woman's hand holding a branch of an olive tree with olives, Olives on an olive tree ready for picking

The olive oil you can only taste for one season each year

Italy’s olive oil is unlike any other, with each region producing its own distinctive flavours from centuries-old trees and family-run estates. The freshest of all is olio novello – new-season oil that’s only available for a short window each autumn and tastes completely different from anything in a supermarket. Magari guests experience it at the source, meeting the families who make it and tasting oils straight from the press. If you want to understand Italian food culture, this is one of the most authentic moments you can have.

A season, a flavour, a tradition you can only experience in Italy

There’s a moment every autumn when the year’s work becomes something you can taste. Olives picked at first light, pressed within hours, and poured while the oil is still cloudy, vivid, and full of life – olio novello (new oil) as fresh as it ever gets.

It’s a moment most travellers miss, something many aren’t even aware of, but Magari guests experience it at the table: a long spread beneath centuries-old trees, with warm bread ready for dipping. The family who tends the groves shares oil so fresh it’s peppery enough to catch in your throat, grassy and zesty in a way that won’t last beyond a few precious months. 

In this guide, we’ll explore why Italian olive oil is unlike any other, what makes it so unique, and how Magari brings guests closer to the stories, flavours, and traditions behind every drop. From Puglia to Tuscany, Sicily to Umbria, here’s how to experience the real heartbeat of Italy’s olive harvest.

A basket of just-harvested Coratina olives

What makes Italian olive oil so unique?

There’s a reason Italian olive oil feels unlike anything else in the world. In Puglia, Sicily, Tuscany, and beyond, every drizzle tells a story – of land and soil, of sun and rain, of centuries-old trees and hands that know them like family. Together, these estates represent some of the finest olive oils of Italy, the kind of olive oil Italy is truly famous for.

With over five hundred native olive cultivars across the country, each oil reflects its region, and these differences from region to region are part of what makes Italian olive oil so special. 

A Coratina olive grown in the red earth of Puglia tastes nothing like a Biancolilla from the hills of Sicily, even though both are pressed within days of harvest. 

If you’ve ever wondered “what is Puglia known for?”, its vibrant, peppery olive oils are among the clearest expressions of its identity. Coratina olives create oils that are strong, grassy, and noticeably peppery, while Sicily’s Nocellara and Tonda Iblea make gentler oils with light almond and citrus notes. Olive oil from Tuscany, Italy is firmer and more savoury, with clear green, artichoke-like flavours and a spice that stays with you.

At the family-run estates Magari works with, olive growing is a craft that’s been passed down for generations. Olives are picked at their peak and pressed quickly to keep all the flavour, aroma and peppery kick that make each oil unique. 

These are single-estate oils, not supermarket blends – every bottle carries the story of the land, the season, and the families who’ve tended these trees for decades. Magari guests meet these families, walk through the groves, and see exactly what gives each bottle its character. Much like some of the best family-run hotels in Italy, these places thrive quietly, away from booking platforms.

Magari-approved meals – how to use these oils at the table 

Across Italy, the families Magari works with all share the same approach to olive oil: great olive oil, Italy-style, belongs on top, not cooked away. Heat dulls its character, so the best way to taste it is fresh from the bottle.

A simple, Magari-approved way to taste it? Grilled seasonal vegetables, warm bread, and a generous pour of local olive oil.

Olive Oil being poured onto freshly made local bread

Serves: 2-4

Prep time: 10 minutes | Cook time: 10 minutes

You’ll need:

  • Courgettes, aubergines, peppers, asparagus (or any other seasonal vegetables)
  • Good sea salt
  • Warm, crusty bread fresh from the oven
  • Olio novello or some good local olive oil

Method:

  1. Slice the vegetables and give them a light brush with a neutral cooking oil.
  2. Grill until lightly charred and tender.
  3. Pile them onto a warm platter and sprinkle with sea salt.
  4. Bring the best olive oil to the table and drizzle generously over everything.
  5. Serve with warm bread for a little scarpetta – the simple, Italian way to make sure no oil is wasted.

Magari Tip: Try tasting the same vegetables with and without the drizzle – there’s no comparison.

In Puglia, a drizzle of bold, peppery oil over burrata and warm focaccia turns a simple bite into something unforgettable. In Sicily, a softer, citrusy oil lifts grilled fish or tomatoes, letting their sweetness shine. In Tuscany, sturdier, herb-driven oils finish ribollita, white beans, or a grilled steak, adding that last touch of depth. 

