OLEIFICIO SAVOIA BRINDISI, a family that has been cultivating centuries-old olive trees for over a hundred years. Here comes the precious Extra virgin olive oil, available in the Classico, Acerbo and Biologico versions. An olive tradition that began in 1896.
Oleificio Savoia Brindisi for four generations cultivates secular olive trees to produce extra virgin olive oil. From the care that comes from the olive groves, the olive oil produces an excellent olive oil from Apulia. Knowing that extra virgin olive oil and monivarietals are the fruit of a biological culture, which respects inherited natural heritage.
Here in a place rich in history and nature, stands the Savoia olive oil inside the ancient Masseria Pezze d’Aglio. Excellent extra virgin olive oil is produced in this place. The main varieties of Cultivar present in the company are secular Ogliarola, Leccino, Coratina, Peranzana, Frantoio and Picholine.
We dedicate most of the year to the cultivation of olive trees, whose fruits are ready for harvesting starting in October. When the olives reach the right degree of ripening, they are harvested directly from the plant. Collection is done by hand or by mechanical means.
The Classico is an extra virgin olive oil delicate in taste and perfume, made from carefully selected olives for size and degree of maturation. 1 Litre
The tradition of olive oil, preserved for four generations, rises in this product with unrepeatable taste. Each bottle is a hymn to naturalness, every drop of fine oil is an invitation to the rediscovery of authentic flavors. Liters 0.50
Coratina: Oil characterized by an intense fruity, bitter and spicy, but balanced in all its scents, with a predominant smell of fresh almond and with light herbal feelings. Matches: velvety beans, chickpeas and grilled meats. Liters 0.50
EXTRA VIRGIN OLIVE OIL 5 Lt
Elegantly structured oil, medium fruity green olive, enriched with taste of almond and artichoke notes. Matches: Try with truffles and grilled vegetables. Liters 5
OLIO EXTRA VERGINE DELLA PUGLIA
After collection, the olives are stored in small containers and brought directly into the company’s mill, where they are selected, weighed and transformed into oil. After a careful washing process, the olives are ground with a slow spin to prevent heat from dough. At this point, the most important phase of the transformation process begins, that is, grinding. It consists of a slow blend of olive paste that allows the smallest oil particles to aggregate and bring with them the flavors and scents present in the olives.
This passage is extremely delicate, as long and high temperatures can degrade and oxidize olive paste, reducing the quality and altering the scents of the oil. Then the real separation begins: through a simple centrifugal extraction that takes place inside a decanter you can separate the oil from the sansa and the water. Finally, the oil is refined with a centrifugal separator that eliminates the last traces of water and sediments. Decantation takes place in stainless steel tanks, where the air is replaced with nitrogen to avoid oxidation.
The brand new crusher coexists with the hypogeum crusher, of which we store the old stone grindstones. Formerly it was an underground crusher with stone mills and a monumental structure. Now it is a modern cold-drawing plant and machining according to the latest technology.