Oils and fats

Collina di Brindisi extra virgin olive oil

Collina di Brindisi PDO: Ogliarola oil from the hills of Ostuni and Fasano

Eight hill towns around Brindisi, from Carovigno to Villa Castelli, make this extra virgin oil, at least seven tenths of it from Ogliarola salentina olives. Picked from the tree by 31 January, the fruit is washed and milled within two days while still intact. Pliny the Elder already knew the variety, calling it Olea lapygia.

• Green to yellow in colour, with a medium-light fruitiness on the nose
• Fruit leads on the palate, with just a touch of bitterness and pungency
• The label states the vintage, and an alphanumeric seal traces the supply chain

How to enjoy it. Pour it raw over vegetables and bruschetta or use it to lift meat and fish; it even goes into desserts. Store it in the dark at 14-18 °C and enjoy it within four to six months of milling.

Production areas

Apulia

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