Resources

Our extra virgin olive oil guides

In-depth guides written by the producer: how to recognise good oil, how to use it, how to buy it. No marketing fluff, just useful knowledge.

Origin

From the hills of Benevento

Organic extra virgin olive oil from Sannio: place and cultivars

Our olive groves in Morcone, Benevento: Ortice, Leccino and Monicella, organic certification and the work between harvest and bottle.

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Behind the bottle

How extra virgin olive oil is made: from harvest to bottle, every step

The production process of extra virgin olive oil: from hand harvesting to rapid pressing, from cold extraction to filtering. Everything that happens before the bottle.

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Southern Italy, beyond the coast

Campania extra virgin olive oil: regions, PDOs, PGI and cultivars

A regional guide to Campania extra virgin olive oil: five PDOs, Olio Campania PGI, olive-growing areas, cultivars and Sannio's place within the region.

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Buying guide

From the producer to your table

Buying extra virgin olive oil online: how to choose and not make mistakes

Want to buy organic extra virgin olive oil online directly from the producer? Here's how to recognize good oil, what to check on the label, and where to purchase securely.

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Reading labels with confidence

Extra virgin olive oil, virgin, lampante, refined, pomace: how olive oils are classified

Commercial categories of olive oils: extra virgin, virgin, lampante, refined, pomace, olive oil. Meaning of the legal parameters (acidity, panel test) and what to check at the supermarket.

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Myth-busting

7 clichés about extra virgin olive oil, debunked by the producer

The 7 most widespread myths about extra virgin olive oil: noticeable acidity, ever better green oil, DOP = quality, organic = everything, cloudy = genuine. We'll reveal them to you one by one.

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What it really certifies

DOP oil: what it means, when to buy it (and when you don't need it)

PDO (Protected Designation of Origin): what does it really guarantee, what are the main Italian PDOs, why some large producers do not join.

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Reading the bottle, tasting the oil

How to choose extra virgin olive oil: label, storage and taste

What an olive-oil label can tell you, which details are optional, and what to check after opening. A practical guide without fixed price rules.

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In the kitchen

A widespread myth

Can you fry with extra virgin olive oil? Yes, it's the best

Extra virgin olive oil is the most suitable fat for frying: high smoke point, resistance to high temperatures, healthy profile. Find out why it outperforms seed oils.

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Common mistakes to avoid

How to store extra virgin olive oil: the definitive guide to avoid ruining it

Light, air, heat: the 3 enemies of extra virgin olive oil. How to store it correctly in a bottle or can, how long it lasts open and closed, common mistakes to avoid.

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Debunking a common myth

Free acidity in extra virgin olive oil: what it really means (and why you don't taste it)

The acidity of extra virgin olive oil isn't perceptible by taste: it's not the pungency. It's a chemical parameter indicating the olives' preservation state. We explain it in detail.

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Olive oil as functional food

Extra virgin olive oil polyphenols: what they are, where they are found, why they matter for health

The polyphenols of extra virgin olive oil (oleocanthal, oleuropein, hydroxytyrosol) are powerful antioxidants recognized by the EFSA. Find out how many a good oil contains and how to recognize them.

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Warm bread and olive oil

Bruschetta with extra virgin olive oil: the perfect recipe in 5 minutes

The bruschetta is the most sincere dish to enhance a good extra virgin olive oil. Authentic Sannio recipe: bread, EXTRA VIRGIN OLIVE oil, tomato, salt. The five-ingredient rule.

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The Italian midnight classic

Spaghetti with garlic, oil and chilli pepper: the recipe with real extra virgin olive oil

Pasta with garlic, oil and chilli pepper is the dish that reveals the oil: 4 ingredients, no tricks. Authentic recipe, mistakes to avoid, which extra virgin olive oil to use.

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More guides

Giving olive oil as a gift: choosing the right bottle

How to choose an organic extra virgin olive oil from Sannio for someone else: compare taste and bottle size, then check delivery and availability.

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Sannio Leccino Olive Oil: Balance and Versatility at the Table

Monovarietal extra virgin olive oil from Sannio Leccino: medium fruity, with artichoke and green tomato notes, balanced. Versatile for salads, fish, and vegetables. Buy directly from the producer.

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Ortice oil: the Sannio monovarietal that you must taste

Ortice is the native cultivar of Sannio: single-varietal extra virgin oil with intense fruitiness, notes of almond and lively tingle. Find out what it is, how to use it and where to buy it.

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