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Which olive oil to use in cooking? Discover the differences between Italian regions
Tuscan olive oil, fruity and slightly spicy, comes from varieties such as Frantoio and Leccino. Calabrian oil, robust and with a strong flavour, uses Carolea and Nocellara olives . Ligurian oil, on the other hand, is delicate and sweet, produced mainly from Taggiasca olives. The Apulian variety, on the other hand, is known for its intense and full-bodied flavour, thanks to varieties such as Coratina and Ogliarola. All three are DOP and are distinguished by flavor and cultivation method.
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