Liquid Gold: Our Favorite Artisan Olive Oils from Italy
Available now at University Wines
At University Wines, our passion for wine often leads us to equally extraordinary finds in olive oil—especially when it comes from the same estates that produce some of Italy’s most elegant and expressive wines. We’re excited to offer three standout extra virgin olive oils that are as thoughtfully crafted as any fine bottle of Brunello or Chianti. These oils aren’t pantry staples—they’re finishing oils meant to elevate simple dishes into unforgettable ones.
Here’s what makes each bottle special:
Petrizzelli “Rodonea” Extra Virgin Olive Oil – Apulia
Elegant, herbaceous, and spicy
From the sun-soaked groves of Puglia, Petrizzelli’s Rodonea olive oil is made from Coratina olives grown on the family estate in Molfetta, just north of Bari. Cold-extracted within hours of harvest, this oil is deeply green and aromatic, with notes of green tomato, wild herbs, and peppery arugula. It has the bold personality typical of Coratina olives, with a long, spicy finish.
How to use it: Drizzle over grilled bread with crushed garlic and sea salt, or finish a bowl of lentil soup or roasted vegetables.
Rocca di Montegrossi Extra Virgin Olive Oil – Chianti Classico, Tuscany
Balanced, grassy, and savory
Made by the same estate behind one of our favorite Chianti Classicos, this olive oil from Rocca di Montegrossi is produced in Gaiole in Chianti using a blend of Frantoio, Moraiolo, and Leccino olives. Harvested by hand and milled within 24 hours, the oil is unfiltered and intensely green. Expect aromas of freshly cut grass, green almond, and artichoke, with a pleasantly bitter edge and moderate pepper on the finish.
How to use it: Over white beans with rosemary, tossed with bitter greens, or as a simple dressing for heirloom tomatoes.
Ciacci Piccolomini Extra Virgin Olive Oil – Montalcino, Tuscany
Soft, delicate, and aromatic
From the same historic Montalcino estate known for its benchmark Brunellos, Ciacci Piccolomini’s olive oil is made with Frantoio, Leccino, and Moraiolo olives grown on estate hillsides at elevation. The oil is cold-pressed and bottled unfiltered. It’s a more delicate expression than the others, with a silky texture and notes of sweet almond, artichoke heart, and green apple, finishing with just a kiss of pepper.
How to use it: Drizzle over fresh mozzarella, steamed fish, or a simple risotto with Parmigiano-Reggiano.
- Keep it in a cool, dark place (not next to the stove!)
- Use within 6–12 months of opening for peak freshness
- These oils are best used raw—drizzled, not cooked
These are not everyday oils, and that’s exactly the point. Each one is an agricultural expression of place—just like wine—and the flavor difference is immediate. Come by the shop to pick up a bottle.