Classe 24 was created to mark the centenary of the mill’s founder, Vittorio Gaudenzi. It is a limited production with a rare olive variety. Conceived as a tribute to the mill’s roots, it stands out for its unmistakable strength of character, with pronounced yet balanced bitterness and pepperiness, and wild aromatic notes.

Producer Frantoio Gaudenzi (Umbria, Italy)
Cultivar Borgiona (polyphenols 800-900 mg/kg)
Harvest October-November 2025
Fruity intense
To pair with pulse soup, grilled sourdough bread, steamed pears

Cont. 500 ml, gift box available separately

Crux is an intense expression of the vivid flavours that pervade the natural park of Cilento, south of Naples. Its potent aromatic notes are reminiscent of fresh almond, aromatic herbs and artichoke.

Producer Fattoria Ambrosio (Campania, Italy)
Cultivar Coratina (polyphenols: high)
Harvest October 2025
Fruity intense
To pair with grilled meat, hearty soups or other structured dishes

Cont. 500 ml, certified EU organic. Gift box available separately

Ideally complements different seafood dishes, adding a distinct flavour reminiscent of a sunny afternoon. This olive oil is a limited production made with the best olives from the producer’s grove.

Producer Le 4 Contrade (Apulia, Italy)
Cultivar Coratina (polyphenols 550-650 mg/kg)
Harvest November 2025
Fruity medium intensity with notes of cut grass and red pepper
To pair with mozzarella, burrata or as a drizzle on grilled bread, seafood, tomato salad

Cont. 100 or 500 ml, certified EU organic

Athinolia is a variety that’s common only in the area of Monemvasia. It is reputed for its very high phenolic content and a spicy and citrusy aromatic profile.

Producer Eight Thousand (Peloponnese, Greece)
Cultivar Athinoelia (polyphenols 700-800 mg/kg)
Harvest October 2025
Fruity medium to intense with notes of arugula, cut grass and olive leaves
To pair with cured cheese, hearty soups and dishes with powerful flavours

Cont. 500 ml, certified EU organic

A vivid monovarietal Koroneiki EVOO from the region of Laconia in Greece. The olives are harvested early in October to obtain a very fruit oil with versatile aromatic notes of freshly cut grass, green apple and artichoke.

Producer Eight Thousand (Peloponnese, Greece)
Cultivar Koroneiki (polyphenols 800-900 mg/kg)
Harvest October 2025
Fruity medium to intense
To pair with Greek salad

Cont. 500 ml, certified EU organic

This monocultivar Athinoelia has been harvested very early and processed in the mill with the aim of obtaining an EVOO with very high polyphenols. An oil that will suit those primarily interested in the health properties of polyphenols.

Producer Eight Thousand (Peloponnese, Greece)
Cultivar Athinoelia (polyphenols 1200-1300 mg/kg)
Harvest October 2025
Fruity intense with strong pungency and bitterness.
To pair with structured dishes such as hearty soups or meat sauces

Cont. 250 ml, certified EU organic

The Caputo family has been growing olives for many generations and is now fully dedicated to organic farming. The Gran Pregio Monocultivar Coratina is their flagship olive oil with an intense green taste and high antioxydants.

Origin: Apulia, Italy

Producer: Caputo Maria

This olive oil is made with Frantoio Gaudenzi’s highest groves, situated around 600 metres above sea level. At this altitude few olive varieties survive, but the Moraiolo variety thrives in these conditions and takes on unique characteristics that make the extracted oil rich in taste and antioxidants.

Origin: Umbria, Italy

Producer: Frantoio Gaudenzi

This tasting set, composed of six exceptional olive oils and a professional tasting glass, allows you to appreciate all the nuances — or in some cases, the significant differences — between olive oils from the same terroir and mill.

An elegant gift for all olive oil enthusiasts, or for anyone wishing to discover this world!

For tasting methods, please refer to our article “How to Taste Olive Oil” in the Magazine section.

Origin: Umbria, Italy

Producer: Frantoio Gaudenzi

Out of passion for olive oil and organic farming, the De Palma family has been steadily developing its estate over the past two decades to become a well-established name in Apulia. They cultivate three varieties of olives - Coratina, Ogliarola e Leccino - but pride themselves particularly on their intense Moncultivar Coratina.

Producer: De Palma (Apulia, Italy)
Cultivar: Coratina (polyphenols: 700-800 mg/kg)
Harvest: October 2025
Fruity: intense with notes of cut grass, artichoke and chicory
To pair with: tomato bruschetta, pulse soups, red meat, cured cheese

Cont. 500 ml, certified EU organic

Idra is a masterpiece EVOO crafted by Massimo Ambrosio, which combines intense fresh fruity with elegant and distinct aromatic notes of green tomato and cut grass.

