Are there regional differences in the oils produced in Italy?
Olive Oil is produced in every region of Italy, except for two, and each of the oils from those various regions is unique in its color, aroma and taste. The characteristics of particular oil are influenced primarily by the soil conditions and by the variety of tree used for production. For example, the oils from the upper Tuscan region along with oils from Gargano and north of Puglia are known as “sweet” oils because of their mildly sweet taste. The oils from the hillsides of central Italy and some areas in Puglia and Sicily are called “harmonic” oils because they have a more full bodied consistency with a robust taste. While the oils produced in Sabina and some other parts of Sicily are called “fruity” oils because they have a great aroma with a strong fruity personality.
