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Favuzzi Selection

Notes aromatiques Green
Composition Manzanilla cacereña
Période de récolte Second two weeks of October
Altitude 640 m
Nombre d'oliviers 60 000
Production annuelle 35 000 L
Paramètres chimiques Acidity 0.16
Peroxides 4.4
Polyphenols 600

Favuzzi EVOO

Why was this product created ?

We offer an exceptional premium oil, produced by an award-winning private estate and providing excellent value.

Distinctive features

This premium oil can be used in cooking or as a finishing touch. No other oil on the market offers comparable quality at this price point. The label says it all:

  • Olive varieties: Manzanilla Cacereña and Picual
  • Exact origin: Sierra de Gata National Park
  • Extremely low acidity: less than 2%
  • Aromatic intensity: moderate
  • Harvest year and expiry date

Production method

The olives are crushed just a few hours after picking, ensuring maximum freshness and polyphenol levels. The oil mill is environmentally friendly and produces no waste. The only residues are pomace, which is transferred to a processing plant, the olive pits, used to power the biomass furnace, waste waters and vegetation waters, treated by a purification plant and reused to wash the olives, and finally mud, used as a fertilizer on farms after a short drying period.


Favuzzi extra-virgin olive oil is produced in the small village of Eljas, a beautiful place that even has its own dialect, "A Fala". Eljas is located in the Sierra de Gata, a small region boasting picturesque landscapes in northwestern Estremadura, a province near the Portuguese border in the southwest of Spain. The olives grow on traditional non-irrigated olive trees, capable of enduring a rougher climate.

The artisans behind the product

Favuzzi olive oil is produced by the Carrasco Lajas family, in the heart of the stunning Sierra de Gata National Park. Since the olive tree forms the main pillar for the village’s economy, the Carrasco Lajas are very focused on both environmental protection and the region’s local development, but their main ambition is to produce an oil of the best possible quality.


Favuzzi olive oil is ideal for everyday use. Try it as is or in cooking, with fish, a carpaccio, fresh vegetables or salads.


  • Best extra virgin olive oil producer in Extremadura (Spain) for the 6th consecutive year
  • Mention in the EVOOLEUM guide (world’s 100 best olive oils)
  • Award winner at the EVOOLEUM competition in Madrid

Extra-virgin olive oil (Manzanilla Cacereña and Picual varieties).

Recettes suggérées

Apricot and olive oil financiers Arancine Di Riso Aromatic oil Arugula and beetroot salad with a maple balsamic vinaigrette Autumn Salad with Marinated Foie Gras Avocados with Parma ham and ricotta Baccalà mantecato Banana, maple and olive oil bread Basque chicken recipe BBQ lobster Beef tartare Beef Wellington Boar and cognac Bolognese Sauce Braised Brussels sprouts with bacon and fresh herb ricotta Calamari salad with chorizo and Espelette pepper Carrot salad with raisins and pine nuts Chestnut Signorine with Wild Mushroom Sauce Coleslaw with organic honey and ginger cider vinegar Confit garlic Confit lemons Cream of honey roasted parsnips Croque-monsieur with Christmas dinner leftovers Croxetti with Ligurian walnut sauce Crumble Dark chocolate and olive oil fondant Dorians hummus Duo of pestos Duo of tacos Easter appetizer devilled eggs with truffle oil Easter leg of lamb roast Endive salad with pears and blue cheese Favuzzi Olive Oil Cake Favuzzi olive oil granola Fish Tacos Focaccia rossa Foglie D'ulivo with Mackerel, taggiasche olives and lemon GNOCCHI ALLA SORRENTINA Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale Grilled Tuna with Red Peppers Healthy pizza Hearty linguine salad with zucchini, peas and saffron shrimp Hearty ricciole salad with grilled rabbit Key Lime Sole Fillets Lamb confit stuffed peppers Lentil and sausage soup Linguine aglio e olio Linguine with braised pork shoulder Lumache Salad Mango curry and vegetable pilaf Maple balsamic glazed salmon Maple mustard glazed chicken Mini calzones with spicy oil Mushroom chicken with spaghetti squash Octopus poached in sherry vinegar, with yogurt and confit pepper sauce and side dish Olio d’oliva torta Olive oil fries OLIVE OIL LEMONADE Olive oil salmon confit Olive oil spread Olive oil, dried tomato, rosemary and parmesan focaccia Olive oil, orange blossom water and thyme muffins Olive, dried tomato and sardine salsa with Espelette pepper Oyster Time ! Pan fried mushrooms with confit garlic and sherry vinegar Pork loin with apricots and nectarines Princess Scallop Ceviche Quick cod parcel with Joe Beef spices Rabbit confit shepherd’s pie Shrimp beignets Simple Vinaigrette Spaghetti with asparagus, shrimp and saffron Spicy Veggie Burger Summer pasta salad Summer salad with raspberry pulp vinaigrette Sunday Baked Eggs Swiss chard and fruit salad Tomato soup with cream and black truffle olive oil Tomato, red pepper and basil soup Trio of salsas Trofiette with Pesto alla Genovese Truffle Burger! Truffle Risotto Truffle scallops and olive oil potatoes Turkey or chicken stuffing two ways Veal Tartare with Mushrooms and Truffles Watermelon Soup Wild Rice Salad

Founded in 2001 by Michel Favuzzi, the son of Italian immigrants to Canada, while he was still at university, Favuzzi turns 15 this year. However, the company was built on traditions that took root long before its creation, dating back hundreds of years. Let us take a brief look back at Favuzzi’s story.