Origin: Campania, Italy

Producer: Fattoria Ambrosio

Fattoria Ambrosio’s Alfa is a medium fruity EVOO perfectly balanced for everyday use.

Origin: Campania, Italy

Producer: Fattoria Ambrosio

Titone was one of the first producers in Sicily to convert to organic farming. This outstanding Valli Trapanesi PDO blend is the result of work undertaken a century ago by the Titone family and continued with passion today by Antonella.

Origin: Sicily, Italy

Producer: Titone

Titone was one of the first producers in Sicily to convert to organic farming and to focus on quality. This olive oil is their main blend of local olive varieties, including Nocellara del Belice, Biancolilla and Cerasuola. An intense taste that can be enjoyed on various dishes, from pasta to roasted vegetables or plain bruschetta.

Origin: Sicily, Italy

Producer: Titone

This monovarietal EVOO is a beautiful expression of the Mediterranean world, with its aromatic notes evocating tomato, basil and mint.

Origin: Calabria, Italy

Producer: Tenute Librandi

An intense fruity EVOO made with local cultivar Nocellara Etnea. All the flavours of Sicily concentrated in an oil that has received awards and praise from Gambero Rosso, Slow Food and other guides.

Origin: Sicily, Italy

Producer: Terraliva (Tino Cavarra)

This EVOO is a limited edition made with a rare cultivar called Rumignana, found only in the small region of Molise. The oil has been recognised as a “Presidio” by the Slow Food association, a label that aims to support biodiversity and high-quality, culturally significant food traditions‍. This cultivar is praised for its pleasant fruitiness and delicate vegetal notes.

Origin: Molise, Italy

Producer: Giorgio Tamaro

Who knew olive oil could remind you of flowers? Ideal for a fresh take on Caprese salad.

Origin: Campania, Italy

Producer: Marco Rizzo

An oil whose subtle but decisive flavours will enhance your everyday dishes. Racconto is the blend of maestro Marco Rizzo.

Origin: Campania, Italy

Producer: Marco Rizzo

Full-bodied and very fruity character which highlights the simplest dishes such as grilled meats and creamy appetizers. Just taking in the flavours through the nose, one feels projected into a field of tomato plants.

Origin: Andalusia, Spain

Producer: Dehesa de la Sabina

This monocultivar Correggiolo will surprise you with its punchy fruitiness and its notes of green banana and fresh almond. The pronounced spiciness develops slightly later and gradually builds on.

Origin: Tuscany, Italy

Producer: La Ranocchiaia Organic Farm

A fine expression of the Tuscan terroir by one of Italy’s best millers. This elegant olive oil offers a pleasant green, herbaceous fruity, obtained from Leccino and Moraiolo olives. It is highly versatile and will pair beautifully with salads, pasta, or grilled vegetables.

Origin: San Casciano in Val di Pesa, Tuscany, Italy

Producer: La Ranocchiaia Organic Farm

This organic extra virgin olive oil contains the later harvest version of our best seller Dehesa de la Sabina. Always monocultivar Picual, with its characteristic full-bodied and very fruity character with a milder finish.

Origin: Andalusia, Spain

Producer: Dehesa de la Sabina

The Clemente family produces olive oil in the natural park of Gargano, in the heel of the Italian boot, since 1895. Today, production is still in the hands of the same family, helmed by Michele Clemente. This oil is made with olives from the area, guaranteed 100% Italian and certified organic. It has delicate herbal aromatic notes to the nose and in the mouth, with a present pungency and balanced bitterness.

This balanced blend of Koroneiki and Athinolia varieties from the region of Laconia in Greece is ideal for everyday use, with a discrete but pleasant fruity that will blend with most foods. It is packed in a convenient 3-litre vacuum packed bag-in-box. Bag-in-box is a convenient solution to keep your EVOO safe from light and oxygen all year long.

A small size 100 ml dark glass bottle is also available for anyone wishing to try it before committing to a larger volume !

Origin: Peloponnese, Greece

Producer: Eight Thousand

Quinta Luna means “fifth moon” and is obtained from the first olives harvested five lunar months after the olive trees have flowered. Quinta Luna is a blend of olives (Frantoio, Leccino and Moraiolo) that is adjusted every year so it always reflects Frantoio Gaudenzi’s idea of olive oil - an olive oil that is vivid and fruity with perfectly balanced bitterness and spiciness.

Origin: Umbria, Italy

Producer: Frantoio Gaudenzi

Out of passion for olive oil and organic farming, the De Palma family has been steadily developing its estate over the past two decades to become a well-established name in Apulia. This bag-in-box 3L format including faucet-like dispenser is ideal for high-volume users and families. The blend has balanced fruitiness that is ideal for everyday use.

