Most Italian kitchens will contain a selection of Extra Virgin Olive Oils which are added to the dish immediately prior to serving depending upon individual tastes, such that the oil is not cooked.

Liguritio (Ligurian Oil)
is a selection of the very best oils from the Liguria region on the northern Mediterranean coast.
The delicate taste of Ligurian oils, which can be very lightly heated, is recommended for use with light flavour fish dishes, simple salads or for seasoning cooked dishes when serving.

Mosto Ligurian Oils
are produced with the rarer taggiasche black olives, providing a darker colour Oil with a mild taste that is recommended for use " as is" with virtually every dish. Always added to the dish before serving, and never heated.

Olio Fruttato Tuscan Oils
provide a more fruity taste that can be used when preparing pasta sauces, stronger fish or red meat dishes, on bruschetta, or salads, dependant upon individual tastes. Always added to the dish before serving, and never heated.

Sicilian Oils
are lightly filtered with an Intense and slightly spicy flavour to provide a great "all round" oils as an alternative to Tuscan and Ligurian Oils.