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To help you sort out what may seem to be an overwhelming array of olive oils, we've separated 3 categories. No one category is "best." Rather, we suggest you sample oils from each of the groups - each can and should take its turn on your table. Many people often have three or four oils at home, using each where it will best fit the flavour of the finished dish. Different days, different oils.

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Roi Noir EVOO

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Italy, Tuscany- Delicate

Picked later in the season than the olives used for Tuscan oils, Taggascia olives are sweeter and more fruity while maintaining a serene light flavor.

Ligurian oils are popular throughout Italy as a finishing oil, often drizzled over fish

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