Puglia extra virgin olive oil
Puglia is the biggest producer of olives and olive oil in Italy. Out of the total Italian market, the region produces 37% of the whole olive production and almost 40% of the whole olive oil production (vs Tuscany which makes 2,9% of the whole olive production and about 3,2% of the whole olive oil production).
For years Pugliese olive oil producers have been focusing just on quantity selling their olives to Tuscany or other northern Italian regions.
Local producers are finally realizing that quality is more important than quantity, in a region that has been producing olive oil for centuries and that counts 40 millions olive trees, of which 40% are more than 1000 years old. This millenary history and important culture is testified by the many frantoi ipogei, underground and ancient olive oil presses that you find in Puglia.
The beauty of Pugliese olive oil is the fact that we have so many different varieties: Leccino, Coratina, Frantoio, Ogliarola, Peranzana, Rotondella, Garganica, Gentile…just to name a few.
All these olives have different colors and shape and result in olive oils with different flavors and taste.
In Puglia, we use extra virgin olive oil almost for everything, even to make homemade desserts and cakes. Very rarely we use butter at home…may be to make a cake for a guest or for very specific recipes.
What I find fascinating is how different and how better a dish can taste when we pair it with the right extra virgin olive oil (just as when you pair food and wine).
Of course, I and Marika, we belong to the school that says that extra virgin olive oil should be used raw: when you cook it, you destroy all the flavors and healthy benefits.





















We totally agree with Christine Ferber

















It is important you cook these stuffed agnolotti right away. 











We think this sort of little unexpected surprises makes our tours unique! Click here for more pictures about 












