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The best for passion

Extra virgin olive oil and quality research are the sincere expression of our experience

True authenticity of the olives of our land

The passion for authentic flavors and experience in the sector guide Itoliva in the careful and meticulous selection of the best Italian cold-pressed extra virgin olive oil.
Our oils contain delicious flavors of our present and fruit of the experience of the past. The quality is immediately perceivable: the unique taste of this oil reveals all the freshness of the olives.

The specialization in the selection and research of the best fruit, kept in the typical Apulian jars, leads to the birth of a unique product: a perfect combination of refinement and tradition.
—FRUITY

From the field to the table for an authentic taste

Each Italian extra virgin olive oil contained in our jars tells a path made of immediately perceivable quality that reveals the intact flavor and freshness of the olives. The oils available are different and are made to meet the most diverse tastes from the lighter fruity to the more intense, which happily match your favorite dishes.

If the other European countries with an olive-growing vocation have 50 to 70 cultivars, in Italy the varieties reach more than 400.

The criterion of classification of cultivars, in addition to the specificity of the territory that determines specific organoleptic and nutritional characteristics, consists in identifying the "use" that the olives are destined for.

There are actually cultivars from oil (destined therefore to be only transformed into oil), table cultivars (table olives destined to be preserved and used in various ways) and finally olives that have a double use: table and oil.

Italian cultivars are generally linked to a well-defined area, on the map we have listed only some of the main varieties divided by region.

ABRUZZO

Castiglionese, Cucco, Dritta,
Gentile del Chieti, Intosso, Morella,
Nebbia, Raja, Toccolana

BASILICATA

Carolea, Maiatica di Ferrandina,
Ogliarola del Bradano, Fasolina,
Rapollese

CALABRIA

Borgese, Carolea, Cassanese, Ciciarello,
Dolce di Rossano, Ottobratica, Grossa di Gerace,
Pennulara, Roggianella, Rossanese, Sinopolese,
Tombarello, Tonda di Strongoli, Zinzifarica

CAMPANIA

Carpellese, Cornia, Minucciola, Ogliarola,
Ravece, Rotondello, Salella, Pisciottana

LIGURIA

Colombaia, Lavagnina, Merlina,
Mortina, Razzola, Pinola, Taggiasca

LOMBARDIA

Casaliva, Gargnano, Grignano,
Negrel, Sbresa

MARCHE

Ascolana tenera, Ascolana dura, Canino,
Carboncella, Coroncina, Leccio del como,
Oliva grossa, Sargano, Olivastra di Montenero,
Raggia, Rosciola di Rotello

MOLISE

Cerasuolo, Cerasa e Olivastra di Montenero,
Gentile e Saligna di Larino, Paesana Bianca,
Rosciola, Saligna di Larino, Sperone di gallo

SARDEGNA

Bosana, Cariasina, Cipressino,
Corsicana, Nera di Gonnos,
Nera di Oliena, Pizz’e carroga,
Semidana, Tonda di Cagliari

SICILIA

Biancolilla, Brandofino, Buscionetto Carolea,
Calamignara, Cerasuola, Giarraffa, Mandanici,
Moresca, Minuta, Nocellara del Belice,
Nocellara Etnea, Nocellara Messinese,
Ogliarola Messinese, Santagatese,
Tonda Iblea, Verdello.

TOSCANA

Americano, Arancino, Belmonte, Ciliegino,
Coreggiolo, Filare, Frantoio Razzo, Grappolo,
Gremignolo, Grossolana, Larcianese, Lazzero,
Leccio del Corno, Maremmano, Melaiolo,
Ogliarola Seggianese, Olivastra Seggianese,
Pesciatino, Piangente, Pitursello, Punteriolo,
Scarlinese, Tondello

UMBRIA

Ascolana tenera, Dolce agogia, Rajo,
Moraiolo, San Felice

VENETO

Casaliva, Grignano, Favarol, Fort, Grignano,
Leccio del Corno, Razza Rondella, Rossanel, Trep

FRIULI VENEZIA GIULIA

Bianchera (Belica), Buga,
Carbona, Leccio del Corno

PUGLIA

Bella di Cerignola, Carolea, Cellina barese,
Cellina di Nardo, Cima di Bitonto, Cima di Mola,
Ciliero, Cipressino, Coratina, Leccese,
Marinese, Massafranese, Monopolese, Nasuta,
Ogliarola barese, Ogliarola garganica,
Ogliarola leccese, Peranzana, Pisciottana
Sant’Agostino, Pizzuta

LAZIO

Canino, Carboncella, Itrana,
Olivago, Rosciola, Salviana

Selection and Research: quality extra virgin olive oil

The selection of oils is a real art. But how to choose the right one?
We at Itoliva are ready to guide you in choosing among the best Italian oils, identifying those who love a light taste or, on the contrary, medium intense.
Thanks to the selection of the best extra virgin oils from different cultivars, we obtain oils that can meet precise criteria of matching or personal taste. Each cultivar is chosen to enhance the organoleptic properties and make harmonious flavors and scents. All our oils are suitable for everyday use but also as an ingredient to enhance original recipes.