Taste Tuscany in Every Drop
You've tasted olive oil your whole life. You haven't tasted this.
ArteOlio grows, harvests, presses, and bottles entirely on their 700-hectare Tuscan estate — and they do it fast. Olives are cold-pressed within three hours of harvest, preserving a level of freshness and antioxidants that supermarket oils can't replicate. The difference isn't subtle. It's immediate.
What makes it extraordinary:
- Cold-pressed within 3 hours of harvest on the Tuscan estate
- Up to 5x more antioxidants than conventional extra virgin olive oil
- Gold Medal winner, Berlin Global Olive Oil Awards (700+ oils, 22 countries)
- 92/100 at the Olivinus International Competition, Argentina
- 100% Italian olives — grown, pressed, and bottled in Tuscany, nothing else
The taste: Fresh herbs, artichoke, almond — bold, green, and peppery in the best possible way. Exactly what great EVOO should be.
Seven hundred hectares of sun-drenched Maremma hillside. Over a million olive trees, tended by hand. And one non-negotiable rule: from harvest to press in under three hours.
That's the ArteOlio difference.
Most olive oils sit in warehouses for months before reaching your kitchen. ArteOlio's Prezioso is cold-pressed on-location in Grosseto, Tuscany — the same day the olives are picked — locking in a depth of flavor and a concentration of antioxidants that mass-produced oils simply cannot match. Up to five times more antioxidants than conventional extra virgin olive oil.
The result is liquid gold with real character: fresh herbaceous notes, a bold artichoke finish, hints of almond, and that unmistakable peppery bite that tells you the polyphenols are intact and the oil is genuinely fresh.
This is the bottle that won Gold at the Berlin Global Olive Oil Awards — competing against over 700 oils from 22 countries. The bottle that earned 92/100 at the Olivinus International Competition in Argentina. The bottle recognized by Italy's prestigious Bibenda Guide among the season's finest.
It's not just olive oil. It's the taste of a place, a process, and a standard that most producers in the world can't come close to.
Drizzle it over grilled fish. Finish your pasta. Dip sourdough into it straight. Whatever you do — don't cook with it on high heat. Oil this good deserves to be tasted.
🏅 Gold Medal — Berlin Global Olive Oil Awards
🏅 92/100 Gran Prestigio Oro — Olivinus International Competition
🏅 4 Drops — Bibenda Guide 2024
🌿 100% Italian olives, grown and pressed in Tuscany
⏱️ Cold-pressed within 3 hours of harvest
🫒 Up to 5x the antioxidants of conventional EVOO
📦 500ml — enough for approximately 30–40 servings
Stock up and never run out of Italy's finest.
