Tuscia Olive Oil

Tuscia olive oil is an extra virgin olive oil renowned worldwide for its aromatic and organoleptic qualities.

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

Besides the climate and the type of cultivar, Tuscia extra virgin olive oil benefits from centuries-old knowledge and skilled management of every stage of production, from cultivation to the mill.

The ancient Etruscans were already producing and trading the oil of Tuscia and Etruria across the Mediterranean.

This expert knowledge has been passed down to our times: it is part of our genetics and an integral part of our culture.

In Tuscia, 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 differs from area to area. These are the secrets behind an unbeatable EVO oil.

Tuscia Olive Oil at the Table

There is no dish, condiment, starter, first or main course that cannot be paired with Tuscia olive oil. Every dish is enriched and elevated by this oil, starting with the classic bruschetta with a pinch of salt, garlic and oil, where all the aromas of our land come alive.

The oil takes centre stage in soups and traditional broths, drizzled over grilled meats, roasts and boiled dishes. It is spectacular on sea or lake fish, where Tuscia olive oil has no rivals — which is why it is the favourite of many Michelin-starred chefs.

And then, over the famous legumes of Tuscia, in pinzimonio, over boiled or baked potatoes and side dishes in general, Tuscia extra virgin olive oil will bring out the best in every dish.