The Terre dell'Olmo olive oil is exclusively obtained from olives of our own production, which are cultivated without the use of pesticides.
Our olive tree groves, thanks to the particular peninsular shape of the Salento territory stretched out to the south-east in the Mediterranean, receive the scents brought by the following sea winds all year round: Scirocco, Ostro and Libeccio, from the Ionian and Tramontana, Grecale and Levante, from the Adriatic.
All this, combined with a unique climate: mild in winter and very sunny and constantly blown by the wind in summer, gives our oil a wealth of typical and inimitable fragrances.
The varieties we cultivate are, mainly, Cellina di Nardò and Leccino types and for a small part Nociara and Ogliarola salentina.
Our clay-limestone soils which are typical of the Northern Salentino territory are, in fact, ideal for the olive cultivationas they are very draining and with a good calcium component
At the Terre dell'Olmo company, olives are harvested in a very short period of time generally between mid-October and mid-November but it may vary according to the variety and vintage.
The harvest, obtained through modern techniques of mechanical shaking, is immediately transported and processed in our company mill within a few hours from harvest time.
The oil will then be left to decant naturaly insteel silos before being packedwithout any filtration.
This procedure guarantees to Terre dell'Olmo oil the transfer of all the fragrances and freshness of the freshly picked fruit and maintains the high levels of hydrophilic biophenols, typical of high-quality production methods.
It is in this way that Terre dell'Olmo's virgin and extra virgin olive oil offers those taste perceptions, in perfect balance between “spicy” and “bitter” taste, imbued with the fragrance and smells that can be smelt walking through the fields of our region.
We chose to dedicate our oils to two of the noblest fathers of the Italian language,Virgilio and Ovidio, who respectively represent the beginning and the end of a literary journey that tells ancient stories and eternal human passions.
Both our extra virgin olive oil (VIRGILIO) and our virgin olive oil (OVIDIO) are cold extracted, the temperature of the oil paste is, therefore, kept below 27° C during the whole cycle.
This extraction technique, while involving high production costs and a significant loss of yield, definitely improves the quality and the oil conservation, enhances its organoleptic characteristics and gives it a greater body and fruitiness.
