The world of olive oil From the heart of the Mediterranean
Our dedication when it comes to choosing the finest olives makes us true masters. We pay close attention to the raw materials, always harvesting at the right time. This is how we create unique Extra Virgin Olive Oils.
Find out about the history and origins of our liquid gold:
In Persia and Mesopotamia.
The Cretan civilization
Drove the export of olive oil to other Mediterranean countries, particularly Egypt.
In the Greek colonies
The cultivation of olives began to spread to southern Italy, northern Africa and the south of France.
Their extensive maritime commerce spread olive growing to the countries of the eastern Mediterranean.
Olive oil and the olive branch were a central part of Greek culture. Oil was applied to Olympic athletes’ bodies and used to adorn their heads after victory. In fact, athletes were also paid in olive oil.
Production of olive oil increased to the point that it was distributed throughout the entire Roman Empire.
100 AD - 600 AD
Olives and olive oil
Appeared in the holy books of all major religions. They are mentioned in the Old and New Testament of the Bible and in the Quran.
After a pronounced decline following the fall of the Roman Empire, olive groves flourished again in Italy. Olive farming had thrived in the eastern Mediterranean.
To the New World brought olive farming to the United States.
Popeye and Olive Oyl appear together in a comic strip for the first time, then on film in 1933.
Since 2012, olive oil has been recognized as an Intangible Cultural Heritage by UNESCO.
Olive Oil Around the World
The best Extra Virgin Olive Oils require the perfect combination to bring all the flavors and nuances together, creating a work of art. To create something unique, we must go to the source – the heart of the Mediterranean.
The Mediterranean is the perfect site to ripen our olives. For the best flavor notes, our trees cover large areas in Italy, Spain and Greece. Learn about the different varieties:
In Italy, the types of olives we grow are: Frantoio, Leccino, Cima di Bitonto, Carolea, Ogliarola
We also use these somewhat more intense and persistent varieties: Nocellara del Belice, Ogliarola Garganica, Tonda Iblea, Coratina, Frantoio, Moraiolo
Those with the fruitiest and most balanced flavors are: Coratina, Ogliarola Barese, Frantoio, Leccino, Cima di Bitonto, Cima di Mola.
In Spain, we grow the following olives: Ripe Picual (bitter eucalyptus taste to pronounced ripe Picual taste), ripe Hojiblanca, ripe Arbequina, ripe Arbosana
We also work with these somewhat more intense and persistent varieties: Hojiblanca, Cornicabra and very early cropped Picual, Picudo, Verdeal, Arbequina.
Those with the fruitiest and most balanced flavors are: Early cropped Arbequina, Manzanilla, medium harvested Cornicabra, Picual, Arbosana.
In Greece, we grow the following olives: Ripe Koroneiki and Tsunati
We also use these somewhat more intense and persistent varieties: Early cropped Koroneiki and Mastoidis, Athinolia
Those with the fruitiest and most balanced flavors are: Green Koroneiki and Tsunati.
High-quality oil can only be obtained by selecting the ideal variety. At Carapelli, we take great care in our work with high-quality varieties. Learn about each type of olive here:
This olive variety creates a very delicate, lightly fruity and sweet oil. Depending on when it is harvested, its flavor can vary and may feature some green notes on the palate.
This variety stands out for its bitterness and slight astringency, which allow it to produce an oil with an incredible green aroma and peppery finish.
Widely appreciated largely for its light and sweet flavor at first taste. It goes perfectly with the bitterness and pleasant spicy flavor of unripe fruit. Then it leaves an almond aftertaste.
This is one of the most complex and aromatic varieties. It is picked every year but its characteristic fig taste only comes out when the fruit ripens. It has a slightly bitter taste with a spicy finish.