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1)
Dauno
Gargano
Prevailing
kind of olives: native ogliarola from Gargano
Characteristics:
oil with a light fruity, tomato’s scent and sweet taste with a good spicy
persistence.
Use:
on vegetables, pulses, soups and starters.
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2) Dauno sub
Appennino e basso Tavoliere
Prevailing
kind of olives: coratina
Prodotti correlati Shop Laterradipuglia
Characteristics:
oil with a clean olive fruity with scents of artichoke and a good aromatic
flavour, of a sweet taste with slightly bitter bottom.
Use: on ‘bruschette’,
pinzimonio, salads, meat and boiled vegetables.
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| 3) Dauno alto Tavoliere
Prevailing kind of olives: peranzana
Characteristics:
oil with a clean olive fruity with a sweet and harmonic taste, and a good floral
scent
Use:
on fish and sea-starters, in delicate souces and in tomato’s one.
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4)
Castel
del Monte
(
in the northern area of Bari’ s province)
Prevailing
kind of olives: coratina
Characteristics:
oil with a clean and intense olive fruity, with scents of artichoke and almonds,
with a slightly chilly and bitter taste and a very good floral scent.
Use:
on ‘bruschette’, pinzimonio and salads, meat and boiled vegetables.
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5) Bitonto
Prevailing kind of
olives: cima from Bitonto or ogliarola from
Bitonto.
Characteristics:
oil with a clear oil fluity with a scent of almond and a sweet taste, very
harmonius and well balanced
Use:
very good for grilled foods and roasts.
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6)
Murgia
dei trulli e delle Grotte
(
southern area of Bari’s province)
Prevailing
kind of olives: cima from Mola
Characteristics:
oil with a clean olive fruity with scents of herbs and pulses: Its taste is very
sweet with a good fluidity.
Use:
raw on fish; risotti, pasta, roasts and fried food.
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7) Colline di Brindisi
(
northern area of Brindisi’s province)
Prevailing
kind of olives: leccino, coratina and frantoio 30%, ogliarola from Bari 70%.
Characteristics:
oil with a oily fruity with scents of herbs and pulses; very sweet taste with a
good fluidity.
Use:
raw on fish and carpacci, risotti, roasts, fried food.
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8) Terra d’Otranto
(
southern area of Brindisi )
Prevailing
kind of olives: cellina from Nardo, or saracena and ogliarola salentina or
leccese
Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and very
good fluidity; a good aromatic
fragrance of herb
Use:
raw on starter and vegetables, pulses and soups.
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9)
Terra
d’Otranto (
area ol Lecce and South Salento )
Prevailing
kind of olives: cellina from Nardo
or saracena
Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and very
good fluidity ; a good aromatic
fragrance of herb
Use:
raw on starter and vegetables, pulses and soups.
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10)
Terra
d’Otranto (
eastern area of Taranto )
Prevailing
kind of olives: leccino and ogliarola salentina
Characteristics:
oil with an olive green fruity with a sweet taste, a scent of pulses and good
fluidity ; a good aromatic fragrance of herb.
Use:
raw or starter and vegetables, pulses and soups.
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11)
Tarantine
(western
area of Taranto
)
Prevailing
kind of olives: leccino, coratina and frantoio.
Characteristics:
oil with a clear fruity of olive with a scent of almond, a sweet, harmonic and
balanced taste.
Use:
raw on fish, sea starters and carpaccio; in sauces and tomato’ s one
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