The rule at every Magari table? Keep it simple, pour generously, and let the oil speak for itself – this isn’t an ingredient to hide, it’s the star of the dish.

As Paul Stratton, Senior Contract Manager at Magari and our unofficial Italy ambassador, explains:

“Introducing Magari guests to different aspects of local Italian life always goes down well. Feedback is always positive, and visiting an organic olive oil farm is a real highlight for guests. They like authenticity, and that’s what you find at the family-owned Mandranova in Sicily with centuries-old olive trees or the olive estate in Tuscany’s Seggiano with local artisan Mirko to show the process of growing mouth-watering olives and tasting the finest extra virgin olive oil – it doesn’t get any better.”

What guests can expect on a Magari olive oil tour

Here’s what a typical olive oil experience looks like on our Heart & Soul of Sicily tour. From wandering Agrigento’s ancient temples to tasting fresh, estate-produced oils at Mandranova, this is how we connect you to Sicily’s history, landscapes, and flavours.

Olives for a local olive oil tasting in Alberobello

Morning – Walking among the temples

We start with a stroll through Agrigento’s Valley of the Temples. It’s big, sun-baked, and staggeringly well-preserved. Walk among the ancient ruins, hear the stories of the Greeks who built them, and just let the scale of it sink in.  It’s easy to feel small in a place like this, but also connected –  as if history itself is under your feet.

Late morning to lunch – Mandranova Olive Farm

From the temples, the coach heads into the countryside to Mandranova, a family-run organic olive oil farm surrounded by centuries-old olive and almond trees. 

Guests enjoy a guided tasting of their oils alongside a home-cooked Sicilian lunch. Silvia and Giuseppe use ingredients straight from their land to make dishes that are simple, authentic, and full of character – paired with local wines that complement the meal perfectly. Here, olive oil isn’t just tasted, it’s experienced: poured over the dishes it was always meant for.

Afternoon – Naro and a hilltop view of Sicily

After lunch, it’s a short drive to Naro, a hilltop town with a medieval fortress and sweeping views – exactly the kind of place to go when you think you’ve seen it all. Guests have time to wander its quiet streets, peek into little squares, and watch the countryside roll out beneath them. It’s unhurried, and there’s space to soak it all in.

Evening – Trattoria dinner

The perfect end comes at a local trattoria, where the focus is on simple, regional dishes, a glass of wine, and a few good laughs. It’s the kind of place where you won’t find a menu, but what you will find is hearty, home-style cooking that always hits the spot.

Where to buy the best olive oils of Italy 

Guests often ask where to buy Puglia olive oil or Sicilian olive oil after tasting it on our tours. The freshest, most characterful oils come from the small family estates we visit, and the best way to get them is straight from the farm while you’re there.

When you’re visiting, ask for:

  • Olio extra vergine di oliva (OH-lee-oh EKS-trah VER-jee-neh dee oh-LEE-vah) – extra virgin olive oil in Italian, and the gold standard. Cold-pressed, full of flavour and antioxidants. 
  • Olio nuovo (OH-lee-oh NWOH-voh) – new oil, the seasonal treat. Freshly pressed, cloudy, and lively, it’s only available for a short window in autumn. Perfect for dipping bread or trying on simple dishes.
  • Olio di oliva (OH-lee-oh dee oh-LEE-vah) – standard olive oil, and the everyday option. Usually blended or refined, less intense, better for cooking where flavour doesn’t need to shine.

If you’re wondering where to buy olive oil from Puglia, Italy, or olive oil from Tuscany, Italy, the best olive oils of Italy are always the ones you pick up on-site – poured by the families who’ve cared for these trees for generations, and shared with you during the tour.

Why guests fall in love with these experiences

It’s not just about taking home a bottle of olive oil – though plenty do. It’s about knowing where the oil comes from: the land, the trees, and the families who care for them. Magari guests leave with more than oil; they leave with a new appreciation for quality, the ability to taste the difference, and a real connection to Italian food culture.

For many, our olive oil tastings are the standout moment of their trip. Not the temple visits, hilltop towns or UNESCO sites, but a slow afternoon in an olive grove – bread in hand, oil drizzled fresh, and conversation flowing with people who have cared for these trees for generations and still love sharing what they do.

Ready to taste the difference for yourself? Browse our Italian holiday packages and discover the farms, families, and flavours that make Italy unforgettable. Want to chat about planning your perfect Italian escape? Get in touch with us today, and sign up for our newsletter to hear about our upcoming tours first.

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