July 31, 2025
Puglia’s Olive Oil: Why It’s Called Liquid Gold
With over 60 million olive trees and a history that dates back to the ancient Greeks, Puglia produces more than 40% of Italy’s olive oil. But this isn't just a statistic — it's a way of life.
Why It’s So Special
- Soil & Climate: Rich limestone soil, sea breezes, and dry summers create intensely flavorful oils.
- Ancient Trees: Many olive trees are 500–2,000 years old — sacred monuments to time.
- Varietals: Ogliarola, Coratina, Leccino, and more — each with distinct notes
Tasting Notes
- Coratina: Bold, peppery, and rich in antioxidants
- Ogliarola: Mild, buttery, perfect for raw dishes
- Leccino: Fruity, versatile, and balanced
How to Experience It
- Olive Oil Tastings: In ancient masserias or modern estates, paired with fresh produce
- Harvest Experiences: Join locals in picking, pressing, and tasting freshly made oil
- In-Villa Tasting: With a private sommelier explaining every bottle
Buying Tips
- Look for “cold-pressed,” “extra virgin,” and DOP or IGP labels
- Store in dark bottles, away from heat
- Best used within 12–18 months
Olive oil in Puglia isn’t just a condiment — it’s a connection to the land, the people, and the past. Let us organize a tasting or visit that opens up this world of flavor.