Finishing Olive Oil | 100% Italian Early Harvest | Lumìa

Lumìa, our finishing olive oil, is 100% Italian early-harvest extra virgin olive oil made to be tasted raw: walnut husk, red apple and a peppery finish over the finished plate.

Finishing olive oil, an extra virgin olive oil added after cooking, just before a dish is served, is where an oil's aroma and character are most noticeable. Heat softens aroma; a raw drizzle keeps it intact. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Each 500 mL bottle is $55.

8 Good Reasons to Buy Our Finishing Olive Oil

1. Made to Be Tasted Raw

A finishing oil, the last ingredient added to a dish, is judged by what it tastes like uncooked. Lumìa's early-harvest character is strongest when the oil meets food without heat: over warm vegetables, soup, pasta or fish, just before serving. Read more in our guide to finishing olive oil.

2. A Peppery Finish That Stays on the Plate

Pungency, the peppery catch at the back of the throat, is a positive attribute of fresh extra virgin olive oil under the International Olive Council's sensory method, and is associated with oleocanthal, one of the oil's phenolic compounds. Added at the table, Lumìa's peppery finish stays recognizable instead of disappearing into the dish.

3. Walnut Husk and Red Apple on Warm Food

Aroma, the fragrance an oil releases as it warms, opens up when a cold drizzle meets a hot plate. Lumìa brings walnut husk, a green nutty note, and red apple, a ripe, rounded fruitiness, to the moment the dish reaches the table. Learn to recognize these notes in our guide to tasting olive oil.

4. Wild Chicory Bitterness That Balances Rich Foods

Bitterness, a sharp vegetal note on the tongue, is what makes a finishing oil useful with rich ingredients. Lumìa's wild chicory bitterness cuts through mozzarella, beans, roasted potatoes and grilled cheese such as halloumi, adding contrast rather than more richness.

5. Early Harvest, Fall 2025

Early harvest, the picking of olives while still green, yields less oil but a greener, more bitter and more peppery character, exactly what a finishing oil needs to stand out on the plate. Lumìa comes from the Fall 2025 early harvest; see why harvest timing shapes Lumìa's character.

6. Measured, Not Described: 564 mg/kg Polyphenols at Milling

Polyphenols, natural compounds associated with olive oil's bitterness and pepper, can be reduced by heat. Used raw as a finishing oil, Lumìa reaches the plate without that heat exposure. Its 2025 harvest recorded 564 mg/kg of total polyphenols and 0.13% free acidity, both measured at milling.

7. One Bottle From the Pan to the Plate

Lumìa is not reserved for finishing. Use it to start a sauce or roast vegetables, then add a small fresh drizzle after plating. The 500 mL dark-glass bottle, a format that limits light exposure, suits an oil you reach for at every meal.

8. 100% Italian, Selected by a Sicilian Olive-Growing Family

Lumìa is 100% Italian extra virgin olive oil, the highest grade defined by the International Olive Council, cold-extracted in Italy and selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily. For more ways to use it, read our test of one olive oil across 12 foods.

How Much Finishing Olive Oil to Use

1. Pasta: about one teaspoon per serving, after plating.
2. Soup: a small drizzle over each bowl just before serving.
3. Grilled fish or halloumi: about half a teaspoon per serving, with lemon and salt.
4. Bread: about one tablespoon in a shallow dish, tasted before adding salt or herbs.
5. Vanilla gelato: about half a teaspoon per scoop, with a pinch of flaky sea salt.

Quick Questions About Finishing Olive Oil

What is a finishing olive oil?

A finishing olive oil is an extra virgin olive oil added after cooking, just before serving, so its aroma, bitterness and peppery finish reach the plate without heat.

Can I also cook with Lumìa?

Yes. Lumìa suits everyday cooking, including sautéing and roasting. For the fullest aroma and peppery finish, add a fresh drizzle after cooking.

How much olive oil should I use to finish a dish?

Start small: about one teaspoon per serving of pasta or half a teaspoon over grilled fish. Taste, then add more only if needed.

Which foods are best with a finishing olive oil?

Pasta, soups, grilled fish, roasted vegetables, beans, Caprese salad, fresh bread and even vanilla gelato. A peppery finishing oil works best where a fresh, raw note can contrast with warm or rich food.

Where can I buy Lumìa finishing olive oil?

You can buy Lumìa directly from Milan Truffle on this page. Each 500 mL bottle of 100% Italian extra virgin olive oil is $55.

Have another question? Write to info@milantruffle.com.

Buy Lumìa Finishing Olive Oil

Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.