil with chilli","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Chili Olive Oil, Organic Chili Olive Oil from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Chili Olive Oil is an organic olive oil from Tarragona in which fresh chili peppers are pressed together with the Arbequina olive. No chili flavoring, but real peppers – spicy, savory, Mediterranean. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Chili Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing fresh chili peppers together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in 2009 in Tivissa. Gluten-free, vegan, lactose-free – the spicy condiment oil for Mediterranean cuisine, pizza, pasta, and marinades.\u003c\/p\u003e\n\u003ch3\u003eSpiciness with character, not overwhelming\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil smells of fresh chili peppers with green Arbequina notes in the background; on the palate, it has a fine heat that builds up slowly.\u003c\/p\u003e\n\u003cp\u003eThe oil flows over the tongue like the plain variety, with a warm chili note derived from the pressed peppers—not from aromas or concentrates. The heat is clear but not brutal: it comes on slowly and lingers in the throat without masking the flavor of a dish.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to chili powder or flavored oils: here you can taste the juice of the pepper, not just the capsaicin. The olive remains in the background, leaving the stage to the fruity heat—a process that tastes different from any artificially flavored oil.\u003c\/p\u003e\n\u003ch3\u003eSpiciness for pasta, pizza, marinades\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil is the seasoning for Mediterranean cuisine—over pasta, on pizza, in marinades for grilled meat and fish.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for spicy pasta sauces like Aglio e Olio, over Pizza Diavolo, in a tomato marinade for grilled chicken, or drizzled over grilled fish. But also try it over fresh avocado toast with salt, with roasted chickpeas, in a bowl of hummus, or simply over a fried egg—a few drops are enough.\u003c\/p\u003e\n\u003cp\u003eThe heat is most intense when freshly opened. Over time, it becomes milder, which is not necessarily a bad thing for chili oils—if you want the full punch, use the small bottle first; if you prefer it rounder, let it age for a few weeks.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003eplain variety\u003c\/a\u003e for dishes without heat and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic variety\u003c\/a\u003e for an intense Mediterranean profile.\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\u003ch3\u003eChili peppers and olives, pressed together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, fresh chili peppers go into the company's own mill together with the Arbequina olives—not as powder, not as extract, but as whole peppers.\u003c\/p\u003e\n\u003cp\u003eThe chili peppers are pressed whole with the Arbequina olives—including seeds and flesh, so that the full character of the heat enters the oil. This way, the heat remains naturally distributed: not in concentrated pockets like with capsaicin concentrate, but evenly with every drop.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as \"the taste of Spain on the plate\"—this also applies to the chili olive oil, which captures Spanish spice in a bottle.\u003c\/p\u003e\n\u003cp\u003eThe chili olive oil from the company's own mill in Tarragona comes in two sizes: in a white 100 ml glass bottle for a first try and a 225 ml glass bottle for stock—both with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eSpanish spice without flavor tricks—fresh peppers in the oil, not in the jar.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159689550,"sku":"045AZA0012","price":9.2,"currency_code":"EUR","in_stock":false},{"title":"225 ml","offer_id":59667800162638,"sku":"045AZA0034","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-chili-100ml.jpg?v=1750978542"},{"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":false},{"title":"500 ml","offer_id":53071164735822,"sku":"045MON005","price":22.9,"currency_code":"EUR","in_stock":false}],"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":false},{"title":"500 ml","offer_id":59537665065294,"sku":"045MON007","price":22.9,"currency_code":"EUR","in_stock":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-olivenoel-extra.jpg?v=1750978916"},{"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":false}],"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":false}],"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":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-extra-nativ-225ml.jpg?v=1750979369"},{"product_id":"viani-trueffeloel-olivenoel-mit-weissen-trueffeln-100ml","title":"Olive oil with white truffle flavor","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive oil with white truffle aroma\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eViani Tuber l'olio is an Italian extra virgin olive oil, refined with the aroma of white truffles and complemented by a hint of Bianchetto, a light summer truffle variety. It is not a pressed Alba truffle oil, but a finely balanced seasoning oil in a 100-ml bottle — your gentle final touch on the finished plate.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e from Antonio Viani bears the beautiful Italian name \u003cem\u003eTuber l'olio\u003c\/em\u003e and is available in pleasant-to-handle 100-ml bottles. The base is a mild, extra virgin olive oil, which accounts for 99.2% of the flavor; this is complemented by the aroma of white truffles and a hint of Bianchetto (\u003cem\u003eTuber albidum\u003c\/em\u003e) at 0.01%.\u003c\/p\u003e\n\u003cp\u003eJust a few drops are enough, and the scent fills the kitchen — of white tablecloths, thin slices, steaming pasta. This is how the few weeks of the year smell when white truffles are sought in Piedmont.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eHow the oil smells and tastes\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the bottle, this \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e reveals its potential: the scent is rich, dense, wild. On the palate, the oil remains mild, slightly peppery and aromatic — the truffle aroma follows seconds later: earthy, warmly garlicky, spicy. The oil is a seasoning oil, not a cooking oil, not a salad oil.\u003c\/p\u003e\n\u003cp\u003eIt doesn't belong in the pan, but on the plate, just before you serve. Because the more gently you treat the aroma, the longer it stays on the tongue. Heating above 40 degrees ruins the finest aroma molecules in minutes — that's chemistry, not a matter of taste.\u003c\/p\u003e\n\u003ch3 id=\"spk-genuss\"\u003eWe love it on scrambled eggs, risotto and carpaccio\u003c\/h3\u003e\n\u003cp\u003eTruffle oil likes warm, mild bases: eggs, butter, rice, freshly grated Parmesan. It develops best on these. We love it on simple scrambled eggs with butter, on a \u003ca href=\"\/en\/products\/viani-steinpilzrisotto-risotto-ai-porcini\"\u003eporcini mushroom risotto\u003c\/a\u003e or on thin dumplings of mashed potatoes. A beef carpaccio, a hand-whipped cream sauce or pasta with Parmesan also becomes a small feast with it.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A few drops on warm focaccia, topped with a slice of mild mountain cheese — nothing more is needed. Those who like truffles will find themselves at home.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 id=\"spk-viani\"\u003eAntonio Viani and the art of honest import\u003c\/h3\u003e\n\u003cp\u003eBehind Tuber l'olio is \u003cstrong\u003eAntonio Viani\u003c\/strong\u003e, who grew up in Piedmont and has lived in Nuremberg since the 1980s. What Antonio brings to Germany is a small map of good Italy: olive oils from Liguria and Tuscany, pasta from Campania, aceto from Modena, risotto from the Po Valley.\u003c\/p\u003e\n\u003cp\u003eAntonio has a good hand for small manufacturers, and as Antonio maintains it, Tuber l'olio has been part of this assortment for years. That the name of the oil is honest was important to us: real Alba truffle oil is not available on the shelf, because the white truffle (\u003cem\u003eTuber magnatum\u003c\/em\u003e) only releases its aroma into fat for 3 to 5 days and costs over 3,000 euros per kilo.\u003c\/p\u003e\n\u003cp\u003eThis oil is therefore called what it is: an olive oil with the aroma of white truffles, complemented by a hint of Bianchetto — fine, dosed, suitable for everyday use. The small bottle is good for a whole season, depending on your zeal, for 40 to 50 dishes.