The biodiversity of Italy's olive varieties is truly astounding. As you go from region to region, each native olive oil has subtle differences that pair with the its regional cuisine.

Calabria, located on the toe of the Italian boot, is a peninsula surrounded by two seas. Olive oil plays a critical role in the preservation of vegetables and meats- a tradition in this part of Italy for centuries.

The Roggianella olive oil has a hint of tomato and a medium intensity- making it perfect for meat sauces and eggplant dishes, in particular.