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Olive Oil Club - tasting notes

Olive Harvest 2025
Our Olive Oil Club brings together oils from different regions of Italy, each expressing its territory, cultivar and character. All of them have been selected by small, artisanal realities, that produce in small quantities, applying natural practices and following all the regulations to create the best Extra Virgin Olive Oil. Below you’ll find tasting notes and suggestions on how to best enjoy them.

If you’d like to explore them further, try these olive oils across a few different recipes, both sweet and savory, coming directly from the Roscioli kitchen.

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Zangrilli

Zangrilli is a family-run farm in southern Lazio. The estate focuses on small-scale production rooted in the olive-growing tradition of the area between the Lepini hills and the Tyrrhenian coast. The work is centered on preserving the identity of Itrana, a cultivar historically used both for oil and table olives.

Variety: 100% Itrana
Location: Itri, Southern Lazio, Italy
Area: Hillside groves influenced by Mediterranean breezes
Nose: Medium fruitiness with clear notes of green tomato, fresh herbs and light almond.
Palate: Elegant and balanced, with moderate bitterness and a clean, progressive pungency; persistent finish with vegetal and slightly spicy tones typical of Itrana.
Best with: Tomato based dishes, raw or cooked fish, fresh salads, desserts.

TORRERIVERA

TorreRivera is an organic estate based in the heart of Puglia’s olive-growing landscape. The farm cultivates over 56 hectares and around 17,000 olive trees, working under ICEA organic certification for more than 15 years. The estate manages the full cycle in-house, from field to bottle, including its own mill. With sub-irrigation systems, they reduce water consumption, and all treatments follow organic protocols.

Variety: 100% Coratina
Location: Andria, Puglia
Area: Inland Apulian plain between the Adriatic coast and the Alta Murgia plateau
Nose: Medium to intense green fruitiness, with clear notes of fresh grass, olive leaf and artichoke.
Palate: Decisive structure with pronounced bitterness and pungency, typical of Coratina’s high polyphenol content. Persistent finish with a distinct note of fresh almond.
Best with: roasted meat, legumes, sauted cicory or broccoli, fresh cheese.

MANDRANOVA

Mandranova is a family estate run by Giuseppe and Silvia Bianco, who have gradually restored old olive groves and expanded cultivation with a focus on quality rather than volume. Mandranova has built its reputation on precise monocultivar bottlings that clearly reflect both variety and coastal terroir.

Variety: 100% Nocellara
Location: Palma di Montechiaro, Agrigento, Sicily
Area: Coastal hillside, facing the Mediterranean Sea
Nose: Fresh green fruit with notes of tomato leaf, green almond and cut grass, typical of Nocellara grown in warm coastal conditions.
Palate: Structured and vibrant, with balanced bitterness and pungency; persistent finish with hints of fresh almond and green herbs.
Best with: Charred vegetables, chicken, legumes.

how to taste olive oil

Pour a small amount of olive oil into a small glass and warm it gently with your hand for a few seconds. This helps release the aromas. A glass is preferable to a metal spoon, as it does not interfere with the flavor and allows you to better perceive the oil’s aromas.
Bring the glass to your nose and take a moment to smell: you may notice notes of fresh herbs, tomato leaf, almond or artichoke.
Then taste a small sip, letting the oil spread across your palate. A good extra virgin olive oil should show a balance between fruitiness, bitterness and a light peppery sensation in the throat, a natural sign of freshness and polyphenols.

Terre del sovescio

Terre del Sovescio is a project built around soil regeneration and biodiversity. The name itself refers to "sovescio" (green manure), a practice used in the groves to enrich the soil naturally and improve long-term fertility.

Variety: 100% Itrana
Location: Itri, Southern Lazio, Italy
Area: Inland hillside groves
Nose: Fresh green fruit with notes of tomato leaf, cut grass and light citrus peel.
Palate: Medium intensity, with defined bitterness and a progressive pungency; persistent herbal finish characteristic of Itrana.
How to use: Tomato-based dishes, salads, fish, desserts.