\u003c\/p\u003e\n\u003cp\u003eMore from the Italian shelf can be found in our category \u003ca href=\"\/en\/collections\/essig-ol\"\u003eVinegar \u0026amp; Oil\u003c\/a\u003e, the suitable complement is under \u003ca href=\"\/en\/collections\/olivenol\"\u003eOlive Oil\u003c\/a\u003e. And if you'd prefer an entire dish right away: the \u003ca href=\"\/en\/products\/viani-trueffelrisotto-risotto-al-tartufo\"\u003eTruffle Risotto al Tartufo\u003c\/a\u003e brings the same Viani signature to the plate. All due respect.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"100 ml","offer_id":53071200485710,"sku":"045VIA1520","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-trueffeloel5a044a08c7717.jpg?v=1750979671"},{"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":false}],"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-sei-cinque-zero.jpg?v=1750979934"},{"product_id":"azada-olivenoel-tasting-kit","title":"Olive Oil Tasting Kit – 4x 20ml","description":"\u003ch2\u003eAzada – Olive Oil Tasting Kit – [ORGANIC]\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAzada Olive Oil Tasting Kit\u003c\/strong\u003e contains four miniature bottles of flavored, Mediterranean olive oils. It's a kitchen favorite and gives you the opportunity to try all Azada olive oils; it's also practical as a single serving for an enjoyable lunch or dinner. It also makes a lovely gift for people who, like you, love to cook.\u003c\/p\u003e\n\u003cp\u003eWhat's special about the Azada Olive Oil Tasting Kit is that the olive oils are flavored entirely naturally, as the olives are milled and pressed together with 100% natural, regionally grown, intensely flavorful ingredients such as fresh lemons. This creates an incredibly intense, yet completely natural aroma.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the Tasting Kit\u003c\/h3\u003e\n\u003cp\u003eThe olive oil gift set contains one bottle each of\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChili Olive Oil: Pressed together with chili from Arbequina olives. Pure olive juice and chili, without artificial flavors or additives. For the connoisseur who likes it a bit spicier: spicy on pizza or pasta.\u003c\/li\u003e\n\u003cli\u003eLemon Olive Oil: Pressed together with lemons from Arbequina olives. Pure olive juice and lemons, without artificial flavors or additives. Ideal for dressing salads, marinating carpaccio, or preparing fish or seafood.\u003c\/li\u003e\n\u003cli\u003eBasil Olive Oil: Pressed together with basil from Arbequina olives. Pure olive juice and basil, without artificial flavors or additives. Ideal with pasta for that typical pesto taste or drizzled over a Caprese salad.\u003c\/li\u003e\n\u003cli\u003eGarlic Olive Oil: Pressed together with garlic from Arbequina olives. Pure olive juice and garlic, without artificial flavors or additives. For the connoisseur, ideal on pizza and pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eand should be a staple in every kitchen.\u003c\/p\u003e\n\u003ch4\u003eAzada – Olive Oil from Northern Spain\u003c\/h4\u003e\n\u003cp\u003eAzada cultivates the Arbequina variety in the province of Tarragona in northern Spain, in small certified organic olive groves. The olives remain there for many months, enjoying the Spanish sun until they are perfectly ripe for pressing, around November each year. Local farmers then harvest them with mucho amor by hand and bring them to the company's own mill for pressing. There, it is filled into the pretty, white 20ml bottles with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"4 x 20 ml","offer_id":53071215984974,"sku":"045AZA0016","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-tasting-kit-4x20ml.jpg?v=1750980236"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-white-bio.jpg?v=1750980307"},{"product_id":"greenomic-olivenoel-mit-knoblauch-250ml","title":"Olive oil with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eGarlic Olive Oil by Greenomic Delikatessen, bold\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGarlic Olive Oil by Greenomic Delikatessen is an extra virgin olive oil with natural garlic flavoring, cold-pressed and seasoned afterwards. This 250-milliliter bottle provides ready-to-use seasoning for bread, pasta, and meat without the need to peel a single clove.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGarlic Olive Oil\u003c\/strong\u003e is the bold seasoned oil from Greenomic Delikatessen, in which natural garlic aroma meets extra virgin olive oil. The clear glass bottle is encased in wood up to the neck, which protects the contents from light and provides a pleasant grip.\u003c\/p\u003e\n\n\u003ch3\u003eBold seasoning, ready for immediate use\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the bottle, the scent of garlic rises clearly—warm and rounded, like it comes from a pan rather than a freshly sliced clove. The oil beneath is golden-yellow and fruity, with the slight bitterness of a high-quality olive.\u003c\/p\u003e\n\u003cp\u003eOn a piece of bread, you first taste the seasoning, then the oil itself, and both linger in the mouth for a while. The sharpness that fresh garlic brings is absent here, but instead, the aroma carries further and spreads evenly across the entire plate.\u003c\/p\u003e\n\u003cp\u003eThis consistency is the actual advantage in everyday use. Depending on its age and origin, a clove can taste milder or more pungent, while the bottle maintains the same profile from the first drop to the last.\u003c\/p\u003e\n\n\u003ch3\u003eOn bruschetta, in pasta, in a marinade\u003c\/h3\u003e\n\u003cp\u003eDrizzled over drained pasta and tossed with a little cooking water and parsley, it becomes a complete meal in minutes. On warm toasted ciabatta, it replaces the garlic clove one would otherwise rub on the bread; a little coarse salt on top is perfect.\u003c\/p\u003e\n\u003cp\u003eFor a robust dressing, whisk four tablespoons of the oil with two tablespoons of \u003ca href=\"\/en\/products\/greenomic-balsamico-classic\"\u003eBalsamico Classic\u003c\/a\u003e, plus salt and pepper from the mill. It pairs beautifully with a tomato salad with red onions or a Greek salad with feta cheese.\u003c\/p\u003e\n\u003cp\u003eIn a marinade for lamb chops, chicken thighs, or mushrooms, it infuses overnight and contributes to a dark crust when seared. It can handle medium heat for sautéing shrimp or vegetables; for high heat, use a neutral oil in the pan and add this at the end.\u003c\/p\u003e\n\n\u003ch3\u003eWhy garlic only smells when sliced\u003c\/h3\u003e\n\u003cp\u003eA whole clove smells like almost nothing. Only when its cells are damaged does the odorless storage compound alliin meet an enzyme, and within seconds, this creates the volatile allicin, which is recognizable from miles away.\u003c\/p\u003e\n\u003cp\u003eThis very compound is so unstable that it breaks down within a minute in a hot pan. What remains afterward are the rounded, sweet sulfur notes, and these are exactly what are captured in the aroma with which Greenomic Delikatessen seasons this oil.\u003c\/p\u003e\n\u003cp\u003eThe base oil is cold-pressed, meaning it is ground and centrifuged at a maximum of 27 degrees Celsius. Above this temperature, the olive would lose its delicate aromatic compounds, and the garlic would end up alone on a tired fat.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle with a permanent spot by the stove\u003c\/h3\u003e\n\u003cp\u003eIf you love garlic but don’t want to peel and chop after work in the evening, keep this bottle within reach of the stove. The wooden sleeve blocks out light, and the oil stays fresh underneath for months. For those who want to taste the olive on its own, Greenomic Delikatessen also offers single-varietal oils.\u003c\/p\u003e\n\u003cp\u003eThe milder and single-varietal oils can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eOlive Oil by Greenomic Delikatessen\u003c\/a\u003e collection, and the perfect pasta to go with them can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071218049358,"sku":"045GRN1055","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-knoblauch.jpg?v=1750980310"},{"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":14.85,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-black.jpg?v=1750980314"},{"product_id":"greenomic-olivenoel-kraeuter-der-toskana-250ml","title":"Olive Oil Herbs of Tuscany","description":"\u003ch2 id=\"speakable-headline\"\u003eTuscan Herb Olive Oil by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTuscan Herb Olive Oil by Greenomic Delikatessen is a cold-pressed extra virgin olive oil infused with a natural herbal aroma that gives it a Mediterranean flair. With the fragrance of rosemary, thyme, and oregano, it effortlessly seasons grilled dishes, roasted vegetables, and hot pasta.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuscan Herb Olive Oil\u003c\/strong\u003e is the seasoned oil from Greenomic Delikatessen, a cold-pressed extra virgin olive oil for everyday Mediterranean cooking. The 250-milliliter bottle features a genuine wood casing that protects the glass from light and makes the bottle ready to give as a gift without the need for additional packaging.