Olive oil is the cornerstone of Mediterranean cuisine and one of the oldest food products in the world. This guide will help you understand the world of olive oil — from different types to proper selection, use and storage.
Quality extra virgin olive oil is much more than just cooking oil. It is an expression of terroir — the result of landscape, climate and generations of expertise. In Italy, where olive oil is an integral part of cultural heritage, there are hundreds of different cultivars and regions, each with its own unique flavor and character.
In this guide, we cover all essential topics: olive oil classification and quality marks, the art of tasting, cooking secrets, health properties and the specialties of Italy's greatest producing regions.