Olive of Gargano :

Venerated by all ancient cultures, the olive tree has been for many centuries one of the most typical and precious element of the beautiful apulian country and particularly of Gargano. Although many Italian regions are populated by this generous tree, it is only in Apulia where the olive tree becomes so characteristic to stand out among the agrarian landscape …. it would be in fact too difficult to imagine Apulia without olive yards. Apulia, with its immense expanses of olive-yards, offers nowadays the greatest Olive oil production in Italy. Good and generous oil, coming from the most esteemed varieties of olives, as the precious “coratina” and the sweet “garganica”. From these typical varieties we obtain oil characterised by a very low acidity and whose colour is close to yellow, gilded with emerald green vivid reflections.It is resistant to the oxidation, fragrant with its pleasant slightly bitter and lightly fizzy aftertaste.

The Company:

The Agrimare farm company is located in Vieste, very close to the Gargano National Park. The long familiar tradition in cultivation of Olive trees, has been continued and improved by the present owner of the company. The natural result of the continuous devotion is the presence of extra virgin Oil, which meets the highest standards with its high nutritious and organoleptic qualities.The high quality is the natural outcome of the accurate selection of the olives, picked up with traditional methods from the foliage of the trees using manual rakes.The olives are afterwards worked in an oil-press with granite stone mills within 24 hours. This method has the advantage of preserving unaltered the main typical characteristics of the production zone such as smell, flavour and colour of the oil.

Why it’s worth to choose extra virgin olive Oil :

Certainly the historical admiration recognised to the Olive oil derives from concrete reasons: it nourishes, brings light, heals wounds, and it is certainly not a case that the rich tradition of oil arises from the Mediterranean region, where for climatic reasons it was possible to obtain from the olive plant the greatest benefits. The extra virgin Oil is certainly a protagonist of the Mediterranean diet. Olive oil has a prevalence of monounsaturated fat (74%), oleic acid principally, while polyunsaturated fat reaches 8% and saturated fat only 16,2%. The monounsaturated fat of extra virgin Oil helps to reduce the bad cholesterol in the blood and to maintain the good one (Hdl). Oil in fact can prevent artery occlusion, reducing the risk of cardiovascular diseases and infarct. Some substances contained in the oil protect against the cellular degeneration, prevent ageing and tumours. The Olive oil, among all vegetable oils, is the most digestible. Thanks to the presence of its oleic acid, the extra virgin Oil keeps unaltered its structure even at very high temperatures.This characteristic makes it the ideal Oil for frying.