\u003c\/p\u003e\n\n\u003ch3\u003eFragrance of rosemary, thyme, and oregano\u003c\/h3\u003e\n\u003cp\u003eWhen uncorked, the resinous notes of rosemary and thyme emerge first, followed by the rounder, slightly peppery tone of oregano. The oil itself remains golden yellow and medium-bodied, allowing it to distribute smoothly over a warm dish.\u003c\/p\u003e\n\u003cp\u003eOn a piece of bread, you can distinguish both in succession: first the fruity olive, then the herbs, which linger on the tongue significantly longer. This seasoning blankets the dish rather than overpowering it, and provides more depth than a pinch from a spice jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor focaccia, roasted vegetables, and pan-seared lamb\u003c\/h3\u003e\n\u003cp\u003eDrizzle the oil over the finished dish, as the herbal note will vanish in a hot pan before it can truly shine. It is most prominent over roasted potatoes, grilled zucchini, or a slice of warm focaccia.\u003c\/p\u003e\n\u003cp\u003eAs a marinade for lamb, chicken, or halloumi, a few tablespoons and half an hour of resting in a cool place are sufficient. For a dressing, whisk the oil with a spoonful of \u003ca href=\"\/en\/products\/greenomic-balsamico-bianco\"\u003eBalsamico Bianco from Greenomic Delikatessen\u003c\/a\u003e and a little salt, and your leafy salad will need little else.\u003c\/p\u003e\n\u003cp\u003eOver toasted bread with tomato, it becomes a bruschetta in two steps, and over soft polenta, it makes for an appetizer that needs no sauce. For dipping with grissini and raw vegetables, simply place the oil in a bowl on the table, and when drizzled over a freshly baked pizza, it takes the place of your oregano shaker.\u003c\/p\u003e\n\n\u003ch3\u003eWhy aromas are better preserved in oil\u003c\/h3\u003e\n\u003cp\u003eThe aromatic compounds of Mediterranean herbs are fat-soluble, which is why oil absorbs and retains them, whereas water barely binds them. The cuisine of the Mediterranean is based on this very principle, where rosemary and sage are first infused in hot oil before anything else enters the pan.\u003c\/p\u003e\n\u003cp\u003eGreenomic Delikatessen anticipates this step and puts the aroma directly into the bottle, so all that is missing in your kitchen is the pour. The foundation remains an extra virgin olive oil that is cold-pressed at temperatures below twenty-seven degrees Celsius.\u003c\/p\u003e\n\u003cp\u003eThe herbs that give this oil its flavor grow in Tuscany on lean, stony soils; it is precisely this dryness that makes them so robust. Rosemary grows there along walls and paths, thyme covers entire hillsides, and both release their aroma only when heat is applied. This is exactly why this seasoned oil unfolds its character better over a hot dish than a cold one.\u003c\/p\u003e\n\n\u003ch3\u003eStoring, measuring, gifting\u003c\/h3\u003e\n\u003cp\u003eKeep the bottle in a cool, dark place to ensure the herbal note lasts for months; the wooden casing helps by shielding the glass. Once opened, the oil should be used within a reasonable time, as aroma is volatile.\u003c\/p\u003e\n\u003cp\u003eThe bottle is ready to be gifted just as it sits on the shelf. The wood acts as the gift wrap. If you would like to pair it with another, you can find more in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eGreenomic Delikatessen olive oil selection\u003c\/a\u003e or in the \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil category\u003c\/a\u003e at nur Gutes.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071235154254,"sku":"045GRN1246","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-kraeuter-toskana.jpg?v=1750980769"},{"product_id":"greenomic-olivenoel-mit-limette-250ml","title":"Olive oil with lime","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive oil with lime from Greenomic Delikatessen, citrus-fresh\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eOlive oil with lime from Greenomic Delikatessen is an extra virgin olive oil to which a natural lime aroma adds its green freshness. A drizzle from the 250-milliliter bottle replaces the squeeze of juice on the finished plate for which you would otherwise have to cut a fruit in half.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOlive oil with lime\u003c\/strong\u003e is the citrus-fresh flavored oil from Greenomic Delikatessen, cold-pressed and then refined with the aroma of the green fruit. The clear glass bottle is encased in a real wood sleeve, which protects it from light and makes it a perfect gift without the need for additional wrapping.\u003c\/p\u003e\n\n\u003ch3\u003eGreen freshness over fried fish\u003c\/h3\u003e\n\u003cp\u003eWhen you unscrew the cap, the resinous, bright scent of lime rises, followed by the fruity oil with its slight bitterness. The color leans towards golden yellow, and the stream that flows from the spout is thinner than that of a heavy southern oil.\u003c\/p\u003e\n\u003cp\u003eOn a piece of bread, you can discern both sides next to each other. First comes the citrus note, cool and upfront, followed by the olive with its gentle bite in the throat. This sequence is maintained even when the oil lands on a warm plate.\u003c\/p\u003e\n\u003cp\u003eHeat even carries the citrus note further instead of causing it to evaporate, because it is bound to the oil. That is why this flavored oil belongs on the finished dish and not in a hot pan, where its freshness would no longer be of any use.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, for avocado, even over ice cream\u003c\/h3\u003e\n\u003cp\u003eDrizzle it at the end over a warm trout, a cod fillet, or sautéed shrimp. Coarse salt and a little chopped parsley go well with this. A thinly shaved fennel and orange salad benefits from it when combined with a light vinegar from the same range.\u003c\/p\u003e\n\u003cp\u003eFor a dressing, mix 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. On halved avocado, on fresh goat cheese, or on beetroot carpaccio, you need nothing else afterwards.\u003c\/p\u003e\n\u003cp\u003eIt also works for sweet dishes: a few drops over vanilla ice cream, over mascarpone with berries, or over a fruit salad of melon and mint. Stored in a cool, dark place, the citrus note is preserved for the longest time; on the kitchen counter next to the stove, it fades more quickly.\u003c\/p\u003e\n\n\u003ch3\u003eWhat separates the lime from the lemon\u003c\/h3\u003e\n\u003cp\u003eThe lime is harvested green and remains so because it ripens in warm countries where it lacks the cool nights needed for a change in color. Its skin is thinner than that of a lemon, the pulp is more acidic, and the scent is more resinous, almost a little herbal.\u003c\/p\u003e\n\u003cp\u003eThe essential oil that defines the fragrance is found in the peel. It binds better in fat than in water. At Greenomic Delikatessen, it is added to the base oil as a natural aroma, so that the bottle tastes the same from the first drop to the last.\u003c\/p\u003e\n\u003cp\u003eCold-pressed means that the olive is ground and spun at a maximum of 27 degrees. Above this limit, the fine aromatic compounds evaporate, leaving behind an oil that provides a higher yield but tells less of the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eA gift in a coat of real wood\u003c\/h3\u003e\n\u003cp\u003eThe wooden sleeve turns the simple bottle into a gift that you can present exactly as it stands on the shelf. Anyone invited to dinner who doesn't want to bring wine again has the perfect alternative right here.\u003c\/p\u003e\n\u003cp\u003eThe brand's more robust varieties can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eolive oil from Greenomic Delikatessen\u003c\/a\u003e collection, and you can find what else comes from the south in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delikatessen range\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 ml","offer_id":53071235219790,"sku":"045GRN1243","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-olivenoel-limette-wood.jpg?v=1750980772"},{"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":false}],"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":false}],"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":false}],"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":false}],"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":false}],"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":false}],"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":false},{"title":"500 ml","offer_id":53071560769870,"sku":"045NUR005","price":12.5,"currency_code":"EUR","in_stock":false}],"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":false}],"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-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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nobleza-del-sur-centenarium-premium-olivenoel-500ml.jpg?v=1750984553"},{"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":false}],"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. Intensely fruity with notes of freshly cut grass, fennel, borage, and artichoke, it reveals energy, power, and enticing bitterness on the palate – ideal with bruschetta, homemade bread, salads, raw vegetables, soups, and legumes.