Our olive groves are located at an altitude between 25 and 150 meters above sea level and consist mainly of centuries-old trees and, to a lesser extent, plants that are 25-30 years old. They extend for about 8 hectares with 2000 plants permanently planted on calcareous, loose, fresh, and well-drained soils, which are ideal for the cultivation of olive trees. The entire company agricultural surface is located in the countryside of the municipality of Torremaggiore, in the province of Foggia. 95% of the cultivars is Peranzana and the remaining 5% is “rotondella” and “leccino”.
From the variety Peranzana, we extract a fruity, delicate oil, which is suitable for many uncooked dishes, and ideal to enhance all the typical flavours of Mediterranean cuisine. The characteristic sensory features are the intense green colour, the fruity aroma of just-pressed olives, and a very rich and complex aromatic composition. Our “Monocultivar of Peranzana” is a well-defined oil with a strong identity. The herbaceous, tomato, and artichoke aromas are peculiar, with soft bitter and spicy notes.
We follow meticulously every step of the production to preserve the fruit’s genuineness: from harvesting to storage, from defoliation and olive washing to cold milling. The conditions that make an extra virgin olive oil great and influence its sensory features and product complexity are the following: pruning, manuring, phytosanitary defence, harvesting, and the related olive conservation modalities before harvesting, among others. In addition, there are other factors that mainly contribute to determining the oil uniqueness, thanks to the climate, the stony land, and the cultivar.
Harvesting is as much a long-awaited as it is a delicate moment in the production. It takes place from the second half of October until December. Drupes are harvested thanks to a facilitated method to be cold-milled and transformed into oil within 12 hours from the harvesting.
The cold extraction method is carried out through a continuous cycle plant. Olives are sifted and washed, then pressed, and the olive paste is mixed in kneading machines to merge the first olive drops. Then, through a centrifuge and a decanter, the water component is separated from the oily one, using an under 27-degree temperature. The just-extracted oil has an intense green colour that changes into gold yellow after 4/5 months.
To be classified as “EXTRA VIRGIN”, every oil has to be analysed by a Ministry of Agricultural Policies certified laboratory and pass an official panel test. The laboratory will analyse chemical parameters, whereas a taster group will certify that the oil is flawless and grade on a 1 to 10 scale the fruity, bitter, and spicy flavour, also adding a sensorial description of the perceived aromatic notes.