Extra Virgin Olive Oil — the Golden Layer
It’s that time of year again — the Campagna Olearia 2025–2026 has begun.
For many in the Mediterranean, this season means long days among olive trees, the hum of mills running day and night, and the first bright-green drops of freshly pressed oil. For us at Lasagnariet, it’s the start of something we truly care about — choosing the best extra virgin olive oil for our kitchen.
We source our olive oil directly from Italy and Spain, working closely with farmers and producers we’ve known for years. These relationships matter — they ensure we always bring in oil that’s authentic, traceable, and of the highest quality.
From Tuscany
His IGP Toscano olive oil has a bold personality — rich in body, fruity, with a persistent and spicy aftertaste. The main cultivar is Leccino, giving it structure and depth. Matteo’s work reflects the Tuscan soil: honest, strong, and full of character.
(And yes — you really should try his chickpeas too. We’ll make sure of that.)
From Sicily
Further south, in Sciacca (AG),
Giuseppe Tulone cultivates olives in Località Montagna 149, surrounded by sunlight, sea breeze, and vineyards. His oil is gentler, with a beautifully fruity profile made mainly from Nocellara, together with Cerasuola and Biancolilla cultivars.
It’s round, balanced, and carries that unmistakable warmth of Sicilian generosity — perfect on our vegetarian lasagna or over roasted vegetables.
From Andalucía, Spain
For special occasions and exclusive events, we’re proud to offer a limited selection from
Basilippo, in El Viso del Alcor (Seville).
Made entirely from Arbequina olives, this oil has an extraordinary fruitiness and smooth texture, with aromas of almond, apple, and fresh herbs. It has been awarded at several world olive oil competitions — and when you taste it, you’ll understand why. It’s unforgettable.
Why it matters
Good olive oil isn’t just a dressing — it’s the soul of Mediterranean cooking.
Nutritionally, extra virgin olive oil is rich in monounsaturated fats, vitamin E, and antioxidants that help protect cells and support heart health. But beyond the science, it’s about flavor — the way a drizzle of fresh oil transforms every layer of a lasagna, turning something good into something extraordinary.
At Lasagnariet, we believe in transparency and tradition. That’s why every drop of olive oil we use has a name, a story, and a farmer behind it.
Layers of olives.
Lasagnariet.
