Our oil originates in the heart of Southern Italy, in Palazzo San
Gervasio, a small town in the province of Potenza on the border with
Puglia. The ancient Dauni peoples have left their traces here,
Samnites and Romans to whom the centuries-old trees and the practice refer
of the cultivation of olives along the Appian Way.
The country, with its vast horizons and the cool Bandusine waters of
Horatian memory, opens the view to the wonderful spectacle of the
Lucanian mountains and Gargano, which has always fascinated the
visitors. First of all the brave King Manfred of the dynasty
Swabian who succeeded the Norman one, who spent long
stays right in the Royal Palace built here by his ancestors. And
It is precisely in this land that has always been characterised by a nature
generous that today our oil comes to life, in homage to the rich
history that belongs to us.
The olive grove stands on the slopes of the hill overlooking the valley,
inside the Contrada Difesa Vecchia at about 400 meters above sea level
Adriatic Sea level, immersed in the scenery of the lands
Lucanians rich in cultural traditions, charm and history.
The Ungolo Company produces superior category oil obtained
directly from the olives and solely through processes
mechanics, choosing to dedicate themselves to the cultivation of the precious
fruit oil, the maximum expression of naturalness.
The Company wants to promote a new reality that combines the
respect for the environment and economic development through the
balanced blend of olive varieties (Coratina, Ogliarola,
Leccina, Cima di Melfi) certified organic not treated with
pesticides and synthetic fertilizers.
Olives: Own production grown with certified organic methods.
Varieties: Coratina, Ogliarola, Leccina, Cima di Melfi.
Harvest: by hand.
Harvest period: early November.
Degree of ripeness: index 3; 50%-60% olives in colour, with the
skin color almost entirely purple or black, with less than half
of the white/purple pulp.
Collection containers: bins.
Mill: disc, continuous cycle, nearby.
Milling: cold within 24 hours of harvesting.
Milling temperature: cold < 27°
Filtration: integral to facilitate the conservation of the compounds
phenolics very important for health. The possible presence of
residues on the bottom are compatible with the milling process.
Storage: metal/glass containers.
Average/annual acidity of oil: 0.25% (superior quality EVO).
Oil features: Panel Certification CCIAA of Bari.
Median Fruity = 5: Characteristic olfactory sensations of the oil, which
depend on the variety of olives, coming from healthy and fresh fruits, green or
mature, perceived directly or retronasally.
Median Bitterness = 3.2 : Characteristic taste of oil obtained from green or semi-dried olives
veraison phase, perceived by the calyciform papillae, indicates the presence of
polyphenols.
Median Pungent = 4 : Tactile sensation of tingling typical of the oils produced
at the beginning of the campaign, especially starting from still green olives, perceived throughout
the oral cavity and especially the throat.
Pairings: Vegetables, shellfish, soups, cheeses, meats,
legumes.
Storage: Store tightly closed in a cool, dry place.
Protect from light and heat sources.
