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Experience Apulia: A Gourmet Journey Through Olive Oil Traditions and Tastings
- Alessandro Loja
- Aug 23, 2024
- 7 min read
Updated: Aug 31
Apulia, a region in southern Italy, is renowned for its vast olive groves and high-quality olive oil production. The region’s olive oil tradition dates back thousands of years, with olive trees introduced by ancient civilizations such as the Phoenicians, Greeks, and Romans. These ancient trees, some of which are over a thousand years old, continue to produce olives that are turned into some of the finest olive oils in the world.
The Olive Oil Triangle: Andria, Trani, and Barletta
Andria
Andria, a key city in the Olive Oil Triangle, is renowned not just for its olive oil, but also for its historical and cultural significance. The city is home to the iconic Castel del Monte, a UNESCO World Heritage site. This unique octagonal fortress was built by Emperor Frederick II in the 13th century and is a masterpiece of medieval architecture, blending elements of both classical and Islamic art.
Beyond the castle, Andria offers several other attractions. The Church of San Nicola di Myra is one of the oldest in the city, showcasing Romanesque architecture. For food lovers, a visit to the Confetti Mucci museum is a must. Established in 1894, this family-run business offers a delightful insight into the art of making confetti, with opportunities to taste these sweet delicacies.
Andria is also known for its Burrata cheese, a creamy delicacy that originated in the region. Visitors can enjoy this rich cheese in local trattorias, where it is often served fresh with a drizzle of Apulian olive oil. For those interested in olive oil, Andria’s countryside is dotted with olive groves and traditional mills where you can participate in olive oil tastings and learn about the production process.
Trani
Trani, often referred to as the “Pearl of the Adriatic,” is a coastal town with a stunning historic center. The Cathedral of San Nicola Pellegrino, one of the most beautiful examples of Romanesque architecture in Apulia, overlooks the harbor and is a significant landmark. Its tall bell tower and the breathtaking view of the Adriatic Sea make it a must-visit spot.
Another highlight is the Castello Svevo, a fortress built by Frederick II. This castle has a rich history and offers panoramic views of the sea. The old Jewish quarter of Trani, with its ancient synagogues, is a testament to the town’s multicultural past and is worth exploring.
For olive oil enthusiasts, Villa Schinosa is an important stop. This historic estate produces some of the finest olive oils in the region. Visitors can tour the olive groves, see the production process, and participate in tastings that highlight the distinctive flavors of Trani’s olive oils. The Coratina olive, in particular, is a local specialty known for its robust, peppery flavor.
Experience authentic Apulian hospitality in the perfect blend of elegance and tradition:
Barletta
Barletta, a city rich in history and culture, is famous for the Colossus of Barletta, a massive bronze statue that stands over five meters tall. This ancient statue is believed to represent a Roman emperor and is one of the largest bronze statues from antiquity.
The Cathedral of Santa Maria Maggiore is another significant site, combining elements of both Romanesque and Gothic architecture. Nearby, the Cantina della Sfida commemorates the famous Challenge of Barletta, a historical duel between Italian and French knights that took place in 1503.
Barletta is also home to several important olive oil producers. Agrimaggiore is particularly noted for its monocultivar oils, which are produced using a single variety of olive called Moraiolo. These oils are known for their purity and depth of flavor. Olive oil tastings in Barletta often include a variety of oils, allowing visitors to compare and contrast the subtle differences between oils produced from different olive varieties.
Traditional Olive Varieties in Apulia
Coratina
The Coratina olive is renowned for its robust flavor profile, characterized by a fruity, slightly bitter taste with a peppery finish. This variety is high in polyphenols, contributing to its health benefits and long shelf life. Coratina oil is often used in raw applications, such as drizzling over salads, enhancing the flavor of bruschetta, or simply dipping with fresh bread. It’s also ideal for finishing dishes, adding a distinctive punch to the overall flavor.
Ogliarola
The Ogliarola olive offers a more delicate flavor, making it ideal for a wide range of culinary uses. Its oil is known for its mild, fruity taste with hints of almond and sweet notes, making it perfect for both cooking and finishing dishes. This variety is less intense than Coratina and is often used in baking, frying, and dressing lighter dishes like fish and vegetables. Its subtlety allows it to enhance dishes without overpowering the other ingredients.
Cellina di Nardò
Cellina di Nardò is another traditional variety that stands out with its unique, slightly bitter flavor and rich aroma. This olive produces oil that is particularly noted for its robustness and depth, featuring a combination of fruity and bitter notes with a slightly spicy aftertaste. It is commonly used in producing oils that enhance the taste of traditional Apulian dishes, such as pasta, meat, and hearty vegetable stews. The oil’s complex flavor profile makes it a favorite for those looking to add a distinctive character to their cooking.
Olive Harvesting Techniques
The harvesting of olives in Apulia typically takes place from November to January, depending on the olive variety and the desired oil characteristics. Several traditional and modern techniques are used to ensure the highest quality of olive oil.
