Olive oil journey in Puglia

This tour, in which Gambero Rosso has accompanied the most important consortium in the Italian olive oil sector, has featured dinners and tastings in search of the perfect pairings, alongside events and seminars that have introduced the general public to the excellence of Puglia’s “green gold.”

The last leg of this journey took place from 11 to 15 November, when the Consortium hosted a group of international buyers and journalists in Puglia to bring IGP Olive Oil of Puglia closer to the global market. The experience allowed this group of experts to follow the entire production process, from olive harvesting to bottling—a fascinating journey through the varied and unique realities of the Apulian territory. It ranged from small, artisanal oil mills to large-scale bottling centres, offering a comprehensive insight into the multifaceted production processes that contribute to the prestige of Puglian olive oil.

Puglia is Italy’s most significant olive oil-producing region, accounting for half of the nation’s output. Year after year, it demonstrates that quality and quantity can coexist, delivering products that are increasingly sought after in both the domestic and international markets. This success comes from valorising its diverse local cultivars, such as Peranzana, Coratina, Ogliarola, and Cellina di Nardò, alongside more recently introduced varieties like Favolosa and Leccino. The result is a range of oils with distinct characteristics that cater to diverse consumer tastes and offer remarkable versatility in Italian cuisine. This diversity also benefits chefs and cooks who enhance their dishes with the simple yet impactful addition of a final drizzle of oil.

Day 1 Taranto and Brindisi provinces

The tour began with visits to two companies in Taranto and Brindisi provinces, showcasing their contributions to the region’s olive oil excellence. In Castellaneta, Le Ferre, a dynamic family-run business, welcomed the visitors. Sara Tanzarella guided them through the production process of extra virgin olive oil and led tastings of freshly produced oils paired with vegetables and legumes. New York-based guest Dominek Tubbs exclaimed: “Wow, the blend of Ogliarola, Coratina, and Leccino works amazingly with chickpea hummus. These pairings opened a whole new world for me!”

In the afternoon, the group visited Pantaleo in Fasano, where owner Luisa Pantaleo showcased the olive harvest amidst a landscape of majestic, centuries-old trees and newer plantations. The day offered insights into the combination of tradition and modernity in Apulian olive oil production.

Day 2, Bitonto and Monopoli

The second day introduced foreign guests to large-scale bottling at the Finoliva plant in Bitonto. This strategically significant facility bottles approximately 10,000 tonnes of 100% Italian oil annually, including IGP Puglia-certified varieties. Later, the group explored Frantoio De Carlo in Bitritto, a historic family-run business known for its award-winning extra virgin olive oils and wide range of preserves. Polish entrepreneur Julita Strzalkowska was impressed: “These oils and preserves offer infinite possibilities for culinary creations.”

The day concluded with a visit to the Madonna del Rosario Agricultural Cooperative in Monopoli, which supports over 300 local olive growers with state-of-the-art processing facilities. Guests also enjoyed a rustic dinner at a historic farmhouse, complete with local dishes and a roaring fire—a warm end to a rainy afternoon.

Day 3, Andria and Bisceglie

Rain didn’t deter the group on the third day, which began at Spagnoletti Zeuli in Andria. Young owners Valeria Sulprizio and Pierluigi Spagnoletti Zeuli shared their family’s long-standing olive oil heritage, culminating in a tasting of their Coratina monovarietal oil under the Le 4 Contrade brand. The tour continued at Frantoio Guglielmi, also in Andria, where the third generation of the Guglielmi family showcased a state-of-the-art oil mill that blends quality with quantity. Swedish buyer Massimo Gasperini remarked: “This facility is truly impressive.”

The day ended with a delightful meal at Oliolà restaurant-bruschetteria in Bisceglie, located next to Frantoio Di Molfetta. Here, guests enjoyed dishes enhanced by freshly pressed oil directly from the mill.

Concluding discussions

In addition to the visits, the tour included valuable discussions and seminars, such as a meeting at Frantoio Schinosa in Trani, led by Consortium President Maria Francesca Di Martino. International experts engaged in debates about trade and the culinary uses of IGP Puglia Olive Oil in global markets.

Reflecting on the tour, Di Martino stated: “The Consorzio IGP Olio di Puglia opened its doors to international operators for a full immersion into our green gold. I am confident that our passion, professionalism, and commitment were evident in every company visited, showcasing not only our exceptional extra virgin olive oil but also our pride in this territory.”

Participating Guests

• Dominek Tubbs: NYC-based digital creator specialising in food and travel.
• Massimo Gasperini: Swedish buyer for Di Luca & Di Luca, a leader in Italian food imports.
• Monika Solinska: Founder of Evoopremium, Poland’s first online boutique for premium olive oils.
• Jan Steen: CEO of Danish company Unikfood, specialising in gourmet and superfood products.
• Julita Strzalkowska: Polish social media marketer and founder of a cooking-focused online community.

The tour provided a deep dive into Puglia’s olive oil industry, from its artisanal roots to its international reach, underscoring the region’s role as a beacon of quality in the global olive oil market.