Olive trees growing is an art in the northern part of Tavoliere delle Puglie. Its roots are in a millennial vocation that makes it one of the biggest producer in the world for high quality Extra virgin olive oil.

Adriatic sea breezes mitigate the highlands and create the best possible microclimate suitable for the Cultivar Provenzale olive tree, brought in this area by Prince Raimondo di Sangro, French Bourgogne’s heir.

Our extravirgin olive oil, produced with cold pressing the same day after hand picking, shows an enchanting fruity with fragrant and composite bouquet, with notes of citrus essences, artichoke and just mowed mediterranean herbs; the fresh flavor, never oily and the intense scent exalt the pastas and cooked or raw meats. Its unique qualities offer the best on fish carpaccio and raw or cooked shellfish.

Unavoidable its coupling with fresh mozzarella or burrata pugliese.