Sàgona

Sàgona is an agricultural estate located in inland Tuscany. The farm manages its olive groves within a traditional mixed agricultural landscape typical of the area, where olive trees share space with woodland and vineyards. Production remains contained, with a focus on preserving the identity of Tuscan cultivars rather than standardizing the profile.

Variety: Blend of Frantoio, Leccino and Moraiolo olives.
Location: Arezzo, Tuscany, Italy
Area: Inland Tuscan hillside
Nose: Medium fruitiness with notes of fresh-cut grass, green almond and light artichoke.
Palate: Structured and clean, with balanced bitterness and a measured pungency; persistent finish with vegetal and slightly almond notes typical of Tuscan blends.
How to use: Pasta and soups, white meat, eggs, mushrooms.

Cosseddu

The farm focuses on native Sardinian cultivars and manages the groves with close seasonal attention, from pruning to harvest timing. Production remains limited and directly supervised, with a clear emphasis on varietal identity rather than standardized blends.

Variety: Blend of Bosana and Terza
Location: Oristano, Sardinia, Italy
Area: Mediterranean inland hills influenced by sea winds
Nose: Medium green fruitiness with notes of fresh herbs, green tomato and wild Mediterranean shrubs.
Palate: Structured and persistent, with defined bitterness and a steady pungency; clean vegetal finish with hints of almond and artichoke.
How to use: Roasted vegetables, sheep cheese, earthy soups, desserts.

what is the "Smoke point"

The smoke point is the temperature at which oil begins to break down and produce visible smoke. Good extra virgin olive oil generally has a relatively high smoke point (around 190–210°C / 375–410°F), which makes it suitable not only for finishing dishes but also for everyday cooking, sautéing, and moderate frying.
However, for home cooking, oxidative stability is often more important. Since we rarely reach those temperatures in a home kitchen, what really matters is how resistant an oil is to heat, oxygen, and chemical degradation.

Extra virgin olive oil is naturally rich in monounsaturated fats (mainly oleic acid) and antioxidant compounds such as polyphenols and tocopherols. These compounds help protect the oil from oxidation when heated.

Many common vegetable oils, such as sunflower or soybean, contain much higher levels of polyunsaturated fats, more chemically fragile and tend to oxidize more quickly under heat, producing unstable compounds that may be harmful to human health. Even when some of these oils have a higher theoretical smoke point, they often break down faster during cooking.

In practical terms, extra virgin olive oil works well for most home cooking. The key rule is simple: use good oil, avoid excessive heat, and never let it reach the smoking stage.

Gangalupo

Gangalupo is a family-run farm located in the countryside around Bari, in Puglia. The estate works primarily with Coratina, one of the region’s most distinctive cultivars, known for its intensity and high polyphenol content. The groves are managed with a focus on quality over quantity, combining traditional knowledge with careful, controlled harvesting to preserve the integrity of the fruit.

Variety: 100% Coratina
Location: Bari, Puglia, Italy
Area: Flat and gently rolling groves on limestone-rich soils, exposed to strong sunlight and coastal influence
Nose: Intense and green, with notes of artichoke, green almond, and fresh-cut grass.
Palate: Bold and structured, with pronounced bitterness and a persistent, peppery pungency; long finish with herbal and slightly astringent tones typical of Coratina.
Best with: roasted meat, legumes, bitter greens, fresh cheese

how to preserve olive oil

Olive oil is sensitive to light, heat, and oxygen, which slowly degrade its aromas and nutritional qualities. To preserve it well, keep the bottle tightly closed and store it in a cool, dark place, away from the stove or direct sunlight. Once opened, it’s best to use the oil within a few months so its freshness and character remain intact.

Fattoria Lucciano

Fattoria Lucciano is a family-run estate near Civita Castellana, in the province of Viterbo, with over four generations of agricultural history. The turning point came in 1989, when Ovidio and Paola converted the farm to organic agriculture, combining olive groves, vineyards, hazelnuts, cereals, woodland, and livestock, with a strong focus on animal welfare.

