Drippo Garlic

They’re made to bring flavour in a second, without making life complicated. You can use them as the final touch on a dish or while cooking: it depends on the flavour you choose. Garlic on pasta, bruschetta and roasted potatoes; chilli on pasta, pizza, vegetables and soups; black truffle on pasta, risottos and meats; lemon on grilled fish, meat and vegetables.

Favolosa is our 100% Italian single-variety EVOO: it smells green and brings character both raw and in the kitchen. Cooking, instead, is the EVOO made for frying, sautéing and bringing out the crunchiest side of your recipes. Short version: Favolosa if you want personality, Cooking if you want to push hard on cooking.

If you love garlic but want zero fuss, this one really does the job. Try it on pasta, bruschetta and roasted potatoes: instant flavour, super easy.

It has a bold taste and a proper spicy kick, but the good part is that you control the dose in a second. We suggest starting small and adding more if you want to turn the heat up. It works great on pasta, pizza, vegetables and soups.

If you want to get the best of its fresh side, try it raw. It’s perfect for adding a final twist to grilled fish, meat and vegetables. You can also use it while cooking, but its real wow moment comes as a finishing touch.

Yes, that’s exactly what it was made for. Drippo Cooking is designed for frying, sautéing and adding crunch to your recipes. If you want to put something on the table that crunches at first bite, you’re in the right place.

Yes. All Drippo condiments start with an extra virgin olive oil base. The label also shows the proportions: Garlic 94% EVOO + 6% garlic flavour, Chilli 96% EVOO + 4% chilli flavour, Black Truffle 96% EVOO + 4% truffle flavour, Lemon 98% EVOO + 2% lemon flavour.

If you want to give a dish an instant upgrade, this one steps in beautifully on pasta, risottos and meats. It has that king-level touch that lifts everything up without making life complicated.

Yes. Drippo Favolosa is a 100% Italian extra virgin olive oil, cold extracted. It’s also single-variety FS17 Favolosa: not a compliment, the actual cultivar.

No, and that’s the nice bit. Drippo Favolosa is great raw, but it doesn’t stop there: you can use it on salad, pasta, pizza, soups and bread. If you want an EVOO that smells green and moves well everywhere, this is the one.

No. You can use it both as a final touch and while cooking. On the label you’ll find it recommended for pasta, bruschetta and roasted potatoes, so yes, it’s genuinely one of the versatile ones.

Just follow the label: keep them away from light and heat sources. That way you’ll enjoy them at their best, from the last salad to the next pan on the stove.

Simple: choose Drippo Favolosa if you want a 100% Italian, cold-extracted EVOO that smells green and follows you pretty much everywhere — salad, pasta, pizza, soups, bread. Choose Drippo Cooking if you want the oil to keep front and centre when you’re frying, sautéing and going all in on the crunchy side of a recipe.

No, and that’s exactly the good part. On the label it’s recommended for grilled meat, fish and vegetables, so it definitely doesn’t stop at fish. If you want to give a dish a hit of freshness without covering everything else, it plays well in more than one match.

You can use it both ways, but here’s the point: it’s there to give character to a dish without making life complicated. On the label it’s recommended for pasta, risottos and meats, so it works well both as a finishing touch and while cooking. If you want its most king side to come through, finishing is still a great move.

Drippo condiments — Garlic, Chilli, Black Truffle and Lemon — come in 250 ml bottles. Drippo Favolosa and Drippo Cooking oils, instead, come in 500 ml bottles. So: 250 ml for flavour twists, 500 ml for the EVOOs that stay with you longer in the kitchen.

It means this oil is made from one single olive cultivar: FS17 Favolosa. No blends, no mix of different varieties. Just one precise choice that makes the oil’s profile more recognisable and gives it a personality of its own.