Calabrian extra virgin olive oil has a history as long as the olive groves that produce it. Some of them are centuries old, rooted in a land where the sun lingers and the air carries the salt of the sea.
On Braalla you'll find extra virgin olive oil chosen from small Calabrian producers: classic, certified organic, and infused with bergamot, lemon and chili pepper. Each one is made from native olives, picked by hand and cold-pressed within hours of the harvest. No chemical treatments, no industrial standardization, no faceless blends.
It's not just an ingredient. It's the thread that ties every dish back to the land it comes from.
Real olive oil also means knowing what isn't in it
No chemical treatments
The olives are grown without pesticides or herbicides. Nothing goes into the soil that it hasn't known for centuries.
No industrial pressing
The olives are cold-pressed within hours of the harvest, in small local mills. Not in industrial plants that process huge quantities and lose aroma and quality along the way.
No faceless blends
No blending with oils from other European countries. What you find in the bottle comes from native Calabrian olives, grown in one specific place, by hands you can put a name to.
Every oil has its moment
The Classic
Drizzled raw over bruschetta, salads and grilled vegetables. In the pan, for sautéing and sauces. The everyday companion, the one you'll always find in the kitchen.
The Organic
For those who want the full flavor of native olives, with no compromise. On fish, white meat, and wherever olive oil is the star of the dish.
The Infused
Bergamot on fish and seafood. Lemon on salads and carpaccio. Chili on pasta, pizza and anything that calls for a Calabrian touch.
Roots as deep
as the olive trees
An olive oil that celebrates the biodiversity and unmistakable flavor of Calabria's olive heritage.
Calabria's olive groves are among the oldest in Italy. Some trees are hundreds of years old, others thousands: roots that reach deep into a land where the sun beats down hard and rain comes only now and then. It's this effort, the trees' even before the people's, that you can taste in the oil.
Every bottle you find on Braalla is chosen from small producers who still work the way it's always been done: olives picked by hand, without exception, and cold-pressed within a few hours, without forcing the yield and without adding anything. What's inside the bottle is olive oil and nothing else.