GROVE TO TABLE

Zucchi is flavor to feel good about.

Our extra virgin olive oils are of exceptional quality and taste, produced using socially and environmentally responsible practices and innovation technology.

We commit to the pursuit of excellence, every day and in every detail, because satisfying our own expectations is only the first step in satisfying those who put their trust in us, bottle after bottle. That commitment stretches from the thoughtfully grown ingredients we source, to the unique flavor blends created by our world-class Blendmasters, and the absolute transparency that allows Zucchi extra virgin olive oil to be traced back to its origin.

IT ALL STARTS IN THE GROVE

We work with a variety of olive growers throughout Italy and Europe to source the very best olive oils for our olive oil blends. We carefully hand-select the growers we work with and form partnerships to ensure all workers are paid fair wages and have a safe and healthy work environment.

OLIVE VARIETIES

The olive groves from which we source our olive oils are an important part of our biodiversity heritage. To protect these natural environments from irreversible changes to the land or the extinction of living species, our olive growers take measures to preserve traditional local varieties of olives and maintain a rich biodiversity.

HARVEST

Learn more about what makes Zucchi sustainable

Blending and quality control are the final steps before bottling, a process that is carried out at the Zucchi headquarters in Cremona, Italy.

Experts at their craft, Zucchi Blendmasters identify each cultivar’s distinguishing characteristics—from sweet and fruity to bold and bitter—and combine these into a harmonious blend. The result is greater than the sum of its parts—a handcrafted extra virgin olive oil blend that infuses vibrant flavor into every dish.

Our Blending Process

Once the blends are finalized, the olive oil is sent into a short-term storage.

To deliver a standard of extra virgin olive oil whose quality and nutritional properties remain constant over time we have created an oil cellar, Italy’s largest temperature-controlled storage facility. Maintained at a constant 60°F, this facility can store up to 5,300 tons of extra virgin olive oil.

When the olive oil is ready to be bottled and labeled, it is sent to our packaging facility, where each blend is carefully poured into dark green glass bottles. The color and design of these bottles help protect the olive oil from light and air exposure, preventing oxidation.

The bottles are packaged and distributed to stores all around the world.

Each bottle of Zucchi EVOO has a unique story to tell.

We invite you to learn more about the exact ingredients, origins, and recommended pairings of your Zucchi EVOO by exploring our products page.

Discover more about your Zucchi EVOO

Greens & Beans Soup with Chili Garlic Croutons

Soup

Inspired by the flavor of Tuscany, this spinach and white bean soup is packed full of flavor and nutrients.

Truffle burger with whipped goat cheese and arugula. In the background we see a bottle of truffle extra virgin olive oil and bowls filled with other ingredients. The surface and background are dark and woody.

Truffle Burger with Whipped Goat Cheese & Onion Jam

Main course

A gourmet truffle burger, topped with whipped goat cheese and caramelized balsamic onions. Use dry-aged beef for a more intense funky flavor.

Tomato, Herb & Olive Oil Mayo

Condiments

Olive oil in mayonnaise? Many argue that olive oil should never be used to make mayo because of its bitterness. However, when done right, great-tasting olive oil mayo is possible. The key? Use an extra virgin olive oil with a mild intensity and round flavor. Here, we’ve opted for our Organic EVOO which has a mild intensity and delicate finish.

Baked Lemon Olive Oil Doughnuts

Dessert

Lemon-flavored EVOO adds a bright and zesty flavor to these baked olive oil doughnuts. No butter or frying required!

Sheetpan Eggplant, Peppers & Potatoes with Pistachio Gremolata

Sides, Main course

Two of Sicily’s primary ingredients–eggplant and pistachios–serve as the protagonists in this veggie-forward side dish.

Pappardelle with Kale & Garlic Sauce

Pasta

In this Tuscany inspired pasta dish, lacinato kale gets blanched and pureed into a vibrant green sauce, served on wide ribbon pappardelle with garlicky, toasted breadcrumbs.

Fennel, Orange & Olive Salad with Toasted Breadcrumbs

Salad

Olives and oranges make for an unusual yet delicious pairing. Inspired by the flavors of Sicily, this salad is best prepared in the winter when citrus fruits are at their prime.

Roast Beef Sirloin with Sun-Dried Tomato Crust

Main course

Beef sirloin is covered in a sweet-and-tart sun-dried tomato herb paste, then roasted until perfectly tender.

Poached egg with mushrooms english muffin and truffle oil

Poached Eggs with Truffled Mushrooms

Main course

Sautéed mushrooms and a few drops of truffle-flavored olive oil give simple poached eggs a decadent twist.

Tomato Confit

Condiments

Cherry tomatoes are slow-roasted with garlic, herbs, and a generous amount of olive oil, resulting in a condiment bursting with concentrated flavors.

Pistachio Pesto Pasta with Tomato Confit

Pasta

In this Sicily-inspired pasta dish, ground pistachios create a creamy, nutty pesto, perfectly contrasted by the concentrated sweetness of homemade tomato confit.

Fig, Truffle and Goat Cheese Pizza

Main course, Appetizer

Boasting of sweet and savory contrasts, this fig and truffle pizza is an elevated twist that's sure to please.

GROVE TO TABLE

Zucchi is flavor to feel good about.

IT ALL STARTS IN THE GROVE

Blending and quality control are the final steps before bottling, a process that is carried out at the Zucchi headquarters in Cremona, Italy.

Once the blends are finalized, the olive oil is sent into a short-term storage.

Each bottle of Zucchi EVOO has a unique story to tell.

Greens & Beans Soup with Chili Garlic Croutons

Truffle Burger with Whipped Goat Cheese & Onion Jam

Tomato, Herb & Olive Oil Mayo

Baked Lemon Olive Oil Doughnuts

Sheetpan Eggplant, Peppers & Potatoes with Pistachio Gremolata

Pappardelle with Kale & Garlic Sauce

Fennel, Orange & Olive Salad with Toasted Breadcrumbs

Roast Beef Sirloin with Sun-Dried Tomato Crust

Poached Eggs with Truffled Mushrooms

Tomato Confit

Pistachio Pesto Pasta with Tomato Confit

Fig, Truffle and Goat Cheese Pizza

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