Vignoli - From the Fields of Italy to Your Kitchen!

Claudio Vignoli is more than an olive oil expert—he’s a passionate ambassador of Italian culinary heritage. As a renowned Oleologist, Olive Oil Sommelier, and certified Master Miller, Claudio has spent over 25 years perfecting the art of Extra Virgin Olive Oil. His work as a consultant, strategist, and global speaker has earned him a respected place among Italy’s finest food artisans. With Vignoli Food Anthology, Claudio brings his lifelong passion to life—offering handcrafted olive oils, Balsamic Vinegars of Modena, pastas, sauces, and more, all rooted in quality and tradition. His philosophy is simple: sharing delicious food makes us happy—and his dedication ensures every product reflects that joy. In this interview with Delivery Rank, Claudio shares the story behind his brand, his commitment to excellence, and what it means to bring a true taste of Italy to the world.

Your journey as an Oleologist and Olive Oil Sommelier spans over 25 years. What moment or experience first ignited your passion for olive oil, and how has that passion evolved over time?

Until 1996, to me, olives were simply green or black, and olive oil was all the same. I chose it based on brand popularity, unaware of the real differences in quality. I used to buy well-known supermarket oils which, in hindsight, were of quite poor quality.

Everything changed when I entered this fascinating world and discovered the true value of extra virgin olive oil — a remarkably complex food, and one that is very expensive to produce if you aim for high quality. In Italy, we say that olive trees are planted for our grandchildren, because it takes at least four years before a tree bears its first fruits. Even then, the yield is minimal. During the early years, you cover costs without seeing any return, and it takes many more years before you reach a harvest that can sustain a viable business. All the while, you’re at the mercy of the weather, which can easily wipe out an entire year’s production.

I spent over a decade traveling across all continents, selling olive mills and learning firsthand about the diverse methods, challenges, and realities of production around the world. I had the opportunity to experience the strengths and weaknesses of oils produced in Australia, New Zealand, South America, North Africa, and the Mediterranean. This global exposure helped me develop a 360-degree understanding of the olive oil world — a foundation that today enables me to produce oils that carry my name. What began as a spark of curiosity has evolved into a deep passion and a lifelong mission to share and elevate the excellence of extra virgin olive oil.

What makes a truly exceptional Extra Virgin Olive Oil in your eyes—not just technically, but emotionally or sensorially? 

The first thing that strikes me in an extra virgin olive oil is its aroma. It’s the most honest introduction — the scent doesn’t lie, while color often can. Many people believe that a bright green oil means higher quality, but that’s not necessarily true. In fact, some producers add liquid chlorophyll just to achieve that vivid green hue — a practice that’s both illegal and deceptive.

Aroma, on the other hand, truly reflects the nature of the oil. It carries the fruity and vegetal notes that are characteristic of each olive cultivar. Some oils reveal hints of almond, green apple, freshly cut grass; others might recall plum, cinnamon, and a wide range of other nuances. These same notes then unfold on the palate, creating a full sensory experience.

To me, truly exceptional oils are the ones that are complex and layered — those that surprise both the nose and the taste buds with their depth and harmony. Tasting them becomes a journey for the senses, and sometimes I find myself thinking, with a smile: “Well done, Claudio!”

Vignoli is more than a brand—it's a legacy. How do you ensure each product you craft lives up to the values your name represents?

Today, the greatest challenge faced by any natural product — especially extra virgin olive oil — is climate change. We’re increasingly dealing with extreme weather events: prolonged heatwaves and droughts, followed by torrential rains, hailstorms, or unusually high temperatures during seasons that should be cooler. All of these factors have a direct impact on both the quantity and quality of olive production.

My mission is to ensure that every oil I produce lives up to the values my name represents. To achieve this, I’ve made a deliberate choice: I don’t own olive groves. This gives me the freedom to maintain high standards — I’m not forced to work with compromised olives from my own land in difficult harvest years. Instead, each year, I carefully select the best olives from three iconic regions of Italian olive oil excellence: Tuscany, Puglia, and Sicily.

I personally visit the groves, select only healthy olives, and offer farmers a price above market value to secure first choice. Then, I rent a mill close to the olive grove and manage the entire production process myself. Thanks to my technical experience — gained from years of selling and installing olive mills around the world — I’m able to oversee every step and ensure the highest level of quality.

I’m also fortunate to work in Italy, a country with the richest olive biodiversity in the world: over 500 recognized olive varieties. This extraordinary genetic heritage allows us to produce oils with distinctly different sensory profiles across the country. For context, Spain — the second country in terms of olive variety — has just over 200, far fewer than the nearly 540 found in Italy.

This richness, combined with a flexible yet uncompromising approach, is what allows me to ensure that every product bearing the Vignoli name reflects its legacy with integrity and excellence.

You've worked closely with both traditional artisans and cutting-edge technology in olive oil production. How do you balance heritage with innovation in your approach?

In my daily work as a technological consultant for olive oil producers — from small artisans to large industrial operations — I’m fortunate to engage with a wide range of production mindsets, cultural approaches, and levels of experience. This constant exchange allows me to draw on diverse perspectives and integrate the best of both tradition and innovation.

Personally, I’m a strong believer in artisanal methods, but always supported by the most advanced technology. To me, “artisanal” doesn’t mean using outdated tools — it means prioritizing quality over quantity, caring deeply about the raw material, paying close attention to detail, and maintaining an immaculate production environment — a mill should be as clean as an operating room.

All the mills I rent to produce my oils are equipped with state-of-the-art machinery. They are technologically cutting-edge, but the focus remains on crafting a product with an artisanal soul. This balance between heritage and innovation is what allows me to bring out the full quality and character of each oil I create.

Finally, sharing food clearly brings you joy. If you could invite anyone—living or historical—to a dinner featuring your creations, who would it be, and what would you serve?

I'm a great lover of history and, in many ways, a dreamer. I would be absolutely thrilled to invite Leonardo da Vinci to dinner — a curious, creative, and visionary mind with whom I’d love to share not only a meal, but also ideas and conversation.

I would serve him a simple yet meaningful dish: spaghetti with garlic, olive oil, and chili pepper, topped with a generous grating of 48-month aged Parmigiano Reggiano. To enhance the flavors, I’d use an extra virgin olive oil made from Coratina olives — a bold, intense oil with real character and personality. I believe Leonardo would appreciate the balance of simplicity and depth, much like his own inventions: essential, yet brilliant.

To read more about Vignoli, please visit https://www.vignolifood.com/