Apulian Premium Quality Extra Virgin Olive Oil Monocultivar Ogliarola

Discover the extra virgin olive oil obtained exclusively from the "Ogliarola" cultivar, with a harmonious and rounded taste, an excellent product with a medium fruity flavor. This oil offers aromatic notes of artichoke, tomato, and almond. Ogliarola stands out for its balance, with moderate bitterness and spiciness, ideal for medium-intensity dishes.

From the majestic centuries-old trees, the olives harvested at the right degree of ripeness, give a very delicate oil with golden reflections, often used in traditional Apulian cuisine.

Taste: On the palate, it is soft and sweet, with an almond aftertaste. It is less bitter and spicy compared to other varieties, making it perfect for white meats and legume soups.

Pairings: Ogliarola stands out for its fruity and slightly spicy flavor, making it perfect for fish and shellfish dishes, fish carpaccios, and grilled fish. It is also ideal for meat or fish appetizers and white meats. Bitter cooked vegetables and raw vegetables pair well with this oil, as do salads. It is excellent with fresh cheeses, pasta, and delicate dishes.

Harvest period: September - October.

Production techniques: The olives, harvested directly from the tree using mechanical equipment, are stored in suitable containers in ventilated areas, and then processed within a maximum of 18 hours through cold centrifugal extraction (processing temperature below 27°C).

Origin: Province of Brindisi, Puglia, Italy (100%)

Cultivar: Ogliarola

Type of planting: Centuries-old plants most of the time with irregular layouts and with a limited number of plants per hectare that rarely exceeds one hundred units.

Yield per hectare: On average 100-120 q.

Acidity: ≤ 0,25% max 0,5%

Peroxide Index: (mEq of O2/Kg) ≤ 10

K 232: ≤ 2 max 2.5

K 270: ≤ 0.15 max 0.20

DELTA K: ≤ 0.00 max 0.01

Total Polyphenols: ≥ 100 mg/kg