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Oliottaviani

Unfiltered Extra Virgin Olive Oil

Unfiltered Extra Virgin Olive Oil

Regular price 3.780 Ft
Regular price Sale price 3.780 Ft
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A unique product from the Ottaviani family, only available once a year, only limited time.
Unfltered extra virgin olive oil from the 2024/25 season.

When the unfiltered batch is out of stock, the filtered oil will be available as long as stocks last.

Oliottaviani has been producing authentic Italian superior quality olive oil since 1905. Their Canino Extra Virgin Olive Oil, produced in the heart of Tuscia Viterbese, is an expression of tradition and craftsmanship.

Unique Characteristics

Oliottaviani produces the canino variety olives, a cultivar typical of the Tuscia area, in the Lazio region.

The olives are hand harvested at peak ripeness to ensure the best flavor. The cold pressing is performed within just a few hours of harvesting to preserve maximum freshness, keeping the oil's organoleptic qualities intact.

Caninese olive oil is renowned for its intense, green and strong aromatic profile. It has a fruity aroma with notes of almond, artichoke and freshly cut grass. The flavour is delicate and balanced, with a slightly spicy and bitter aftertaste, typical of high-quality olive oils.

The Canino variety is not only a quality product, but a symbol of the link between the farmer and the land.

The specific soil and climatic conditions of this region contribute significantly to the distinctive flavour and high quality of Caninese extra virgin olive oil, recognised for its Protected Designation of Origin (PDO) status.

This variety contributes to a rich and intense olive oil, ideal for enhancing traditional and modern dishes.

Perfect for enhancing Mediterranean dishes or simply enjoying with fresh bread.

Ingredients

Nutritional information

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Oliottaviani

Frantoio Oliottaviani is more than just one extra virgin olive oil producer among many. It is a 120-year-old family business, a long family history, a living tradition rooted in the heart of the Tuscia region in Lazio.
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