Palazzo di Varignana Olive Oil

For everyday use, start with Cabianca, the estate's organic, medium-intensity blend for bruschetta, salads and finishing pizza. To taste several styles, get the Trilogy set. For a quick flavor boost, try the truffle, chili or lemon oil.

Some of it is. Cabianca and the single-variety Maurino (also sold as Pandesco Bio) are certified organic, as is the estate's Claterna. The other oils, including LaFonte, Nostrana, Correggiolo and Brisighella DOP, aren't sold as organic.

On the Palazzo di Varignana estate in Varignana, in the hills outside Bologna in Emilia-Romagna, Italy. The estate grows its own olives and, since November 2023, has milled them in its own mill among the groves.

Mostly varieties native to the area, such as Ghiacciola, Nostrana di Brisighella and Correggiolo, plus Maurino and Leccio del Corno from central Italy. Each single-variety oil is made from one of them: Maurino from Maurino, Correggiolo from Correggiolo, and Brisighella DOP from Nostrana di Brisighella.

A monocultivar (single-variety) oil is made from one olive variety, like Maurino or Correggiolo, so it tastes distinctly of that olive. A multivarietal oil, like Cabianca or LaFonte, blends several varieties.

DOP stands for Denominazione di Origine Protetta, the EU's Protected Designation of Origin: every stage of production has to take place in the named area. Palazzo di Varignana's Brisighella DOP is made from Nostrana di Brisighella olives and certified under the Brisighella DOP.

For most pizzas, drizzle Cabianca over the pizza as it comes out of the oven. For heat, add a few drops of Chili Pepper oil; for a white pizza, try Truffle oil.

They're the estate's extra virgin olive oil with natural flavors added, which makes them flavored oils rather than plain extra virgin olive oil. Use them as finishing oils, a little at a time. Each comes in a 100 ml (3.4 fl oz) can: truffle, chili and lemon.

The Trilogy set holds three 100 ml (3.4 fl oz) bottles: LaFonte (light), Cabianca (organic, medium) and Maurino (organic, intense). The selection can change with the harvest.

Keep the bottle closed, away from light and heat, ideally at 55–77 °F (13–25 °C). Once it's open, the International Olive Council suggests using it within one to three months.

Yes. The estate's oils won awards at the NYIOOC World Olive Oil Competition every year from 2019 to 2024, including two Gold Awards in 2020, for its Claterna and Vargnano oils.

Right here. We stock Cabianca in 500 ml (16.9 fl oz) bottles, the Trilogy tasting set, and truffle, chili and lemon oils in 100 ml (3.4 fl oz) cans, and ship them across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.