MONOCULTIVAR EXTRA VIRGIN OLIVE OIL FROM OGLIAROLA KARPENE SLOW FOOD PRESIDIUM

If there is a romantic vision of oil, it is that of two young Apulian guys, Raffaele and Carole, whose story begins among the centuries-old olive trees of the Torre Guaceto Nature Reserve and ends with a happy ending with the realization of a dream: the award of the Slow Food Presidium to their monocultivar extra virgin olive oil from Ogliarola Karpene in November 2016, 2017, 2018 and 2019.

Eighty are the secular plants of Ogliarola Salentina located one kilometer from the sea in the natural reserve of Torre Guaceto, in a climate suitable for guaranteeing the cultivation of superior quality native olives from which Karpene oil is extracted.

The low environmental impact, the age of the olive trees and the territory have allowed the Pietrasanta company to obtain the prestigious recognition of "Slow Food Presidium" of extra virgin olive oil.

The chemical characteristics of Karpene are above all the low level of acidity and peroxides and the important presence of polyphenols, tocopherols and vitamins.

In tasting it shows off its yellow-green color and its clarity. Its olfactory impact is elegantly composite: fresh aromatic herbs such as thyme and sage, a delicate fruity scent of apple, almond and yellow flowers but it is to the taste that the Ogliarola Salento cultivar expresses all its personality.

The return of aromatic herbs, fresh fruit and sweet almond make it an oil of particular interest.

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