THE GREEN GOLD OF MACCHIA PICCINNA
Harvest time: celebration and tradition
Evo from Puglia, as every year, with the arrival of the olive harvest season, the countryside of Puglia comes alive with voices, scents, and colors. Between October and November, in our olive grove begins the production cycle of Macchia Piccinna oil. It is not just work, but a celebration where family and friends gather, and gestures are repeated as they have been for centuries, in harmony with the rhythms of nature. Hands move among the branches, nets are spread across the ground, and the rustle of leaves tells the story of an ancient bond with the land.
From Harvest to “Green Gold”
Once harvested, the olives are quickly taken to the mill where the pressing takes place. There, they are transformed into extra virgin olive oil through cold extraction, which preserves their organoleptic properties. The precious “green gold”, as it flows from the decanter, releases an intense aroma that evokes memories and emotions born of months of care and dedication. The very first taste, on warm bread, celebrates the simplicity and richness of a millennia-old culture. During a stay at Macchia Piccinna, it is possible to book guided tours of the mills and savor the authentic flavor of the oil from our land.
Authentic Aroma and Flavor
A quality extra virgin olive oil can be recognized both on the nose and on the palate. Opening the bottle, fragrant notes of freshly cut grass, artichoke, and almond envelop the senses, while in the mouth the oil releases a slight sensation of spiciness and bitterness — a sign of authenticity and a richness of polyphenols. These characteristics find their highest expression in simple dishes such as frisella with tomato and fresh basil, which, when drizzled with a thread of Apulian oil, becomes a small masterpiece of flavor. Apulian olive oil is not just a condiment: it is identity, memory, and culture. It is the symbol of a land that has made “green gold” the heart of its history and daily life.
Extra Virgin Olive Oil
Cultivar Ogliarola variety
Ingredients: 100% extra virgin olive oil
Storage instructions: Store in a dry, cool environment (14°–18°C), away from light and sources of heat. After opening, it is recommended to close the cap tightly to preserve its integrity.
Usage: Suitable both for raw use and cooking.
Culinary pairings: Ideal with fresh and dried legumes, roasted meats, seafood, vegetable soups, and raw in salads.
Benefits: It provides an important antioxidant action thanks to substances such as vitamin E, polyphenols, phytosterols, chlorophylls, and carotenoids, which help counteract the activity of free radicals, slowing down cellular aging.
Area of origin: Centuries-old olive grove in the Pindini area.
