Top 100 Apulian Olive Oils

Olio Mimì is a story of passion, heritage, and dreams rooted in the fertile land of Apulia. The vision of Domenico “Mimì” Conserva lives on through his family, who dedicate themselves to producing extra virgin olive oils of the highest quality.

His sons Donato and Michele, together with their mother Giuditta, continue his path and transform his love for the land into a brand recognized and admired worldwide. Each oil is born from carefully selected olives, swiftly and precisely milled in the modern oil mill in Modugno, and preserved under strict inert conditions. Innovation and tradition work hand in hand to ensure that every drop retains the freshness, fragrance, and authentic character of the olive. What makes Olio Mimì truly special is the union of family dedication, modern expertise, and deep respect for the land, all of which can be felt in every one of their creations.Expand

Azienda Agricola Scisci is a family estate from Monopoli in Apulia that has been preserving the tradition of olive growing and extra virgin olive oil production for four generations. Scisci is particularly renowned for its “Grandi Oli” line, offering organic extra virgin olive oil distinguished by pronounced fruitiness and high nutritional value.

The production process includes careful harvesting, rapid milling, and storage under controlled conditions, ensuring the preservation of the olive’s natural qualities. Since 2008, the company has also been producing other delicacies such as vegetables preserved in oil, jams, and canned products, all reflecting its philosophy of quality and authenticity.

Their oils have won international awards, confirming the brand’s reputation and high standards. Today, Scisci is recognized as a fusion of tradition, sustainable agriculture, and innovative practices, while also offering visitors the opportunity to enjoy tastings and estate tours.

Thanks to dedication and love for the land, this producer stands out as one of the guardians of Apulia’s authentic flavors.Expand

Sabino Leone is a family-owned olive mill from Canosa di Puglia in southern Italy, renowned for its long-standing tradition and dedication to producing high-quality extra virgin olive oil. At the heart of their groves is the native Coratina variety, complemented by Peranzana, Carolea, and Frantoio, which together create a rich and diverse portfolio.

Many of their olive trees are more than two centuries old, giving the oils authenticity and depth of flavor. Their most celebrated product is Don Gioacchino DOP Terra di Bari Castel del Monte, named after the family’s founder, and awarded multiple times at international competitions.

This oil is distinguished by complex aromas of green almond, artichoke, chicory, mint, and rosemary, balanced by pleasant bitterness and spiciness. Subtle notes of cinnamon and black pepper occasionally emerge, adding to its refinement.

Sabino Leone carefully oversees every stage of production, from harvesting to cold pressing, using modern technologies that preserve the nutritional and sensory qualities of the oil. Their range also includes monovarietal oils, organic lines, and flavored varieties.

The products are enjoyed in households, restaurants, and gourmet kitchens across the world. Sabino Leone stands as a prime example of how dedication to terroir combined with modern innovation can create oils of unique character and exceptional quality.Expand

Olio De Carlo is a symbol of authentic extra virgin olive oil from Apulia, born from more than four centuries of family dedication to the land and its fruits. Since 1600, when the first Ogliarola Barese and Coratina trees were planted, the De Carlo family has preserved the bond between tradition and innovation, creating oils that embody the very heart of Southern Italy.

Their philosophy rests on a simple rule: olives are hand-harvested and pressed within hours to preserve their natural aroma, freshness, and nutritional value. Organic farming, sustainability, and deep respect for the terroir guide every step of the production process.

Olio De Carlo is far more than olive oil – it is a story of family, land, and centuries of passion, with every drop carrying the authentic taste and soul of the Mediterranean.Expand

CaVi Uliveti is a family-run extra virgin olive oil producer based in Vieste, in the Gargano area of northern Puglia, where olive growing is shaped by a strong maritime influence and a Mediterranean climate. The company manages the full production chain, from olive cultivation to bottling, ensuring traceability and consistent quality control.

