Extra Virgin Olive Oil
De Cecco extra virgin olive oil completes the Italian table — produced through Società Olearia since 1986, to dress, finish and cook the De Cecco way.
Quick answer
De Cecco extra virgin olive oil completes the Italian table alongside our pasta. The company entered oil production with Società Olearia in 1986, applying the same standards of quality to dressing, finishing and cooking.
Great pasta deserves great oil. De Cecco extra virgin olive oil rounds out the table — a finishing drizzle on a bowl of spaghetti, the base of a simple aglio e olio, or a dressing for salads and vegetables.
Our move into oil began in 1986 with the foundation of Società Olearia, extending the family's quality-first approach beyond pasta.
| What | Italian extra virgin olive oil |
|---|---|
| Since | Società Olearia, 1986 |
| Use for | Dressing, finishing, cooking |
| Pairs with | Every De Cecco pasta |
Every line, one method.
Coarse semolina, cold mountain water, bronze drawing and slow drying — the same patient process behind every product we make.
Frequently asked questions
When did De Cecco start making olive oil?
Oil production began in 1986 with the foundation of Società Olearia, as part of the company's diversification beyond pasta.
How should I use extra virgin olive oil?
Use it raw to finish dishes and dress salads, and for everyday cooking. Confirm specific varietals and origins with the client.
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Find De Cecco in more than 100 countries, or get in touch with our team.