Italian olive oil differs
depending on region, soil, climate and the type of olives. Each olive oil has
its distinct personality and character. Olives are
grown the length of Italy; from
the Alpine region bordering with Switzerland and France to the tips of Puglia
and Sicily. More than fifty percent of Italy's olive oil production comes from
Puglia and Calabria.
Apulia (Puglia),
the olive oil of Puglia and Calabria is robust and dense.
It’s dense flavor can often be quite peppery.
Tuscany
- the region produces olive oils which differ from north to south and the coast
to the hills. The range goes from light fruity versions to robust flavors.
Umbria - the heart of olive oil production in
Italy
produces intense and sometimes spicy olive oils. The Umbrian DOP olive oil is
attributed to 5 zones in the region.
Molisano
- Neighboring the region of Apulia, this region produces olive oils lighter than
most parts of the country.
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