Extra Virgin Olive Oil - Ogliarola - 500ml

Elegant by nature. Honest by craft.

This oil is made exclusively from Ogliarola, one of Puglia’s oldest and most graceful olive varieties. Harvested by hand and cold-pressed within hours using traditional stone mills, it captures the gentle soul of the region in its purest form.

What makes it different
Ogliarola is the softer side of Puglia—smooth, aromatic, and naturally balanced. While industrial oils lose their depth through aggressive refining, this one keeps its natural polyphenols intact—the antioxidants that support your health. Fresh notes of grass, artichoke, and apple meet a hint of almond, creating an elegant flavor that feels both bright and comforting.

How to use it
Perfect for seafood, white meats, and crisp salads. It enhances grilled vegetables and pasta dishes with light sauces, adding depth without overpowering—letting every ingredient shine

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.