\u003c\/p\u003e\n\u003cp\u003eAs a single-varietal (monocultivar) olive oil, the variety reveals its full profile: highest expressiveness, but also precise quality requirements in harvesting and processing.\u003c\/p\u003e\n\u003cp\u003eTechnical data: Harvest October 2024 – 100% Coratina – Acidity 0.2% – Polyphenols 986 mg\/kg.\u003c\/p\u003e\n\u003ch3\u003eFamily tradition and sustainable production\u003c\/h3\u003e\n\u003cp\u003eThe Ciccolella family has been cultivating their olive groves in the province of Bari for generations. Hand-picking, gentle pressing in their own mill, and aroma-protective bottling guarantee a 100% Italian extra virgin olive oil. Since 2021, the company has been operating according to ecological principles: use of photovoltaics, return of pomace as organic fertilizer, and sustainable packaging made from recyclable glass, an aluminum cap, and a paper label without plastic.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eChoose between a 500ml or 250ml glass bottle, \u003cmeta charset=\"utf-8\"\u003ewhich protects the oil from oxygen and light, or an innovative Bag-in-Box solution, an aluminum-lined bag with a tap.\u003c\/p\u003e\n\u003ch3\u003eAwards\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eApulien Food Award – Winner\u003c\/li\u003e\n\u003cli\u003eBibenda 2023 – 5 Drops\u003c\/li\u003e\n\u003cli\u003eGambero Rosso – 3 Leaves\u003c\/li\u003e\n\u003cli\u003eMerum – 2 Hearts\u003c\/li\u003e\n\u003cli\u003eSlow Food – Grande Olio Award\u003c\/li\u003e\n\u003cli\u003eXVII National Review of Monovarietal Oils – Oil of Excellence\u003c\/li\u003e\n\u003cli\u003eIl Magnifico Award 2023 – Finalist\u003c\/li\u003e\n\u003cli\u003eJoop Japan 2023 – Best in Class Monovarietal\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Olio Ciccolella","offers":[{"title":"500 ml","offer_id":54898077303118,"sku":"045CIC00501","price":19.5,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":54898077335886,"sku":"045CIC00251","price":11.5,"currency_code":"EUR","in_stock":false},{"title":"1 liter","offer_id":54898077368654,"sku":"045CIC01001","price":25.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/coppadoro-coratina-olivenoel-500ml-apulien.jpg?v=1759143073"},{"product_id":"olio-ciccolella-faresse-ogliarola-barese-olivenoel","title":"Faresse – Ogliarola Barese Olive Oil","description":"\u003ch2\u003eOgliarola Barese Olive Oil from Olio Ciccolella\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCiccolella Faresse\u003c\/strong\u003e: this single-varietal \u003cstrong\u003eOgliarola Barese\u003c\/strong\u003e \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e is made from carefully selected olives of the iconic Ogliarola Barese variety. 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. Photovoltaic power, the return of the pomace as organic fertilizer, and nearly plastic-free packaging (recyclable glass, aluminum cap, paper label) underscore their sustainable philosophy.\u003c\/p\u003e\n\u003ch3\u003eAward-winning Olive Oil from Puglia\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFlos Olei 2023 – Azienda Agricola Ciccolella 96\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChoose between a 500ml or 250ml glass bottle, which protect the oil from oxygen and light, or an innovative Bag-in-Box solution, an aluminum-lined bag with a tap.\u003c\/p\u003e","brand":"Olio Ciccolella","offers":[{"title":"250 ml","offer_id":54898638684494,"sku":"045CIC00252","price":11.5,"currency_code":"EUR","in_stock":false},{"title":"500 ml","offer_id":54898638651726,"sku":"045CIC00502","price":19.5,"currency_code":"EUR","in_stock":false},{"title":"1 liter","offer_id":54898638717262,"sku":"045CIC01002","price":25.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/faresse-ogliarola-barese-olivenoel-500ml-italien.jpg?v=1759143992"},{"product_id":"olio-calvi-mosto-oro-olivenoel","title":"Mosto Oro Olive Oil","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eCalvi – Mosto Oro – Extra Virgin Olive Oil\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eThis \u003cstrong\u003eextra virgin olive oil from Liguria\u003c\/strong\u003e has been one of the most popular Italian classics for decades. 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. This makes this \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e an indispensable companion for \u003cstrong\u003efish and vegetable dishes\u003c\/strong\u003e and ideal for anyone looking for a gentle, versatile olive oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eOlio Calvi – Olive oil from Taggiasca olives\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eSince 1919, the Calvi family has stood for traditional Ligurian oil craftsmanship. 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":false},{"title":"500 ml","offer_id":55255900946766,"sku":"045VIA1111","price":27.5,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":55255900979534,"sku":"045VIA1110","price":13.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-mosto-oro-750.jpg?v=1768136765"},{"product_id":"fuara-bioolivenoel-500ml","title":"FUARA Organic Olive Oil","description":"\u003ch2\u003eOlio Ciccolella FUARA Organic Olive Oil – Single-Varietal Leccio del Corno from Puglia\u003c\/h2\u003e\n\u003cp\u003eWith \u003cstrong\u003eOlio Ciccolella\u003c\/strong\u003e \u003cstrong\u003eFUARA Organic Olive Oil\u003c\/strong\u003e, the Apulian oil mill Ciccolella presents a new, single-varietal character: an extra virgin olive oil made exclusively from the rare Leccio del Corno variety. This organic olive oil stands for clarity, elegance, and a fresh, green style that shows Puglia at its finest – pure, unadulterated, and with a palpable origin.\u003c\/p\u003e\n\u003ch3\u003eWhat is special about Olio Ciccolella Olive Oil?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Leccio del Corno\u003c\/strong\u003e: Single-varietal olive oil with a distinctive, elegant aroma profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganic from Puglia\u003c\/strong\u003e: Olives from controlled organic cultivation – natural and honest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh \u0026amp; versatile\u003c\/strong\u003e: Green fruity, finely spicy, and harmonious – ideal for refining dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Leccio del Corno Olive Variety – Rare, Fine, Expressive\u003c\/h3\u003e\n\u003cp\u003eLeccio del Corno is considered a particularly aromatic variety with a fine balance. 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":false}],"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":false},{"title":"500 ml","offer_id":55351057449294,"sku":"045CIC00504","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/organic-cru-bio-olivenoel-250ml-ciccolella.jpg?v=1771595702"},{"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":false},{"title":"500 ml","offer_id":59536826237262,"sku":"045MON0205","price":22.9,"currency_code":"EUR","in_stock":false}],"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":false},{"title":"500 ml","offer_id":59536977363278,"sku":"045MON0215","price":22.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-ribeiro-do-tronco-250ml.png?v=1777532527"},{"product_id":"guerrieri-olivenoel-oro-500ml","title":"ORO Olive Oil – extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eGuerrieri ORO, mild extra virgin olive oil from Le Marche\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eGuerrieri ORO is the mild extra virgin olive oil from Azienda Guerrieri in the Italian region of Le Marche, crafted from Leccino olives. Delicate, fruity, and with only a gentle peppery finish, it is a harmonious oil for every day, from salads to the frying pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGuerrieri ORO\u003c\/strong\u003e is the mild \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Azienda Guerrieri in the Le Marche region of Italy, pressed from Leccino olives. In a 500 ml bottle with gold lettering on the label, it is a smooth, fruity oil for daily cooking, versatile enough for both table and stove. Its rounded, balanced character is sure to surprise.\u003c\/p\u003e\n\n\u003ch3\u003eMild, fruity, and delicate on the finish\u003c\/h3\u003e\n\u003cp\u003eORO represents the gentle side of the Guerrieri estate. On bread, it proves fruity, harmonious, and unobtrusive, with a fine olive note and just a slight hint of spice at the end.