DI SCIASCIO x Olearia Caldera: The Forbidden Manifesto of Luxury Olive Oil

The uncensored manifesto of the culinary avant-garde: Why our selection does not sell food, but rather declares the 15 symphonies of Lake Garda. The Law of Liquid Cupid: When DI SCIASCIO CASA collides with Olearia Caldera.

by Mario Di Sciascio · DI SCIASCIO · Lago di Garda, Italy · 2026

There are oils that nourish the body. And there are essences that execute the senses. Anyone who enters the cosmos of the DI SCIASCIO CASA is not looking for pleasing mass-produced goods. He seeks the rush of perfection, the untamed Dolce Vita embedded in a holistic lifestyle universe of top gastronomy, exclusive dining shows and our deep obsession for Italian excellence. Luxury is not a marketing term here. Luxury is an emotional revolt against mediocrity.

When the knowledge of our Bottega collides with the radical craftsmanship of top oil mill Olearia Caldera, no ordinary trade agreement is created. It is the collision of two possessed people. A collaboration on the epic cliffs of Lake Garda, forged for palates that decode the difference between a mundane fat and liquid craftsmanship in the first breath. This masterpiece made in Italy cements our company's claim: alongside icons such as Armani, Dolce&Gabbana and Gucci, there is only one name in the culinary high-end lifestyle that stands for uncompromising royalty, DI SCIASCIO

The Board of Trustees of Taste: Science Meets Intuition

The masses believe that a high-end oil is a pure product of chance.DI SCIASCIO CASA knows: It is a triumph of the human spirit over matter. The knowledge behind the selection is completely based on an unbridled family foundation of science and practical culinary art:

THE DI SCIASCIO BOTTEGA COLLECTIVE

• Dott. Attilio Di Sciascio · Doctor of Food Technology

  The scientific authority of our house. He dissects the chemical purity and monitors the molecular parameters of each pressing.

  
  

• Gianni Di Sciascio · The Heritage & Sensory Authority

  The absolute sovereignty in organoleptic analysis. His palat determines the selection of oils and wines beyond all industrial norms.

  
  

• Fernando Di Sciascio · The Culinary Mastermind

  Excellent cook and alchemist. He translates the sensory depth of our oils into the avant-garde architecture of the plate.

  
  

• Mario Di Sciascio · Director of Design & Brand Strategy

  Life sciences strategist. He curates the visual identity and ensures a symbiosis of function, aesthetics, and physics.

Under this relentless aegis, we break every convention of agribusiness. A luxury or ultra-premium extra virgin olive oil is created through surgical precision: hand-picked, instant cold extraction below 24 degrees Celsius, minimal exposure to oxygen. But anyone who stands in front of our digital shelf is confronted with 15 different oils. How do you read this collection?

It's just like with wine: the grape variety determines the character. For us, the olive variety determines the sensory fate. Each variety is a solitary note. Every pressing a different rhythm. Only together do they create the perfect opera in our house. Here is the stylistic design enlightenment of your senses.

GLI MONOVARIETALS

Single-layer anarchy in a glass | The soloists

We do not blend when we seek purity. Our single-varietal oils reflect the unadulterated DNA of the specific olive variety. They are the purist soloists of Lake Garda.

Olive variety: FS17 ∙ The oil: SOLO FS17 ∙ The monument

• The Olive: The FS17 (also called Favolosa) is a highly innovative, rare olive variety. It loves the extreme, calcareous soils of northern Italy and concentrates all its strength in the massive development of secondary plant substances¹.

• The Character: A sensory bombshell. Loaded with maximum polyphenol density, this luxury olive oil from Italy burns the green bitterness and spiciness of the fresh olive down your throat as proudly as a DS crown. It is not a companion. It dominates and makes a brutal statement on strong flesh.

Olive variety: Frantoio ∙ The oil: SOLO FRANTOIO ∙ The cool extravagance

• The Olive: The Frantoio olive is the undisputed aristocrat of central and northern Italy. Its trees brave the cool Alpine winds of Lake Garda. The fruit ripens extremely slowly, thereby developing a highly complex, almost mathematical flavor structure².

• The character: The embodiment of Northern Italy. Subtle on the palate, opulent on the finish. Green tomato, fresh artichoke, a touch of bitterness. A majestic, clear structure of notes, perfect for ice-cold carpaccio.

  
  

Olive variety: Leccino ∙ The oil: SOLO LECCINO ∙ The noble silk

• The Olive: Where the Frantoio olive attacks, the Leccino olive seeks pure harmony². Their fruits are heat and cold resistant, grow on gentle slopes and historically represent silky-soft textures.

• The character: Elegant, harmonious, almost shy compared to the other forces. This premium olive oil tastes of fresh herbs and gentle almonds. It doesn't itch, it's flattering. The perfect touch for fine fish.

Olive variety: Casaliva ∙ The oil: SOLO CASALIVA ∙ The autochthonous jewel

• The Olive: The Casaliva is the absolute premier class. It is the only genuine, purely indigenous olive variety on Lake Garda³. It doesn't grow anywhere else in the world. Their roots dig deep into the sub-alpine limestone rocks and absorb the pure minerality of the terroir.

