Areas of production

These

areas are divided in their turn in 11 subregions according to the zones of
production.

Prevailing
kind of olives: native ogliarola from Gargano

Characteristics:
oil with a light fruity, tomato’s scent and sweet taste with a good spicy
persistence.

Use:
on vegetables, pulses, soups and starters.

Prevailing
kind of olives: coratina

Characteristics:
oil with a clean olive fruity with scents of artichoke and a good aromatic
flavour, of a sweet taste with slightly bitter bottom.

Use: on ‘bruschette’,
pinzimonio, salads, meat and boiled vegetables.

Prevailing kind of olives: peranzana

Characteristics:
oil with a clean olive fruity with a sweet and harmonic taste, and a good floral
scent

Use:
on fish and sea-starters, in delicate souces and in tomato’s one.

Prevailing
kind of olives: coratina

Characteristics:
oil with a clean and intense olive fruity, with scents of artichoke and almonds,
with a slightly chilly and bitter taste and a very good floral scent.

Use:
on ‘bruschette’, pinzimonio and salads, meat and boiled vegetables.

Prevailing kind of
olives: cima from Bitonto or ogliarola from
Bitonto.

Characteristics:
oil with a clear oil fluity with a scent of almond and a sweet taste, very
harmonius and well balanced

Use:
very good for grilled foods and roasts.

Prevailing
kind of olives: cima from Mola

Characteristics:
oil with a clean olive fruity with scents of herbs and pulses: Its taste is very
sweet with a good fluidity.

Use:
raw on fish; risotti, pasta, roasts and fried food.

Prevailing
kind of olives: leccino, coratina and frantoio 30%, ogliarola from Bari 70%.

Characteristics:
oil with a oily fruity with scents of herbs and pulses; very sweet taste with a
good fluidity.

Use:
raw on fish and carpacci, risotti, roasts, fried food.

Terra d’Otranto
(
southern area of Brindisi )

Prevailing
kind of olives: cellina from Nardo, or saracena and ogliarola salentina or
leccese

Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and very
good fluidity; a good aromatic
fragrance of herb

Use:
raw on starter and vegetables, pulses and soups.

Prevailing
kind of olives: cellina from Nardo
or saracena

Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and very
good fluidity ; a good aromatic
fragrance of herb

Use:
raw on starter and vegetables, pulses and soups.

Prevailing
kind of olives: leccino and ogliarola salentina

Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and good
fluidity ; a good aromatic fragrance of herb.

Use:
raw or starter and vegetables, pulses and soups.

Prevailing
kind of olives: leccino, coratina and frantoio.

Characteristics:
oil with a clear fruity of olive with a scent of almond, a sweet, harmonic and
balanced taste.

Use:
raw on fish, sea starters and carpaccio; in sauces and tomato’ s one