Olives are harvested at an early stage of ripeness and processed shortly after picking, using cold extraction below 27°C to preserve polyphenols and aromatic compounds. The range includes oils with different sensory intensities, from structured Coratina-based expressions to more balanced profiles with pronounced green fruit notes.

Aromatically, the oils reveal nuances of freshly cut grass, green almond, and artichoke, while more robust labels show marked bitterness and progressive pungency. Production combines traditional agricultural knowledge passed down through generations with modern milling and storage technologies.

Particular attention is given to grove management and sustainable practices aimed at maintaining tree health and fruit integrity. The limestone-rich soils and coastal conditions of Gargano contribute to the structure and stability of the oils.

CaVi Uliveti oils are suited to gastronomy where intensity and clarity of flavor are valued, especially with vegetables, legumes, grilled dishes, and seafood.Expand

Azienda Agricola Pietrasanta is a family-run farm located in Carovigno, in the province of Brindisi in the Apulia region of southern Italy, an area widely recognized for its centuries-old olive-growing tradition. The estate lies between the towns of Carovigno and Ostuni, close to the Torre Guaceto nature reserve, where Mediterranean climate, sea breezes, and limestone soils create favorable conditions for cultivating olives.

The farm focuses on traditional local cultivars such as Ogliarola, Cellina di Nardò, Leccino, Cima di Melfi, and Frantoio, which are carefully harvested and processed to preserve their natural aromatic profile. Olives are typically milled within a short time after harvest, often within 12 hours, using cold mechanical extraction in order to retain the oil’s natural polyphenols, antioxidants, and organoleptic characteristics.

The resulting extra virgin olive oil is known for its balanced Mediterranean character, showing notes of fresh almond, green herbs, and a gentle interplay of bitterness and peppery pungency. In addition to olive oil, the farm also produces traditional Apulian specialties such as olives in brine, capers, vegetables preserved in olive oil, and the locally renowned Fiaschetto tomato from Torre Guaceto, a variety supported by Slow Food initiatives aimed at preserving regional agricultural heritage.Expand

Il Frantolio D'Amico is an organic olive oil estate based in Cisternino, in the Itria Valley of Puglia, where the D’Amico family has been producing olive oil since 1917. The company focuses exclusively on 100% Italian extra virgin olive oil obtained from locally grown olives cultivated under certified organic practices.

Production is managed entirely in-house, from grove management to harvesting, milling, bottling, and packaging, ensuring traceability and quality control throughout the supply chain. The olives are cold-extracted shortly after harvest to preserve aromatic compounds, polyphenols, and structural balance.

Their oils typically display a medium fruity profile with notes of fresh grass, green almond, and Mediterranean herbs, supported by balanced bitterness and clean pungency. The limestone soils and dry climate of the Itria Valley contribute to clarity and stability in the final product.

In addition to production, the estate welcomes visitors for guided tastings and educational tours, offering insight into traditional olive cultivation and milling techniques. Il Frantolio D'Amico positions itself within the organic, terroir-driven segment of extra virgin olive oil, emphasizing authenticity, sustainability, and generational continuity.Expand

Le Tre Colonne is a family-run farm located in the area of Giovinazzo, not far from the Adriatic coast in the Puglia region, one of Italy’s most important olive-growing areas. The estate is led by Salvatore Stallone, a second-generation olive grower who combines ancestral knowledge with modern agronomic and technological practices.

Their olive groves stretch across the fertile and sunny terrain of northern Bari, where the climate, coastal winds, and sea moisture create ideal conditions for cultivating varieties such as Coratina, Ogliarola, and Peranzana. Production takes place in their own modern mill, located directly on the estate, allowing olives to be pressed very quickly after harvest—often within just a few hours. This preserves the oil’s natural aromas, phenolic compounds, and nutritional quality.