\u003c\/p\u003e\n\u003cp\u003eLeccino is one of the most widely grown olive varieties in Central Italy, valued for its resistance to cold and its mild, low-bitterness oil. Where varieties like Frantoio or Moraiolo lean toward bold, peppery flavors, Leccino remains reserved, with notes of fresh grass and a hint of ripe almond.\u003c\/p\u003e\n\u003cp\u003eHarvesting takes place in autumn, usually between late October and mid-November, as soon as the olives turn from green to purple. It is pressed cold and quickly after harvesting so the fruit retains its aroma instead of losing it while waiting. The short time between tree and press is particularly important for mild oils like this, as there is little to hide behind such gentleness.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Guerrieri family in Le Marche\u003c\/h3\u003e\n\u003cp\u003eAzienda Guerrieri, located in Italy’s Le Marche region, has farmed its 207 hectares along the Metauro river since around 1800, now in its 6th generation under Luca Guerrieri and his children, Alberto and Maria Giulia. Since 2004, the family estate has practiced environmentally friendly farming, avoiding chemical fertilizers.\u003c\/p\u003e\n\u003cp\u003eIn addition to their wines and pasta, the family also produces this olive oil with a deep connection to nature and a genuine love for the land. The olive groves are situated between the estate’s vineyards and wheat fields, so the harvest times for grapes, wheat, and olives rotate throughout the year rather than overlapping. Around 40 permanent employees keep the operation running across all three harvests.\u003c\/p\u003e\n\u003cp\u003eThose looking to discover the entire range can find wine, pasta, and honey in the \u003ca href=\"\/en\/collections\/azienda-guerrieri\"\u003eAzienda Guerrieri collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003eA mild oil like ORO is an all-around talent in the kitchen, whether used raw over a dish or warm in the pot. Because it does not overpower, it pairs perfectly with dishes where other ingredients are meant to take center stage.\u003c\/p\u003e\n\u003cp\u003eIt best unfolds its delicate fruity notes over leafy salads, steamed vegetables, white fish, and tomato soup. It is also well-suited for sautéing onions or garlic for a sauce, as its mild nature does not mask other flavors. Whenever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed without obscuring the original flavors, Guerrieri ORO is the right choice.\u003c\/p\u003e\n\u003cp\u003eThose who prefer a bolder, grassier, and greener profile can turn to the \u003ca href=\"\/en\/products\/guerrieri-olivenoel-verde-500ml\"\u003eGuerrieri VERDE\u003c\/a\u003e from the same harvest but a different selection of olives. Together, they offer a range of olive oil profiles from mild to spicy.\u003c\/p\u003e\n\n\u003ch3\u003eLight and heat are the greatest enemies\u003c\/h3\u003e\n\u003cp\u003eORO should be kept in a cool, dark place—but not in the refrigerator—and the 500 ml bottle should be closed tightly after every use. Light and heat are a quality olive oil’s greatest enemies, even more so than time itself.\u003c\/p\u003e\n\u003cp\u003eA few drops drizzled raw over a finished dish bring out its fine fruity notes most beautifully—whether on a slice of warm bread, over fresh burrata, or as a final touch on a plate of pasta al pomodoro.\u003c\/p\u003e\n","brand":"Azienda Guerrieri","offers":[{"title":"500 ml","offer_id":59958785442126,"sku":"045GUE001","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/guerrieri-oro-olivenoel-extra-nativ.png?v=1783586704"},{"product_id":"guerrieri-olivenoel-verde-500ml","title":"VERDE Olive Oil – extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eGuerrieri VERDE, a bold extra virgin olive oil from the Marche region\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eGuerrieri VERDE is the bold extra virgin olive oil from Azienda Guerrieri in the Italian Marche region, a cuvée of Frantoio and Raggiola olives. Grassy-green, intense, and spicy, this is an expressive oil for bread, soups, and anything off the grill.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGuerrieri VERDE\u003c\/strong\u003e is the bold \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Azienda Guerrieri in Italy's Marche region, a cuvée of Frantoio and Raggiola varieties. Presented in a 500 ml bottle with green lettering on the label, it is the perfect intense, grassy-green oil for those who appreciate character in their glass. Its spicy, lively nature is a pleasant surprise every time.\u003c\/p\u003e\n\n\u003ch3\u003eGrassy-green, spicy, with bite\u003c\/h3\u003e\n\u003cp\u003eVERDE represents the bold side of the Guerrieri estate. In food, it is spicy, robust, and vibrant, with a noticeable piquancy and a fine bitter note on the finish.\u003c\/p\u003e\n\u003cp\u003eFrantoio is considered one of Italy's most aromatic olive varieties, prized for its grassy-green fruitiness and the typical throat-tickling pungency characteristic of high-quality fresh oils. Raggiola, a rarer variety from the Marche, adds herbal notes and more body to the cuvée.\u003c\/p\u003e\n\u003cp\u003eHarvesting takes place early, usually between the beginning and middle of October, when the olives are still predominantly green – the earlier the harvest, the greener and spicier the oil. It is cold-pressed within a few hours of harvesting to ensure the fruit retains its full intensity.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Guerrieri family in the Marche\u003c\/h3\u003e\n\u003cp\u003eAzienda Guerrieri, located in the Italian Marche, has been cultivating its 207 hectares along the Metauro river since around 1800; it is now in its 6th generation under Luca Guerrieri and his children, Alberto and Maria Giulia. The family estate has practiced sustainable farming without chemical fertilizers since 2004. As Luca Guerrieri explains, the olives for the Frantoio and Raggiola varieties are intentionally planted on stonier, warmer hillside plots, as that is where the spice and bitter notes are most pronounced.\u003c\/p\u003e\n\u003cp\u003eIn addition to their wines and pasta, the family also produces this olive oil, staying close to nature with a genuine love for the land. The olive groves are situated between the estate's vineyards and wheat fields, allowing the harvest times for grapes, wheat, and olives to rotate throughout the year rather than overlapping. About 40 permanent employees keep the operation running through all three harvests, from the grape picking in September to the olive harvest in late autumn.\u003c\/p\u003e\n\u003cp\u003eThose looking to discover the full range can find wine, pasta, and honey in the \u003ca href=\"\/en\/collections\/azienda-guerrieri\"\u003eAzienda Guerrieri collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cp\u003eA bold oil like VERDE plays the lead role when used raw, where its aroma can take center stage without being overshadowed.\u003c\/p\u003e\n\u003cp\u003eDrizzled over fresh bread, minestrone, hearty soups, or grilled vegetables, meat, and beans, it reveals its full spice. Its green piquancy is also perfectly showcased on a simple garlic and salt bruschetta or over a plate of \"fave e pecorino,\" the classic bean and cheese dish of the Marche. Wherever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed to make a statement, Guerrieri VERDE is ready.\u003c\/p\u003e\n\u003cp\u003eFor those who prefer something milder and more harmonious, the \u003ca href=\"\/en\/products\/guerrieri-olivenoel-oro-500ml\"\u003eGuerrieri ORO\u003c\/a\u003e—from the same harvest but a different selection of olives—is the ideal choice. Together, they offer a perfect spectrum from mild to spicy.\u003c\/p\u003e\n\n\u003ch3\u003eSeal tightly after each use\u003c\/h3\u003e\n\u003cp\u003eStored in a cool, dark place—but not in the refrigerator—and kept tightly sealed after each use, VERDE will maintain its freshness. Light and heat are the greatest enemies of a fine olive oil, even more so than time itself.\u003c\/p\u003e\n\u003cp\u003eDrizzled raw over a finished dish, soup, bread, or grilled food, it showcases its full green spice—a few drops are all it takes, as a good oil needs nothing more.\u003c\/p\u003e\n","brand":"Azienda Guerrieri","offers":[{"title":"500 ml","offer_id":59958800875854,"sku":"045GUE002","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/guerrieri-verde-olivenoel-extra-nativ.png?v=1783586828"},{"product_id":"castelas-olivenoel-aop-vallee-des-baux","title":"Vallée des Baux de Provence AOP Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eGreen-fruity AOP Vallée des Baux Olive Oil from Castelas\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe AOP Vallée des Baux de Provence olive oil from Castelas is a cuvée made from four traditional olive varieties grown on the slopes of the Alpilles. This \"fruité vert\" tastes fresh, reminiscent of raw artichoke and apple, with a delicate bitterness and a light pungency.