Like choosing an oil for one’s own home kitchen.

We have discovered that a well-known entrepreneur, restaurateur, and television personality uses our extra virgin olive oil exactly in this way: away from the spotlight of professional kitchens, in the most authentic moments of everyday life, when cooking is done for the pure pleasure of it.

It is news that makes us proud and, we confess, also a little happy.

Because our oil is created precisely for this purpose: to accompany the simple gestures of cooking with elegance, authenticity, and character, enhancing every dish with discretion.

Knowing that someone who lives gastronomy at the highest level also chooses it for themselves is a precious confirmation.

But what we like most is the idea that the same oil can be on their table… and on yours.

In the end, good things bring everyone together.

Thank you for being part of our story and for continuing to bring the taste of quality into your kitchen.
Visagi Coraggiosi

The results reflect a challenging season which, as you know, was significantly affected by a major olive fruit fly infestation.

This environmental factor has inevitably impacted certain analytical parameters, particularly leading—compared to more favorable years—to higher acidity levels and a reduction in total polyphenols.

From an analytical standpoint, while reflecting the critical aspects of a difficult agricultural season—common across much of the olive oil sector—the oils show:

• chemical parameters compliant with the reference category,
• an organoleptic profile free from defects, with medium fruitiness,
• moderate oxidative stability, in line with the production context of the season

We believe it is essential to share this information in a spirit of transparency and integrity, values that have always guided our work and our relationship with clients.

We remain at your disposal for any further information or for detailed consultation of the analytical reports.
Visagi Coraggiosi

As you may have heard, this season has been particularly challenging for those of us who cultivate with respect for nature: the olive fruit fly has affected many olive-growing areas, putting even the most carefully tended and resilient groves to the test.

As certified organic producers, we consciously choose not to rely on chemicals to combat these issues. We prefer to let nature follow its own rhythms, even when that means accepting a smaller harvest and slight variations in quality.

Despite the difficulties and lower yield, we’ve decided to keep our prices unchanged, as a gesture of respect and gratitude toward those who support us each year and share our values.

The result is an olive oil that tells the true story of this vintage: authentic, genuine, and the fruit of our daily commitment to caring for the land and its natural balance.

Open sales for the new Visagi olive oil! Click here to buy it.
Please note : deliveries starting November 20th.

We sincerely thank you for the trust, understanding, and affection with which you continue to support us.
Visagi Coraggiosi

What is the sensory analysis?
It is a fundamental part of the competitions for extra virgin olive oil (EVO), as it allows for the assessment of the organoleptic quality of the competing oils, distinguishing excellent ones from those that are defective or mediocre. It is carried out according to COI standards (International Olive Council) and consists of three main steps :

1. Nose  (Aroma ) This is done by smelling the  oil in its pure form in a blue cup a slightly warmed  with the hands .
Positive parameters: 

•  Fruity (intensity and type: green or ripe)
• Herbaceous notes, almond, artichoke, tomato, apple, etc.
•  Main defects to report: Heating (fermented oil) – Mold – Musty – Rancid

2. Palate (Taste) The pure oil is tasted, spreading it well in the mouth using the strip method ( noisy air aspiration ).
Positive parameters:

• Bitter  
• Spicy  
• Balance between tasting notes
• Aromatic persistence: how long the taste lasts after tasting

3. Retro-nasal Sensations:

• Sensation of fluidity, body
• Aromas perceived retro-nasally, often more complex than just the sense of smell

Evaluation Form  (Panel Test) 

The professional judges (panelists), once they have completed the three previous steps, fill out an official sensory sheet (according to the COI method or competition regulations), which includes:

• Intensity of positive notes: fruity, bitter, spicy 
• Presence or absence of defects
• Any descriptive notes: tomato, apple, artichoke, almond, grass, etc.

If you would like to delve deeper into these topics, contact us.

Hoping to have provided you with something useful and pleasant, we wish you a good summer! 

Thank you again for your support, we will see you in September!

The event, organised by Olioofficina under the direction of Luigi Caricato, is a leading platform for promoting the highest quality olive oil production in Italy.
A distinguished and diverse jury, composed of buyers, chefs, tasters, sommeliers, journalists, and consumers – recognised our oil with the Golden Glass in the Absolute Category. The award honours the balanced profile that emerged in the tasting notes, both on the nose and the palate, as well as the exceptional quality of the olives used.

