Liquid Gold: A Guide to Our Favorite Italian Extra Virgin Olive Oils
For more than two decades, we’ve worked closely with these producers, visiting their groves, learning their methods, and seeing firsthand the dedication that goes into every bottle. These aren’t just oils we sell—they’re made by people we know, families who have been tending their trees for generations. Each one reflects the land it comes from, with flavors as varied as Italy itself.
Madre Terra
Produced by Madre Terra
Sicily - Italy
Grown and harvested by a cooperative of over 900 families along Sicily’s southwest coast, this well-rounded extra virgin olive oil is made from a classic blend of Biancolilla, Cerasuola, and Nocellara olives. With vibrant grassy notes, a hint of almond, and balanced bitterness and spice, it’s no surprise this is our most popular Italian oil. Perfect for everyday use—drizzle it over salads, cook with it, or finish dishes with a touch of Sicilian sunshine.
Bettini Organic
Produced by
Agrarian Farm Paolo Bettini
Umbria - Italy
Brothers Marco and Paolo Bettini craft this organic extra virgin olive oil on their small family farm in Montefalco, Umbria. One of the first in the region to embrace an earlier harvest for more intense flavor, they press a mix of Frantoio, Moraiolo, and Leccino olives to create a complex, fruity oil with a bold artichoke note and a peppery finish. A true kitchen staple, it’s ideal for drizzling, dressing, and finishing everything from salads to roasted vegetables.
Antheo D.O.P.
Produced by
COPA Società Cooperativa Agricola
Sicily - Italy
Harvested in the Monti Iblei highlands near Modica, this DOP-certified olive oil highlights the unique Verdese olive, a rare cultivar grown exclusively in this part of eastern Sicily. Blended with Moresca, it has an unmistakable grassy aroma, bright fruitiness, and a sharp, peppery kick. A must-have for Sicilian cuisine, it’s equally at home on fresh greens, grilled vegetables, or simply drizzled over crusty bread.
Novo Frantoio
Produced by Novo Frantoio
Tuscany - Italy
Pressed by the Nenna family in western Tuscany, this extra virgin olive oil comes from groves nestled in the rolling Colline Pisane, just south of Pisa. Made from Frantoio, Moraiolo, and Leccino olives, it’s a softer, more buttery oil with a mild fruitiness and balanced spice. Versatile and approachable, it’s an excellent choice for everyday cooking, tossing with pasta, or finishing a warm bowl of soup.
Pollinaria Organic
Produced by
Azienda Agricola Gaetano Carboni
Abruzzo - Italy
With roots dating back to the 1870s, Pollinaria’s olive groves thrive in the shadow of Gran Sasso, the highest peak in the Apennine Mountains. Their organically grown Dritta and Leccino olives yield a fruity, aromatic extra virgin olive oil with a medium peppery finish. Whether drizzled over roasted vegetables, swirled into soups, or used in everyday cooking, this oil brings a taste of Abruzzo’s rugged beauty to the table.
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Bettini Organic
One of the first Umbrian producers to advocate for an earlier harvest (which translates into tastier oils), the Bettini family makes some of our favorite extra virgin olive oils.
Bettini Organic
One of the first Umbrian producers to advocate for an earlier harvest (which translates into tastier oils), the Bettini family makes some of our favorite extra virgin olive oils.
Roman Holiday
Check out our jam-packed itinerary for our olive oil sourcing trip!
Roman Holiday
Check out our jam-packed itinerary for our olive oil sourcing trip!
A Guide to Understanding Olive Oil
You need good olive oil. That’s what everybody says, and they’re right. But how do you find one?
A Guide to Understanding Olive Oil
You need good olive oil. That’s what everybody says, and they’re right. But how do you find one?