Elevate Your Olive Oil with Olio do Panne: Crafted with Italian Tradition

What It Is

Olio do Panneis the magic spice blend you stir into olive oil to create that unforgettable Italian dipping oil — the kind you savor at good Italian restaurants, but even better. Imagine garlic, rosemary, red pepper, oregano, basil, and more, all mingling to transform plain olive oil into a sauce so good you'll want to tear bread just for the pleasure of dipping it.

But here’s the thing — it’s not just a cooking ingredient. It’s a finishing ritual.

The Difference

Most people settle for pre-made infused oils. The problem? They often go rancid quickly or cost upwards of $20 for just 4 ounces. Olio do Panne lets you make fresh, vibrant infused oil anytime you want it. It’s better in flavor, friendlier to your wallet, and reduces waste. One jar makes dozens of batches, staying fresh and ready in your pantry. Plus, it gives you the freedom to customize — more garlic today, more heat tomorrow.

How to Use It

Olio do Panne is far more versatile than just a bread dip. Here’s how to elevate everyday dishes.

Beyond Bread

On Pasta

• Cook pasta, then drain (save some pasta water).
• Toss pasta with Parmesan cheese and a splash of pasta water.
• Drizzle with olive oil infused with Olio do Panne for a fresh, bright finish.

On Vegetables

• Roast or steam your favorite veggies.
• While still hot, drizzle with olive oil mixed with Olio do Panne.
• Optional: add a squeeze of lemon or sprinkle of Parmesan for extra flavor.

On Pizza

• After baking, brush the crust with olive oil blended with Olio do Panne.
• Instant restaurant-quality finish that makes every slice better.

On Eggs

• Fry or scramble your eggs as usual.
• Finish with a drizzle of Olio do Panne-infused olive oil.
• Suddenly, you’ve got an Italian-style breakfast.

On Soup

• Ladle soup into a bowl.
• Mix Olio do Panne into olive oil and drizzle on top.
• Perfect on tomato soup, minestrone, white bean soups, and more.

For the Curious Cook

The Name

"Olio do Panne" comes from Ligurian dialect — the language spoken in Italy’s northwestern coast, a region famous for inventing focaccia and where olive oil reigns supreme.

The Tradition

In Italian homes, this isn’t a fancy condiment — it’s everyday table magic. Bread on the table, oil on the side, you mix in the seasonings, and you dip. No occasion needed.

Why It Works

Dried garlic and herbs bloom beautifully in olive oil, releasing their full flavor without bitterness. The blend is carefully balanced — bold and vibrant, but never overpowering. Each ingredient complements the other without fighting for attention.

The Difference

Unlike pre-made infused oils that lose flavor and freshness as they oxidize, Olio do Panne stays fresh in your pantry and infuses your oil fresh every time you use it. You get all the aroma and taste, every single time.

Ready to rediscover olive oil? Try Olio do Panne and turn simple meals into something extraordinary.