The Ogliarols trees are secular, with a large “body”. They mainly grow in the Puglian Hills of Gargano and Salento area, just a few miles away from the Adriatic Sea (Eastern Coast of Italy). The are harvested early, when their color is still green turning brown. Incredibly delicious on any olive oil friendly dish such as fish, rigatoni pasta, bruschetta, pesto, caprese salad, shaved brussel sprouts, risotto, and more.
Olive oil lovers may want to add this to their bucket list:
The Italian region of Puglia, in the heart of the Mediterranean civilization, is a land of ancient olive trees, of knowledge and unique flavors, of hospitable people who are proud of their roots, and where tradition coexists with modernity. Icon par excellence of slow food, the combination of perfect deliciousness and authenticity, in towns and cities of Puglia, time seems to halt. Which a similar feeling that that of when one plunges into the depths of the frantio ipogei, the underground olive oil mills, a hidden treasure that doubles as a fascinating journey through time.
The passion to investigate and explore these ancient oil-mills is ever increasing and has even led to the creation of tourist routes that include a visit to some of these mysterious vestiges of the past. Quite an experience. Excerpt from 2017 oliva tessen / article by Alfredo Briega Martin/ Frantoi Ipogei, Pulgia’s Underground Treasure)
Flavor Profile: Deep fruity/grassy aroma with a “white fruit” (apple and white peach) taste followed up with a light almond aftertaste. The cultivar has a reputation of maintaining a consistent taste throughout the harvest year. Color is golden yellow with light green reflex.
Favorite Pairings: Blueberry Balsamic, Dark Chocolate Balsamic, Vanilla Bean White Balsamic, Almond Crème White Balsamic.