It is not chemically altered: the solvents used to mask poor olives and reduce their acidity are detected during the biological analysis. In a nutshell, with our olive oil you know that you enjoy a product that has not been made from olives treated with chemicals (fungicides, pesticides, bactericides, etc.).

It is an extra virgin olive oil from the Peranzana variety.

Peranzana’s characteristics
Medium fruity, herbaceous, with a prevalent hint of tomato.
The taste is predominantly sweet, with a bitter and a spicy taste of medium intensity; add an aftertaste of grass and artichoke. Green color with yellow reflections, high fluidity.

La Peranzana: one of the most precious varieties of olives for the production of Apulian oil
In the triangle of Apulian land between San Severo, Torremaggiore and San Paolo di Civitate, in the province of Foggia – Alto Tavoliere – there are fields of olive trees that produce an Apulian extra virgin olive oil of the highest quality: the one obtained from the Peranzana olive. This nectar, now classified as a PDO product, owes its special organoleptic qualities and its aromatic complement to the olive itself which is a pure, non-hybrid cultivation.

Our area is located in the heart of Puglia, the region that surrounds us and that characterizes our entire culture.

The alluvial soil is characterized by a good water retention, mainly reddish in color, with moderate content of sand and clay. Rich in nitrogen, potassium and very rich in phosphorus, it has a high amount of organic matter.

The favorable microclimate, the composition of the soil and all the factors that contribute to determine the characteristics of the fruit, have made them stand out for centuries with a great and unreproducible personality.

The whole region is characterized by a flat conformation and a warm/temperate climate, ideal for the cultivation of centuries-old trees sculpted by the force of the wind and the passing of the years. It is said that the Peranzana quality is found in these places thanks to Prince Raimondo de Sangro. He imported it from Provence, from which the name of the olive derives, and planted it in his gardens to dine with the precious oil. It is for this reason that Peranzana is found only in these territories.
The fruit of the olive tree of this quality is characterized by a medium size, is rigorously harvested by hand and worked with the most advanced techniques within maximum of 12 hours. The Extra Virgin Olive Oil of Peranzana is obtained from the nearly immediate cold pressing of olives (nearly completely green). This process determines their low yield (12-14% of the weight) but preserves their virtuous organoleptic qualities and nutritional properties and attenuates the degenerative factors. The distinctive feature of Peranzana Extra Virgin Olive Oil is the extreme balance between the high polyphenolic charge (natural antioxidant agent) and the extreme pleasure from the first taste, even for the less experienced consumer: it has a low degree of acidity and a taste very harmonious and balanced, which makes it suitable to be consumed immediately without the need for further maturation, or to be mixed with other oils.

Organoleptic qualities
At sight, it has a beautiful deep green, with yellow reflections. On the nose, the nectar releases extremely elegant and refined aromas, an unripe fruity bouquet enriched with pleasant hints of almonds, dried fruit, artichokes and tomatoes. The taste, after a sweet entry, opens in all its fullness, becomes intense and persistent, slightly bitter and with a surprising spicy spark. Bitterness, like spicy, derives from the presence of precious substances – antioxidants – which protect the oil from oxidation as well as the cells of the human body, inducing a series of favorable effects on health. The spiciness is directly proportional to the content of polyphenols (natural antioxidants contained in the oil). The spicier the oil is, the more it will do for our health.


The olives are weighed and stored as soon as they reach the mill and they are processed shortly after. The defoliation process, essential so that the flavor of the oil is not affected by the grinding of the twigs and leaves, is performed by modern machinery and it is constantly monitored by the most effective of our senses: the human eye.

The defoliated olives pass through the washing plant and then are mechanically drained (dried) to eliminate as much water residue as possible. The washed and dried olive can finally enter the pressing phase, thanks to which the olive paste is obtained from which the oil will subsequently be extracted.

In the mixer, the agglomerations of olive oil take shape, which in this phase begin to separate from the water particles present in the paste and divided from the pomace, the fibrous part of the paste obtained from pressing.

Starting from pressing, passing through kneading and decanting, it is necessary that the hygienic conditions of the air are subject to further attention. In fact, the extraction of oil is a process that is affected by each environmental variable. The definitive separation of the oil from the water, both still present in the decanted must, takes place mechanically thanks to the difference in their specific weight.

The green gold of the Alto Tavoliere, the Extra Virgin Olive Oil of PERANZANA, is thus ready to please the tables of gourmets all over the world, offering the benefits of a main product of the Mediterranean diet and accompanying high-quality dishes with its own unmistakable taste. cuisine and typical products. It combines the simplicity of tradition with the natural complexity of its bouquet and it tells the unique story of its homeland.

It is a special niche product, which is gaining traction among sophisticated consumers.