Our olive oils are produced basically by “Ogliarola Barese” and “Coratina” cultivations, which are planted, grown and produced in lands of our property, where we personally follow each production process. The olive oil can be produced in different manners, by one pure variety of olives or by different varieties mixed with care and attention, in order to give birth to different olive oils with different flavours and taste, ready to satisfy the more and more different consumer demand.
Acidity: 0,20 Polyphenols: 709 – Our olive oils Elite Limited Edition are part of a limited production obtained in a brief and precise period of the oil campaign. The best mix of ripe olives, ideal climate conditions and working techniques such as vacuum braking and stoning, allows us to produce oils with the maximum […]More
Acidity: 0,22 Polyphenols: 722 – If purely produced, this olive monotype, emphasizes the strong flavours typical of Apulia. This olive oil goes well with meat, cooked vegetables, legumes and salads. Its herbaceous fragrance with a little aroma of artichoke and almond gives this olive oil a distinguished character and creates a right equilibrium between bitter […]More
Acidity: 0,17 Polyphenols: 763 – This olive oil type is the right union between “Coratina” and “Ogliarola”. It finely stimulates our smell with the herbaceous flavour of “Coratina”. It is a very palatable and appetizing olive oil, a perfect union where the intense aroma of “Coratina” meets the finest taste of “Ogliarola”.More
Acidity: 0,28 Polyphenols: 573 – This olive monotype is typical of this region, it is produced in limited quantity. It generates a very fine taste olive oil. Its smell is very intense, its taste is slightly bitter and spicy, with a slight flavour of almond. It goes very well with fish plates, for those who […]More
This olive oil is very common in the kitchen, it goes with any kind of food, it is good both as condiment and for cooking.More
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.