Tell me which kind of olive you are and I’ll tell you which kind of oil yo will become.

Italy is by far the country that produces the best olive oil in the world. An excellence that, together with others, characterizes the treasure of biodiversity, a distinguishing feature of our territory.

Even more extraordinary is the panorama of diversity of climate, soil, water and above all of the history of the microzones, which, characterizing different types of olives, give the oil unrepeatable organoleptic properties.

Anatomy of the olives

The olive is a drupe fruit of the olive tree, whose composition, shape, color and weight vary according to the area of origin.

The composition of the various layers of the fruit (peel, pulp, seed) gives it the ability to extract greater or lesser quantities of oil, and determine its quality. The ripening, harvesting, transport and milling techniques also have a fundamental impact on the production of an excellent extra virgin olive oil.

Blend and Monocultivar

The oil can be defined as EVO (extra virgin olive) if its oleic acid content is less than 0.8g per 100g. of product. Anyway, in the panorama of the many EVO oils, if you are looking for even greater biological and organoleptic quality, it is necessary to distinguish the oil obtained by combining different varieties of olives from monocultivar oil, that is, from a single variety of olives.

Only very few of the oils produced are monocultivar: an oil closely linked to a specific territory, which gives it its peculiar and unique flavour; a valuable product that completes and characterizes every type of dish

The two souls of the oil: strong and delicate

We at Aria di mare have a visceral passion, a true family bond with our territory and its products, which grandmother Lucrezia has transmitted to us and still transmits to us, so much so that we dedicated her our extra virgin olive oil monocultivar Coratina : our Nonna Lucrezia oil.

An oil with a strong and intense flavour, obtained exclusively from cold-pressed Coratina olives.

It has a fruity and intense flavour and, when tasted, it immediately offers strong notes of almond and artichoke with a retronasal olfactory flavour of wild herbs. Its green color, with golden reflections, paves the way for the typical taste initially bitter on the tongue and slightly spicy in the throat.

“Il Bandista”, monocultivar of Ogliarola olives which are cold pressed, has a slightly fruity, delicate direct aroma with a hint of green almond and fragrances of blossoming flowers in spring. The taste shows a bitter and well-balanced herbaceous note with pleasant sensations of green apple.

It is a valuable product for us, available in small quantities. And we put it on your table with gratitude for our territory that has given us such a special product.

Which is your kind of oil? Strong or delicate? Or, why not, both of them?