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.