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- San Patrignano hosts the congress of Jeunes Restaurateurs – Italy
- I Dedicati interpreted by Giancarlo Perbellini
- Magazine - News
- Olitalia supports CheftoChef and Centomani di questa terra
- Pizzolivm lands in Brazil together with AVPN
- Olitalia at the City of Pizza event with Witaly for the Emerging chef and Emerging pizza chef
- Fritto Misto: Olitalia at the gastronomic festival dedicated to the tradition of frying
- JRE congress in Liegi: an occasion for reinforcing the link between Olitalia and the most important international association of chefs
- 21st edition of the Bartolomeo Scappi Competition
- Olitalia’s Nocellara Monocultivar Extra Virgin Olive Oil was awarded at the London International Olive Oil Competitions (LIOOC 2019)
- Pizzolivm: now true pizza has its own extra virgin olive oil
- Olitalia’s special oils “i Dedicati”: the protagonists of the congress Identità Golose held in Milan
- Olitalia’s Evoloso at the technical symposium of AMPI
- Plastic no more: Olitalia renews its commitment to the protection of the environment
- I Dedicati: each extra virgin olive oil to their own dish
- The first guaranteed 100% Italian sunflower oil arrives
- Olitalia doubles its presence in New York on the occasion of Summer Fancy Food
- Olitalia in Taiwan with chef Luigi Taglienti from the Michelin star restaurant Lume
- Spessore: 50 chefs and pizza chefs together in Torriana
- Extra virgin olive oil becomes an ingredient: an Olitalia and JRE event with chef Davide Botta
- True Neapolitan Pizza Olympics: also Olitalia in Naples with Pizzolivm and Frienn
- Olitalia awards the best pizza chef, the best fried food and the best pizzeria in Japan during the award cerimony of 50TopPizza in Naples
- Products: an all new packaging for Olitalia’s Monocultivar
- Festa a Vico: Olitalia with Gennaro Esposito and the great chefs from Italy
- Olitalia on the racetrack at Mugello with Pasquale Torrente
- Emergente Sala Award 2019 in Siena and Naples
- Promotion of gastronomic Italy during an educational day at Olitalia
- 50 Top Pizza: the collaboration with Olitalia is renewed
- MySocialRecipe: the collaboration between Olitalia and the international contest #pizzAward continues
- Alimentalamente: the appointments dedicated to food education for children are back
- Olitalia and 100 years of Anuga
- I Dedicati and Frienn at New York on the occasion of Identità Golose
- Olitalia in Paestum on the occasion of the LSDM Congress
- ‘Nnumari: Olitalia at Pino Cuttaia’s event
- Villaggio Coldiretti: Olitalia stops off in Bologna
- Olitalia sponsor of the Festival of Good Living in Forlì
- Olitalia in Vicenza with chef Renato Rizzardi on the occasion of Cosmofood
- Frienn and the I Dedicati protagonists in Basel
- Olitalia supports the Emerging Chef, Emerging Pizza Chef and Emerging Front of House awards
- Olitalia at the centre of the bakery world
- The I Dedicati and Frienn protagonists in Florence with Leonardo Romanelli and Pasquale Torrente
- Olitalia and chef Moreno Cedroni spreading the word of high-end Italian cuisine throughout the world
- A new image for Olitalia, a new website and new social media
- Olitalia’s communication strategy to increase brand awareness
- Olitalia's Sales & Marketing Director is the protagonist of the TV programme “Oggi Parliamo di” aired on Teleromagna
- Olitalia renews the agreement with Coldiretti for its 100% Italian sunflower oil
- Associazione Verace Pizza Napoletana hand in hand with Olitalia
- Olitalia, one of the guest stars in the third edition of the forum on olive oil and the catering industry
- Olitalia lands on TV in the programme “Mica pizza e Fichi”
- The new Olitalia e-shop is online
- Olitalia's first TV campaign lands in Taiwan
- “5 Grappoli invecchiato" Balsamic Vinegar of Modena PGI retains its status as an Italian product of excellence
- Olitalia launches its first TV advertising campaign in Italy
- Olitalia is the favourite brand of Italian chefs
- Premio “Giovane Famiglia” della guida di Identità Golose 2022
- Olitalia is glad to introduce you to the Masters of Deep-Frying.
