Puglia: With about 60 million trees, this is Italy’s biggest olive-growing region. There are countless varieties and here as well the oil’s identity will vary depending on where the olives are grown. On the palate it shows medium intensity.
Sicily: The island produces oils with some of the best aromas, while on the palate it is not very rich.
Sardinia: On Italy’s other major island oil is virtually a flagship product. Fans of Sicilian oil appreciate its fruity palate. Some Sardinian oils have a strong herbaceous component reminiscent of cardoons and artichokes, which thrive here.
Tuscany: As is the case with wine, this production area has a public of die-hard fans. The oils from the region are generally appreciated for their lightness and very fruity aftertaste.
Liguria: The region is famous mainly for oil made with Taggiasca olives, which grow on the Riviera towards the French border. These olives are very small but have an intense flavor, producing an oil low in acidity and with a taste offering many overtones, from almonds to pine nuts.
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