Manual Methods
Hand-Picking (Brucatura): This traditional method involves hand-picking the olives directly from the branches, ensuring minimal damage to the fruit. It is ideal for producing high-quality olive oil.
Comb-Picking (Pettinatura): Workers use a comb-like tool to gently rake the olives from the branches. While effective, care must be taken to avoid damaging the fruit.
Mechanical Methods
Shaking (Scuotitura): Mechanical shakers are used to gently vibrate the branches, causing the olives to fall into nets placed beneath the trees. This method is efficient and helps maintain the quality of the olives.
Tapping (Abbacchiatura): Involves using mechanical arms to lightly tap the branches or trunk, loosening the olives. This method, combined with nets, ensures the olives are collected without significant damage.
Visiting Olive Groves and Mills
Frantoi Ipogei (Underground Mills)
Gallipoli: Known for its ancient frantoio ipogeo, visitors can explore the historical underground olive mill, learning about traditional olive oil production methods.
Vernole: Home to another well-preserved underground mill, offering guided tours that delve into the region’s olive oil heritage.
Sternatia: Features an impressive frantoio ipogeo, showcasing the ancient techniques used to produce olive oil.
Modern Olive Mills
Modern olive mills in Apulia combine tradition with innovation, using state-of-the-art machinery to produce high-quality olive oil while maintaining traditional flavors. Visitors can tour these mills to see the entire process, from olive pressing to bottling, and learn about the sustainability practices implemented to ensure environmental friendliness.
Olive Oil Tasting Experiences
Olive oil tasting in Apulia is a sensory experience that goes beyond simply sampling different oils. It’s an opportunity to learn about the intricacies of olive oil production and the characteristics that define a high-quality oil.
What to Expect During an Olive Oil Tasting
Visual Examination: The first step in olive oil tasting involves examining the oil’s color, which can range from deep green to golden yellow. While color isn’t a direct indicator of quality, it can give clues about the type of olives used and their ripeness at the time of harvest.
Aroma: Swirl the oil in the glass to release its aromas. Take a deep inhale and try to identify the different scents. High-quality olive oil will have a fresh, vibrant aroma with notes of grass, herbs, or even artichoke. A musty or rancid smell is a sign of poor quality.
Taste: Take a small sip of the oil and let it coat your mouth. High-quality olive oil should have a balanced taste, with a mix of fruity, bitter, and peppery flavors. The bitterness and peppery sensation at the back of the throat are indicators of the presence of polyphenols, which are beneficial antioxidants.
Pairing with Food: Many olive oil tastings include pairing the oil with local foods like bread, cheeses, or tomatoes. This allows you to appreciate how the oil enhances the flavors of different dishes.
Where to Experience Olive Oil Tasting in Apulia
Villa Schinosa, Trani: Offers guided tours of their olive groves and mill, followed by a tasting of their signature oils. The tasting includes a detailed explanation of the production process and tips on how to recognize high-quality olive oil.
Savino Muraglia, Andria: Known for its artisan production methods and beautifully packaged oils, Savino Muraglia offers tastings that focus on the distinct characteristics of their Coratina and Peranzana oils.
Agrimaggiore, Barletta: Specializes in monocultivar oils, offering tastings that allow visitors to explore the subtle differences between oils made from different olive varieties. The experience often includes a tour of their modern facilities and insights into sustainable olive farming practices.
Traditional Apulian Recipes, Elevating Local Flavors with Olive Oil
Orecchiette with Cime di Rapa: A classic Apulian dish featuring handmade pasta and turnip greens, enhanced with a generous drizzle of local olive oil.
Focaccia Pugliese: This fluffy bread, topped with tomatoes, olives, and oregano, is baked to perfection and finished with a splash of extra virgin olive oil.
Friselle: Twice-baked bread rings are typically soaked in water and topped with fresh tomatoes, olive oil, and a sprinkle of oregano, showcasing the simplicity and flavor of local ingredients.
Cooking Classes and Culinary Workshops
Cooking classes in Apulia offer a hands-on way to immerse yourself in the region’s rich culinary traditions, with olive oil at the heart of every dish. These workshops often include olive oil tastings and visits to local groves, providing a deeper understanding of the region’s culinary heritage. By participating, you’ll not only master traditional dishes but also connect more deeply with Apulian culture, making your travel experience even more enriching.
Exploring Apulia’s olive oil tradition offers a rich and immersive journey into the heart of southern Italy, where ancient groves, historic towns, and artisanal production methods converge to create some of the world’s finest olive oils. Whether tasting the robust Coratina oils in Trani, visiting the majestic Castel del Monte in Andria, or enjoying a guided tour and tasting in Barletta, you’ll experience the region’s deep connection to this golden elixir. As you travel, you’ll not only savor the unique flavors but also gain a profound appreciation for the culture and history that make Apulia’s olive oil truly exceptional.
