 |
|
|
|
|
| Home | Extra Virgin Olive Oil |
|
|
|
|
|
|
|
Intense olive flavor with artichoke fragrance works great with grilled vegetables.
|
|
|
|
|
|
|
|
|
|
|
|
Tenuta Cocevola
Intense olive flavor with artichoke fragrance works great with grilled vegetables.
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DeCarlo
This house has won awards since 1908. Enjoy their oils with steamed fish and seafood.
|
|
 |
|
|
|
|
|
Milder Olive Oil from Apulia
Today, Apulia produces more olives than any other region—nearly 40% of Italy’s olives (and 15% of all global production) are grown here. The DeCarlo family farm is in Bitritto in the Bari province of the region.
Around the fall of the Roman Empire and in the centuries of decline that followed, the cultivation of olives became too time consuming for the shifting Italian populations. As the economy recovered after 1100, olive farming again became widespread.
During the later Middle Ages southern Italy, especially Apulia with its ideal-for-olive-growing lime soils and dry climate, was transformed into a gigantic olive grove. That growth continued and during the 18th century, Apulia (along with Tuscany) earned the reputation of producing the best olive oil and having the most extensive olive groves.
In some areas, the trees, often centuries old, are placed in vases and grown together with almond trees and assorted vegetables. There are so many different oils made in Apulia that it is difficult to generalize their taste. Apulian oils can be peppery and intense, but can also be rounded, mature, salty and even sweet. You’ll find the DeCarlo oil has a sweet almondy flavor combined with the aroma of apples and a slightly peppery finish.
Local families dress their boiled vegetables with oil and their meals often end with a platter of raw carrots and celery (or whatever else is in season) and a bowl of olive oil to dip them into. Soups and pasta with fish, all complemented with a drizzling of oil, are also frequently on the menu.
|
|
|
|
|
|
Aged Balsamic Vinegar
