The range
An oil for every kitchen.
Extra virgin, olive oils, condiments and seed oils in glass, PET, tins and sprays. Tap a product to discover its features and formats.
Images show the packaging for illustration only. Technical sheets and price lists are available on request for business customers.
Which oil to choose
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Every oil has its moment. Choose a dish and discover our suggestion.
Understanding olive oil
Extra virgin, olive or pomace: what's the difference?
Olive oil categories are laid down by European law. Here is what the words you read on the label really mean.
Extra virgin olive oil
“Superior category olive oil obtained directly from olives and solely by mechanical means.”Information on the category of oil — Commission Delegated Regulation (EU) 2022/2104
- How it is made
- Only by pressing the olives, with no chemical processes or refining. It is the juice of the olive.
- Origin on the label
- Mandatory: for example “100% Italian” or “blend of olive oils of European Union origin”.
- In the kitchen
- The king of raw use, also excellent for cooking.
(as oleic acid)
It is the highest category: besides acidity, the oil must also pass a tasting by a panel of experts, with no defects at all.
Olive oil
“Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.”Information on the category of oil — Commission Delegated Regulation (EU) 2022/2104, Art. 6
- How it is made
- By blending refined olive oil and virgin olive oils.
- Origin on the label
- By law it is not stated.
- In the kitchen
- Versatile, designed for every kind of cooking.
(as oleic acid)
It is often simply called “olive oil”, but it is a precise category, distinct from extra virgin.
Olive-pomace oil
“Oil comprising exclusively oils obtained by processing olive pomace and oils obtained directly from olives.”Information on the category of oil — Commission Delegated Regulation (EU) 2022/2104, Art. 6
- How it is made
- From pomace, the paste of skins and stones left after pressing, refined and blended with virgin oil.
- Origin on the label
- By law it is not stated.
- In the kitchen
- Suited to frying and to kitchens working with large volumes.
(as oleic acid)
It recovers all the value of the olive, with no waste: an oil that can never be called “olive oil”.
