Not all extra virgin olive oils are the same. Italy boasts over 500 cultivars, each with a unique sensory profile and ideal pairings in the kitchen. Here’s a selection of some of the most representative:

• Coratina (Puglia) – Bold, bitter, and spicy. Perfect with grilled meats, hearty soups, or aged cheeses.

• Taggiasca (Liguria) – Delicate and fruity. Excellent with fish, pesto, or raw vegetables.

• Nocellara del Belice (Sicily) – Smooth and green. Ideal on bruschetta, mozzarella, or vegetable pasta.

• Frantoio (Tuscany) – Fresh and slightly spicy. Try it on legumes, crostini, or grilled vegetables.

On our Olive Oil Map, you can explore many other varieties, complete with sensory profiles and geolocated producers.

👉 Taste the diversity of Italian olive oil: start your journey at https://my.oliveoiltourism.it/oilmap