oliva

Essential to Italian cuisine, olives and olive oil (olio di oliva) have been grown in Italy since the cows came home, or at least since the ancient Greeks colonised Sicily and the south.

Many extra virgin (top quality, very first pressed) olive oils are blends; those from Tuscany and Umbria are often a mix of Leccino, Frantoio and Pendolino, while some (usually very pricey) oils come from only one variety. In the 1980s, fancy restaurants started featuring olive oil sommeliers; today they are ranked and given points like wines.

An olio verde or olio novello is made from green olives, picked early (and supposedly very good for you). Occasionally you'll see an oil labelled denocciolato (pits removed before pressing).

Some of the main types of table and oil olives grown in Italy:

Baresane: light green cocktail olives from Puglia.

Bella di Cerignola (or della Daunia): mild, buttery green or black, or even distinctive red table olive from Puglia (DOP). Known as a 'beginner's olive' for anyone not used to the taste.