Cellina di Nardò: Prized for its thick skin and high yield, contributing structure and complexity to the final blend. The palate is greeted with a medium to full body, dominated by flavors of green apple, almond, and a distinctive peppery spice that lingers pleasantly on the throat.
Traditional Puglia Olive Oil Harvest: Handpicking and Pressing Techniques
The landscape is dominated by the sprawling "Oliveta," undulating hills planted with dense groves that maximize sunlight exposure. This golden liquid, extracted from the Coratina, Ogliarola, and Cellina di Nardò varieties, captures the intense sunlight and mineral-rich soils of Italy’s heel.
Monasteries played a crucial role during the Middle Ages, preserving and expanding olive groves across the countryside. Key Cultivars of the Region Coratina: The undisputed queen of Puglian olives, known for its high polyphenol content and intense, fruity bitterness.
Traditional Puglia Olive Harvesting: Handpicking and Pressing Techniques
Understanding Puglian olive oil means exploring its deep historical roots, meticulous production methods, and the sensory profile that sets it apart on the global stage. Quality Assurance and DOP Recognition.
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