Again, like wines, the taste of olive oil differs from style to another depending on the type of olive grown as well as climate and soil conditions, the association states on its web site. Each has its own flavor, color and aroma, so it’s not hard to find a type to suit your taste buds.

In an Italian kitchen, olive oil is the staple to each dish. Used with pastas, salads and sautéing, Oilalà spruces up any dish as long as it’s done with a watchful eye. There’s traditional and balanced, to rich and robust, along with types of olive oil that are used to not overpower any certain dish.

“Remember, not all olive oil is the same.” So, Oilalà is your right choice!!

The majority of restaurant uses pomace olive oil, considered a lighter version of extra virgin olive oil, made from the solid remains of olives, grapes, or other fruit after pressing for juice or oil.

Pressing, most commonly known as ‘first cold press’ means that no heat or chemicals were used to extract the oils from the ripened olives. To be certified, by law it must have a maximum acidity of 1%. Some of the more reputable products register well below that level, coming in at below 0.5%, Oilalà comes at 0,3%.