BOTTLE 500 ml extra virgin olive oil

Opened : Once a bottle is opened, oxygen reaches the olive oil, causing oxidation. This process accelerates the deterioration of the flavor. Therefore, I recommend using an opened bottle as soon as possible, preferably within a few weeks to two months.

Unopened : Olive oil doesn't spoil like perishable products, but its flavor and aromas can change over time. For the optimal taste experience, ideally use olive oil within 18-24 months of being pressed. However, older olive oil is still perfectly suitable for use in hot dishes, where the subtle flavor changes are less noticeable.

To preserve its quality, store olive oil in a cool, dark place, away from light and heat, and with the bottle tightly sealed. This way, the oil retains its flavor and character until the last drop.

Tranquilla is powerful and intense, with a distinct flavor profile that might not be what you're used to. Expect a full, complex taste with notes of green almond and artichoke, and a spicy, peppery, and bitter finish. This is a sign of its high antioxidant and polyphenol content. This isn't a neutral oil, but a true flavor enhancer that elevates dishes! The final touch...

Because quality has a price.

Our olive oil comes from small-scale, organic olive groves in Tuscany, produced honestly and transparently. As a sommelier, I personally inspect every batch: only the very best makes it into the bottle. Fewer liters, more flavor and character.

And yes, packaging is expensive too. But we do it consciously: a stylish bottle that protects the olive oil and that you can proudly display on the table or give as a gift.

Supermarket olive oil is often older, less fresh, and sometimes even blended with cheaper oils. Furthermore, supermarket olive oil is often stored incorrectly, meaning it has already oxidized and has less flavor or even an unpleasant taste. Much supermarket olive oil is unfiltered, causing fermentation and an almost immediate decline in quality.

Supermarket olive oil is usually a blend of olives from different countries and regions, which compromises flavor purity and traceability. Moreover, these olives are often not pressed immediately after harvesting, causing fermentation to occur before pressing, negatively impacting quality and flavor.

At Tranquilla you get:

• freshly harvested, high-quality olive oil with maximum nutrients and polyphenols
• small production batches: no mass production, only top quality
• transparency about origin: you know exactly where your oil comes from
• pressed within 3-6 hours of harvest: for maximum freshness and antioxidants

In addition, you taste it immediately: real extra virgin olive oil has an intense, complex flavour with some bitterness and a spicy aftertaste.

Want to really taste the difference? Try Tranquilla and experience the flavor of genuine extra virgin olive oil!

Yes, Tranquilla is 100% organically certified. This means we comply with strict regulations and that our olive oil is completely free of pesticides and chemical additives. Organic certification involves regular inspections and additional costs, but guarantees a product that is truly pure and natural. At Tranquilla, we consciously choose this approach because we believe in sustainability, respect for nature, and the highest quality olive oil.

You can use Tranquilla for cooking and even frying. However, we find it too expensive for that. For heating, you can choose a lower-quality extra virgin olive oil or olive oil that's a bit older. Tranquilla is a finishing oil. An olive oil you add cold as an extra ingredient to enhance flavors and elevate dishes. Use it just like herbs: a drizzle over vegetables, pasta, meat, or even desserts can give that little something extra!

Take a moment to savor it pure: pour a little onto a spoon or into a small glass, swirl it around in your mouth, and discover its complex nuances. Plus, extra virgin olive oil is incredibly healthy! Doctors even recommend consuming at least two tablespoons daily for its many health benefits.

We strongly advise against this!

The bag-in-box is the best storage method: it's airtight and light-free, keeping the olive oil fresh and aromatic for much longer. Olive oil in a (clear) bottle oxidizes faster, losing its flavor and quality. So, simply pour a small amount into a small bowl each time you use it, straight from the bag-in-box onto your plate.

FYI: A transparent bottle is absolutely unacceptable for olive oil! Unfortunately, this is still often used, both for cheap olive oils in plastic bottles and by more expensive brands in a "nice" transparent glass bottle...

Bag-in-box is technically the best packaging: neither oxygen nor light gets to the oil. The bag shrinks as you pour, keeping the oil fresh for a long time.

A dark glass bottle is beautiful, practical, and ideal for smaller quantities that you use up quickly. Because olive oil is also a dining experience for us, we chose 250 ml and 500 ml bottles at Tranquilla: elegant, easy to use, and always fresh.

Which packaging is right for me?

• 250 ml bottle → ideal as a gift or for those who use little olive oil
• 500 ml bottle → handy size in the kitchen or on the table
• bag-in-box → affordable and smart for everyday use

We advise against this. A ceramic jug seems practical and attractive, but it's almost impossible to clean properly. Olive oil residue oxidizes quickly, immediately affecting the quality and flavor of your fresh olive oil.

If you really want a small bottle on the table, make sure to always clean it with baking soda and hot water (not dish soap, as that will leave a odor and taste). Only fill it with a small amount that you'll use quickly, and store it in a cool, dark place.

The best option remains: pour directly from the bag-in-box into a small bowl each time you use it. This way, the rest stays perfectly sealed and fresh. Or use our 250 ml mini Tranquilla.

No, unfortunately that's not possible. Our bottles are sealed with an anti-rabbocco cap: a legally required type of cap in Italy to prevent fraud. This cap is non-removable and prevents the bottle from being refilled.

In addition, used bottles are difficult to clean perfectly, which causes the taste of olive oil to deteriorate more quickly.