EXTRA VIRGIN OLIVE OIL
The cultivation of the olive tree dates back to ancient times (12,000 BC). Although many consider it a typical Mediterranean plant, its cultivation might have South Caucasian origins.
The point is that it grows perfectly in the Mediterranean basin where it is widespread. In Apulia there are traces of the cultivation of these botanical species dating back thousands of years.
Among the most widespread oil cultivars in the Cerignola area, the Coratina definitely has a prominent place. This cultivar takes advantage of the favorable pedoclimatic conditions. In fact, the typical environmental and territorial characteristics of the area positively affect the structure and chemical composition of the drupe to such an extent that it is one of the most appreciated Italian cultivars of olives for oil. The oil made from it, golden-yellow with green shades, is fruity and tasty, with a slightly bitter and rather spicy aftertaste. For this last reason, the Cooperative has decided to realize a sweeter mixture of oils that can satisfy a wide range of consumers.The Cooperative has decided to allocate part of its Bella di Cerignola olives to the production of extra virgin olive oil. Its blend with the vigorous Coratina oil has led to the creation of a blend that is now highly appreciated on the most demanding tables. The result was surprising, the oil obtained has unique characteristics: delicate, sweet, with herbaceous aromas.
Production process
Once arrived at the Cooperative, the Bella di Cerignola olives are immediately sorted and separated according to the size. The smaller olives are crushed at the close Pavoncelli’s olive mill (Chairman of the Cooperative).
The mill is equipped with a continuous cycle plant with cold extraction, at a temperature not exceeding 27°C. The extraction is performed directly on the olives and solely by mechanical means.
The unfiltered oil thus obtained is temporarily stored in steel containers, protected from sources of heat and light, in order to allow the natural decantation.
Once decanted, the Bella di Cerignola extra virgin olive oil is mixed with extra virgin olive oil of the Coratina variety, which is produced at the same mill with the same installation from olives that are also grown in the area of Cerignola.
The aforesaid mixture is made according to a company recipe that takes into consideration the characteristics of the oils that may vary year to year. The blend marketed by the Cooperative has more than 60% of Bella di Cerignola extra virgin olive oil in order to ensure its distinctive delicate taste.