The oil produced from the Ogliarola variety is medium-fruited, therefore more intense than other Apulian oils such as Leccino, for example, and decidedly less fruity than Coratina.

The bitterness and spiciness are very balanced, which makes it an oil capable of combining aroma and body. Smelling it is a real pleasure and it is of medium intensity, with a typical almond scent.

Features

Ogliarola oil is usually golden yellow in color with light greenish reflections, quite viscous.

Bitterness and spiciness are very balanced.

Method of production

The harvest period is set between October and January. After harvesting, the Ogliarola olives are processed in the mill with the cold extraction technique.

This technique allows to preserve all the organoleptic characteristics, including minerals and antioxidant substances. The result is a superior EVO oil.