Bruzio

The origins of the extra virgin olive oil Bruzio have been traced back to the time of Ancient Greece when the olive was first introduced to the province of Cosenza (Cosentia). Named after an ancient Tuscan-speaking tribe of Bruzi (Bruttii) that settled there in the 4th century BCE, to this day it is produced within this specific geographical area and marketed as Bruzio D.

O.P. Fascia Prepollinica, Valle Crati, Colline Joniche Presilane and Sibaritide. This prized Calabrian oil is obtained from the olive varieties of Tondina, Rossanese, Carolea and Grossa di Cassano. It has an intense yellow color with a green hue, and a light, fruity flavor with a hint of bitterness.

Because of its delicate aroma, Bruzio oils are particularly suitable for dressing grilled fish, vegetables and salads, and widely used as an essential ingredient in Calabrian cuisine.