The Olivieri Ltd. agribusiness, located in Alto Tavoliere between the provinces of San Severo and Apricena, was formally established in September 2018. Although its origins date back to the early 1950s, it’s thanks to the dedication and pioneering effort of Attilio Olivieri, third-generation olive producer, that the company was officially created. 

 

Although the land was initially used for wine production, it then quickly extended to growing wheat and olive trees. The focus was primarily on two types of olives: Leccino and Peranzana. 

 

Nowadays, the company produces mainly Peranzana olive oil, a single varietal typical of the area, which is praised for its exceedingly high-quality organoleptic characteristics. The company embraces a philosophy rooted in age-old tradition while continuously seeking to innovate and promote sustainability.

 

Olivieri extra virgin olive oil is produced at low temperatures (≤27ºC), allowing for a true cold press, which takes place within just hours of harvesting. Once pressed, the oil is decanted and stowed in a vacuum-sealed cistern, in an entirely air-free process that allows the oil to retain a freshly-pressed flavor. The oil is then held in this air-free environment and only bottled when ordered by the client, so as to maintain its rich flavor and other properties for as long as possible.

 

The resulting extra virgin olive oil boasts a low acidity level and heady flavor of fruit and bitter greens with almond and artichoke undertones.