Extra Virgin Olive Oil - Blend - 3L

This Extra Virgin Olive Oil embodies the balanced taste of Puglia's tradition, crafted from a harmonious blend of Ogliarola, Coratina, and Leccino olives. Each olive is cold-pressed within hours of picking at our trusted local mill, Frantoio Labianca Domenico, to capture all their natural goodness.

This oil is all about everyday elegance. Its balanced character brings together gentle fruit notes with a subtle peppery kick that makes every dish more interesting without overwhelming it.

Want to make the most of this versatile oil? Drizzle it over your fresh salads, grilled veggies, or give your fish and chicken dishes a perfect finishing touch. It's our go-to kitchen companion for all your preparations. It makes even the simplest meals feel special!

The Labianca family story is rooted in tradition, beginning in the 1940s 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.