Extravirgin olive oil from ultracentury trees “Ogliarola Salentina”
Savoury but with medium-fruity notes, never excessive or marked, enhances the taste of dishes without covering it, with mild persistence of a well-balanced bitter aftertaste, sometimes spicy but of light and pleasant intensity.
COLOR
Intense golden yellow with green reflections, clear.
FRAGRANCE
Fruity that reminds of herbs and fresh grass.
TASTE
It has a slight and distinctive bitter note typical of the wild chicory.
SERVING SUGGESTIONS
Excellent with various dishes such as mixed raw salads, boiled vegetables, soups, grilled meat and fish.
CLASSIFICATION
Superior category olive oil obtained directly from olives and solely by mechanical procedures.
Cold-pressed exclusively from olives grown in Italy.
HARVEST AREA: Alto Salento (Puglia)
VARIETY (CULTIVAR): Ogliarola Salento. Autochthonous and ancient variety of the Salento Peninsula. About 400/600 years old plants.
HARVEST TIME: November/December
HARVEST METHOD: Directly from the plants by means of shakers.
EXTRACTION TIME: The same day of harvesting, to ensure maximum freshness of the product.
EXTRACTION METHOD: Continuous line with cold pressing.
STORAGE: Stainless steel silos placed in an underground warehouse to ensure a constant and natural temperature.
The oil is not filtered but it undergoes a natural decantation process allowing the preservation of all its precious nutritional and organoleptic properties.
STORAGE: Store at a temperature between 12 and 18 ° C, in a cool dry place, away from light and heat.
Sudden and prolonged lowering of the temperature can cause the crystallization of the waxes that are naturally present in virgin olive oil resulting in smallwhite beads in suspension. This phenomenon does not affect the quality of the product but it testifies its genuine natural origin.

“d’Alia” Extravirgin olive oil
Light fruity, delicate and fresh, well-balanced and extremely versatile.
COLOR
Golden yellow, clear.
FRAGRANCE
Light fruity with slight reminds of fresh almonds.
TASTE
Well-balanced harmonious, prevailing feeling of sweet, bitter and spicy after taste notes almost absent.
SERVING SUGGESTIONS
Excellent with various dishes such as white meats, fish, boiled vegetables, salads, pasta with light sauces and various light recipes.
CLASSIFICATION
Superior category olive oil obtained directly from olives and solely by mechanical procedures. Cold-pressed exclusively from olives grown in Italy.
HARVEST AREA
Alto Salento (Puglia)
VARIETY (CULTIVAR)
Ogliarola Salento. Autochthonous and ancient variety of the Salento Peninsula. About 400/600 years old plants.
HARVEST TIME: November / December
HARVEST METHOD: Directly from the plants by means of shakers.
EXTRACTION TIME: The same day of harvesting, to ensure maximum freshness of the product.
EXTRACTION METHOD: Continuous line with cold pressing.
STORAGE: Stainless steel silos placed in an underground warehouse to ensure a constant and naturaltemperature.
The oil is not filtered but it undergoes a natural decantation process allowing thepreservation of all its precious nutritional and organoleptic properties.
STORAGE: Store at a temperature between 12 and 18 ° C, in a cool dry place, away from light and heat.
Sudden and prolonged lowering of the temperature can cause the crystallization of the waxesthat are naturally present in virgin olive oil resulting in small white beads in suspension. Thisphenomenon does not affect the quality of the product but it testifies its genuine natural origin.