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Ogliarola Barese Monotype

Available in:
0,10 liter in bottle
0,25 liter in bottle
0,50 liter in bottle
3,00 liters in Can and Bag in Box
5,00 liters in Can and Bag in Box

Product details

Acidity: 0,20
Polyphenols: 854

Monovarietal, from an historical cultivar of our places, an oil with delicate characteristics is born, with hints of almond and cut grass, slightly bitter and spicy, it combines very well with fish-based dishes, white meats, salads, bruschettas.

Evaluation Board sensory and physical-chemical analysis

EXTRA VIRGIN OLIVE OIL • ORO DI RUFOLO

Oil Production Process

We carefully follow each production process in the olive lands of our property that are handed down from father to son.

Each year we prune our olive trees and we weed the land. We use plant protection products only if strictly necessary, as we tend to use only eco-friendly chemicals.

The harvest is made manually by means of subsidiary tools, when olives are at the right level of maturity. Once harvested, olives are gathered and stocked in tanks with little dimension and immediately carried to the oil mill, where they are pressed.

Olives are first separated by leaves by means of a machine and then carefully washed. The non-stop pressing process is made at very low temperatures in order to better emphasize the organoleptic characteristics of the olive oil.

Olive oil is packed in vacuum tanks of stainless steel. The entire packaging process is made in rooms with controlled temperature, in order to preserve in the best way the olive oil we produce.

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