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What is D'uliva?

D’uliva is a single-estate, extra virgin olive oil (EVOO) produced in Tuscany. When you buy D’uliva, you can be sure you are buying an unadulterated, 100% Italian, premium quality extra virgin olive oil. Just pure oil that comes from the crushed fruit. Our EVOO is made from a blend of Tuscan olives, including leccino, moraiolo, pendolino, and frantoio.

  • Berlin Global Olive Oil Awards (GOOA) 2023

    D'uliva has been granted the Gold Award as one of the GLOBAL ELITE OLIVE OILS

  • New York International Olive Oil Competition (NYOOC) 2023

    D'uliva won the Sliver Award at the NYIOOC World Olive Oil Competition

Our Process.

We harvest early to maintain the authentic, fruity flavours and all the health benefits of a fresh olive. Unripe olives have significantly higher polyphenol content than those of ripe olives. Polyphenols are a powerful antioxidant and provide anti-inflammatory properties that have been linked to reducing the risk of heart disease. PURE TUSCAN IGP ORGANIC EXTRA VIRGIN OLIVE OIL! 

D'Uliva Extra Virgin Olive Oil( 6 bottles of 500ml)

Certified Tuscan PGI.

Protected geographical indication.

Pesticides, chemical fertilizers and anything harmful to nature are banned in the olive grove.

The olive harvest, carried out on the tree and rigorously by hand, takes place between mid-October and the end of November.

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Award winning Extra Virgin Olive Oil (EVOO)

D'Uliva Extra Virgin Olive Oil (5l)

Certified Tuscan PGI.

Protected geographical indication.

Pesticides, chemical fertilizers and anything harmful to nature are banned in the olive grove.

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Our Commitment

We are committed to adhering to environmentally friendly traditional farming methods such as organic fertilizing, and hand-pruning. Pesticides, chemical fertilizers and anything harmful to nature are banned in the olive grove. The oil we obtain has a bright green color with intense aromas. In the mouth it is delicate and round, slightly spicy, rich in polyphenols. We are committed to high-quality harvesting. We pick early, around the beginning of November before the olives are completely ripe. They are then taken to the press immediately. Picking early results in a smaller yield but higher quality olive oil.

  • Biologico