Terzini Extra Virgin Olive Oil.

Abruzzo expresses an astonishing variety of oil, the expression of an uncontaminated, strong and gentle territory that synthesises the happy union of sea and mountains.
L'Olio Extra Vergine di oliva Terzini viene prodotto da olive provenienti dagli uliveti situati nel comune di Tocco da Casauria e costituiti prevalentemente da cultivar “Toccolana”, sinonimo di finezza e delicatezza e da cultivar “Dritta”.
It is extracted locally using the continuous cold method, which favours the extraction of fruity and fragrant oils.
Uliveto e bottiglia di olio


Producing extra virgin olive oil comes from passion and a job that has ancient roots that have been handed down for generations. Important awards do justice to our commitment and all the care we give to our land.
Logo_migliori Oli d'Italia 3

<strong>Guide Oils of Italy</strong>

Our 𝗢𝗹𝗶𝗼 𝗲𝘅𝘁𝗿𝗮 𝘃𝗲𝗿𝗴𝗶𝗻𝗲 𝗱𝗶 𝗢𝗹𝗶𝘃𝗮 featured in the 2020 Gambero Rosso Guide Oli d’Italia.

Logo_best Oils of Italy 2

<strong>Extra Virgin Slow Food 2020</strong>

Another great satisfaction for our Terzini Extra Virgin Olive Oil: selected by the Slow Food Extra Virgin Olive Oil Guide 2020.

Logo_migliori Oli d'Italia

<strong>Foglia Gambero Rosso</strong>

Our 𝗢𝗹𝗶𝗼 𝗲𝘅𝘁𝗿𝗮 𝘃𝗲𝗿𝗴𝗶𝗻𝗲 𝗱𝗶 𝗢𝗹𝗶𝘃𝗮 receives another prestigious award for 2021: the Gambero Rosso leaf and a mention in the new Oli d’Italia 2021 guide.

Bottiglie di Olio evo su ulivo

Not only does wine sing.

Tocco da Casauria at 360 m above sea level.
𝗟’𝗼𝗹𝗶𝗼 𝗧𝗲𝗿𝘇𝗶𝗻𝗶 comes from a rich and diverse territory such as Abruzzo and is produced using olives harvested in advance and scrupulously selected.
evo oil terzini

Collection system

Mechanical harvester

olive tree


250 ml / 500 ml / 3 litri / 5 litri

Olio Extravergine D’Oliva Terzini
scatto con due bottiglie di olio evo
Welcome to the green essence.
It is extracted locally using the continuous cold method.
𝗟’𝗼𝗹𝗶𝗼 𝗘𝗩𝗢 is an oil obtained exclusively by pressing olives using mechanical procedures. This particular production method allows all the properties of the olives being pressed to be maintained. In addition, it must have an acidity of less than or equal to 0.8 per cent, in addition to meeting other precise parameters required by EU regulations.