The high quality of Peranzana extra virgin olive oil is achieved thanks to the use of Moliden Leone, which allows us to produce a medium-fruity extra virgin olive oil with a balanced flavor, delicate character, and an intense, intoxicating aroma of freshly pressed olives. The full flavor, with hints of almonds and artichokes, make this extra virgin olive oil a complete sensory experience, with just the right blend of bitterness and spiciness.
→ Low acidity, high in polyphenols.
The Peranzana Cultivar
Peranzana is a typical cultivar of Puglia, particularly in the Tavoliere area. The extra virgin olive oil produced from this variety is distinguished by its delicate flavor, with notes of almond and artichoke.
Peranzana extra virgin olive oil is a high-quality product. It contains polyphenols (which have anti-inflammatory properties) and monounsaturated fatty acids (which promote cardiovascular health): a healthy food and beneficial for our body.
Peranzana olives are typically harvested between November and December, when the fruit is still green or at the beginning of full ripeness. After harvesting, the olives are processed within a few hours to preserve their flavor and organoleptic properties.
