"D'Arola" our extravirgin olive oil 

Our extra virgin olive oil is principally produced from the fruit of centuries-old trees (600-800 years).

Adhering to the same philosophy of flavor as for our wines, our olive oil is never excessive but always full in flavor, fruity and well balanced, typical of the native “Ogliarola Salentina” cultivar. Our oil enhances dishes without overpowering them, leaving a light lingering aftertaste, sometimes spicy but with a light and pleasant intensity.

To maximise flavor and beneficial properties we harvest each area individually, checking for perfect ripeness, the harvest is then carried out in a delicate way, using combs, so as not to impact the trees wellbeing. Once at the mill, the extraction process is meticulous, obtaining pleasant tones of flavor and aromas of a high quality extra virgin olive oil.

The oil is then stored in silos at a regulated temperature, and only packaged according to demand for shipment.

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.

Extra virgin olive oil flavored

Red Mandarin

Recommended for salads, vegetables, carpaccio, raw fish or smoked shellfish, white meats, pastry.

Lemon

Recommended for salads, vegetables, carpaccio, raw fish or smoked shellfish, white meats, pastry.

Chili Pepper

Recommended for first courses, soups, grilled salads, pizza and ethnic dishes.

Truffle

Recommended for bruschetta, egg pasta, risotto, carpaccio, eggs and flank steack.

Rosemary

Recommended for bruschetta, carpaccio , flank steack, white meats, fish dishes, soups.