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Olive che danno vita ad olio extravergine d'oliva
Alberi secolari di olio extravergine d'oliva
Olio d'oliva, basilico e pomodorini freschi
Oliveti in riva al mare
Raccolta di olive in preparazione dell'olio extravergine d'oliva

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Passion

Fooz! is dedicated to those who make extra-virgin olive oil the time-honoured way: in small batches with pride, attention to detail, and no short-cuts. Here are their stories.

The producers are located throughout Italy because variety is a beautiful thing. Discover them with us!
Once someone tries a real extra virgin (olive oil) -- an adult or a child, anybody with taste buds -- they'll never go back to the fake kind. It's distinctive, complex, the freshest thing you've ever eaten. It makes you realize how rotten the other stuff is, literally rotten. But there has to be a first time. Somehow we have to get those first drops of real extra virgin oil into their mouths, to break them free from the habituation to bad oil, and from the brainwashing of advertising. There has to be some good oil left in the world for people to taste.

- Tom Mueller

After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.

- Jose Andres (chef)

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

- Isabella Rossellini

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