Olive blend: Ogliarola Garganica, Peranzana, Cellina
The season’s weather in Puglia didn’t take the olive growers – who are used to hot, dry summers – by surprise; the irrigation systems, in action from the first few days of June, allowed the trees to get through the summer months confidently and without too much stress, until the first rain in October. The result was extraordinary flowering and fruit set, with and exceptional crop of olives. The particularly hot temperatures prevented the olive fruit flies from spreading and, without any “hitches”, the olives reached the beginning of the harvest, around October 20th, healthy and full of juice. Milling them within 12 hours of picking, ensured an outstanding result from an organoleptic point of view. Once again this year, the majestic olive trees in Puglia have given the Fattoria oil that is “clean”, fragrant and brimming full of polyphenols.
Tasting: radiant deep green with brilliant reflections, accompanied by brownish glints, with a fairly viscous structure. It’s pleasant on the nose, of medium intensity, with fruity aromas of fully ripe olives, as well as almondy and sweet notes (recalling dried almond, fading to toasted hazelnut). In the mouth slight bitter and pungent sensations emerge, with a pleasant final spicy and peppery note. The oil is harmonious and already delicate when freshly milled (the softness increases as time passes), it’s decidedly elegant, combining body and aromatic characteristics.