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eAOP Vallée des Baux de Provence olive oil\u003c\/strong\u003e is the classic choice from Castelas, an extra virgin olive oil from Les Baux, presented in a 500 ml dark glass bottle. An oil only receives the AOP seal—the Protected Designation of Origin—after rigorous analysis and tasting by a jury.\u003c\/p\u003e\n\u003ch3\u003eArtichoke, apple, and a peppery tingle\u003c\/h3\u003e\n\u003cp\u003eYou can instantly recognize this Provençal olive oil by its fresh green color when drizzled on a piece of white bread. The French call this style \"fruité vert\" (green-fruity), and it thrives on its freshness.\u003c\/p\u003e\n\u003cp\u003eThe bitterness remains subtle, and the pungency only manifests after a few seconds as a peppery tingle in the throat. This creates a perfect balance between fruitiness, bitterness, and spice, allowing even delicate dishes to retain their own distinct flavors.\u003c\/p\u003e\n\u003ch3\u003eEach olive variety rests in its own tank\u003c\/h3\u003e\n\u003cp\u003eIn the valley of Les Baux, these varieties have grown side by side for generations, cross-pollinating one another. The Salonenque serves as the backbone of the cuvée, providing a golden color and gentle fruitiness. The Aglandau, known locally as Béruguette, contributes notes of artichoke and a freshness that keeps the oil vibrant for a long time. The Grossane adds finesse and a hint of tomato, while the Verdale is scattered throughout the groves.\u003c\/p\u003e\n\u003cp\u003eEach variety is harvested at the peak of ripeness, with the team at Castelas tasting the olives directly from the tree. At the mill, every variety rests in its own tank until they have all been tasted and are blended into the final cuvée, much like the ingredients of a gourmet dish. This is how the olive oil from Provence maintains its quintessential Castelas character year after year.\u003c\/p\u003e\n\u003ch3\u003eWork in the mill begins at first light\u003c\/h3\u003e\n\u003cp\u003eWithin six hours of harvest, the olive oil for the \"Classic\" is extracted using cold, purely mechanical processes to preserve its green, vegetal character. The harvest runs from mid-October to the end of November, using combs to strip the olives into laid-out nets. Early in the morning, oil miller Anthony sorts the fruit from the groves, checking every batch and monitoring the temperature.\u003c\/p\u003e\n\u003cp\u003eCastelas has earned ten gold medals for its \"Classic\" at the Concours Général Agricole in Paris, the first in 2002 and the most recent in 2019. In addition, it won gold at the 2018 and 2019 New York International Olive Oil Competitions and first place in the medium-fruity category at the 2006 \"Der Feinschmecker\" olive oil awards.\u003c\/p\u003e\n\u003ch3\u003eProvençal olive oil served raw over vegetables and fish\u003c\/h3\u003e\n\u003cp\u003eCastelas describes the \"Classic\" as delicate, complex, and harmonious, recommending it be used raw, drizzled as a fine thread over a finished dish. Pour it over steamed green beans, new potatoes, or a piece of fish, over fresh tagliatelle, or a green salad. It is equally excellent with raw vegetables and cheese, and even better with \u003ca href=\"\/en\/collections\/sardinen-aus-frankreich\"\u003esardines from France\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe built-in pourer on the CastelineS Classic allows the oil to flow in a thin stream, while the dark glass keeps light at bay. Store the bottle in a cool, sealed place after opening. We share more about the mill under \u003ca href=\"\/en\/collections\/castelas\"\u003eCastelas\u003c\/a\u003e, and you can find more oils from our range in the \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e category.\u003c\/p\u003e","brand":"Castelas","offers":[{"title":"500 ml","offer_id":60917002633550,"sku":"045FRO003","price":29.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/castelas-vallee-des-baux-olivenoel.png?v=1790931105"},{"product_id":"vitelium-frentanum-natives-olivenoel-extra","title":"Frentanum natives Olivenöl extra","description":"\u003ch2 id=\"speakable-headline\"\u003eFrentanum natives Olivenöl extra von Vitelium aus Molise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eFrentanum natives Olivenöl extra von Vitelium ist ein sortenreines Öl aus der Gentile di Larino, einer Olive aus dem Süden Molises. Es schmeckt mittel fruchtig nach frischem Gras und Artischocke, mit einer Schärfe, die sich langsam steigert.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFrentanum natives Olivenöl extra\u003c\/strong\u003e ist das mittelfruchtige Olivenöl von Vitelium aus Molise, gewonnen aus früh und von Hand geernteten Oliven. Der Name erinnert an die Frentaner, ein altes Volk, dessen Hauptstadt Larino im Tal des Biferno lag, wo die Bäume heute wachsen.\u003c\/p\u003e\n\n\u003ch3\u003eFrisches Gras und Artischocke auf warmem Brot\u003c\/h3\u003e\n\u003cp\u003eAuf einer Scheibe geröstetem Weißbrot zeigt Frentanum sofort, wofür die Gentile di Larino geschätzt wird: ein frisches Grün, das an gemähte Wiesen und junge Artischocken erinnert.\u003c\/p\u003e\n\u003cp\u003eDie Bitterkeit bleibt mild und klar. Die Schärfe baut sich in Ruhe auf, bis sie als pfeffriger Kitzel im Hals ankommt. Fruchtig, bitter, scharf, an diesen drei Eindrücken erkennt man ein gutes natives Olivenöl extra, und bei Frentanum halten sie sich die Waage. So hat das Öl genug Kraft für herzhafte Gerichte und lässt zarten Zutaten trotzdem ihren eigenen Geschmack. Ein paar Körner grobes Meersalz auf dem Brot heben das frische Grün zusätzlich hervor.\u003c\/p\u003e\n\n\u003ch3\u003eDie Gentile di Larino aus dem Tal des Biferno\u003c\/h3\u003e\n\u003cp\u003eFrentanum ist sortenrein und stammt allein von der Gentile di Larino, einer alten Olivensorte, die rund um die Stadt Larino im fruchtbaren Tal des Biferno beheimatet ist.\u003c\/p\u003e\n\u003cp\u003eDer Fluss zieht sich quer durch Molise bis an die Adria. An seinen sanften Hängen stehen die Bäume, deren Früchte in dieses Öl wandern. Die Sorte ist in dieser kleinen Region zu Hause, und so holt jede Flasche ein Stück Molise in die Küche. Je nach Saison fällt das Öl mittel bis kräftig fruchtig aus, weil jede Ernte ihren eigenen Charakter mitbringt.\u003c\/p\u003e\n\n\u003ch3\u003eVon Hand gelesen und rasch in die Mühle gebracht\u003c\/h3\u003e\n\u003cp\u003eDie Oliven werden früh geerntet, je nach Saison zwischen Mitte Oktober und Anfang November, solange sie noch grün sind und viel Frucht in sich tragen.\u003c\/p\u003e\n\u003cp\u003eGelesen wird von Hand, damit nur einwandfreie Früchte in die Kisten kommen. Spätestens sechs Stunden nach der Ernte liegen sie in der Ölmühle, wo das Öl rein mechanisch und unter 27 Grad gewonnen wird. So bleibt erhalten, was ein frisches Olivenöl ausmacht: das leuchtende Grün, der grasige Charakter und die kräftige Schärfe. Das dunkle Glas der Flasche hält später das Licht fern.\u003c\/p\u003e\n\n\u003ch3\u003eOlivenöl roh über Salat, Bohnen und Linsensuppe\u003c\/h3\u003e\n\u003cp\u003eSeine Stärken zeigt Frentanum roh, als feiner Faden über einem Tomatensalat, über weißen Bohnen oder über einer heißen Linsensuppe kurz vor dem Servieren.\u003c\/p\u003e\n\u003cp\u003eAuch gegrilltes Gemüse, eine Bruschetta oder ein Stück gebratener Fisch kommen mit seiner Schärfe gut zurecht. Das Öl gibt es in Flaschen mit 100 und mit 250 Millilitern, und die kleine Größe eignet sich gut zum Kennenlernen. Nach dem Öffnen steht die Flasche gut verschlossen an einem kühlen Platz, fern vom Herd.\u003c\/p\u003e\n\u003cp\u003eWeitere Öle aus Italien und Spanien findest du bei unseren \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003enativen Olivenölen extra\u003c\/a\u003e. Das \u003ca href=\"\/en\/products\/vitelium-embratur-natives-olivenoel-extra\"\u003ekräftigere Embratur\u003c\/a\u003e, das Zitronenöl und die Trüffelspezialitäten der Manufaktur stehen gesammelt auf der Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e, passende Begleiter für den Teller bei den \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":61166589018446,"sku":"045VIT0005","price":8.9,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":61166645739854,"sku":"045VIT0006","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-natives-olivenoel-frentatnum-100ml.png?v=1792737740"},{"product_id":"vitelium-embratur-natives-olivenoel-extra","title":"Embratur natives Olivenöl extra","description":"\u003ch2 id=\"speakable-headline\"\u003eDas intensive Embratur natives Olivenöl extra von Vitelium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eEmbratur natives Olivenöl extra von Vitelium ist das intensivste Öl der Manufaktur, gewonnen aus den Sorten Sperone di Gallo und Nocellara del Belice. Es schmeckt satt grün nach unreifer Tomate, mit feiner Bitterkeit und deutlicher Schärfe.