We know our extensive selection of extra virgin olive oils can feel overwhelming, so we’ve created a simple guide to help you navigate our collection.

At Cibaria, we proudly offer a large number of extra virgin olive oils, each with its own unique flavor profile shaped by its terroir, or "taste of the land." Here are the top five tips to help you select the perfect olive oil for your palate.

1. Harvest Date

Always check the harvest date on the label. Unlike wine, olive oil doesn’t improve with age. Aim to use it within two to three years of the harvest date for the best flavor. Fresh oils have bolder tastes, while older oils may taste rancid. After opening, use your olive oil within three to five months to maintain quality.

2. Region

The region where olives are grown greatly influences the oil's flavor:

• Northern Italy (Liguria, Lombardia): Delicate, buttery, and smooth with floral notes. Perfect for light dishes like fish and risotto.

• Central Italy (Toscana, Umbria, Campania, Sardegna): Herbaceous and grassy with a peppery finish. Ideal for bread, bruschetta, pasta, and salads.

• Southern Italy (Abruzzo, Puglia, Sicilia): Bold, robust flavors with intense aromas. Great for bread, fish, salads, and hearty dishes.

3. Cultivar

Just as grape varieties shape wine, different olive cultivars define the taste of olive oil. 

4. Filtered or Unfiltered?

Some olive oils are filtered to remove suspended particles, while others are left unfiltered. Unfiltered oils may appear cloudy and contain olive particles, offering a fresher, more intense flavor initially, but a shorter shelf life. Filtered oils are clearer and last longer but may be slightly less intense. It all comes down to personal preference!

5. Personal Taste

Every olive oil is unique, so we encourage you to explore and taste our selections. Trust your palate—choose the flavors you love!