Apulian Olive Oil
The charming southern region of Apulia is home to the Gargano Peninsula and some of the finest olive oils in the world. Thanks to an ideal climate and a strong tradition of olive cultivation, the olive groves that stretch endlessly along the coast are responsible for a big portion of Italy's olive oil production.
Ever since ancient times, when the olive tree was planted throughout the Mediterranean basin, Apulians have carefully cultivated the plant and extracted its juice. Apulian olive oils range from mild, light, and sweet to fruity-spicy, aggressive, and rustic, depending mostly on the cultivars used. The best way to savor Apulian olive oils and find your favorite is to dip a piece of the region's dense, delicious bread in a little olive oil, as the Ancient Romans used to do.
If you aren't familiar with any Apulian olive oils, start with L'Olio di Peranzana, produced in a tiny hamlet called Torremaggiore. Made only with Peranzana and Rotondella olives, it is strong and flavorful, perfect for antipasti and cooked vegetables. Other Apulian varietals include: Coratina, Cima di Bitonto, Cellina di Nardó, and Cima di Mola.
Sample different oils every month with our Italian Olive Oil Club.
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