L'Olio dei Papi 100% Italian Extra Virgin Olive Oil cold extracted produced from the centuries-old olive groves of the ancient lands of the Popes 0,5 LT (gift box)

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Using unrefined cold-pressed olive oil in your daily diet may help promote overall wellness. This olive oil is loaded with health-assisting polyphenols and a high concentration of oleocanthal, which may offer various benefits to your health.

But what sets Istrian extra virgin olive oil apart is more than just flavor. Steeped in centuries of cultivation knowledge passed down through generations, it's no wonder that these precious droplets contain not just taste but also health benefits. It’s an ode to nature's bounty, an antidote to the hidden dangers of seed oils. Even the highly coveted “extra-virgin” label doesn’t mean much, as some low-grade counterfeit oils even slap the “extra-virgin” label on their bottles illegally. Here’s the thing: It could happen again because people are playing really fast and loose with olive oil—think about the number of people with a soybean or peanut allergy who have been exposed to adulterated oil that’s been mixed with peanut or soy oil. This is all ironic, because real olive oil is one of the healthiest foods that we know of. “So when companies refine this really rotten, horrible olive oil, you get something flavorless, odorless—it’s like deodorizing a corpse—it’s still dead, but it doesn’t stink.”Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. These timeless landscapes yield more than just olives; they give us stories steeped in tradition and resilience. Every drop of Croatian extra virgin olive oil is a tribute to this heritage, recognized by the European Commission for its exceptional quality. Let's take a moment, shall we, to appreciate the unique qualities that make Selo Croatian olive oil such a culinary gem. From its robust flavor to its rich, golden hue, this divine elixir is a product of centuries-old tradition and meticulous care. Interestingly enough, the traditional ways of making olive oil have not changed much since the early days, even as the plants have made their way to the new world. The best way to ensure that you’re buying real olive oil is to buy oil that’s locally-produced. Buying from a local farmer that you know and trust will help to ensure that you’re getting the good stuff. If that route isn’t an option, look for a third-party certification on the label. Any bottle can claim to be “ all-natural,” but that doesn’t mean it’s true.

The PDO appellation stands testament to these unique geographical factors that contribute to the superior quality of Istrian olive oil. By the 5th century AD, Romans and Greeks were using more sophisticated methods to produce olive oil. They invented different types of olive press including the trapetum, a large olive press that’s somewhat like a mortar and pestle.

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So let's raise our glasses (or rather, our dipping bowls) to these guardians of tradition. Here's to their continued success in creating olive oils that span centuries yet remain strikingly relevant today. Nicholas Blechman recently covered the adulteration process of olive oil for The New York Times. Contrary to popular belief, a lot of the oil sold as Italian olive oil does not actually come from Italy. It comes from countries such as Spain, Morocco, and Tunisia.

The oil's full-bodied flavor profile is another standout feature. It has a fruity aroma with notes of artichoke, oregano, and green tomato that transport the senses to southeast Sicily. This high-quality, unfiltered, imported olive oil from Italy is perfect for dipping, pairing with grilled meat and fish, soups and salads, bruschetta, sauces, and vegetables. This exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO. Olive oil was also applied to the bodies of Greek and Spartan athletes before they exercised at the gym or participated in games. In fact, winners at the Olympic games would receive a wreath of olive branches as their prize, which eventually became a symbol of peace.Racil H, Loukil M, Ferah Y, et al. The pollen-food olive-olive syndrome. Tunis Med. 2015;93(5):326-327. The Italian fraud squad recently announced they were investigating allegations that the country's largest olive oil producers have adulterated Italian oil with cheaper imports from Spain, Greece, Morocco and Tunisia. Researchers believe that the spread of olive oil was likely happening at the same time as the vegetative propagation (reproducing a plant by cutting or grafting rather than seeds) of other plants, including wine grapes, figs, and date palms. Extra-virgin (EVOO) is the highest grade of olive oil you can buy. It’s extracted using the cold-pressing method, which ensures the olives are not heated to above 27°C. This preserves the flavour and antioxidant properties of the olives, and usually means the oil has a more aromatic flavour.