Is this oil extra virgin?
KWE-sto O-lyo è eks-tra-VER-ji-ne
Verifying the quality category of olive oil at a producer's stall.
Extra virgin olive oil (olio extravergine di oliva, EVO) is the highest quality grade, with free acidity below 0.8%. Italian markets often feature local producers selling oil from their own groves. The harvest year (annata) and olive variety (cultivar) affect flavour significantly.
Di che annata è?
What year's harvest is it?
Asking about the production year — freshness matters
Da che oliva viene?
What olive does it come from?
Asking about the cultivar variety
Posso assaggiarlo?
May I taste it?
Tasting olive oil on a piece of bread is common at producer stalls
Taggiasca olives from the Ligurian Riviera produce a mild, fruity oil with low bitterness — very different from the robust, peppery oils of Tuscany (Frantoio cultivar) or Sicily (Nocellara del Belice). Each cultivar reflects its terroir.