The Cultivar
AFFECTS THE QUALITY OF OUR OIL
The Cultivar
Affects the quality of our oil
The typical Apulian Cultivars
We are in Apulia in Molfetta, a seaside town north of Bari, where the most appreciated product in the world, the Apulian extra virgin olive oil,
is born from centuries-old olive trees.
The typical cultivars of our territory are: the OGLIAROLA OF BARI and CORATINA.
Ogliarola of Bari
fruity oil
delicate
balanced
Typical Apulian cultivar, OGLIAROLA OF BARI, also known as “CIMA DI BITONTO”, is a very common variety north of Bari and especially in Bitonto and the near the cites.
From this cultivar, an oil with a delicate, balanced fruitiness is obtained, characterized by an almond aftertaste, a scent of fresh grass, a slight tingle and a golden yellow color.
Ogliarola of Bari
fruity oil
delicate
balanced
Typical Apulian cultivar, OGLIAROLA OF BARI, also known as “CIMA DI BITONTO”, is a very common variety north of Bari and especially in Bitonto and the near the cites.
From this cultivar, an oil with a delicate, balanced fruitiness is obtained, characterized by an almond aftertaste, a scent of fresh grass, a slight tingle and a golden yellow color.
Coratina
intense
bitter
spicy
Cultivar which takes its name from the city of Corato, it is cultivated throughout the countryside of the north of Bari.
The oil obtained from this olive is rich in polyphenols, natural antioxidants that give significant benefits on human health. A yellow-green oil with a very intense and fruity flavor, slightly bitter due to the high concentration of oleuropein and typically spicy due to the high concentration of polyphenols.
Coratina
intense
bitter
spicy
Cultivar which takes its name from the city of Corato, it is cultivated throughout the countryside of the north of Bari.
The oil obtained from this olive is rich in polyphenols, natural antioxidants that give significant benefits on human health. A yellow-green oil with a very intense and fruity flavor, slightly bitter due to the high concentration of oleuropein and typically spicy due to the high concentration of polyphenols.