Le Tre Colonne pays particular attention to sustainability: environmentally friendly plant protection methods are used, irrigation is done via drip systems, and both wastewater and olive pomace are recycled as part of a circular production model. Le Tre Colonne’s mission goes beyond simply producing oil—they strive to preserve the identity of their land, transmit the culture of olive growing, and promote a healthy lifestyle. For the Stallone family, olive oil is not just a product—it’s a daily philosophy of life.Expand

Olio Intini is a family-owned producer of high-quality extra virgin olive oil based in Alberobello, in the Puglia region of southern Italy. The company is currently run by Pietro Intini, the fourth generation in the family tradition.

Their production spans about 20 hectares of olive groves in the areas surrounding Alberobello and the Valle d’Itria, where they cultivate native varieties such as Coratina, Olivastra, and the rare “Cima di Mola,” which is recognized as a Slow Food Presidia. The range includes both monovarietal and blended oils—including organic versions—characterized by high polyphenol content, resulting in pronounced bitterness and pungency, as well as a complex flavor profile. Technologically, Intini blends traditional methods with modern innovation: they use up to four different crushing and kneading systems (malaxation), chosen based on the variety and ripeness of the olives. The oil is extracted in an oxygen-free environment and bottled with inert gas to preserve its aromatic and nutritional properties.

The olives are harvested by hand, and the oil is brought from the groves to the mill within a short time frame (under 12 hours), all of which contributes to the exceptional expression of the Puglian terroir.Expand

Frantoio Muraglia is an Italian producer of olive oil, known for its high-quality extra virgin olive oil made by traditional cold pressing of carefully selected olives. Their production combines long-standing tradition with modern techniques, resulting in oil with a rich fruity flavor featuring subtle notes of almonds, herbs, and fresh olives.

Frantoio Muraglia oils often have a golden color and balanced aroma, making them a popular choice among olive oil enthusiasts. Although Frantoio Muraglia is an Italian brand, these oils are well received in Spain and can often be found on the market as part of premium selections, especially in delicatessens and specialty stores. The producer places great emphasis on preserving quality and authenticity, making Frantoio Muraglia a symbol of tradition and elegance in the world of olive oils.

It is ideal for use in salads, marinades, or as a finishing touch to dishes.Expand

Even though the presence of olive trees in the wider Bari area dates back as far back as the Neolithic, the cultivation of olives together with the trade and export of olive oil hasn't truly flourished until the Roman times. Back then, olive oil was the main source of wealth for the noble Bari families who governed trade with Naples, Ferrara and Venice in the 16th and 17th century. Today, Terra di Bari extra virgin olive oil is produced in the provinces of Bari and Barletta-Andria-Trani. It is obtained from the Coratina, Cima di Bitonto or Ogliarola Barese and Cima di Mola olive cultivars and comes in three different varieties: Castel del Monte, Bitonto, and Murgia dei Trulli e delle Grotte. Terra di Bari oil goes perfectly with vegetable dishes, crudités and bruschettas, and most traditional fish dishes of the Apulia region.Expand

The extra virgin Dauno olive oil is produced in the province of Foggia and obtained from the Peranzana or Provenzale, Coratina, Ogliarola Garganica and Rotondella olive varieties. It has a maximum acidity of 0.60 percent. Depending on the location of the olive groves and varietals used, Dauno oil comes in four different varieties. Alto Tavoliere is obtained from the Peranzana or Provenzale varieties (at least 80%); it is green to yellow in color and has a mild fruity aroma with hints of fresh fruit and sweet almond, and also quite a fruity taste. Basso Tavoliere is obtained from the Coratina variety (at least 70%); it is green to yellow and has a fruity aroma and flavor, with pronounced piquant and bitter notes. Gargano is obtained from the Ogliarola Garganica variety (at least 70%); it is green to yellow and has a mild fruity aroma with hints of hay, and an almond aftertaste. Subappennino is obtained from the Ogliarola Garganica, Coratina and Rotondella varieties (at least 70%), it is green to yellow in and also has a mild fruity aroma, with a distinctive aftertaste of fresh fruits. Alto Tavoliere is a very versatile product used raw in numerous vegetable, fish and meat-based dishes. The Gargano variety is ideal for delicate fish dishes while the Subappennino variety can be used for frying or even in cakes and desserts.Expand

