Which Italian Olive Oil Suits You? – Buying Guide | Uliveto di Mede
Which Italian Olive Oil Suits You?
Which extra virgin olive oil suits your cooking?
Not every olive oil is the same — and not every olive oil suits every use. At Uliveto di Mede we offer cold-pressed extra virgin olive oil from our own olive grove in Puglia in different styles, so you can always make the perfect choice.
For everyday use: Il Quotidiano
Looking for an olive oil you can use every day for cooking, frying and stir-frying? Then Il Quotidiano is your ideal choice.
- Soft, balanced flavour profile
- Perfect for heating — keeps its quality when cooking
- Available in a practical 3-litre tin — good value if you cook a lot
- Cold-pressed in Puglia, small batches, no middlemen
For finishing and raw use: Essenziale
Do you use olive oil as a finishing touch? Over a salad, on fresh bread, over grilled vegetables or carpaccio? Then Essenziale is your choice.
- Intensely fruity, expressive flavour profile
- High polyphenol content — maximum health benefits
- Ideal used raw — not heated
- Available in a 3-litre tin and a 750 ml bottle
How is our olive oil made?
Harvesting the olives at the right moment
Producing high-quality extra virgin olive oil starts with the harvest, which usually takes place in late autumn. The olives are carefully picked by hand, so that only healthy, perfectly ripe fruit is selected.
The timing of the harvest is crucial, because it directly affects the flavour, aroma and overall quality of the olive oil.
2. Sorting and cleaning for purity
After the harvest, the olives are immediately sorted and cleaned. Leaves, twigs and other debris are removed, so that only perfectly clean olives go on to the pressing process.
This step plays a crucial role in preserving the natural purity and the clean flavour profile of the olive oil.
3. Cold pressing: preserving natural qualities
Cold pressing is the heart of extra virgin olive oil production. The olives are mechanically ground into a paste, without the use of heat or chemical treatments.
This cold extraction process helps preserve:
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natural aromas
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characteristic flavours
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nutritional value
The paste is then gently mixed, so that the oil droplets can come together naturally and be ready for extraction.
4. Pressing and olive oil extraction
The olive paste is spread on fibre mats and pressed. The pressure separates the oil from the solids, producing a mixture of oil and water.
Centrifugation then separates the oil and water. The result is a pure, golden extra virgin olive oil that fully reflects its Apulian origin.
A traditional Italian process focused on quality
This careful production method ensures that our extra virgin olive oil from Puglia stays true to its origins — balanced, expressive and authentic.
From the olive grove to the bottle, every step is guided by tradition, craftsmanship and respect for the land.