10 Fun Facts About Olive Oil in Italy

The Heart of Italian Cuisine: A Journey Through Olive Oil in Italy

For most people, Italian food also figures when they picture Italy in their mind. The reason Italian food is so memorable is because of the fantastic home-grown, natural ingredients. Principal amongst these is Italian olive oil. At Avventure Bellissime – the Italian tours and Italian holidays expert – we regularly visit olive groves with our guests. So we asked our compatriot olive growers for their best facts about Italian olive oil.

How to Make Italian Dipping Oil: The Authentic Restaurant-Style Recipe

The first thing any Italian would tell you about dipping oil is that if you have a premium extra virgin olive oil, you need nothing else - just fresh, crusty bread to appreciate its pure, complex flavors. This is how most Italians actually enjoy their oil, letting the natural peppery notes and fruity undertones shine through. However, for a more elaborate appetizer experience, you can create a flavored dipping oil by adding fresh crushed garlic, a pinch of red pepper flakes, and Mediterranean herbs like rosemary or oregano. The secret? Let the mixture rest for at least an hour before serving, allowing the flavors to meld together. Pour it into a shallow dish, add a touch of aged balsamic vinegar if desired, and serve with crusty Italian bread. Remember: the better the oil, the better your dipping sauce will be.

How Do You Say Olive Oil in Italian? 

In Italian, olive oil is called "olio d'oliva" (pronounced oh-lee-oh doh-lee-vah), while extra virgin olive oil becomes "olio extra vergine d'oliva." When shopping in Italy, you might also hear locals refer to it simply as "olio" - it's so fundamental to Italian cuisine that often no other specification is needed. The word "olio" comes from the Latin "oleum," showing just how deep the roots of olive oil production run in Italian culture. 

Italy's Most Beautiful Olive Groves: Where to Find Centuries-Old Trees

Italy's most spectacular olive groves paint the landscape from Puglia to Tuscany, each region offering its own unique charm. In Puglia, the ancient groves of Ostuni boast trees over 1,000 years old, their gnarled trunks telling stories of generations past. The Sabina region, near Rome, is home to some of Italy's oldest documented olive orchards, with trees dating back to Roman times. For sheer beauty, the terraced groves of Lake Garda in northern Italy offer breathtaking views, while Tuscany's rolling hills around San Gimignano showcase how olive trees and vineyards create that iconic Italian landscape. For a truly unique experience, visit the olive orchards of Sicily's Belice Valley, where the prized Nocellara del Belice olives grow in volcanic soil, producing some of Italy's most distinctive oils.

10 Fun Facts about Olive Trees and Olive Oil in Italy

When you think of Italy's gastronomic treasures, olive oil stands as a golden testament to centuries of tradition. From sun-drenched groves perched on hillsides to family-run mills that have operated for generations, Italian olive oil tells a story that goes far beyond its role as a simple cooking ingredient. We've gathered fascinating insights from local producers and experts to take you on a journey through Italy's olive oil heritage, from ancient trees to modern production methods. Whether you're a culinary enthusiast or simply curious about Italian traditions, these facts will give you a deeper appreciation for what Italians call their 'liquid gold.'

1. When Did Olive Trees Come to Italy?

The Olea Europaea is the tree or shrub that produces olives used in olive oil. It is native to the Mediterranean, Asia and Africa although hasn’t always been prevalent in Italy. We think the Greeks brought the tree to Italy around 1,000 BC and from there it flourished.

2. The Incredible Longevity of Italian Olive Trees: The Olive Tree Can Live For Up to 2,000 years

One of the most fascinating olive oil facts was that the tree could live for 2,000 years. It’s a very resilient tree that withstands difficult climates, particularly warm ones, very well. Want to experience these ancient groves firsthand? Our Private Puglia Tour takes you through some of Italy's oldest olive orchards, where centuries-old trees still produce liquid gold.

3. Understanding Italian Olive Oil Grades: There Are Different Grades of Olive Oil

Firstly there’s extra virgin olive oil which is the most pure and of the best quality. Then there’s virgin olive oil that is made using riper olives than extra virgin olive oil, but is created using a similar process. Then there’s pure olive oil and this is a blend of refined and virgin olive oil. It is lower in quality and doesn’t have anywhere near the same amount of anti-oxidants.

4. How is Olive Oil Made in Italy

Extra virgin olive oil is the ‘highest’ quality olive oil that you can buy. There are restrictive requirements that surround the production of extra virgin olive oil that differentiate it from regular olive oil. The oil is extracted within 24 hours of the olive being picked and at a lower temperature (27 degrees Celsius). The oil is then extracted by mechanical cold pressing alone and bottled immediately. This is because any oil produced after the first mechanical pressing loses quality, has less vitamin E and antioxidants and more acidity. For those passionate about Italian culinary traditions, our Custom Food Tour of Italy can be tailored to include visits to traditional oil mills and tasting experiences.

5. How to Store Your Italian Olive Oil: Olive Oil is Sensitive to Light

Light can have a detrimental effect on olive oil. That’s why it is stored in dark green or brown bottles. If olive oil is exposed to light, the anti-oxidants are destroyed. It needs to be stored in a dark cabinet at room temperature.