The origins of Ogliarola

The origins of Ogliarola

The Ogliarola or Cima di Bitonto is an Apulian cultivar typical of the area of Agro-Bitonto and the province of Bari.

It grows on centuries-old trees, with an expanded foliage and assurgent bearing; the drupe produced is medium-sized and has a rather sweet flavor, but with a very early ripening compared to other types of olives.

The processing of Ogliarola

The Ogliarola olives used by Olio Basso are supplied by selected farmers, to always offer excellent quality.

The collection takes place at the right point of maturation and during the same day the olives are processed. Through the process of defoliation, the crop is deprived of excess leaves that would give a too bitter taste to the oil produced. The olives are then washed by immersion and sprinkling, and then crushed with a hammer crusher: the resulting paste is sent to the presses, where after a long kneading process with propeller blades, the oil from the breaking of the vacuoles rises to the surface.

The product obtained is first sent to the horizontal centrifugal extractor, which separates the pomace (i.e. the solid phase) from the oil and the vegetation water and then to the vertical centrifugal separator which separates the oil from the vegetation water. After subjecting the final product to chemical and organoleptic analysis and obtaining positive results, the extra virgin olive oil obtained from Ogliarola can be bottled.

Organoleptic properties

The extra virgin olive oil Ogliarola has a golden yellow color with green reflections and a balanced taste of bitter and spicy, with pleasant almond notes.

Uses in the production of Olio Basso

The Cima di Bitonto is used in several productions of Basso, such as Extra Virgin Olive Oil Monocultivar Ogliarola, the perfect product for seasoning dishes of legumes or pasta with fresh vegetables, roasted fish and salads, or Extra Virgin Olive Oil 100% Italian, suitable for raw seasoning of sauces, soups, roasted meats, grilled vegetables and bruschetta.