Italy is the leading country for number of olive cultivars and also for the number of PDO and PGI recognitions. It boasts 42 PDO oils and one PGI oil. Seven varieties can be found in northern Italy: let’s find out more about them!

Brisighella PDO – Emilia Romagna

Brisighella PDO extra virgin olive oil is produced with at least 90% of oil extracted from Nostrana di Brisighella, a cultivar native to the region. It is produced in the provinces of Ravenna and Forlì-Cesena, has a medium-strong fruity smell and a taste with slight bitter and spicy hints. Due to its characteristics, this oil is ideal for dressing baked or grilled white meats and for giving flavour to sauces.

Colline di Romagna PDO – Emilia Romagna

Colline di Romagna PDO extra virgin olive oil is produced in the provinces of Rimini and Forlì-Cesena, and contains between 40% and 60% of the Correggiolo and Leccino oil varieties and up to 10% of the Rossina, Pendolino and Moraiolo varieties. This oil has a mainly fruity taste and aroma, with hints of almond, artichoke and tomato. Given its body, Colline di Romagna PDO extra virgin olive oil goes perfectly with pasta dishes and grilled vegetables.

Garda PDO – Lombardy, Veneto, Province of Trento

Garda PDO extra virgin olive oil is produced along the shores of Lake Garda and has three variations depending on the area in which the olive trees grow. Garda Bresciano PDO extra virgin olive oil is prepared by mixing oil from the Casaliva, Frantoio and Leccino cultivars, the latter accounting for at least 55%. On the other hand, Garda Orientale PDO extra virgin olive oil is obtained from the Casaliva cultivar (at least 50%) and Favarol, Rossanel, Rozza, Fort, Morcai, Trepp and Pendolino cultivars (the latter up to 50%). Finally, Garda Trentino DOC extra virgin olive oil is obtained with the Casaliva, Frantoio, Leccino and Pendolino cultivars (the latter at least 80%).

Laghi Lombardi DOP – Lombardy

Laghi Lombardi PDO extra virgin olive oil is obtained from the fruits of the Leccino, Casaliva, Pendolino and Sbresa cultivars. There are two different varieties corresponding to two specific geographic areas. The first, Sebino, produced in some districts of Brescia and Bergamo, must contain the Leccino cultivar (at least 40%) and the Frantoio, Casaliva, Pendolino and Sbresa cultivars (up to 60%). The second, Lario, produced in the provinces of Como and Lecco, must instead contain the Leccino, Frantoio and Casaliva cultivars (at least 80%). Both varieties of this oil are very often used as an ingredient for pastry and cake products.

Riviera Ligure PDO – Liguria

Riviera Ligure PDO extra virgin olive oil is prepared by mixing the oil of the Taggiasca, Lavagnina, Razzola and Pignola cultivars. There are three varieties: Riviera dei Fiori, prepared with at least 90% of oil from the Taggiasca cultivar; Riviera di Ponente Savonese, obtained with at least 50% of the Taggiasca variety; and Riviera di Levante, obtained from the Lavagnina, Razzola and Pignola varieties.

Tergeste PDO – Friuli Venezia Giulia

Tergeste PDO extra virgin olive oil is obtained by mixing the Belica or Bianchera cultivars, which are native to the area of Trieste and Istria, with the Carbona, Leccino, Leccio del Corno, Frantoio, Maurino and Pendolino varieties. The proportions should be 20% for the former and 80% for the latter. This oil has a fruity flavour with a slight spiciness. Given its delicate flavour, it can be used with salads, vegetable puree, boiled fish or soups.

Veneto PDO – Veneto

Veneto PDO extra virgin olive oil is produced in three variants: Veneto Valpolicella PDO, Veneto Euganei e Berici PDO and Veneto del Grappa PDO. Each is produced in a given area of ​​the region: Veneto Valpolicella on the Veronese hills, Veneto Euganei e Berici in the provinces of Padua and Vicenza, and Veneto del Grappa in the provinces of Vicenza and Treviso. Valpolicella should contain at least 50% of oil from the Grignano and Favarol cultivars, Veneto Euganei e Berici must have at least 50% of Leccino and Rasara, and Veneto del Grappa should have at least 50% of Frantoio and Leccino.