Partanna Pizzicante Extra Virgin Olive Oil Tin, 101-Ounce

Last updated date: July 29, 2021

DWYM Score

9.2

Partanna Pizzicante Extra Virgin Olive Oil Tin, 101-Ounce

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We looked at the top Olive Oils and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Olive Oil you should buy.

Update as July 29, 2021:
Checkout The Best Olive Oil for a detailed review of all the top olive oils.

Overall Take

This olive oil is strong and herbaceous. It will mellow over time as the sediment drops to the bottom. The oil is cold pressed.


In our analysis of 22 expert reviews, the Partanna Pizzicante Extra Virgin Olive Oil Tin, 101-Ounce placed 4th when we looked at the top 7 products in the category. For the full ranking, see below.

From The Manufacturer

Produced by the Asaro Brothers Company in Partanna, Sicily, this oil is a first cold-pressed, Extra Virgin Olive Oil, but it is also an early harvest (October), single-olive varietal (Nocellara del Belice), unfiltered oil. When the tins are first opened, the oil is cloudy with a green hue, herbaceous aroma and 'pizzicante' flavor. (Pizzicante is an Italian phrase that describes the strong flavor that grips the back of your throat and is characteristic of most Tuscan olive oils.) As the oil ages it will mellow slightly and become clearer as the sediment drops to the bottom of the tin. The colorful packaging is beautiful enough to leave on your countertop and makes a terrific gift!

Expert Reviews

User Summarized Score

9.4
3,730 user reviews

What experts liked

The complex flavor is enough to enjoy alone or drizzled over your favorite foods for a more complete meal. Only Nocellara del Belice olives from Sicily are used in this oil, and the metallic can in which it is presented ensures a dark enclosure, which helps the product last longer.
- Spy
From Partanna, Sicily, this cold-pressed oil distinguishes itself first with its fruit, which is early-harvested in October instead of at peak season. The result is a slightly cloudy oil with a zing, or 'pizzicante.' While the flavor may mellow as the suspended sediment falls, it remains unique among all the Sicilian oils and much more like those of Tuscany.
- Fatherly
Cold pressed oil. Full bodied taste.
- Lucky Belly

What experts didn't like

Inconvenient packaging.
- Lucky Belly

An Overview On Olive Oils

Olive oil is known as one of the most useful items in the kitchen. However, with so many varieties and price points, how do you know which one is the best choice for you?

It’s important to pay attention to the label of the olive oil you’re thinking of buying and look for these key words: extra virgin. This distinction ensures you’re getting a batch of high quality. Often, olive oils which have been highly refined are labelled “light” or just “olive oil” and have less flavor than their extra-virgin counterparts. You’ll also want to check for the harvest dates or the use-by date. Ideally, you should use the olive oil no later than 18 months from harvest or bottling.

When it comes to olive oil, color is important. However, it’s not the color of the oil you should pay attention to, but the color of the container it comes in. Clear glass bottles are not a good choice because light and olive oil should not mix. Light can actually cause the oil to lose flavor and aroma. As a result, always go with olive oil sold in dark glass bottles or opaque tins.

The Olive Oil Buying Guide

  • Unlike wine, extra-virgin olive oil does not get better with age. Instead, you want to get fresh olive oil, which has a unique taste that packs in a mixture of sweetness and bitterness. In addition to being delicious, fresh olive oil also has a number of nutritional benefits, such as polyphenols.
  • When it comes to storing your olive oil, it’s important to keep it away from heat. Do not store the oil right next to your stove or in front of a window, for example. Instead, keep the bottle or tin in the pantry in a cool, dark place. This is the best way to keep your olive oil tasting fresh.
  • Olive oil has a smoke point of between 375-405 degrees Fahrenheit. This means it is an excellent choice for most kinds of cooking, even some shallow and deep frying. In addition to cooking with olive oil, it’s also an excellent garnish to elevate your plating.
  • Some olive oil labels boast that they are the “first cold pressing.” This sounds great but is actually just a redundancy. All extra-virgin olive oil must come from the first press and it must be done without heat. That means that all extra-virgin olive oil is actually from the first cold pressing.