Le Monocultivar Extra Virgin Olive Oil

The “Le Monocultivar” line was born from the desire to let consumers experience Apulia through the three most representative cultivars of our region. This is how the Coratina, the Peranzana and the Ogliarola come to “life” on the label through somatic features to express the organoleptic characteristics of the oil. And even the landscapes represented on the labels, with their peculiar symbols, emphasize the Apulian territories in which the three varieties have origin. Together with the storytelling of the project, the most important part is the one linked to the Olive Oil, our green gold. Everything takes place in our oil mill, where the three precious EVO oils are extracted at very low temperature, each of them from a single cultivar. The olives are still green, the harvest is done in the first 10 days of October and every morning milled in the next two hours from harvest, to guarantee fragrance of aromas and harmony of flavors. It comes out that the production is indeed very precious and limited to 6,000 bottles of 500ml and 300 pieces of 1lt “magnum” bottle per cultivar type.

Coratina Extra Virgin Olive Oil Monocultivar is the extra virgin olive oil for those who love strong “characters”. Its intense taste is due to the important presence of polyphenols, very powerful antioxidants that return that tingle in the throat during tasting. Coratina is an intense fruity cold extracted extra virgin, unforgettable on the palate for its intriguing taste. Harmoniously poised between bitter and spicy, it retains all the power of the scents of wet grass.

Coratina Extra Virgin Olive Oil Monocultivar obtained in 2018 the 4 drops Ais Bibenda, the prestigious award of the Italian Sommelier Foundation. In 2020 it won the international EVOOLEUM AWARDS 2020 competition with a score of 89/100 and officially became part of the TOP100 and the exclusive Guide EVOOLEUM 2021, the guide to the best oils in the world.

Peranzana is the light fruity of the “Le Monocultivar” collection, the new line dedicated to extra virgin olive oils born from three varieties of native Apulian olive trees. The olives of this typical variety of the Tavoliere area are harvested during the first weeks of October in our olive groves. Taken to the olive mill, they are cold-pressed within two hours. The result is a light fruity extra virgin, particularly delicate, known for its versatility in matching dishes. Peranzana is mild, like the spring sun of Puglia. The strong identity of this oil lies in the right proportion of sweet, spicy and bitter. The nose retains the intense aromas of the pressed olives with sensations of grass. Slight hints of tomato and fresh almond prevail on the palate.

It is said that the Peranzana cultivar was introduced in the Apulian lands around 1300 by the Angevins. Peranzana is the Italianized name of the local dialect deriving from the alteration of the word “Provencal”. This olive variety has been cultivated since immemorial time in Puglia. From it we obtain an extra virgin olive oil of absolute excellence characterized by organoleptic connotations of the highest quality accompanied by a very low acidity content. The importance that the cultivation of this cultivar has had in the history of the Guglielmi family is such that it led to the birth of the “Le Monocultivar” project.

Ogliarola is the medium fruity of the “Le Monocultivar” collection, the new line dedicated to extra virgin olive oils born from three varieties of native Apulian olive trees. Ogliarola is obtained only from olives of this typical Apulian variety that is now almost on the verge of extinction. The resulting extra virgin olive oil does not go unnoticed for its sensory characteristics. Strictly cold extracted, it is characterized by a very pleasant flavor. It stands out on the nose for the marked notes of jasmine and on the palate for the harmonic scents of fresh almond. These peculiarities are obtained thanks to a very careful olive harvest during the first weeks of October. The immediate milling just two hours after harvesting in the olive groves owned by the Guglielmi family also had a significant impact.
Ogliarola is mentioned in the 2018 Slow Food Extra Virgin Guide.