- Recipes
- Adriatic smoked shrimp tartare with aromatic herbs of Učka, beet chips, emulsion of seaweed and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish, powdered oil and orange caviar
- Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce
- Spelt salad with tuscan Pecorino cheese
- Braised tofu
- Bavarian cream with Olitalia Monocultivar Taggiasca Extra Virgin Olive Oil and cherries tossed with basil
- Baccalà “like a pizza marinara”
- Genoa-style trofie with pesto
- Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives
- Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables
- Ravioli in thin pastry with culatello and ricotta, velvety asparagus and asparagus tips caramelized in Nocellara oil
- Pike in Gardesana
- Tartare of peas with Tropea onion and Tuscan pecorino
- We’re fried! Loveknot Tortellini
- Liquid bruschetta with Olitalia Oro 100% Italian Oil
- Prawns with Olitalia Rosemary-Flavored Oil and herbs
- Tagliolini with Olitalia Oro 100% Italian Oil and black garlic, on sweet pepper cream
- Macaroons with olive oil, mango and chili pepper oil
- Puff pastry sandwich with angus beef carpaccio, slivered mushrooms and pecorino
- Roasted calamari curls seasoned with lime and chili pepper
- Filet of cod coated in pistachios
- Cuttlefish, red prawn and seawater dumplings
- Oil and apricot sbrisolona
- Mela V’Olio - Apples and oil
- Squid, peas and sautéed spicy cherry tomatoes
- Frittata with spring onions, courgettes and mint
- Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia
- Potato rosti with rosemary and Extra Virgin Olive Oil Il Tradizionale
- Battered chicken nuggets with turmeric
- Artichoke pie with whipped oil and pecorino mousse
- Pistachio and chestnut crusted tuna
- Mesclun with figs, mushrooms, cashews and mint
- Pan-seared octopus with thyme and turnip purée
- Slow-cooked veal cheek with barolo wine
- Deep-fried baccalà rolled in cornmeal and herbs with battered vegetables
- Zero-waste pasta with broccoli
- White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly
- Sweet sponge whipped with a siphon on a salted fondant ganache
- Maltagliati with artichoke cream, crispy bacon and pecorino cheese
- Battered mussels with tomato and peas cream
- Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin Olive Oil, mussels and confit cherry tomatoes
- Sicilian Cannoli
- Baccalà with stracciatella fondue, fresh broad beans and citrus emulsion
- Deep-fried pizza with cherries from Campi Flegrei
- Codfish and potato croquettes
- Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips
- Mild Baccalà
- Mosaic of Baccalà and sweet horn
- Baccalà, oil and mushrooms
- Baccalà, prickly pears, porcini mushrooms and orange
- Codfish in three different preservations, celeriac and celery garum
- Baccalà, tomatoes and lemon
- Petits pois purée with asparagus crudités and baccalà cooked in Terra di Bari P.D.O. Extra Virgin Olive Oil with rosemary-flavoured croutons
- Black Venus rice and tuna tartare with wild fennel, broad beans, fruit sauce and Taggiasca Monocultivar Extra Virgin Olive Oil
- Crunchy cannoli, tartare of amberjack and lightly smoked squid with Bronte pistachio emulsion, caramelized vegetables and Sicilia PGI Extra Virgin Olive Oil
- Seared tuna with red peppers, lesser calamint and Nocellara Monocultivar Extra Virgin Olive Oil
- Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream
- Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil
- Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
- Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil
- Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil
- Laganari with cima di cola florets, smoked red prawns from Gallipoli, candied tomatoes and Ogliarola Monocultivar Extra Virgin Olive Oil
- Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarola Monocultivar Extra Virgin Olive Oil
- Grilled Podolica chop, toasted Trecchina bread with sautéed turnip tops and Toscano P.G.I extra virgin olive oil
- Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented raspberry sauce and avocado pearls and mint
- Deep-fried courgette flowers by Pasquale Torrente
- Monkfish in crunchy tempura with fig compote
- Gourmet salmon pizza
- Rabbit and peas with Olitalia I.G.P. Balsamic Vinegar of Modena
- Lake carpione with Olitalia I.G.P. balsamic vinegar
- Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena
- Spaghettone Gentile, wild garlic, chili pepper and tartare of Mazara del Vallo prawns
- Rice Sfinci
- Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion
- Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar
- Filet of beef with almonds and “5 Grappoli” I.G.P. balsamic vinegar of Modena
- Christmas panzerotti from Basilicata with reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
- Pork loin with Modena IGP “5 Grappoli” balsamic vinegar with vegetables
- Cannoli with Modena IGP balsamic vinegar with ricotta foam on tartare of porcini mushrooms and parmesan crunch
- Flatbread with Olitalia 100% Italian extra virgin olive oil
- Stroncatura pasta with lentil flour and sea urchins
- Crescents fried with Andriese burrata
- Puffed quinoa chips and salt cod mayonnaise
- “Barozzi” mascarpone cream with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena filling
- Mackerel in cooking oil, sweet and sour onion, vegetable spaghetti with powdered oil
- Montanara (heart shape!) By Pasquale Torrente
- Pasquale Torrente’s Fried Anchovies
- Magazine - Recipes
- Filet of beef with licorice, puntarella and Tropea onions
- Spaghetto quadrato with bread sauce and clams, endive and bottarga
- Cuttlefish, red prawn and seawater dumplings
- Octopus cooked at low temperature with its vegetables
- Zeppole by Pasquale Torrente
- Bouquet of mixed leaf lettuce with pomegranate pearls, crunchy filets of speck and walnuts
- Spaghettoni di Gragnano with clams, roasted grape tomatoes and bread crumbs
- Cold spaghetti with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Pasta, pecorino, spearmint and mandarin orange
- Prodotti Innovativi
- Extra virgin oil and olive oil
- Extra virgin oil and olive oil
- "Il Tradizionale"
- "100% Italian Selezione Oro"
- "Verdenso" unfiltered
- Organic extra virgin olive oil
- “I Dedicati” Special for Meat
- “I Dedicati” Special for Pasta
- “I Dedicati” Special for Vegetables
- Toscano PGI
- Terra di Bari PDO
- Sicilia PGI
- Garlic-flavoured
- Lemon-flavoured
- Basil-flavoured
- Truffle-flavoured
- Porcini mushrooms-flavoured
- Oregano-flavoured
- Garlic & Chilli pepper-flavoured
- Rosemary-flavoured
- Chilli pepper-flavoured
- Olive oil
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- Evoloso
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- Collaborations
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- Vinegar, balsamic and glaze
- Red wine vinegar
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- Balsamic vinegar of Modena PGI
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- Red wine vinegar
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- Vinegars, balsamic and glaze
- Wine vinegar Chardonnay
- Wine vinegar Pinot
- Wine vinegar Chianti
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- Balsamic vinegar of Modena PGI - 1 Grape
- Balsamic vinegar of Modena PGI - 3 Grapes
- Balsamic vinegar of Modena PGI - 5 Grapes
- Balsamic glaze - Classic
- Balsamic glaze - Chilli Pepper
- Balsamic glaze - Truffle
- Balsamic glaze - Strawberry
- Olive pomace oil
- Flavoured
- I Dedicati
- Plastic no more
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