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEmbratur natives Olivenöl extra\u003c\/strong\u003e ist das intensiv fruchtige Olivenöl von Vitelium aus Molise, gewonnen aus zwei seltenen Sorten aus dem Hügelland. Embratur ist ein Wort aus dem Oskischen, der Sprache der alten Samniten, und bedeutet so viel wie Kaiser oder Herrscher.\u003c\/p\u003e\n\n\u003ch3\u003eGrüne Tomate und pfeffrige Schärfe auf Landbrot\u003c\/h3\u003e\n\u003cp\u003eAuf einer Scheibe Landbrot schmeckt Embratur sofort nach grüner Tomate, eindeutig und voller Frucht, so wie man es von intensiv fruchtigen Ölen aus dem Süden Italiens kennt.\u003c\/p\u003e\n\u003cp\u003eDie Bitterkeit ist fein, die Schärfe dagegen deutlich spürbar, und aus dieser Spannung bezieht das Öl seine Energie. Es braucht Gerichte, die ihm etwas entgegensetzen, und an deftigen Speisen setzt es sich mühelos durch. Die frühe Ernte schenkt ihm seine grüne Farbe und seinen frischen Biss, der auch nach dem Essen noch eine Weile bleibt.\u003c\/p\u003e\n\n\u003ch3\u003eSperone di Gallo und Nocellara del Belice\u003c\/h3\u003e\n\u003cp\u003eFür Embratur verbindet Vitelium zwei besondere Olivensorten, die Sperone di Gallo und die Nocellara del Belice, und von ihnen hat das Öl sein unvergessliches Aroma.\u003c\/p\u003e\n\u003cp\u003eSperone di Gallo heißt übersetzt Hahnensporn, die Nocellara del Belice trägt den Namen eines Flusstals im Westen Siziliens. Gemeinsam ergeben sie ein Öl, das dichter und grüner schmeckt als die beiden anderen Olivenöle des Hauses. Stellt man die drei nebeneinander auf den Tisch, zeigt Embratur die meiste Frucht und die deutlichste Schärfe. Beide Sorten wachsen in den eigenen Hainen der Manufaktur. Erst im fertigen Öl finden sie zusammen, und jede bringt dabei ihren eigenen Teil an Frucht und Würze mit.\u003c\/p\u003e\n\n\u003ch3\u003eOlivenhaine hoch oben im Hügelland von Molise\u003c\/h3\u003e\n\u003cp\u003eDie Bäume für Embratur wachsen auf etwa 400 bis 800 Metern über dem Meer, im hügeligen Hinterland von Molise, wo Vitelium die Oliven früh und von Hand erntet.\u003c\/p\u003e\n\u003cp\u003eDie Menge ist entsprechend klein, je nach Jahr entstehen nur rund 100 bis 300 Liter dieses Öls. Im Herbst 2025 trugen die Bäume knapp ein Drittel weniger Oliven als sonst, und so ist jede Flasche aus dieser Ernte ein kleiner Schatz. Kalt gewonnen und in dunkles Glas gefüllt, behält das Öl sein Grün, solange die Flasche kühl und verschlossen steht.\u003c\/p\u003e\n\n\u003ch3\u003eOlivenöl für Bohnen, Gegrilltes und reife Tomaten\u003c\/h3\u003e\n\u003cp\u003eSeinen Platz findet Embratur bei kräftigen Gerichten, auf einer toskanischen Bohnensuppe, über gegrilltem Fleisch oder auf gerösteten Auberginen mit etwas grobem Salz.\u003c\/p\u003e\n\u003cp\u003eReife Tomaten mit Salz und Basilikum bekommen durch das Öl einen zweiten, grünen Tomatenton. Auch eine Minestrone oder Pasta mit Bohnen verträgt einen großzügigen Schuss kurz vor dem Servieren. Ein Teller Spaghetti mit Knoblauch und Peperoncino bekommt damit einen grünen, würzigen und lebhaften Abschluss. Vitelium füllt Embratur in kleine Flaschen zu 100 und zu 250 Millilitern ab.\u003c\/p\u003e\n\u003cp\u003eWeitere intensive Öle findest du in unserer Kategorie \u003ca href=\"\/en\/collections\/olivenoel\"\u003eOlivenöl\u003c\/a\u003e. Das \u003ca href=\"\/en\/products\/vitelium-frentanum-natives-olivenoel-extra\"\u003emildere Frentanum\u003c\/a\u003e und die Trüffelspezialitäten aus Molise stehen auf der Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e, und noch mehr Feinkost aus dem Süden zeigt unser \u003ca href=\"\/en\/collections\/italien\"\u003eSortiment aus Italien\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":61166589706574,"sku":"045VIT0003","price":9.5,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":61166645805390,"sku":"045VIT0004","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-natives-olivenoel-embratur-100ml.png?v=1792737853"},{"product_id":"vitelium-zitronenoel","title":"Zitronenöl","description":"\u003ch2 id=\"speakable-headline\"\u003eZitronenöl von Vitelium aus Oliven und frischen Zitronen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eZitronenöl von Vitelium ist ein Würzöl aus Molise, für das Zitronen und Oliven gemeinsam kalt gepresst werden. Es schmeckt fein säuerlich nach reifer Zitrone und grünem Olivenöl, und sein Aroma stammt allein aus der Frucht selbst.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eZitronenöl\u003c\/strong\u003e ist das Würzöl von Vitelium aus Molise, gewonnen aus der direkten Kaltpressung von Oliven und süditalienischen Zitronen. Auf 100 Kilo Oliven aus den eigenen Hainen kommen dabei 30 Kilo frische Zitronen in die Mühle, und daraus entsteht ein Öl voller Zitrusduft.\u003c\/p\u003e\n\n\u003ch3\u003eSonnige Zitrone über rohem Gemüse und Antipasti\u003c\/h3\u003e\n\u003cp\u003eEin paar Tropfen Zitronenöl auf hauchdünn geschnittenem Fenchel oder auf einer Scheibe Gurke genügen, und schon liegt der Duft reifer Zitronen über dem ganzen Teller.\u003c\/p\u003e\n\u003cp\u003eDie Säure der süditalienischen Zitrone bleibt fein und rund, und das Olivenöl darunter trägt sie weich und grün. Anders als ein Spritzer Saft legt sich das Öl wie ein seidiger Film um Gemüse, Fisch und Käse und hält das Aroma dort fest.\u003c\/p\u003e\n\u003cp\u003eFrisch, fruchtig und fein säuerlich wirkt es auf Antipasti, auf Tomaten mit Burrata oder auf einem Carpaccio vom Rind. Ein Stück Ziegenkäse auf Brot bekommt damit im Handumdrehen eine sonnige Leichtigkeit.\u003c\/p\u003e\n\n\u003ch3\u003eZitronen und Oliven gehen gemeinsam in die Mühle\u003c\/h3\u003e\n\u003cp\u003eFür dieses Zitronenöl presst Vitelium Oliven und ganze Zitronen gemeinsam kalt, statt ein fertiges Öl nachträglich mit Zitrone zu aromatisieren.\u003c\/p\u003e\n\u003cp\u003eIn Italien nennt man diese alte Art der Herstellung Agrumato, nach den Agrumi, den Zitrusfrüchten. Frucht und Öl verbinden sich dabei schon beim Pressen, sodass der Geschmack der Zitrone ganz aus ihr selbst kommt. Auf zugesetzte Aromen verzichtet die Manufaktur bewusst. So entsteht ein Öl, das nach einem Sommertag im Süden schmeckt und trotzdem die grüne Frische der Oliven behält.\u003c\/p\u003e\n\n\u003ch3\u003eGegrillter Fisch, Garnelen und ein Teller Pasta\u003c\/h3\u003e\n\u003cp\u003eBesonders zu Gerichten vom Grill zeigt das Öl, was es kann, ob über gegrillter Dorade, über Garnelen aus der Pfanne oder über einem Stück Hähnchen mit Rosmarin.\u003c\/p\u003e\n\u003cp\u003eAuch Pasta mit Zucchini und Minze, ein Risotto mit Spargel oder ein Rucolasalat mit Parmesan bekommen damit eine helle, sommerliche Note. In einer Vinaigrette übernimmt es gleich zwei Aufgaben, denn es bringt Öl und Zitrone in einem Schwung mit. Nur ein wenig Salz und Pfeffer fehlen dann noch, und der Salat ist angemacht.\u003c\/p\u003e\n\u003cp\u003eWer mag, träufelt es sogar über eine Kugel Vanilleeis oder über Ricotta mit Honig, denn Zitrone und Süße vertragen sich gut. Auch ein schlichter Rührkuchen oder Erdbeeren mit etwas schwarzem Pfeffer zeigen, wie vielseitig dieses Öl in der süßen Küche sein kann.\u003c\/p\u003e\n\n\u003ch3\u003eZitronenöl für Küche und Tisch\u003c\/h3\u003e\n\u003cp\u003eVitelium füllt das Öl in kleine Flaschen zu 100 und größere zu 250 Millilitern, deren dunkles Glas das empfindliche Aroma vor Licht schützt, und schon die kleine Flasche reicht für einige Salate und Fischteller.\u003c\/p\u003e\n\u003cp\u003eNach dem Öffnen steht die Flasche kühl und gut verschlossen, damit der Zitrusduft lange erhalten bleibt. Weitere Öle mit Kräutern, Zitrusfrüchten oder Trüffel findest du bei unseren \u003ca href=\"\/en\/collections\/aromatisiertes-olivenoel\"\u003earomatisierten Olivenölen\u003c\/a\u003e. Das \u003ca href=\"\/en\/products\/vitelium-olio-al-tartufo-bianco-weisses-trueffeloel\"\u003eweiße Trüffelöl\u003c\/a\u003e und die nativen Olivenöle extra der Manufaktur stehen auf der Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e, und für das Risotto mit Spargel lohnt ein Blick zu unserem \u003ca href=\"\/en\/collections\/risotto\"\u003eRisotto\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":61243572224334,"sku":"045VIT0016","price":9.5,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":61166589870414,"sku":"045VIT0007","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-zitronenoel-250ml.png?v=1792738071"},{"product_id":"vitelium-olio-al-tartufo-bianco-weisses-trueffeloel","title":"Olio al Tartufo Bianco – weißes Trüffelöl","description":"\u003ch2 id=\"speakable-headline\"\u003eWeißes Trüffelöl Olio al Tartufo Bianco von Vitelium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eOlio al Tartufo Bianco von Vitelium ist ein weißes Trüffelöl auf der Grundlage von nativem Olivenöl extra aus Molise. Natürliches Aroma des weißen Trüffels und etwas Bianchetto-Trüffel aus Italien geben ihm seinen erdigen, warmen und vollen Duft.