Extra virgin olive oil (EVO) is not all the same: each of us has probably noticed that every bottle can present very different aromas and flavors. This variety largely depends on the type of olive used and the growing region. Knowing the main cultivars can help you choose the oil that best suits your taste and various recipes. Here are some of the most well-known in Italy:

Frantoio
Originating from Tuscany, it is one of the most widespread olives. It produces an oil with an herbaceous and slightly fruity aroma, balanced between bitter and spicy notes. Its round and harmonious flavor is particularly well-suited for dressing raw vegetables and salads, but also for giving a special touch to soups and broths.

Leccino
Widely cultivated in Tuscany and Umbria, it is appreciated for its oil with a delicate taste featuring slightly sweet and fruity notes. Thanks to its low perception of bitterness and spiciness, it is ideal for those seeking a “mild” oil—perfect to use raw on already flavorful dishes or to prepare oil-based sweets and baked goods.

Coratina
Typical of Apulia, it yields an intense oil, rich in polyphenols and with a strong flavor. The bitter and spicy notes can be predominant, making it the ideal ally for red meats, legumes, bruschetta, and hearty dishes. It is very popular among those who love strong and persistent sensations on the palate.

Taggiasca
Characteristic of Liguria, it produces an oil with a delicate taste and slight hints of almond and pine nut, often sweeter and less spicy than other cultivars. It is the ideal oil for dressing fish dishes, meat carpaccios, or rich salads, where it should not overpower the flavors of the ingredients.

Moraiolo
Widely grown in Umbria and parts of Tuscany, it produces an oil with an intense aroma, featuring notes of artichoke and olive leaf, and a flavor that is often decidedly bitter and spicy. It pairs perfectly with grilled meat dishes and legumes, enhancing their fragrance.

Canino
Originating from Lazio, this variety is distinguished by its balanced oil, in which sweetness blends with a hint of spiciness. Its intense aroma and harmonious flavor make it perfect for dressing salads, pasta, and fish dishes, highlighting the taste of the ingredients.

Maurino
Cultivated in some areas of Central-Southern Italy, Maurino is appreciated for its refined and complex oil. With a perfect balance between sweetness and a slight bitter aftertaste, it is ideal for enhancing both traditional dishes and innovative creations, adding elegance and personality to every preparation.

Leccio del Corno
This cultivar, valued for its decisive and aromatic character, produces an oil with fruity notes and a slight spicy nuance. The balance between aroma and flavor makes it an excellent choice for dressing meat dishes, grilled vegetables, and salads, giving a unique and distinctive taste.

Every olive variety has its own unique character, which is best expressed in extra virgin olive oil produced with care and respect for the raw material. To choose the perfect EVO, trust your own taste sensitivity, experiment with different labels, and don’t be afraid to mix different cultivars in your cooking. Only in this way will you discover the incredible richness hidden behind a simple “thread of oil.” Enjoy your tasting!