Apulia / Extra-virgin olive oil

Olive oil is traditionally the most important condiment of Apulian cuisine: cooked or raw, it is always present in the first courses, in meat and fish dishes, on side dishes, in salads, in desserts.

Apulia, already renowned in Roman times for the production of olive oil, is still today, with a share of 37%, the largest producer among the Italian regions. There are many varieties of olives produced throughout the region and many are also suitable for consumption as table olives, prepared in salt, in oil, in brine, consumed as snacks in appetizers or as ingredients in sauces and in many dishes of fish. The absolute queens among table olives are the “Bella della Daunia” or “Bella di Cerignola” varieties and the “Sant’Agostino“, very large in appearance and with a fleshy and consistent pulp.

From the olives of Apulia we produce “extra virgin olive oil”, oil of the highest quality, with a maximum degree of acidity of 1%. The most common varieties of oil olives are: “Cellina di Nardò“, “Coratina“, “Ogliarola Bari“.

The DOP extra virgin olive oils (Protected Designation of Origin) of Puglia are:

• “Dauno” extra virgin olive oil
• “Terra di Bari” extra virgin olive oil (main specialties: “Coratina“, “Cima di Bitonto“, “Cima di Mola“).
• “Collina di Brindisi” extra virgin olive oil
• “Terra D’Otranto” extra virgin olive oil