The cultivars and the territory
Often referred to as the lung of Italian olive growing, Puglia represents an inexhaustible source of varieties and products of the highest level. It ranks first in the ranking of regions with the highest production threshold and third in the world after Spain and Tunisia.
The De Palma farm extends over 65 hectares characterized by the prevalent presence of olive groves and almond groves at an altitude of 300 m above sea level on the hills west of Bari and boasts a long tradition in the olive-oil sector: the prevalent cultivar it is the typical Coratina which is accompanied by other varieties with specific and unique organoleptic characteristics. The company follows all stages of the production chain with scrupulous attention in order to obtain the highest quality of the product in complete respect for nature.
The cultivation techniques adopted are free from the use of any type of pesticide and fertilizer thus guaranteeing a 100% organic product controlled and certified according to the European regulation 834/07/CE and subsequent amendments and additions..
HARVESTING AND MILLIG
To transform the olives into oil and obtain the highest quality, with passion and respect for nature, we generally collect the drupes between October and November and grind them in the immediate following hours.
The choice to work our olives with “MORI-TEM” machines is not accidental. This type of oil plant allows us to work at a controlled temperature between 19°/20°.
The management of oxygen at the entrance of the malaxers characterizes the processing and constitutes a very important factor which allows the formation of lipoxygenase and therefore of the aromas, enhancing the right characters and the differences between different cultivars.
The processing of the malaxer does not exceed 8/10 minutes to allow the product to fully express its uniqueness and characteristics.
The oil thus extracted is always filtered to eliminate all residues that could compromise the quality of the product over time. The result is an extra virgin olive oil characterized by low acidity, a high number of polyphenols and a low number of peroxides.
This type of processing significantly penalizes the yield, compared to an excellent quality. Our choice of monovarietal stems from the aim of enhancing the typicality and identity of the cultivar itself, with well-defined characteristics of flavour, color and smell.
Thanks to continuous research to obtain an ever better product, respecting the environment and raw materials, and confirming a constant commitment to our work, we have requested and obtained the certificate of conformity for our organic products from the Bioagricert certifying body and the certificate of inclusion in the control system of the PDO “Terra di Bari” for our monocultivar Coratina .
