ArteOlio combines centuries of Italian olive oil tradition with cutting-edge innovation. Eight carefully selected olive varieties, all grown on ArteOlio’s estate in Tuscany, are combined and processed in a state-of-the-art mill, able to produce large-scale quantities (over one million liters annually) without compromising quality. The complete control, from grove to bottle, ensures consistency, authenticity and an extraordinary product that goes far beyond the sum of its ingredients.

When you’re selecting an olive oil, look for 100% Italian certification. As you compare bottles, you may see the labels "DOP" (Denominazione di Origine Protetta / Protected Designation of Origin) or "IGP" (Indicazione Geografica Protetta / Protected Geographical Indication). These labels guarantee the oil comes from a specific geographic region in Italy and follows traditional production methods.

Extra virgin olive oil is the highest grade of olive oil. It’s made from pure, cold-pressed olives without using any chemical processes or refinement, and must meet strict industry standards. For example, to be considered an extra virgin olive oil, the acidity levels must be below 0.8%.

Rich in monosaturated fats, antioxidants and vitamin E, extra virgin olive oil supports heart health, reduces inflammation and provides essential nutrients.

The ArteOlio olive oil production process begins with harvesting olives at their peak ripeness. The harvest is washed and crushed to create a paste, which is then mixed and pressed to separate the oil from water and solids.

The three enemies of olive oil are light, heat and air, which can cause olive oil to deteriorate in quality lose flavor or become rancid. Storing olive oil in a cool, dark place in its original container can help maintain its quality.

Properly stored extra virgin olive oil typically maintains its quality for 18-24 months from the pressing date.

Filtered olive oil has been processed to remove small particles and sediment, resulting in a clearer appearance and longer shelf life. Unfiltered olive oils are perfectly safe to eat or cook with, but often have a cloudier appearance and more intense flavor due to the retained natural particles.