Olio di Puglia is an extra virgin olive oil produced within the entire administrative territory of the Puglia region in southeastern Italy. The product is derived from specific olive cultivars including Cellina di Nardò, Coratina, Ogliarola, and Peranzana, which must constitute at least 70% of the oil. Cultivation in this geographic area is documented back to the Messapian and Roman eras, with archaeological evidence of oil mills and ancient olive trees, some estimated to be over one thousand years old, confirming long-standing agronomic practices. The regional landscape is characterized by limestone plateaus and coastal plains with red ferric soils that influence the chemical composition of the fruit. Preparation of Olio di Puglia involves harvesting the olives directly from the tree when they reach the correct stage of ripeness, followed by mechanical extraction at temperatures strictly below 27°C to preserve the volatile compounds. The oil is served as a raw condiment to maintain its high polyphenol content and specific organoleptic profile, which features notes of fresh grass, artichoke, and tomatoes. A technical attribute required for the PGI certification is a total polyphenol count of at least 250 mg/kg at the time of bottling, ensuring a high level of antioxidant properties and a characteristic bitter and pungent sensation. The product is unique for its traceability system, where every stage of the supply chain is monitored and recorded by an inspection body to guarantee the Puglian provenance. It is eaten throughout the Mediterranean as a fundamental lipid source and is commonly applied to grilled vegetables, legume soups, and bruschetta. Effective pairings include drizzling the oil over orecchiette with turnip greens, broad bean purée, or fresh seafood, and it is frequently consumed alongside structured white wines or light red wines from the region such as Bombino Bianco or Negroamaro.Expand

The olive growing area of Terra d’Otranto used to comprise the land extending from The Murge plateau to the southernmost point of the Salento peninsula, popularly known as the heel of the Italian boot. Thanks to the Basilian monks, the trading of olive oil in this part of the Apulia region began during the Middle Ages, and during the Renaissance, Terra d'Otranto olive oil was even exported to the Ottoman Empire. Today, this extra virgin olive oil is produced in the provinces of Lecce, Taranto and Brindisi. It is obtained from the Cellina di Nardò and Ogliarola olive varieties, which must make up at least 60% of the groves, individually or combined. Terra d’Otranto oil is golden yellow with a green hue, has a mild fruity aroma and a strong taste with well-balanced notes of bitterness and piquancy.Expand

The tradition of olive growing in the province of Taranto goes back 8.000 years. Historical evidence shows that by the 2nd millennium BCE, in the transition from the Middle to the Late Bronze Age, the ancient tribe of Messapii, who settled in the Apulia region, had already had the necessary skills for producing oil. Taranto’s National Archeological Museum exhibits many artefacts, including remains of ancient oil mills and olive crates dating back to this time. With such a long history, Terre Tarentine extra virgin olive oil has always been produced here in the western Taranto province, an area with perfect microclimate for the cultivation of olives right there in Le Murge Tarantine hills range. Terre Tarentine is a high-quality olive oil with the 80% obtained from the varieties of Leccino, Coratina and Ogliarola and Frantoio. It has a yellow to green color, and a fruity taste with a medium spicy sensation on the palate. This oil is excellent for drizzling over pasta and vegetable dishes, but can also work well with meat and fish.Expand

The extra virgin olive oil Collina di Brindisi is made in the Apulia region. Ogliarola Salentina is the predominant olive variety used for producing this excellent oil, the content of which must be at least 70% of the final product. The remaining 30% is expressed from Cellina di Nardò, Coratina, Frantoio, Leccino, Picholine and other olive varieties present in the area. Collina di Brindisi olive oil has a rich golden color with nuances of green. It has a pleasant yet slightly bitter taste, and quite a piquant aftertaste. This oil variety is particularly suitable for use in soups and various vegetable dishes.Expand