Extra virgin olive oil (EVO) is not all the same: we’ve probably all noticed that each bottle can present very different scents and flavors. This variety depends largely on the type of olive used and the region in which it is grown. Knowing the main cultivars can help you choose the oil best suited to your taste and various recipes. Here are some of the most renowned in Italy:

1. Frantoio
   Native to Tuscany, this is one of the most widely grown olives. It produces an oil with a grassy, slightly fruity aroma, featuring a balance of bitterness and spiciness. Its round, harmonious flavor is particularly well suited for drizzling over raw vegetables and salads, but also for adding a special touch to soups and stews.
2. Leccino
   Also commonly cultivated in Tuscany and Umbria, it is appreciated for its oil’s delicate flavor, with slightly sweet and fruity notes. Thanks to a lower perception of bitterness and spiciness, it’s perfect for those who prefer a “mild” oil, excellent for finishing already flavorful dishes or for baking sweets and breads that call for olive oil.
3. Coratina
   Typical of Puglia, this cultivar gives an intense oil, rich in polyphenols and bold in flavor. Its bitter and spicy notes can predominate, making it ideal for red meats, legumes, bruschetta, and hearty dishes. It’s much loved by anyone who enjoys strong, lingering flavors on the palate.
4. Nocellara del Belice
   Originally from Sicily, this variety is prized both as a table olive and for its oil. Often deep green in color, it has a fruity aroma reminiscent of green tomatoes. The oil has a lively taste, with a balanced bitter and spicy profile, making it perfect for pairing with fish or grilled vegetables.
5. Taggiasca
   A hallmark of Liguria, it yields an oil with a delicate flavor, featuring subtle hints of almond and pine nut, typically sweeter and less spicy than other cultivars. It’s the ideal oil to dress fish dishes, carpaccio, or hearty salads, where it won’t overpower the other ingredients.
6. Moraiolo
   Common in Umbria and certain areas of Tuscany, it produces an intensely aromatic oil, with notes of artichoke and olive leaf, and a distinctly bitter and spicy profile. It pairs beautifully with grilled meats and legumes, enhancing their flavor and aroma.

Each olive variety has its own unique character, best expressed in an extra virgin olive oil produced with care and respect for the raw material. To choose the perfect EVO, trust your palate, experiment with different labels, and don’t be afraid to combine various cultivars in your cooking. Only in this way can you discover the incredible richness hidden behind a simple “drizzle of oil.” Enjoy your tasting!