Olive oil

The dark green light in the glass when the oil is held up to the sun. The peppery tickle in the throat that comes a second later with a young oil. Extra virgin olive oil is not an ingredient – it is the foundation on which Mediterranean cuisine stands.

Olio Roi – the Taggiasca from Liguria

On the Ligurian Riviera, the small, dark purple Taggiasca olives slowly ripen. For more than a century, Olio Roi has pressed them into a mild, well-rounded oil with notes of almond, herbs, and dried tomatoes. An oil for fish, salads, and raw vegetables that shouldn't be overpowered.

Bartolini, TartufLanghe, Monterosa

From Umbria, Piedmont, and Apulia come other oil philosophies: Bartolini with strong, grassy notes. TartufLanghe with truffle oil for special accents. Monterosa from Apulia with a southern, fruity character.

A good olive oil doesn't need herbs to taste like herbs.

Azada and flavored oils

Azada from Spain complements the selection with robust, Mediterranean Arbequina oils. For those seeking accents, you'll find oils with lemon, orange, basil, or white truffle here – for moments when olive oil alone isn't enough.

Here you will find single-varietal extra virgin olive oils, condiments, and flavored specialty oils – organized by origin and character.