Extra Virgin Olive Oil - Ogliarola - 500ml

Ogliarola Extra Virgin Olive Oil embodies the gentle sophistication of one of Puglia's most ancient olive varieties. Made exclusively from Ogliarola olives harvested from centuries-old groves in Trinitapoli, each fruit is cold-pressed within hours at Frantoio Labianca Domenico to capture its character.

This oil is delicate and structured at the same time. Its fruity profile weaves together fresh notes of grass and artichoke with hints of apple and almond, creating an experience that's both elegant and harmonious.

Ready to elevate your light dishes? This oil shines when paired with fresh seafood and white meats, brightens up crisp salads, and adds a graceful touch to your favorite pasta dishes. It's the perfect choice when you want your ingredients to dance together rather than compete!

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.