written by Lauren Carlin, Aurora Mazzanti, Julia O’Sullivan, Michelle D’Escoubet & Cailin Brooks
Olive oil’s history in Italy extends over 4,000 years, originating in the Mediterranean. The ancient Greeks were the first to introduce the olive tree to Italy, but it was the Romans who turned it into a widespread crop. Italy’s mild climate with hills and fertile soil especially in regions like Puglia, Tuscany, and Sicily are the perfect location for olive cultivation. In ancient times, olive oil was not just for eating. It was also a valuable resource used in medicine, skincare, and religious rituals. Healers used it for its anti-inflammatory properties, while Roman citizens applied it to the skin as a natural moisturizer and cleanser. It also played a sacred role in ceremonies and offerings to the gods. Today, olive oil remains central to Italian culture, valued not only for its health benefits and rich flavor in cooking but also still used in natural skincare and wellness remedies.
As with pasta and wine, the flavor of olive oil in Italy varies depending on the region it comes from. Eighteen out of the country’s twenty regions produce their own variety of olive oil by pressing the olives local to that region, creating different flavors of olive oil. This is no surprise considering Italy has over five hundred different types of olives. The variation in olive oil can be divided into sections of northern, central, and southern Italy. The olive oil originating in northern Italy tends to be more delicate and mild, often having hints of almonds and herbs. In contrast, the olive oil from central Italy is bolder and more grassy. Finally, the olive oil coming from southern Italy, which is where the majority of olive oil is produced, is more peppery. So what causes this variety? It can all be traced back to olive varieties, climate, and soil (“Olive Oil in Italy: The Ultimate Guide – Pasta Evangelists” 2022). This is just one more way Italian food reflects the place it comes from, and why no two bottles of olive oil are the same.
Throughout our time in Florence thus far, we have seen olive oil almost everywhere. Whether placed on the table to dip bread into or mixed into gelato, it is clear how essential it is to Italian culture. Italian olive oil tastes fresh and a little fruity, sometimes with a slight peppery kick. It’s smooth and rich, and using it makes even simple food feel more flavorful and special. We really like how it enhances every dish by amplifying taste, and it feels super light which is our favorite part about it.
Not all olive oils are the same, and in Italy, people take their choices seriously. The best is extra virgin olive oil (EVOO), which is cold-pressed and free from chemicals. It’s important to check the harvest date, as fresher oil usually tastes better and has more health benefits because of its higher polyphenol content. Early harvest oils are stronger, more peppery, and last longer, while late harvest ones are milder, sweeter, and great for cooking. To get the best flavor and nutrition, it’s smart to choose oil that was harvested within the past year (Big Horn Olive Oil Co., 2024). In Italy, a quality bottle of EVOO typically costs between €8 and €20, but smaller producers often charge up to €30. As one source notes, “organic extra virgin olive oil can range from €12 to €30 per liter, depending on the producer and the region,” (Tenuta Le Mandorlaie, 2024). Markets like Mercato di Sant’Ambrogio in Florence or local olive mills in the Tuscan countryside are some of the best places to buy it, often with free tastings.
In the end, olive oil is not just a staple ingredient in the Italian kitchen, it’s also a symbol of Italian heritage, family tradition, and culture. Its long history, regional richness, and presence in Italian kitchens makes it one of the country’s most treasured exports. Whether used in food, skincare, or wellness, olive oil plays a consistent role in daily routines. From region to region, the differences in flavor and use highlight a diverse and strongly established culture that reflects the bigger picture of life in Italy.
Sources:
Retrieved from https://bhooc.com/blogs/articles/harvest-timings-impact-on-evoo-flavor
Retrieved from https://www.tenutalemandorlaie.it/how-much-is-extra-virgin-olive-oil-in-italy/
Retrieved fom https://pastaevangelists.com/blogs/blog/italian-olive-oil/