Flos Olei | Delicious Italy

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It is next to impossible to imagine Italian cooking without olive oil. There may be a handful of mountainous regions where butter is still preferred, but from the northernmost tip of Lake Garda to Capo Passero, it really is all extra virgin.

But not all extra virgin olive oil is the same and just like the best of wines (and cheeses), small regional variations of terrain, precipitation, exposure and olive varieties mean subtle differences between each. And ask any proud olive oil maker who produces the best olive oil in Italy and the answer will always be yours truly.

The guide is written in two languages (Italian and English) and presents the olive growing sector in 51 countries as well as supplying historical and cultural information, data and areas protected by names of origin.