Olive Oil of Apulia

Apulian Olive Oil

The Gargano Peninsula, which lies in the southern region of Apulia, boasts some of the finest olive oils in the world. A favorable climate and strong culture of olive cultivation have resulted in olive groves that cover much of the coast. These seemingly endless fields of olive trees are responsible for much of the olive oil produced in Italy.

Ever since the practice of olive tree farming became widespread in the Mediterranean basin, the people of Apulia have grown olive plants and extracted the juice of its fruits. Apulian olive oils have many differing flavors
and tastes, from the mild and light oils to the heavy, spicy ones, and the sweet and fruity and oils. The best way to experience the wonderful selection of Apulian olive oils is to have some of the dense bread that is common in the region, and dip it in some olive oil before eating it.

The Peranzana and Rotondella varieties of olive account for  the majority of Apulian olive oils. These cultivars make for olive oils that are rich in taste and flavor, and are perfect cooked vegetables and antipasti.

Apulian cuisine holds as many variations as there are Apulian olive oils, and ranges from being strong and assertive to being mild and gentle. The one thing that every Apulian dish has in common, however, is that it always contains a generous amount of Apulian olive oil.

Apulia olive oil

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