Oils and fats

Dauno extra virgin olive oil

Dauno PDO: one Foggia oil, four sub-zones named on the label

One designation for the province of Foggia, four distinct characters: Alto Tavoliere led by Peranzana, Basso Tavoliere by Coratina, Gargano by Ogliarola garganica, and Subappennino by a blend that includes Rotondella. The olives come straight off the tree by 30 January and become oil within three days.

• Dauno always travels with its sub-zone, and that name tells you which profile you are choosing
• Sweet almond in Alto Tavoliere, grass and almond in Gargano, gentle bitterness and bite in Basso
• At least 100 ppm total polyphenols and no more than 0.6 g acidity per 100 g, by specification

How to enjoy it. Equally at home raw and as an ingredient in cooking; pick the sub-zone to suit the dish. Keep it cool, away from light and heat, and use it within four to six months of pressing.

Production areas

Apulia

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