Peranzana oil

from harvest to your table

Extra Virgin Olive Oil Peranzana

The PERANZANA cultivar is a pure variety that, although of archaic French origin, found its area of choice on the upper board, and in particular in the area circumscribed by the three municipalities of San Severo, Torremaggiore and San Paolo di Civitate.

Puglia Queen of the olive trees

The Peranzana is an olive variety that is grown in a particular area of the Upper Tavoliere of Puglia and precisely in the countryside of Torremaggiore; Puglia, is the region of Italy with the highest production of olives thanks to the conformation of its mainly flat territory and for the temperate climate, the expanse of these wonderful trees makes Puglia one of the most beautiful regions of our country.
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Peranzana Extra Virgin Olive Oil

The olive oil obtained from the Peranzana variety is a very high quality product particularly appreciated for its national character for its delicate flavor and rich in sensory characteristics. Emerald green color and balanced taste with medium fruity give this product a long and good conservation. The acidity of the extra virgin peranzana is very low, excellent to taste after pressing the olives when the well-distributed aromas of bitter and spicy are appreciated. It is a product that releases olfactory notes that recall tomato, rocket and artichoke with a full and lively flavor. It is an oil that goes well with raw dishes such as salads and bruschetta but also to give flavor to legume soups, as used in cooking on white meats and in fish dishes. Ideal for short cooking, the extra virgin Peranzana is also used in confectionery to prepare excellent Apulian desserts.

A PRECIOUS AND UNIQUE MONOCULTIVAR

A monocultivar extra virgin olive oil is a product made exclusively with a single variety of olive and not with different olive blends. Recall that the monovarietal oil has unique and different properties and characteristics, both chemical and organoleptic, depending on the cultivar: late or early ripening, the resistance of the plant to the climatic conditions, the cultivation area. Some extra virgin oils have more intense and decisive tastes, others are more spicy and others even lighter and more delicate. Their beneficial properties also vary based on their content of polyphenols and other nutrients.
Voglia di Puglia

How we produce our Peranzana Oil

01

Cultivation

The Peranzana is an olive variety that is grown in a particular area of the Alto Tavoliere of Puglia and precisely in the countryside of Torremaggiore

02

Collection

We manually collect the olives with rakes and the use of electric combs that can guarantee better productivity

03

milling

The defoliated olives pass through the washing plant dried and worked with a shredder to cut everything to guarantee the production of an oil of intense color and of the highest quality.

04

Gramolazione

To preserve the organoleptic characteristics of our oil, the pasta is delicately stirred in cold

05

Extraction

In the kneading machine the agglomerations of olive oil take shape, which in this phase begin to separate from the particles of water present in the dough and separated from the pomace, a fibrous part of the dough obtained from the pressing.

06

Bottling

The PERANZANA Extra Virgin Olive Oil is so ready to honor the tables of the whole world, offering the benefits of a main product of the Mediterranean diet and accompanying with its unmistakable taste haute cuisine dishes and typical products

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