This mouth-blown blue tasting glass was made according to the guidelines for professional extra virgin olive oil tasting glasses defined by the International Olive Council (COI/T.20/Rev.2 – 2020).

Its cobalt blue colour helps the taster’s eye not be biased by the colour of the oil during its assessment, as colour is not a quality parameter but can naturally biaise perception.

Its thin rounded base allows for gently warming the oil in the palm of the hand to reach the outside body temperature, which is the ideal temperature for tasting extra virgin olive oil.

The smaller top rim allows to easily trap the volatile flavours of the oil with the other hand during warming process, for a more efficient nose intake in the first part of the tasting routine.

Please see our brief Magazine tutorial “How to Taste Olive Oil”

A glance at over three thousand olive trees cultivated by Giovanni Batta is not enough to describe the high quality of his olive oil, made from the Leccino, Dolce Agogia and Frantoio varieties. It also takes the enthusiasm and sincere passion of this family to fully understand this world that smells of fresh olives, simple flavours and genuine foods.

Origin: Umbria, Italy

Producer: Frantoio Batta

This organic, dense balsamic vinegar is made with grape must of the finest quality from the area of Modena in Italy and is aged in oak barrels. It has a very pleasant texture and has a beautifully balanced taste with sweet, acidulous flavours and discrete woody notes.

Origin: Modena, Italy

Cooking suggestions: all types of salads but will also pair very nicely with fruits such as figs, strawberries and pears, and also on fresh cheeses.

Ingredients: cooked grape must*, wine vinegar* (acidity 6%), * of certified organic origin

Size: 250 ml

This traditional balsamic vinegar of Modena is made at Acetaia Ponterotto from the must of Lambrusco and Trebbiano grape varietals. It is aged for a minimum of 12 years in a wood barrel graded as Affinato, and produced in small batches.

This product is controlled and approved by the Consortium of Balsamico of Modena and bears the PDO (Protected Designation of Origin) stamp.

Origin: Modena, Italy

Producer: Acetaia Ponterotto

Ingredient: Cooked must of grapes from Modena (Trebbiano and Lambrusco)

Cooking suggestions: delicious over grilled meats, seafood , cheeses, ice cream or berries

Size: 100 ml

This white organic balsamic vinegar is made with grape must from the area of Modena in Italy. It has a very thick texture and a complex sweet taste.

Producer: Acetaia Reggianini (Modena, Italy)
Ingredients: cooked grape must and wine vinegar
Cooking suggestions: delicious over salads or berries
Size: 100 ml, certified EU organic

This apple organic balsamic vinegar has a very thick texture and an intense, long-lasting taste of apple.

Origin: Modena, Italy

Cooking suggestions: delicious over salads, ice creams, fresh fruits, panna cotta

Ingredients: apple vinegar and concentrated apple juice - Certified organic

Size: 100 ml

Producer: Acetaia Reggianini

A condiment that brings together he sweetness of the apple juice and the acidity of vinegar with the velvety texture of grape must aged in oak barrels. It will pair equally well with both sweet and savory dishes.

Origin: Modena, Italy

Producer: VR Aceti

Serving Suggestions: salads, meats, fruit salads or tarts

Ingredients: apple juice, grape must, apple vinegar, PGI Modena Balsamic Vinegar (cooked grape must, wine vinegar). *From organic farming.

Size: 250 ml

This flavoured organic extra virgin olive oil is 100% natural without chemical flavours, obtained by pressing the olives together with a selection chilli peppers. It will bring power and flavour to your recipes. A great classic on pizzas!

Origin: Tuscany (Italy)

Producer: La Ranocchiaia

Cooking suggestions: pasta, pizza, meat

Cultivars: Leccino and Frantoio

Bottle size: 250 ml

About the Producer

This flavoured organic extra virgin olive oil is 100% natural without chemical flavours, obtained by mixing Tuscan extra virgin olive oil with the juice of PDO blood oranges from Sicily. It will add a special touch to salads and pastries such as chocolate cakes or pancakes.

Origin: Tuscany (olives) and Sicily (oranges)

Producer: La Ranocchiaia

Cooking suggestions: fennel salad, raw fish, chocolate cake, ice cream

Olive cultivars: Leccino and Frantoio

Bottle size: 100 ml

About the Producer

This flavoured organic extra virgin olive oil is 100% natural without chemical flavours, obtained by infusing high quality extra virgin olive oil with red onion. The rich but not overwhelming taste of red onion will add a nice touch to your pizzas, pasta or other dishes.

