Intensive fruit grassy taste with traces of almond and artichoke.
Intense bitter and spicy notes with artichoke, chicory and almond aftertaste.
Mrs. MARIA CAPUTO is the heiress of one of the most ancient families of olive-growers and oil-mill owners of Molfetta (Bari) and she is continuing her family tradition orienting the olive-growing production totally to the biological cultivation, being sensitive to the environmental problems that become more and more pressing every day, to keep a correct and healthy life style.
The extra virgin olive oil from biological cultivation “GRAN PREGIO” is obtained by a careful selection of the best olives of Coratina and Peranzana cultivar , picked up in the family running farms, from the experiences handed down from father to son, with the origin ages ago.
The origin land is located at North of Bari, into the cradle of secular olive-groves behind the Adriatic sea where the fertile lands and the mild and sweet-smelling climate of the sea give to the oil particular organoleptic characteristics.
We add to all this an exasperated care of the methodical processing steps : from the plants pruning to the manual picking-up on the trees, transforming the picked-up olives within the same picking-up day by a last generation continuous running equipment, with filtering and packaging made at the family oil-mill headed to MARIA’s father, IGNAZIO CAPUTO, and managed directly by her husband MAURO ALTOMARE.
The factory is also very careful to the new transforming technologies, taking into consideration all the processing parameters, allowing to obtain high quality oils that get many National and International awards and appreciations.
The transforming process is realized with a continuous cycle equipment in 2-phases with preliminary removing leaves and washing the olives. All the stages of transforming are made at ambient temperature, under vacuum conditions and without adding water for process.
The obtained oil on this way has olfactory and taste properties on a very high level and also a high phenolic charge and therefore healthy antioxidant characteristics.
Body of Certification : ICEA (Institute for the ethical and environmental Certification)