Producers of one of the finest extra virgin olive oils in Italy

Our single estate extra virgin olive oil top Michelin Star Chef rated.

Our own label single estate extra virgin olive oil is not only used by top Michelin Star Chef Sean Hope in his award winning menus but we also supply exclusive outlets in Italy, and ship to the UK, Switzerland, Germany, Scandinavia and the USA. Additionally, most of our bed & breakfast guests buy some to take back either to use themselves or as unique gifts for friends and family - we now have guests using our oil 'down under' in several parts of Australia too.

Extra Virgin Olive Oils are not the same. Using wines and perfumes as an example  - they are not the same. The quality of the product is different and the better quality product is more special and therefore more expensive. Single estate extra virgin olive oil describes exactly what it is! It is prepared by one producer directly from their own estate of olive trees. Our olives are hand picked to prevent bruising and  fall gently into nets laid on the ground. The olives are then pressed separately at our local olive press and the oil is not blended or mixed with any other oil. Fine quality single estate oil is bottled in small quantities and prized for its rich deep flavour and aroma.  Our own single estate extra virgin olive oil complies with Italian & EU legislation and customers are assured of the highest quality cold pressed, unfiltered and superior 100% Italian extra virgin olive oil.   

Olive oil is a magical ingredient and enhances all foods. It is best to use the best oil as a condiment to appreciate its powerful aromas. It is delicious used in salad dressings and poured over fish or white meat before cooking. Pour over cooked vegetables such as asparagus, artichokes, fresh young peas or beans. We buy crusty Italian bread, cover with fresh sliced tomatoes, season and pour the olive oil over - absolutely delicious!

As every top chef will tell you, the success to preparing a great meal is through using top quality ingredients. 

This is top Michelin Star Chef Sean Hope's endorsement of our single estate extra virgin olive oil:  "It is a fine balanced good quality extra virgin olive oil with a distinctive green/yellowy colour; it's slightly sweet with a hint of almonds & spices. I use it as a condiment and also in salad dressings. It is reassuring to be able to source this single estate oil directly from Gregory & Sandra the English producers in Le Marche - Central Italy. We use it in our kitchen and bottles are for sale in our own shop". 

Sean has held his Michelin Star since 2002 and co-owns The Olive Branch & Beech House in Clipsham, Rutland and the Red Lion Inn in Stathern, Leicestershire both are situated in the rich countryside of middle England.

Our single estate extra virgin olive oil is one of the finest ingredients you can buy for your kitchen store cupboard. In Italy, if you want the highest grade extra virgin olive oil it is still considered that you either buy it from someone you know or from a specialist shop that will only stock a few oils which are mostly local. 

Export to Sweden

We have sent our olive oil to Sweden and plan to expand our oil sales into other Scandinavian countries. 

Export to the USA

We have sent our olive oil to the USA and hope for some repeat orders! More recently guests from the USA have also taken bottles of our oil to remind them of their stay with us!

A special taste of Italy with a special gift

Our oil may be purchased directly from our cantina, from one of our specialist retailers or by mail order. Our exclusive oil supplied in traditional 25 cl glass bottle makes a special & useful gift especially to anyone who loves all things Italian and for those who just wish to cook with the finest oil.

For further information or to order by mail order please e mail oliveoil@peritalia.com or Telephone/Fax 0039 0733 609068 with your requirements (We accept payment by Visa, Visa Electron, Maestro & MasterCard and for Italian deliveries Bancomat).

 (Business P.iva.number  01661620433)

HOW TO COOK WITH OLIVE OIL - there is not much space on this page so if you would like Sandra to e-mail you any Italian recipes please let her know - here in Italy, together with our own olive oil she uses wild herbs, herbs from our kitchen garden and fresh local produce.

If you have olive oil in your store cupboard and the temperature drops - don't worry - olive oil solidifies when too cold. Just bring it up to temperature and it will be fine.

Oil infusions: 

Herb oil - rosemary, basil, tarragon, mint, parsley & chives all work well in oil infusions either separately or mixed together - Lightly bruise the chosen herb in a pestle and mortar or with something hard such as a rolling pin. Simply place in a jar, bottle or other container, add the oil and shake well and then let the herbs fall to the bottom. Leave to infuse stored in a cool dark place for a least a week and no more than 4 weeks. Use as required. 

Olio Santo - a fairly mild chili infusion that adds a subtle heat to a dish. Also delicious sprinkled over cooked pizza - wash and dry 4 red chilies and bruise 8 bay leaves and place in a clean jar, cover with about 250ml of oil, seal the jar and store in a cool dry place - use as required.