Origin: Umbria (Italy)

Producer: Luigi Tega

Cooking suggestions: pizza, pasta, some salads

Cultivars: Leccino 60%, Frantoio 30% and Pendolino 10%

Bottle size: 250 ml

About the Producer

This flavoured organic extra virgin olive oil is 100% natural without chemical flavours, obtained by infusing high quality extra virgin olive oil with wild rosemary extracts from Umbria or Abruzzo. The rich and simple taste of the Umbrian rosmarino will pair perfectly with grilled meat or pizza.

Origin: Umbria (Italy)

Producer: Luigi Tega

Cooking suggestions: grilled meat, pizza bianca, roast potatoes

Cultivars: Leccino 60%, Frantoio 30% and Pendolino 10%

Bottle size: 250 ml

About the Producer

La Macina Ligure has taken up the challenge of offering a long conservation pesto with an intense taste of fresh basil! Prepared with high quality raw materials, including the producer's own basil, this organic pesto is unpasteurised, and is also lactose-free, gluten-free and free of colourings and preservatives. Try it on good homemade pasta, mamma mia!

Origin: Liguria, Italy

Cooking suggestions: the perfect partner for your pasta, gnocchi or boiled potatoes

Ingredients: Taggiasca extra virgin olive oil*, cashew nuts*, basil*, salt, pine nuts*. * of certified organic origin

Size: 180g

This passata is made with 100% tuscan tomato, without salt added. It offers the delicate and genuine taste of fresh tomatoes, and a bright red color. For an authentic Italian taste and low acidity upon cooking.

Origin: Tuscany, Italy

Cooking suggestions: its creamy texture makes it a versatile ingredient for a whole host of recipes. Ideal for long cooking of the traditional Italian sauces sauch as ragù and marinara. Can be used pure on pizza base with the addition of favourite topings such as aromatic herbs, mozzarella, mushrooms and a finishing drizzle of fresh extra virgin olive oil!

Ingredients: Tomatoes* 100%. *of certified organic farming

Size : 425 g

About the Producer

LaSelva selects its sweetest cherry tomatoes and dries them slightly before marinating in extra virgin olive oil. The semi-drying process gives a special taste to these tender tomatoes.

Origin: Tuscany, Italy

Cooking suggestions: on toast, in a salad or with simple spaghetti aglio, olio, pepperoncino (garlic, oil and chilli)

Ingredients: semi-dried tomatoes* 56%, extra virgin olive oil* 42%, sea salt. * from certified organic farming

Size: 180 g - Certified Organic

About the Producer

Ketchup made with 100% Tuscan organic tomato ! Sweetened with grape must and flavoured only with balsamic vinegar from Modena, wine vinegar and sea salt.

Origin: Italy

Cooking suggestions: to serve with meat and fried food, but more unusual combinations are possible as this ketchup is naturally very tasty.

Ingredients: tomato paste* 40%, concentrated grape must*, water, balsamic vinegar* from Modena (wine vinegar*, concentrated grape must*), wine vinegar*, sea salt. *from certified organic farming

Size: 340 g - Certified Organic

About the Producer

The Busiata shape is typical of Trapani, in Sicily, and famous due to their helicoidal shape. These are made by renowned pasta maker Minardo in Sicilia with ancient Sicilian wheat of the Russello variety, using bronze shape-maker and a slow-drying process. The ancient wheat variety and the slow-drying process ensure a pasta which is easy to digest, low in gluten and high in minerals.

They are ideal to catch both thick and thinner sauces such as a classic tomato sauce or a tomato pesto. They are also perfect with creamy sauces.

Producer: Pastificio Minardo

Cooking time: 10 minutes

Ingredients: 100 % Sicilian Russello wheat of certified organic origin

Reginette are a shape typical of the tradition of Naples, in Italy. You can also find this shape called mafalde or mafaldine when shorter. They are a perfect shape to pair with tomato sauce. You will not believe how short the cooking time is!

These are made by renowned pasta maker Minardo in Sicilia with ancient Sicilian wheat of the Russello variety, using bronze shape-maker and a slow-drying process. The ancient wheat variety and the slow-drying process ensure a pasta which is easy to digest, low in gluten and high in minerals.

Producer: Pastificio Minardo

Cooking time: 4 minutes

Ingredient: 100 % Sicilian Russello wheat of certified organic origin

This delicate ready-to-cook Risotto preparation with dehydrated porcini mushrooms can be enjoyed within a few minutes. Created with Carnaroli rice, it is simple and quick to prepare, ideal for a cuddle when your days are long and hectic. Containing only first choice ingredients, this preparation offers a rich and balanced taste.

• Contains no preservatives and glutamate

• We recommend seasoning with a drizzle of fresh extra virgin olive oil