Extra Virgin Olive Oil - 3L

The oil your kitchen has been waiting for.

Most olive oils are processed to death — filtered, refined, stripped of everything good.

This one isn’t. Pressed within hours of harvest at Frantoio Labianca, a family mill in Trinitapoli that still uses traditional stone presses. No heat, no shortcuts, no added anything. Just olives, stone, and time. High in polyphenols, full of flavor, and stable enough to cook with.

What makes it different

A balanced mix of Ogliarola (smooth, fruity) and Coratina (peppery, intense). Pressed slowly and carefully, the old way — cold and precise, preserving all the natural flavor and nutrients.

Most mills today use high-speed steel machines that maximize yield but sacrifice flavor and health benefits through heat and pressure. The Labianca family still works with old stone mills — less efficient, yes, but the only way to keep the oil’s natural polyphenols, texture, and soul intact. When you buy this oil, you’re not just tasting Puglia — you’re helping keep this traditional craft alive.

Why you want this

Because it does everything. Forget the so-called “cooking oil” from the supermarket — the chemical stuff that barely comes from olives. This oil handles heat up to ~200°C, so you can sauté, roast, or sear. Then drizzle the same oil over salads, pasta, grilled fish, or chicken. One oil. Everything you need.

The 3L can

More practical, more sustainable, better value. It’s what locals use because it simply makes sense.

How to use it

• Cook up to ~200°C.
• Finish with a drizzle.
• Dip bread, toss pasta, roast everything.

Real oil. Real flavor. Real food.

The Labianca family story is rooted in tradition, beginning in the 1920s when Orazio Antonio Labianca first started cultivating olives in the sun-drenched hills of Puglia. What started with humble tools has grown into one of the region's most respected olive oil producers.

Today, fifth-generation Lorella and Daniele blend time-honored techniques with modern knowledge. While the equipment has evolved from the days of horses and mules, their commitment to quality remains unchanged.

Their secret lies in traditional cold-pressing methods and careful selection of Puglia's finest olive varieties - five generations of expertise creating authentic flavors that tell the story of their land.

Blessed by the Mediterranean sun and characterized by its stunning rural landscapes, Puglia has been home to olive cultivation for millennia.

The BAT province (Barletta-Andria-Trani) is particularly renowned for its olive oil production, where ancient olive groves dot the countryside as far as the eye can see. This territory, with its ideal climate and rich soil, provides perfect conditions for olive growing, producing oils that embody the region's agricultural heritage and time-honored traditions.

Archaeological discoveries in Trinitapoli have even revealed evidence of olive oil production dating back to the Bronze Age (3000 BC), confirming thousands of years of olive-growing tradition in this area.