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When you're choosing an extra virgin olive oil on the shelf, you often see marks like PDO, PGI or Organic. But what do they actually mean? Are they all the same? And why should you choose a certified oil over one with no quality marks? Our blog articles explain everything you need to know to make an informed choice.
The Difference between PDO, PGI and Organic in Olive Oil: A Complete Guide
PDO, PGI and Organic: what difference do they make to your olive oil? Find out what the certifications mean and why to choose a certified extra virgin.
Sicilian Olive Oil: Why It Is among the Best in the World
Why Sicilian extra virgin olive oil is valued around the world: tradition, native cultivars, PGI and PDO certification.
Nocellara, Biancolilla, Cerasuola: the Sicilian Cultivars
The three native cultivars of Sicilian extra virgin olive oil: Nocellara, Biancolilla and Cerasuola: why they are the secret behind Oleum Sicilia quality.
How to Recognise a Quality Extra Virgin Olive Oil
How do you recognise a quality extra virgin olive oil? Colour, taste and label: the guide to choosing and tasting extra virgin olive oil.
The Nutraceutical Properties of Extra Virgin Olive Oil
Polyphenols, oleocanthal, oleic acid and vitamin E in extra virgin olive oil: what each one is, and what the research shows.
