One Region. One Press. One Bottle.
Assaggia's own extra virgin olive oil comes from a single region in Tuscany — no blending across territories, no shortcuts. The olives are cold pressed, extracting the oil without heat so nothing of the fruit is lost: the grassy freshness, the gentle bitterness, and that unmistakable Tuscan peppery kick on the finish. This is the bottle we put our own name on.
How to Use It
An oil like this belongs in the open air, not the frying pan. Drizzle it over salads, soups, grilled vegetables, fresh mozzarella and bistecca; pool it on a plate with warm bread and good salt; finish pasta, risotto and bruschetta with it at the table. Anywhere you'd reach for a condiment, reach for this instead.
Good to Know
Cold pressing preserves the oil's natural antioxidants and vivid character — which is also why it deserves care: keep the bottle in a cool, dark place, tightly closed, away from the stove. Available in 250 ml and 500 ml. The natural companion to our artisan pasta, and the everyday counterpart to our truffle oils on the Assaggia pantry shelf.
