First Vodka Made With Olive Oil Released in Italy

Its creator said extra virgin olive oil adds a velvety texture to the vodka and is just the latest iteration in an ongoing trend of olive oil mixing with alcohol.
Mar. 29, 2022
Paolo DeAndreis

Recent News

The first vodka made with extra vir­gin olive oil in Italy is being released in the north­ern region of Liguria.

Thomas Cuberli, the inven­tor of Olioo and chief exec­u­tive direc­tor of the Genoa-based Compagnia di San Giorgio, said that the right amount of extra vir­gin olive oil gives the vodka a vel­vety tex­ture,” a new dimen­sion for the cen­turies-old spirit.

We look for high-qual­ity prod­ucts based on high-qual­ity raw mate­ri­als. Our goal is to have these dis­til­lates make Liguria more pop­u­lar beyond the regional and national bor­ders.- Thomas Cuberli, chief exec­u­tive direc­tor, Compagnia di San Giorgio

Cuberli added the new prod­uct might also fur­ther boost the pop­u­lar­ity of the most high-qual­ity food prod­ucts of Genoa and the wider region, where the extra vir­gin olive oils come from a cen­tury-old tra­di­tion.

Liguria also has a well-estab­lished tra­di­tion of pro­duc­ing arti­sanal liquors from olive leaves or extracts.

See Also:On Table Olives and Cocktails

The same dis­til­late pro­ducer had already mixed renowned local food prod­ucts with other pop­u­lar spir­its in recent years, includ­ing basil-infused gin and pine nut ver­mouth.

We look for high-qual­ity prod­ucts based on high-qual­ity raw mate­ri­als,” Cuberli told IlSole24Ore. Our goal is to have these dis­til­lates make Liguria more pop­u­lar beyond the regional and national bor­ders.”


In a press release, Compagnia di San Giorgio said that before serv­ing, Olioo vodka has to be shaken, not stirred,” a nod to how fic­tional British spy James Bond prefers his own mar­ti­nis.

According to the com­pany, the extra vir­gin olive oil drops are man­u­ally poured into each Olioo bot­tle.

The addi­tion of olive notes to an alco­holic prod­uct is hardly a nov­elty. In December, a beer pro­ducer in cen­tral Italy launched Birra Oleo, which includes olive leaves in the brew­ing process.

Meanwhile, inno­va­tors have found a pre­cious ally in extra vir­gin olive oil for years when it comes to dis­til­lates and liquors.

Massimo D’Addezio, an award-win­ning bar­tender at Rome’s Chorus Café, has also mod­i­fied some pop­u­lar cock­tails, such as his Bloody Mary, enrich­ing them with fresh Datterino tomato, green pep­pers and extra vir­gin olive oil.

A few years ago, the renowned London bar­tender Philip Hanson made the rounds with The Oliveto,” a newly con­ceived cock­tail based on extra vir­gin olive oil mixed with gin, fresh lemon and egg white.

The Italian inno­va­tor Valentina Bertello, a bar­tender at the Guerrini dal 1958 winebar, has also incor­po­rated extra vir­gin olive oil into some of her cock­tails.

One is based on rum and requires extra vir­gin olive oil to be sprayed on the glass when serv­ing. The sec­ond adds a del­i­cate cen­tral Italian extra vir­gin olive oil to a gin, Campari, crème de cas­sis, lemon, pink grape­fruit juice and sage recipe.



Related Articles

Feedback / Suggestions