In the world of olive oil, extra virgin is king, but even within the extra virgin category there exists a wide range of quality which is reflected in the taste of the final product. In a high-quality extra virgin olive oil you can get grassy, herbal or floral notes while a lesser product may have a bland taste or even a defect like rancidity (indicated by the taste of spoiled fruit).

Producing a high-quality extra virgin olive oil requires great care and precision at every step of the process, and sacrifices are often made to overall yield in order to produce a superior product. This includes picking olives earlier on in the harvest to capture the robust flavours of the young fruit (yielding less oil than picking later in the season), implementing an efficient workflow to get olives to the mill to be processed within hours of picking (to minimize the amount of oxidation that occurs and preserve quality), and processing at lower temperatures (higher temperatures yield more oil but degrades nutritional value and taste) Our Brands are the finest extra virgin olive oil in the region.

Olive Oil

  • Garofalo Extra Virgin Olive Oil
  • Martelli White Truffle Oil
  • Martelli White Truffle Oil
  • Martelli Organic Extra Virgin Olive Oil
  • Martelli Superior Extra Virgin Olive Oil
  • Martelli Extra Virgin Olive Oil