The largest quantity of olive oil is produced in southern Italy, the part of Italy with the most significant number of PDO and PGI designations. Let’s get to know the top 10 together!

Cilento PDO – Campania

Cilento PDO extra virgin olive oil is produced in the area of the Cilento National Park, in the province of Salerno. The cultivars used for this oil are Pisciottana, Rotondella, Ogliarola, Frantoio, Salella and Leccino (not less than 85%). This oil generally has a light fruity scent and a fruity flavour with bitter and spicy hints. Cilento PDO extra virgin olive oil is ideal with all traditional Campania products, such as Campania buffalo mozzarella or fish dishes.

Colline Salernitane PDO – Campania

Colline Salernitane PDO extra virgin olive oil is obtained from Rotondella, Frantoio, Carpellese or Nostrale (at least 65%) and Oglialora and Leccino (at least 35%) cultivars. The olive groves from which it is produced are found in 86 municipalities in the province of Salerno. Colline Salernitane PDO oil has a medium-high fruity scent and a fruity flavour with a slight bitter and spicy perception.

Penisola Sorrentina PDO – Campania

Penisola Sorrento PDO is an extra virgin olive oil produced in the province of Naples. It is obtained from Ogliarola or Minucciola (at least 65%) and Rotondella, Frantoio and Leccino (no more than 35%) cultivars. This oil has a fruity scent and a medium-weak fruity flavour with bitter and slightly spicy sensations. Penisola Sorrento PDO extra virgin olive oil combines perfectly with all Campania gastronomy and with fish and vegetable grills; it is also an ideal pairing with ‘delizia al limone’ (lemon delight), a cake typical of the area.

  1. Irpinia – Colline dell’Ufita PDO – Campania

Irpinia – Colline dell’Ufita PDO extra virgin olive oil is produced using Ravece (60%), Ogliarola, Marinese, Olivella, Ruveia, Vigna della Corte (40%) and Leccino and Frantoio (no more than 10%) cultivars. It has a typical aromatic scent of tomato and herbs and a fruity, bitter and spicy taste.

This oil combines very well with grilled meat, soups, minestrones and the typical products of the area.

Vulture PDO – Basilicata

Vulture PDO is an extra virgin olive oil produced in some municipalities in the province of Potenza and is prepared using Ogliarola del Vulture (at least 70%) and Coratina, Cima di Melfi, Palmarola, Provenzale, Leccino, Frantoio, Cannellino and Rotondella (at least 30%) cultivars. This oil has a flavour of ripe, sweet olives but with light bitter and spicy hints. It is used with traditional Lucan dishes such as cavatelli with turnip greens or peasant-style lamb.

Molise PDO – Molise

Molise PDO extra virgin olive oil is produced in the provinces of Isernia and Campobasso from Gentile di Larino, Oliva Nera di Colletorto and Leccino (80%) and Paesana Bianca, Sperone di Gallo, Olivastro and Rosciola (20%) cultivars. This oil has a light-medium fruity smell and a fruity flavour, with a spicy and bitter sensation. It is ideal for pairing with traditional first courses, soups and vegetable soups.

Alto Crotonese PDO – Calabria

Alto Crotonese is a PDO extra virgin olive oil produced in several municipalities in the province of Crotone, Calabria. The cultivars used for this oil are Carolea (more than 70%) and Pennulara, Borgese, Leccino, Tonda di Strongoli and Rossanese (30%). This oil has a delicate scent of olive and a light fruity flavour; its sophisticated and elegant flavour make it a perfect pairing with bruschette and fish, au naturel, and cooked with meat and fish ragout.

Bruzio PDO – Calabria

Bruzio PDO extra virgin olive oil is prepared with the fruits of the Tondina, Carolea, Grossa di Cassano and Rossanese cultivars. The Bruzio PDO designation must be accompanied by the geographical indication to the area in which it is produced: Fascia Prepollinica, Valle Crati, Colline Joniche Presilane and Sibaritide. Each of the four geographical indications characterises the oil produced differently, in particular as regards the harvesting period, which may be up to 31 December for ” Fascia Prepollinica” and “Valle Crati and up to 15 January for the other two.

Lametia PDO – Calabria

Lametia PDO extra virgin olive oil is produced in a number of municipalities in the province of Catanzaro using the Carolea cultivar (at least 90%). This oil has a light fruity scent and a delicate fruity flavour, which is why it is ideal both as an ingredient and as a dressing for Italian gourmet dishes.

Sardegna PDO – Sardegna

Sardegna PDO is an extra virgin olive oil produced throughout the region from Bosana, Tonda di Cagliari, Nera di Villacidro and Semidana cultivars (at least 80%). This oil has a fruity scent and taste, with bitter and spicy notes. The flavour of Sardegna PDO extra virgin olive oil makes it the perfect partner for liver croutons, grilled red meats, soups and sauces.