This post is sponsored by Zucchi Olive Oil. We received olive oil to sample and were compensated for providing the following review of the products. All opinions are our own. 
You know how exciting it is to roll up to the house and spot a package on the doorstep. Our excitement doubled when we unpacked not one but four bottles of Zucchi Extra Virgin Olive Oil, each made with olives from specific parts of Italy, and depending on the blend, sometimes also Greece or Spain. When the olive oil was first delivered, we used Zucchi Sweet & Fruity Extra Virgin Olive Oil in place of the usual butter in breakfast crepes and then topped them with figs and honeyed yogurt. (Scroll down to see the finished dish.) Oh, my...that's definitely happening again.
This weekend, we made sprouted wheat/white whole wheat bread so we could have a proper olive oil tasting. (We subbed olive oil for vegetable shortening in this recipe.) As the  bread rose and baked and cooled and eventually showed itself to be surprisingly awesome, we began investigating. 
QR codes from the bottles took us to the right place to check the origin of the olive oil on the Zucchi website, where we put in a little info. from the first bottle and immediately saw where the olives it was made from originated. Like wine grapes, olives vary in flavor based on the climate, soil, and conditions in which they are grown, and being able to trace the origin of the oil and see how the blends worked together ...