Olive Oil, In the Bottle

Olive Oil Production, In the Bottle.

This bottle is from on of the many Fattorie that use the mill. They proudly say that they use the traditional method on their bottle, brochures, etc. You cannot argue with the great flavors. I recently heard that while some companies bottle their olive oil in a clear glass bottle, to show off the beautiful green color, it is better to buy your oil, if you already know it is good, in a dark bottle. Light is one of extra virgin olive oil’s enemies, and you should store your olive oil in a cool, dark place. Not near your oven, or in direct sunlight.

If you are looking for an excellent Italian olive oil for pizza, salads and for drizzling on steaks and soups, see if you can find either a DOP (Denominazione d’Origine Protetta) or IGT (Indicazione Geografica Tipica) from a specific region, such as Tuscany, Umbria, Bari, or Liguria. According to our local sources, Tuscan olive oil is perfect. It has the right balance of body and flavor; it is strong and can even be spicy, peppery and piccante, but not too heavy. It is elegant, and has low acidity. Oil from Bari is heavier, higher in acidity and can taste too “fatty”. Ligurian olive is a little lighter, and very elegant, with a low acidity.

If you avoid generic “Italian” olive from the large brands you see in the supermarket, you really can’t go wrong.

Have a look to the full collection, clicking right here.

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