This achievement is the result of the dedication and passion we put into our work every day, from caring for our olive groves to the careful processing in the mill. Being recognised among international leaders in olive oil production fills us with pride and motivates us to continue our commitment to quality and authenticity.

We would like to sincerely thank all of you – our customers, collaborators, and supporters – for your trust and for accompanying us on this journey.
To find out more about the competition, the Forum, and the other winners, we invite you to visit the official website: www.olioofficina.it

The competition, now in its 16th edition, is organized by O.L.E.A. (Organization of the Laboratory of Expert Tasters), a non-profit association recognized as one of the most authoritative on the national and international scene precisely for thirty years of experience and for the competence of the members of the Jury. The Professional Tasting Committee is directed by the head of the Panel Giorgio Sorcinelli.

The award ceremony will be held in Fano on May 25 on the occasion of the Gran Galà dell’Olio 2025.

There are many activities of the event: conferences, awards, meetings, tastings, competitions, sensory workshops aimed at both professional tasters and producers, but also enthusiasts including children.

This recognition is the result of our daily commitment, passion for quality and love for our land. Every drop of our oil tells a story of tradition, innovation and dedication.

Thank you for your continued support: this award is also thanks to you!

To celebrate we have prepared a special offer for you :
Place an order of at least €100 and receive a jar of olive cream as a gift.
Valid until April 30, 2025

The competition, known for its rigorous selection process, awarded our oil for its exceptional sensory characteristics, unique flavor profile and superior quality. This recognition is a confirmation of our commitment to the production of an authentic and very high quality extra virgin olive oil.

For those with a taste for detail: the tasting note those typical of green olives: hints of thistle, artichoke, almond and pepper.

Receiving this recognition is a great honor for us and a testament to the passion and dedication we put into our work every day.

We are proud to be able to offer our customers a product that represents the best of our  territory  and the Italian olive growing tradition.

We thank all those who have supported us on this path and share this great satisfaction with you!

Too often, oils on store shelves are not “true extra virgin” and should instead be sold as simple virgin olive oil.

How can we protect customers from “fake” products?

Only through chemical and sensory analyses of the oil can we certify to customers its quality, food safety, and organoleptic characteristics.

Not only that—chemical analyses can provide useful information for developing new products or improving production techniques, contributing to innovation even in a mature sector like olive oil.

For these reasons, we are pleased to share the analysis results for batch 8VI of the 2024/2025 harvest campaign.
The certifying body is Innovhub – Stazione Sperimentale per le industrie degli oli e dei grassi, whose laboratory is certified by ACCREDIA, the Italian accreditation body.

Without delving too deeply into strictly technical details, the key chemical parameters are: acidity, peroxide value, and biophenols (or polyphenols).

For reference, to qualify as extra virgin olive oil (EVO), the acidity level must not exceed 0.80%. To obtain a D.O.P. certification, acidity must not exceed 0.40%.
The acidity of Visagi oil is 0.17%—a result that fills us with pride!

Under current regulations, it is not mandatory to indicate this parameter on the label—an oversight that allows products abusing the title to occupy shelf space.

The full test report can be downloaded here in the Certifications section.

The first is that inside the box there is a sealed BAG which avoids any contact with air, so the oil keeps much better, you no longer need a funnel and all those complicated operations to decant the oil. Choose VISAGI oil in our shop!

PLEASE NOTE
We are sorry to inform you that the 5L bag-in-box is currently sold out and no longer available. We apologise for the inconvenience and suggest you consider buying the 3L bag. For those of you who have already made reservations for the 5L bag in box, you don’t have to worry: everything is confirmed, we will let you know when we are delivering.

Happy bruschetta to all.

Watch the video

However, from today on you can pre-order for the next harvest, by writing to info@visagicoraggiosi.com
You are very important to us and we thank you for the trust you show us every year.
We look forward to your next order!

New projects, new olive trees

And in the meantime… we continue to grow!

We have purchased a new plot of land adjacent to our current one.
Of course all the trees are native and monocultivar Canino.
It is a further step to continue our project of valorisation of the territory and love for our work.

We will keep you informed of developments!