Question 1

Why is Italian oil good?

Accepted Answer

Italy is the world's leading consumer of olive oil, particularly extra virgin. Italy is the olive oil producing country with the highest number of varieties in the world. It is estimated that there are more than 500 varieties of olive plants (cultivars), capable of producing an infinity of oils of excellence. All these cultivars, multiplied by the number of microclimates in Italy and the different soil qualities, make Italy the undisputed quality protagonist of the world olive oil market. Consider that other producing countries, such as Spain (the world's leading producer of oil by quantity), have far fewer: 50–70 at most.

Question 2

Which region makes the best olive oil?

Accepted Answer

Every region of Italy is rich in different olive cultivars, and therefore knows how to offer different stories of taste. Speaking of our region, Umbria is the only region in Italy with a geographical designation across its entire territory, meaning every Umbrian sub-zone produces a PDO and offers oils with an Umbrian character, as fragrant and deep as the roots of its monumental olive trees.

Question 3

What are the best olive varieties?

Accepted Answer

Some of the best-known and most appreciated Italian cultivars are: leccino, frantoio, moraiolo (in Umbria and central Italy), coratina, ogliarola, biancolilla, nocellara, taggiasca, moresca, carolea, itrana, etc.; each of them with different characteristics that vary from region to region, from place to place.

Question 4

How to recognise the quality of olives?

Accepted Answer

The quality of the olives also depends on the variety. Speaking of oil olive varieties, they are usually smaller than table olives but have a flesh with a high oil content. There are many types of oil olives and each cultivar is typical of a national region. To be of quality and produce an excellent extra virgin olive oil, an oil olive must be intact and at the right degree of ripeness.

Question 5

What is the best brand of extra virgin olive oil?

Accepted Answer

Every brand of oil produces different qualities of oil. Coppini is a historic family-run brand that boasts a wide range of oils, thus guaranteeing consumers the utmost choice: from the premium line (PDO, organic, traceable fruity), to the balanced conventional line, right through to the more accessible and versatile baseline. What makes an oil brand excellent is also the guarantee of quality offered thanks to the presence of state-of-the-art internal laboratories (which analyse all raw materials and finished products before placing them on the market) and international certifications (which are periodically renewed with rigorous and continually implemented audits).

Question 6

Which is the best extra virgin olive oil?

Accepted Answer

Extra virgin olive oil is by definition an organoleptically perfect oil, with a maximum acidity of 0,8% and obtained exclusively from mechanical processes, meaning without chemical refining processes. But there are extra virgin oils that are an explosion of taste and particularly healthy thanks to their richness in polyphenols (the antioxidants in oil) and thanks to the absence of pesticides, such as Italian organic oils (e.g. Coppini L'Italiano Bio) or zero pesticide residue PDO oils (e.g. Coppini DOP Colli Amerini).

Question 7

Why is Italian oil good?

Accepted Answer

Italy is the world's leading consumer of olive oil, particularly extra virgin. Italy is the olive oil producing country with the highest number of varieties in the world. It is estimated that there are more than 500 varieties of olive plants (cultivars), capable of producing an infinity of oils of excellence. All these cultivars, multiplied by the number of microclimates in Italy and the different soil qualities, make Italy the undisputed quality protagonist of the world olive oil market. Consider that other producing countries, such as Spain (the world's leading producer of oil by quantity), have far fewer: 50–70 at most.

Question 8

Which region makes the best olive oil?

Accepted Answer

Every region of Italy is rich in different olive cultivars, and therefore knows how to offer different stories of taste. Speaking of our region, Umbria is the only region in Italy with a geographical designation across its entire territory, meaning every Umbrian sub-zone produces a PDO and offers oils with an Umbrian character, as fragrant and deep as the roots of its monumental olive trees.

Question 9

What are the best olive varieties?

Accepted Answer

Some of the best-known and most appreciated Italian cultivars are: leccino, frantoio, moraiolo (in Umbria and central Italy), coratina, ogliarola, biancolilla, nocellara, taggiasca, moresca, carolea, itrana, etc.; each of them with different characteristics that vary from region to region, from place to place.

Question 10

How to recognise the quality of olives?

Accepted Answer

The quality of the olives also depends on the variety. Speaking of oil olive varieties, they are usually smaller than table olives but have a flesh with a high oil content. There are many types of oil olives and each cultivar is typical of a national region. To be of quality and produce an excellent extra virgin olive oil, an oil olive must be intact and at the right degree of ripeness.

Question 11

What is the best brand of extra virgin olive oil?

Accepted Answer

Every brand of oil produces different qualities of oil. Coppini is a historic family-run brand that boasts a wide range of oils, thus guaranteeing consumers the utmost choice: from the premium line (PDO, organic, traceable fruity), to the balanced conventional line, right through to the more accessible and versatile baseline. What makes an oil brand excellent is also the guarantee of quality offered thanks to the presence of state-of-the-art internal laboratories (which analyse all raw materials and finished products before placing them on the market) and international certifications (which are periodically renewed with rigorous and continually implemented audits).

Question 12

Which is the best extra virgin olive oil?

Accepted Answer

Extra virgin olive oil is by definition an organoleptically perfect oil, with a maximum acidity of 0,8% and obtained exclusively from mechanical processes, meaning without chemical refining processes. But there are extra virgin oils that are an explosion of taste and particularly healthy thanks to their richness in polyphenols (the antioxidants in oil) and thanks to the absence of pesticides, such as Italian organic oils (e.g. Coppini L'Italiano Bio) or zero pesticide residue PDO oils (e.g. Coppini DOP Colli Amerini).

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