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eOlio al Tartufo Bianco\u003c\/strong\u003e ist das weiße Trüffelöl von Vitelium aus Molise, ein Würzöl aus nativem Olivenöl extra der eigenen Haine. Wenige Tropfen genügen, um Kartoffelpüree, Pasta oder ein Risotto zu verwandeln, denn das Aroma des weißen Trüffels ist intensiv und breitet sich warm aus.\u003c\/p\u003e\n\n\u003ch3\u003eErdiger Trüffelduft über warmem Kartoffelpüree\u003c\/h3\u003e\n\u003cp\u003eAuf einer Schüssel warmem Kartoffelpüree entfaltet das weiße Trüffelöl seinen Duft innerhalb weniger Sekunden. Erdig, würzig und warm steigt er auf, so wie man es von frisch gehobeltem Trüffel kennt.\u003c\/p\u003e\n\u003cp\u003eAls Grundlage dient das native Olivenöl extra aus den eigenen Hainen der Manufaktur, das dem Trüffel Halt gibt und seine Würze auf dem ganzen Teller verteilt. Sparsam dosiert lässt das Öl den übrigen Zutaten ihren Platz. Schon ein Löffel davon reicht für ein Abendessen zu viert, wenn er über die fertigen Teller verteilt wird. So wird aus einem schlichten Gericht mit wenig Aufwand etwas Besonderes.\u003c\/p\u003e\n\n\u003ch3\u003eErst kurz vor dem Servieren über das Gericht\u003c\/h3\u003e\n\u003cp\u003eDas Aroma des weißen Trüffels ist empfindlich gegenüber Hitze, deshalb kommt das Öl bei warmen Speisen erst kurz vor dem Anrichten dazu und wird nicht mitgekocht.\u003c\/p\u003e\n\u003cp\u003eEin Teller Tagliolini mit Butter, ein Risotto mit Parmesan, ein cremiges Rührei am Sonntagmorgen oder ein Carpaccio vom Rind bekommen mit ein paar Tropfen jenen Duft, für den Trüffel so begehrt sind. Selbst eine einfache Pizza bianca oder ein Stück warmes Brot mit Salz wird damit zum kleinen Festessen.\u003c\/p\u003e\n\u003cp\u003eAuch Fleisch und Fisch vertragen sich gut mit dem Öl, etwa ein gebratenes Kalbsschnitzel, ein Rinderfilet vom Grill oder ein Stück Kabeljau auf Kartoffeln.\u003c\/p\u003e\n\n\u003ch3\u003eBianchetto aus einer Region voller Trüffel\u003c\/h3\u003e\n\u003cp\u003eMolise ist eine kleine Region zwischen dem Apennin und der Adria und bekannt für die Vielfalt ihrer Trüffel, vom kostbaren weißen Albatrüffel bis zum hellen Bianchetto.\u003c\/p\u003e\n\u003cp\u003eDer Bianchetto, auch Frühlingstrüffel genannt, ist ein heller Verwandter des weißen Trüffels und wird vom späten Winter bis ins Frühjahr gefunden. Vitelium verwendet für seine Trüffelspezialitäten Trüffel aus der Region. Im Trüffelöl verbindet die Manufaktur sie mit dem eigenen Olivenöl. So stecken in jeder Flasche gleich zwei Schätze aus Molise, der Trüffel aus dem Wald und die Olive vom Hang.\u003c\/p\u003e\n\n\u003ch3\u003eOlivenöl mit Trüffelaroma für das ganze Jahr\u003c\/h3\u003e\n\u003cp\u003eFrische weiße Trüffel gibt es nur zwischen Oktober und Dezember, ein gutes weißes Trüffelöl dagegen holt ihren Duft das ganze Jahr über in die Küche.\u003c\/p\u003e\n\u003cp\u003eEs gibt das Öl in zwei Größen, als kleine Flasche zum Kennenlernen mit 100 Millilitern und als größere mit 250 Millilitern, beide aus dunklem Glas. Verschlossen und kühl aufbewahrt bleibt das Aroma lange erhalten, und nach dem Öffnen gehört die Flasche nicht neben den Herd.\u003c\/p\u003e\n\u003cp\u003eWeitere Öle mit Trüffel, Kräutern oder Zitrone findest du bei unseren \u003ca href=\"\/en\/collections\/aromatisiertes-olivenoel\"\u003earomatisierten Olivenölen\u003c\/a\u003e. \u003ca href=\"\/en\/products\/vitelium-tartufata-trueffelpesto\"\u003eTrüffelpesto\u003c\/a\u003e, Trüffelcreme und die Olivenöle aus Molise versammelt die Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e, und gute Nudeln für das Trüffelöl gibt es bei unserer \u003ca href=\"\/en\/collections\/pasta\"\u003ePasta\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":61166590001486,"sku":"045VIT0001","price":12.9,"currency_code":"EUR","in_stock":false},{"title":"250 ml","offer_id":61166645870926,"sku":"045VIT0002","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-trueffeloel-100ml.png?v=1792737598"},{"product_id":"azada-olivenoel-extra-nativ-500-ml","title":"Olivenöl extra nativ","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Olivenöl extra nativ aus Tarragona in der Dose\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eDas Azada Olivenöl extra nativ kommt aus der Arbequina-Olive, die in der katalanischen Provinz Tarragona wächst. In der 500-ml-Weißblechdose bleibt es vor Licht geschützt und begleitet dich als fruchtig-mildes Öl Tag für Tag durch die Küche.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Olivenöl extra nativ\u003c\/strong\u003e ist ein natives Olivenöl extra aus Arbequina-Oliven, die in der Provinz Tarragona im Süden Kataloniens wachsen. Azada füllt es in eine Weißblechdose mit einem halben Liter Inhalt, die das Öl dunkel hält und in jeden Küchenschrank passt.\u003c\/p\u003e\n\n\u003ch3\u003eDie Arbequina mag es fruchtig und freundlich\u003c\/h3\u003e\n\u003cp\u003eDie Arbequina zählt zu den kleinsten Olivensorten Spaniens und schenkt ein Öl, das fruchtig duftet, weich über die Zunge läuft und seine Bitterkeit zurückhaltend dosiert.\u003c\/p\u003e\n\u003cp\u003eIhren Namen verdankt sie dem Dorf Arbeca in der Nachbarprovinz Lleida. Von dort aus hat sie sich über ganz Katalonien verbreitet. In Tarragona findet sie zwischen Mittelmeer und den Hügeln des Hinterlands lange, warme Sommer und milde Winter. Daraus entsteht ein Olivenöl extra nativ mit dem sortentypischen Duft nach grünem Apfel und frisch geschnittenem Gras. Dazu kommt eine leichte Schärfe im Hals, die sich erst nach einem Moment meldet.\u003c\/p\u003e\n\u003cp\u003eDieser Charakter macht das Öl so fruchtig, freundlich und vielseitig, dass es sich in der Alltagsküche mit fast allem verträgt, was auf den Teller kommt.\u003c\/p\u003e\n\n\u003ch3\u003eEine Dose, die das Licht draußen lässt\u003c\/h3\u003e\n\u003cp\u003eWeißblech hält das Licht vollständig vom Öl fern und bewahrt so die frischen, grünen Aromen, auf die es bei einem nativen Olivenöl extra ankommt.\u003c\/p\u003e\n\u003cp\u003eOlivenöl reagiert empfindlich auf Licht, Wärme und Luft. Das Licht übernimmt die Dose. Für die beiden anderen genügen ein Platz im Schrank, ein Stück entfernt vom Herd, und ein Verschluss, der nach jedem Gebrauch wieder fest sitzt. Mit 500 Millilitern ist die Dose groß genug für eine Küche, in der täglich gekocht wird, und klein genug, dass das Öl verbraucht ist, solange es frisch schmeckt.\u003c\/p\u003e\n\n\u003ch3\u003eFür Salat, Gemüse und das Brot zum Eintunken\u003c\/h3\u003e\n\u003cp\u003eAls fruchtig-mildes Öl für jeden Tag begleitet das Azada Olivenöl extra nativ grüne Salate, Ofengemüse und Hülsenfrüchte und verträgt auch das sanfte Anbraten in der Pfanne.\u003c\/p\u003e\n\u003cp\u003eÜber lauwarmen Kartoffeln mit grobem Salz entfaltet es seinen Duft, mit Zitrone und etwas Senf wird daraus eine schnelle Vinaigrette. Als letzter Faden über einer Tomatensuppe bringt es Frucht auf den Löffel. Weiße Bohnen mit Rosmarin, gegrillte Paprika und Fisch aus dem Ofen werden damit runder. Und das Stück Brot landet ohnehin in der Schale, bevor das Essen auf dem Tisch steht.\u003c\/p\u003e\n\u003cp\u003eFür den gedeckten Tisch gibt es die Arbequina von Azada auch als \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003eBio-Olivenöl in der weißen 225-ml-Aluflasche\u003c\/a\u003e, und für Pasta und Bruschetta das \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003eOlivenöl mit Knoblauch\u003c\/a\u003e aus derselben Familie.\u003c\/p\u003e\n\n\u003ch3\u003eOlivenland zwischen Ebro und Mittelmeer\u003c\/h3\u003e\n\u003cp\u003eDie Provinz Tarragona ist seit Jahrhunderten Olivenland, und Azada füllt dort neben dem reinen Arbequina-Öl auch aromatisierte Öle mit Zitrone, Orange, Basilikum, Knoblauch und Chili ab.\u003c\/p\u003e\n\u003cp\u003eZwischen dem Ebro-Delta im Süden und den Hängen des Hinterlands stehen die Olivenbäume auf Terrassen aus Trockenmauern, oft gleich neben Weinbergen, Mandel- und Haselnussgärten. Die Arbequina fühlt sich auf diesen kargen, steinigen Böden wohl und trägt verlässlich, auch wenn der Sommer lang und trocken ausfällt. Alle Sorten der Marke findest du in der Übersicht von \u003ca href=\"\/en\/collections\/azada\"\u003eAzada\u003c\/a\u003e, weitere Öle aus unserem Sortiment unter \u003ca href=\"\/en\/collections\/olivenoel\"\u003eOlivenöl\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eEin halber Liter, der schneller leer ist, als du denkst.\u003c\/p\u003e\n","brand":"Azada","offers":[{"title":"500 ml","offer_id":61402366345550,"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-500ml.png?v=1793093125"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/olivenoel.oembed?page=3","provider":"nur Gutes","version":"1.0","type":"link"}