5:30 am, January 14, 1970, in Molfetta (Puglia), Italy

Pietro, 18, hops on his bicycle to go meet his father, Michele Favuzzi, on the family’s land. For generations, the Favuzzis have built their lives around the harvests. Amongst the fig trees, the almond trees, the cherry trees and the vines, the olive trees dominate the landscape with their knotted trunks and silvery leaves. In Molfetta, a small town on the Adriatic coast, the growers are easy to recognize with their worn hands, their faces tanned and wrinkled by the Mediterranean sun and their backs bent from hard labour.

Some 30 kilometres away, Pietro’s future wife Nella Mattiace, one of six children, warms her hands over a kindling fire on her father’s farm. The olive harvest continues in Toritto on this early-January morning. A few small plots of land suffice to meet the needs of her family. Green vegetables grow between the olive and almond trees: chard, wild arugula, beans and rapini. No one here has ever heard of the “Mediterranean diet”. In fact, no one has ever known anything else. Everything is sourced locally. The land, sun and sea provide everything people need for a happy, healthy life. And of course, everything is drenched in olive oil. Local specialties include orechiette with rapini, anchovies au gratin, minestrone, barley and chick pea soup, rice with potatoes and mussels, stuffed artichokes, peppers and eggplants, grilled cod, octopus and bean salad, mackerels with capers, asparagus frittata and many other typical dishes!

It is a day like any other for Pietro, and yet it marks the end of a destiny that should have led him to tend the olive grove, the way his family has done for generations. Tomorrow, he won’t be going to work with his father. Instead, he will fly to America, where a bright future is said to await young people. Pietro will keep a special place in his heart for the salty fragrance of the sea and the aromas of his mother’s cooking. Nella leaves the following year and it is here in Montreal, some 10,000 km from their native land, they meet for the first time.

9:55 pm, October 11, 2001, in Montreal (Quebec), Canada

Born in Montreal, far from the olive trees, Michel Favuzzi, 22, is about to board a flight to Italy. Even though Italian is his mother tongue and he grew up eating his parents’ regional specialities, Michel only becomes aware of his family’s oil-producing heritage at the beginning of his university studies, when his uncle Damiano Favuzzi, a chef and olive grower, proposes he import an extra virgin olive oil bearing a denomination of protected origin. This oil is produced by the cooperative to which most of the family members still living in Molfetta belong. The cooperative has just launched its own brand, Goccia di Sole, after years of selling olive oil in bulk to traders in the north of the country.

Michel makes contact with the Mediterranean way of life in its full glory. He discovers common traits in all the members of his family. They are all deeply attached to the land and passionate about doing things well. They all practice integrated agriculture and care more about taste than they do about yield. Food is part of every conversation and even starts a few heated discussions, in typical Italian style. His uncle’s invitation gives Michel, the son of immigrants, the perfect occasion to connect with his roots. He returns home determined to rebuild ties with the land and to promote the riches of the Mediterranean.

From 2001 to the Present Day

The rest of the story is one many entrepreneurs can relate to: modest beginnings in the basement of the family home, in Laval’s Vimont neighbourhood, when Michel was still a student; innumerable crates of olive oil delivered to fine food stores in Quebec and Ontario from the trunk of an old car; the move to a first small warehouse in the Mile-End; countless work hours; thousands of in-store tastings; hiring a first employee. Michel’s best childhood friend, Simon Levasseur, then joins him on his adventure. Slowly, the number of customers increases, as does the product offering. The company moves to a larger warehouse, then another larger still, and finally acquires a building in the Ahuntsic neighbourhood, right in the city, in 2012. Partnerships with Canadian distributors ensure a presence from coast to coast. While olive oil remains the company’s main focus, hundreds of quality food products are added to its catalogue. Fifteen years after its creation, relying on the strength of a committed, creative team counting some 20 employees, Favuzzi has become one of Canada’s leading distributors of gourmet food products and has ranked twice amongst the 500 fastest-growing companies in the country (in 2013 and 2015).

Tomorrow: The Favuzzi Brand

A few years ago, in addition to importing and distributing distinctive premium brands from near and far, Favuzzi started investing in production companies to launch its own line. Building on the family tradition, as well as years of experience meeting with producers from around the globe and learning to distinguish true quality, the Favuzzi brand name is meant to reflect the best on the market. We are committed to creating authentic tasting products made with natural ingredients of the highest quality by relying on the know-how of expert artisans. In a world where the food offering is increasingly standardized, we want to continue bringing you diversity and wonder.

The food we eat is a central part of our lives and has a direct influence on our well-being. We want to share the pleasure that comes from good food and surround ourselves with passionate gourmets and anyone who finds happiness in good things, in order to inspire as many people as we can to the same ! Will you join us ?

Click this link to view our range of Favuzzi brand products : .