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A collection of extra virgin olive oils that is renewed every year and has received the most important international awards over time.

We deliver excellence by nourishing mother land and utilizing ancient production processes. The milling of the olives, within 6 hours from harvesting, gives oil of great complexity, with an excellent aromatic and taste balance and very low acidity. 

The results in 5 types of excellent Extra Virgin Olive Oil, of which three are Monocultivar (Ghiacciola, Nostrana and Correggiolo varieties) and 2 are Blends (the Riserva in which we find Frantoio, Leccino and Pendolino.

Each cultivar expresses its own identity, which translates each season into a different oil, like a palette composed of various shades of green and with olfactory tones ranging from medium to intense fruitiness.

Today Palazzo di Varignana harvests over 400,000 kg of olives from which about 60,000 litres of oil are produced or the enjoyment of our distinguished patrons.