Oils and fats

Olio di Puglia extra virgin olive oil

Olio di Puglia PGI: a whole region's olive varieties, from Gargano to Salento

This designation spans all of Puglia, with at least 70% of the olives drawn from regional varieties such as Coratina, Peranzana, Cima di Bitonto, Ogliarola salentina and Cellina di Nardò. Fruit is picked from the tree, never off the ground, and milled within 36 hours. The name itself already appeared on trade invoices in the 1950s.

• A clear olive fruitiness, with hints of cut grass, leaf, artichoke and fresh almond
• Bitterness and pungency come from polyphenols and signal freshness, kept between 2 and 7 points
• Acidity capped at 0.4 g per 100 g; the label gives the month and year of harvest

How to enjoy it. Use it on vegetable or pulse first courses and on meat and fish, or simply drizzle it raw over a slice of Pane di Altamura. Keep it in the dark at 14-18 °C and finish it within four to six months of pressing.

Production areas

Apulia

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