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It is not enough to simply pour. One must understand, choose, and feel.
A guide for those who truly want to know quality extra virgin olive oil: from the olive tree to the sense of smell, from the mill to the table. Click with the mouse right button to translate in your language

IN EVIDENCE

Olio extravergine di oliva direttamente dal produttore: perché conviene e come sceglierlo
Choosing & Recognizing

Olio extravergine di oliva direttamente dal produttore: perché conviene e come sceglierlo

Come acquistare olio extravergine di oliva direttamente dal produttore: i vantaggi della filiera corta, cosa controllare prima di comprare e da quali segnali riconoscere un olio di qualità....

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ALL ARTICLES

Dal campo alla bottiglia: come si ottiene un extravergine di qualità
Culture & Territory

From field to bottle: how a quality extra virgin olive oil is obtained

Raccolta, gramolatura, centrifuga, filtrazione: ogni fase decide la qualità dell'olio. La guida tecnica di I&P al processo di produzione di...

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Tre grandi equivoci sull’olio extravergine di oliva
Cooking with Evoo

Three Major Misconceptions About Extra Virgin Olive Oil

Extra virgin olive oil (EVO) is a cornerstone of Italian cuisine, but its familiarity conceals deep cultural misunderstandings. Although...

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L’extravergine nell’alimentazione dei bambini: dallo svezzamento alla merenda
HEALTH & NUTRITION

Extra Virgin Olive Oil in Children's Nutrition: From Weaning to Snack Time

Extra virgin olive oil is fundamental from weaning to snack time: rich in oleic acid and polyphenols, it supports growth and health...

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Benefici dell’olio extravergine di oliva: cosa dice la scienza 
HEALTH & NUTRITION

Benefits of extra virgin olive oil: what the science says 

Science confirms that high-quality extra virgin olive oil, rich in oleic acid and polyphenols (above the EFSA threshold...

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Monocultivar: cosa sono e perché fanno la differenza | I&P
Choosing & Recognizing

Monocultivar: what they are and why they make a difference

A monocultivar olive oil is produced 100% from a single olive variety. Unlike blends, it doesn't seek a...

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Dal crudo alla frittura: come usare l’extravergine in ogni momento della cucina
Cooking with Evoo

From raw drizzle to frying: how to use extra virgin olive oil at every cooking stage

The guide dispels the myth of a single use for extra virgin olive oil, showing how cultivar biodiversity offers the perfect oil for every dish. From raw use...

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Olio extravergine contraffatto: come riconoscerlo davvero in 7 segnali | I&P
Choosing & Recognizing

Counterfeit extra virgin olive oil: how to truly recognize it in 7 signs | I&P

The article guides consumers in recognizing true, high-quality extra virgin olive oil through 7 key signs: price (be wary under €12-15/L),...

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Eros e ulivo: quando l’olio era il profumo degli dei
Culture & Territory

Eros and the olive tree: when oil was the perfume of the gods

The article explores the historical and cultural value of olive oil in the classical world: from a hygienic and sporting ritual in Greek gyms...

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La Caninese: storia, profilo sensoriale e perché è unica in Italia
Culture & Territory

Caninese: history, sensory profile, and why it is unique in Italy

Caninese is an Etruscan cultivar bound to the tuffaceous soil of Tuscia, which drives the plant to produce exceptional levels...

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L’ABC dell’Extravergine: quando un olio è davvero “Extra” e perché fa bene alla salute
HEALTH & NUTRITION

The ABCs of Extra Virgin: when an oil is truly "Extra" and why it is good for your health

When is an oil truly extra virgin? What European regulations say and why polyphenols make it a natural functional food...

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