Olio Guglielmi 'Puglia' Bio IGP - Organic

Cultivar: Ogliarola

Organic Premium Extra Virgin Olive Oil from Northern Puglia, Italy. 500mls.
Dreamy presentation in a signature green-gold bottle. 

Profile: A punchy Puglian delight - this is a medium intensity, high polyphenolic (587 mg/kg) premium extra virgin olive oil with lots of bitter and spicy notes for a strong yet well-balanced finish. It presents with a soft green colour with golden hues, bursting with aromas of fresh grass, artichoke and tomato.

Thanks to these aromas and its medium-intense flavour, it is the ideal extra virgin olive oil to pair with cooked vegetables, fish with a more intense flavour and shellfish, white meats, tartare, carpaccio, and for marinating fine cuts of meat.

Olio di Puglia Bio IGP (Indicazione Geografica Protetta / Protected Geographic Indication) is made from selected organic olives, milled rapidly after harvest and at very low temperatures. 

Chemical Analysis:
Polyphenols: 587 mg/kg
Acidity (Free Fatty Acids or FFA): 0.18
Peroxide Value (PV): 2.2 meq O2/kg

Harvest time: October 2024. Best Before: 30/04/27
Preserved under nitrogen until bottling.

Sensory Analysis:
Taste: Medium-intense fruitiness.
Aroma: Intense, pleasantly bitter and peppery.

Food pairings:
All vegetables - grilled, roasted, fried; fish with a more intense flavour and shellfish, all meat dishes and drizzling over final servings.

Selected awards:
Flos Olei 92/100
NYIOOC - Gold Award 2022
Berlin - Platinum Award 2022, Silver Award 2019
Gambero Rosso 2 Foglie (Two Leaves) Award - 2023
Evooleum Top100 - 2020
Bibenda 4 Gocce (4 Drops)  - 2023

From the producers: 
‘Olio Guglielmi has been producing extra virgin olive oil in Puglia, and more precisely in Andria, since 1954. The 200 hectares of land where the olive groves are form an integral part of not only the economic but also the social culture. 

This olive oil is from a range called ‘Le Monocultivar’, created to reflect the territorial identity of the brand. 

Each oil is a single variety of Coratina, Ogliarola and Peranzana and is pressed within two hours of harvesting. The result is an excellent quality extra virgin olive oil that speaks of the terroir from which it comes.'