Variety: Blend of Leccino, Frantoio and Canino
Location: Viterbo, Lazio, Italy
Area: Inland hilly terrain, moderate altitude and good natural ventilation
Nose: Light and clean, with herbal and fresh fruit notes.
Palate: Harmonious and easy to use, with light fruitiness, delicate bitterness, and a medium pungency, all well balanced.
How to use: Vegetables and legumes, white meat, steamed or roasted fish.

TENUTA CAVASECCA

Tenuta Cavasecca is a Sicilian estate focused on olive cultivation within the Noto area, where olive growing is deeply tied to local agricultural identity. The farm works across different cultivars typical of the region, and rather than pushing intensity at all costs, their work is aimed at preserving clarity and recognizability of each oil. The result is a range of oils that reflect the aromatic richness of southeastern Sicily.

Variety: 100% Tonda Iblea
Location: Noto, Siracusa, Italy
Area: Hilly inland territory in southeastern Sicily, with limestone soils and strong Mediterranean influence.
Nose: Broad and refined, with notes of tomato, artichoke, and celery over a citrusy background, followed by aromatic herbs.
Palate: Intense aromas of green tomato and fresh-cut grass, with a perfectly balanced bitterness and peppery finish.
Best with: Fish dishes, salads, raw vegetables, and fruit-based or lightly sweet dishes.

IL BISCARDINO

Il Biscardino is a small farm located in the hills of Cropalati, Calabria, built around a diversified agricultural model. Alongside olive oil, the farm produces tomatoes, vegetables, and cured meats, maintaining a strong connection to local food traditions. The olive groves are composed of century-old trees, many over 150 years old, cultivated at altitude with a low-impact approach that respects the natural rhythm of the land.

Variety: 100% Dolce di Rossano
Location: Cropalati, Calabria, Italy
Area: Hilly inland terrain at 400–600 meters above sea level, with cooler temperatures and good ventilation.
Nose: Delicate and clean, with notes of fresh almond, light herbs, and subtle green fruit.
Palate: Soft and balanced, with mild bitterness and gentle pungency; smooth texture and a slightly sweet almond finish typical of the variety.
How to use: Fish dishes, fresh cheeses, cooked vegetables, tomatoes salad.

MALERBA

Malerba is a small organic olive-growing project based in Cavriglia, in Tuscany, with around 1,100 olive trees at 350 meters above sea level. The work is deliberately minimal and non-intensive: the trees are left to grow naturally, without irrigation, fertilization, or chemical treatments, and are only pruned on a five-year cycle.

Variety: Blend of Moraiolo, Frantoio, Leccino, Pendolino, Maremmano, Maurino.
Location: Cavriglia (AR), Tuscany, Italy
Area: Hilly inland Valdarno, at around 350 meters altitude, in a well-suited olive-growing zone.
Nose: Green and direct, with notes of fresh grass, olive leaf, and light herbal tones.
Palate: Structured but not aggressive, with a clean balance between bitterness and pungency; fresh and persistent, with a vegetal finish.
Best with: Grilled vegetables, legumes, soups, roasted meats, bruschette, and everyday cooking where structure and freshness are needed.

SCIRTO

Scirto is a small family estate based in Passopisciaro, on the northern slope of Mount Etna. This oil comes from the olive trees growing within our private vineyard on Etna, where vines and olives share the same volcanic landscape. Olive growing here follows the same logic as the wines: small-scale work, careful timing, and a strong respect for the identity of local varieties.

Variety: Blend of Nocellara Etnea, Brandofino Randazzese, Biancolilla
Location: Passopisciaro, Catania, Italy
Area: Volcanic hillside on the northern slope of Mount Etna, with mineral-rich soils, altitude, and strong day-night temperature variation.
Nose: Fresh and lifted, with notes of green olive, wild herbs, citrus peel, and a light smoky nuance
Palate: Clean and vibrant, with medium intensity, with a mineral, slightly saline finish.
How to use: Grilled vegetables, legumes, fish dishes, simple pasta, and Mediterranean fresh preparation.