Mashed potato with thyme oil - boil about 2lb of floury potatoes. Drain and return to pan. Add about 2 tbsp of milk and a little thyme oil and mash. Stir in or sprinkle with grated parmesan or Pecorino cheese.

Orange and Rocket salad  - a light and refreshing salad which is ideal to serve with spicy or rich foods. You simply use fresh rocket (which has a slightly bitter taste) and mix with  slices or segments of fresh orange. Make a dressing 2 parts of olive oil and 1 part balsamic vinegar, a little crushed garlic (optional) and add a little salt and freshly ground black pepper. Toss well and leave to stand for a few minutes. Sprinkle with black olives (optional).

Zuccini a Scapece - Marinated Courgettes - a simple dish prepared all over Italy using the best of the season's courgettes which are eaten cold with salami, proscuitto crudo or cheeses. Use 4 courgettes and slice thinly.  Cook the slices in olive oil, you could also add chopped onion or sliced mushrooms as a variation, place them in a dish and add fresh mint (optional) drizzle with white wine vinegar and leave for at least a few hours. Season with freshly ground black pepper. Serve at room temperature.

Peperonata - Peppers cooked in olive oil - cook 1 small chopped onion, 1 yellow and 1 red pepper that are cut into thin strips in olive oil, stirring continuously and cook until softened. Add 2 large chopped tomatoes or half a cup of passata. Add some chopped fresh parsley (optional). Cook on a low heat and stir frequently until pepper is cooked and mixture has thickened. Serve hot or at room temperature with any beef dish such as meatballs, sausages, beef burgers or steak. Delicious with thyme potato or creamy mashed potato.

Our most popular dish - our own il sorger del sole Recipe for Minestrone soup - the base is made with 1 onion, 1/2 cloves of garlic and pancetta (all chopped). Cook in a little olive oil to bring out the flavour. Then add water and 1 or 2 chicken stock cubes depending upon how much liquid you will be adding. I use 2 carrots and 1 courgette finely chopped, but instead of courgette sometimes I use spinach, celery or anything green. It would probably be easier if you then add 1 tin of chopped tomatoes and 1 tin of cannellini beans (or you could mess about with fresh/dried). Cook it on low until the flavours mingle together but don't let it boil as the liquid will disappear. Season with salt and black pepper as required. You could add more liquid as necessary (can't tell you how much as I just guess and try to keep it thickish but not too thick.10 minutes before you want to eat it add some small pasta or rice as an alternative - again not too much as it will be too thick. Sometimes I add potatoes instead of pasta or rice but they must be added early on in the recipe. Serve with crusty bread and sprinkle with cheese (optional). Minestrone soup was invented by Italians to use up the leftovers so just experiment - you can't really go wrong and it tastes different every time.  

Aubergine, Lemon & Caper Salad - Caponata - this is a simple Sicilian recipe and can be served with hot cooked meat or cold sliced meats. Cut one aubergine into cubes and fry in olive oil for about 10 minutes tossing regularly until tender and browned. Place the cooked aubergine cubes in a serving bowl and drizzle some freshly squeezed lemon juice over. Add some capers and green olives and season with with salt and freshly ground black pepper. Add fresh flat leaved parsley and serve at room temperature.

Fragrant and spicy rice - we love Italian food although every now and again we prefer something nostalgic – not roast beef, potatoes, vegetables, Yorkshire puddings and gravy but something a little saucy! Try this one out - Boil some water in a pan add a pinch of salt and half to 3/4 of a teaspoonful of ground ‘Turmeric’ which not only gives the rice a light delicate taste but also turns the rice into a lovely golden yellow – it is cheaper than using Saffron too. Boil the rice slowly, stirring as necessary, until cooked, drain and wash with boiling water and then squeeze a little juice of a fresh orange onto the rice, stir and serve with garnish such as flat leaved parsley, alternatively use the grated rind of the orange and mix into the washed rice. The flavours of the rice, Turmeric and orange combine to make a simple but tasty rice. Delicious as an accompaniment to a main meal such as grilled meat.

Gregory & Sandra

"Great hosts - extra touch much appreciated - maps, information etc. Enjoyable stay - many thanks. Keep making the jam!" T & A - Northern Ireland

"Wonderful stars at night and so peaceful - thanks"  P & C - Italy

"This is a beautiful place, very relaxing! Thank you for the hospitality and for lovely breakfasts" A & C - Italy

"Fantastic stay. We will be back again" J & F - USA

"Very peaceful & we loved the views - a great place to relax" J & E - New Zealand

"It's the second visit and we can't wait to come back, it's like staying with wonderful friends" L & G - Italy