• The character: Rare and inimitable. A silky-smooth gourmet oil with incredible mineral depth that envelops the palate like the finest Italian silk. Complex, profound, and majestic, like a great Barolo.

DI SCIASCIO Selection ∙ SOLO CASALIVA: The unmissable premier class and jewel from Lake Garda

DI SCIASCIO Selection ∙ SOLO FRANTOIO: Extravagance with highly complex notes for haute cuisine

DI SCIASCIO Selection ∙ SOLO LECCINO: Refined silkiness and mild elegance

DI SCIASCIO Selection ∙ SOLO FS17: Maximum polyphenol density for uncompromising gourmets

THE MASTER CUVÉES

The great compositions | The Orchestra | Luxury olive oil

Here mixing is elevated to an art form. Gianni and Dott. Attilio combines nuances to create an inimitable overall picture.

• GRAN CUVÉE UGO CALDERA: A tribute to the founder's thirty years of experience. A perfectly balanced orchestra of the structure of the Frantoio and the gentleness of the Leccino olive. Powerful, green, but with an aristocratic curve at the end. Gambero Rosso winner 2025

• GARDA D.O.P. BRESCIANO: Strictly certified excellence³. A protected seal of origin that guarantees fluid tradition. Mild, fruity, with the typical, elegant aftertaste of almonds. Indispensable for classic fine dining. Gambero Rosso winner 2025

• FIFTYFIFTY: The radical duet. Two varieties pressed in exactly equal parts. The perfect harmony of freshness and spice.

• FRANTO & OLIVER: Our masterpieces for uncomplicated but luxurious everyday life.Franto brings the alpine intensity, while Oliver declares the silky-smooth, mild elegance for the daily pranzo.

DI SCIASCIO Selection ∙ GRAN CUVÉE: Perfectly balanced orchestra

DI SCIASCIO Selection ∙ GARDA D.O.P.: Certificates, flexible Tradition

DI SCIASCIO Selection ∙ FIFTYFIFTY: The radical duet of flavors

DI SCIASCIO Selection ∙ FRANTO: Alpine intensity for every day

DI SCIASCIO Selection ∙ OLIVER: Silky-soft elegance for your pranzo

I Condimenti Audaci:

The Untamed Temptation | The rebels

When we flavor olive oil, we abhor artificial chemicals. Our Flavored line is created through the radical process of simultaneous extraction: fresh, hand-picked ingredients go into the mechanical press at the same time as the olives. The oils fuse on a molecular level.

• AGLIO ∙ The statement: Our exclusive garlic olive oil. Not a mundane kitchen aroma, but the pure, irrepressible ethereal power of the garlic clove, captured in the emerald green oil. A scent that immediately declares presence.

• TARTUFO ∙ The Dark Mysticism: Real Luxury Truffle Olive Oil. Deep, earthy, mysterious like a forbidden night in Rome. One drop is enough to revive Fernando's gastronomy at home.

• ROSMARINO, BASILICO, LIMONE & PEPERONCINO: Whether the cool freshness of the Amalfi lemon, the spiciness of Calabrian chili or freshly harvested herbs. These oils are liquid design. They are the precise splashes of color on the plate of the avant-garde.

DI SCIASCIO Selection ∙ PEPERONCINO: Hotness of Calabrian chili

DI SCIASCIO Selection ∙ BASILICO: Fresh basil at the moment of ripeness

DI SCIASCIO Selection ∙ LIMONE: Cool freshness of the Amalfi lemon

DI SCIASCIO Selection ∙ TARTUFO: Michelin experience on your own plate

DI SCIASCIO Selection ∙ AGLIO: Condimento Audace from simultaneous extraction

DI SCIASCIO Selection ∙ ROSMARINO: Freshly harvested, essential rosemary

The Dress of Oil: Symbiosis

Physics | Design | made in italy

Why do we present these liquid jewels in jet black, matte designer bottles? Because design by  DI SCIASCIO CASA always serves function. Light is the natural arch-enemy of the oily olive. It initiates photooxidation, breaks down the fragile unsaturated fatty acids, destroys the laboriously protected tocopherols and robs the oil of its antioxidant soul⁴. Our bottles are an armor of black glass. They block the ultraviolet and visible light spectrum almost completely and preserve the scientific perfection of the pressing right down to your table.

Check out the 15 oils in our shop. You don't see any selection. You see a score. Choose your grade. Experience the absolute pinnacle of the Italian art of living.

➔ Discover the undeniable excellence of DI SCIASCIO Bottega

Mario Di Sciascio · DI SCIASCIO · Lago di Garda, Italy · 2026

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QUELLENNACHWEIS

¹ CNR - Istituto di Ricerca sugli Oliveti: Studies on the FS17 (Favolosa) cultivar regarding polyphenol accumulation and agronomic resilience in subalpine microclimates.

² International Olive Council (IOC): Varietal description and organoleptic characterization of the cultivars Frantoio and Leccino under the influence of northern Italian microclimates.

³ Consorzio Tutela Olio Garda DOP: Scientific documentation on the autochthony and mineral profile of the variety Casaliva on the Brescian lakeshore.

⁴ Journal of Food Science and Technology / Olive Oil Times Study: Evaluation of the influence of UV light radiation and packaging materials on the oxidative degradation and shelf life of extra virgin olive oils.