Words of Puglia | The "piccio". 500 ml handmade ceramic jar

Ideal to taste raw to dress salads, bruschetta, soups, grilled vegetables, octopus and grilled cuttlefish, fish carpaccio. Excellent for the preparation of vegetable preserves and meat carpaccio.

Cultivar: 80% native and ancient OGLIAROLA 20% CORATINA variety of the PUGLIA region. Olive groves owned by the Rubino Family for generations, over about 70 hectares, raised by a polyconic vase growing system – plant age over 100 years.

Harvesting area: province of Bari in the north-western mid Murgia in the countryside of Palo del Colle, far from main communication routes.

Preservation: store at a temperature between 12° and 18°C in a cool and dry place, away from light and heat. Shard and long-lasting drops in temperature can cause the wax crystallisation naturally occurring in extra virgin olive oil and lead to oil freezing with the formation of small white floating spheres – such phenomenon does not affect the oil quality.

Appearance: golden yellow with green tinge depending on the bottling time.

Taste: pleasing on the palate, the fresh almond taste goes with a characteristic sour note – typical of wild chicory is felt with a spicy note due to the presence of phenols (VIT.E) which disappears in an overall sweetness.

Suggestions: ORGANIC extra virgin olive oil is indicated during the baby weaning process.

Harvesting time: the end of October to December and in any case at the beginning of veraison (beginning of fruit ripening).

Harvesting technique: mixed, hand picking – shaking – beating .

Extraction time: on the same day and in any case within 12 hours to better guarantee the product freshness.

Extraction method: continuous line with cold two-phase centrifugal extraction- Barracane- internal temperature below 27° C.

Filtering: no filtering, natural settling and transferring, “must oil”.

Storage: in-ground tanks at controlled temperatures to preserve sensory properties.