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.