Peranzana Oil
Torremaggiore, in the land of Puglia
Puglia, mostly thanks to the evenness of its land and the uniformity of its warm temperate climate, is the largest olive-growing region in Italy and the northern part, the Capitanata, has different varieties of olive trees.
In our area, full of Monocultivar, there is a particular species, the Peranzana, which can only be found in Torremaggiore and some neighbouring plains.
It is said that this plant was imported by Prince Raimondo De Sangro, who planted these olive trees typical of Provence, from which it takes its name, solely for the purpose of being able to dine with an oil possessing excellent characteristics.
“Peranzana” is the dialect form of “Provenzale”, the Italian for “Provençal”.
Peranzana is highly sought after because of its ability to produce olives for direct consumption and for the production of high-quality extra virgin olive oil.
The Peranzana is a pure cultivar, it is not a hybrid, and this is noticeable in its enhanced characteristics.
Peranzana Extra Virgin Oil
Features
Our olives are harvested by hand whilst still green and processed by milling and cold pressing within 6 to 12 hours, avoiding microfiltration to obtain a superior quality oil and enhance the characteristics of this extraordinary fruit.
The result is a product with very elegant aromas of fruit with sensations of almonds and artichokes.
The taste is pleasantly spicy with excellent persistent intensity and a touch of bitterness, evident from the first taste, even for the less experienced consumer.
A golden thread to include in any menu.
Extra virgin olive oil is the thread which weaves throughout our food culture. It is the sunniest of the ingredients, the one that best defines the concept of the Mediterranean diet.
Appreciated by nutritionists, loved by chefs, it is an ally of all those who choose a healthy lifestyle, but also of those who embrace a vegan philosophy, replacing butter and other animal fats.
A splash of oil, a clove of garlic and a pinch of chilli, and you have a dish of tasty and appetizing pasta; a few drops of oil and even the simplest side dishes, salads and vegetables shine with character; use to give flavour to grilled meats or fish, to make marinades or enhance bruschetta. Use also for sauces and dips, for light and fragrant fried foods, even to make delicious desserts.
It can be said that this versatile product is the protagonist in the kitchen, since with its marked properties it adapts to various gastronomic forms, be they traditional or innovative, enhancing the dishes in a thousand shades of taste and aroma.
“Eating foods enriched with a quality extra virgin olive oil every day can give us a long and healthy life, as well as the pleasure of eating and living well”.