Tuscia Olive Oil

Tuscia olive oil is an extra virgin olive oil famous throughout the world for its aromatic and organoleptic characteristics.

Extra virgin Tuscia oil is a true excellence among the typical products of the province of Viterbo, and every year it receives international awards and recognitions. An extraordinary land, between the sea and the Apennines, between Tuscany and Rome, at altitudes ranging from 100 metres up to 1,000 metres above sea level.

In addition to the climatic characteristics and the type of cultivars, extra virgin Tuscia oil benefits from thousand-year-old knowledge and the skilful management of every processing stage, from cultivation to the mill.

The ancient Etruscans already produced and traded the oil of Tuscia and Etruria across the Mediterranean area.

This skilful knowledge has been handed down to our times; it is part of our genetics and an integral part of our culture.

In Tuscia, in fact, extra virgin olive oil is not just an agricultural product… it is a high-quality extra virgin olive oil.

The soil is of volcanic origin, with a highly varied morphology and a climate that changes from one area to another. These are the secrets to obtaining an unbeatable EVO oil.

Tuscia Oil at the Table

There is no dish, condiment, starter, first or second course that cannot be paired with Tuscia oil. Every dish is enriched and ennobled by the oil, starting with the classic bruschetta with a pinch of salt, garlic and oil, in which all the aromas of our land are released.

The oil becomes the protagonist in typical soups and broths, a drizzle over grilled meats, roasts and boiled dishes. Spectacular on sea or lake fish, where Tuscia oil has no rivals, which is why it is the favourite of many starred chefs.

And then, on the famous Tuscia legumes, on pinzimonio, on boiled or roasted potatoes and on side dishes in general, extra virgin Tuscia oil will enhance every dish.