Italy Puglia cooking vacations and wine tours

We got so excited that bravely decided to take a secondary road …..

……. suddenly the most beautiful olive trees were around us!

200, 500, 800 years ..or may be more…I and Marika couldn’t agree about their age.

Please help! How old do you think they are?

Since I became a professional extra virgin olive oil taster I had a chance to taste many olive oils from different producers. I am very pleased to find out that more and more producers are focusing on making very high quality extra virgin olive oils.

Puglia is the biggest producer of olives and olive oil in Italy. Out of the total Italian market, the region produces 37% of the whole olive production and almost 40% of the whole olive oil production (vs Tuscany which makes 2,9% of the whole olive production and about 3,2% of the whole olive oil production).
For years Pugliese olive oil producers have been focusing just on quantity selling their olives to Tuscany or other northern Italian regions.

Local producers are finally realizing that quality is more important than quantity, in a region that has been producing olive oil for centuries and that counts 40 millions olive trees, of which 40% are more than 1000 years old. This millenary history and important culture is testified by the many frantoi ipogei, underground and ancient olive oil presses that you find in Puglia.
The beauty of Pugliese olive oil is the fact that we have so many different varieties: Leccino, Coratina, Frantoio, Ogliarola, Peranzana, Rotondella, Garganica, Gentile…just to name a few.
The two varieties Bella di Cerignola and Termite di Bitetto are used as table olives.
All these olives have different colors and shape and result in olive oils with different flavors and taste.

In Puglia, we use extra virgin olive oil almost for everything, even to make homemade desserts and cakes. Very rarely we use butter at home…may be to make a cake for a guest or for very specific recipes.

What I find fascinating is how different and how better a dish can taste when we pair it with the right extra virgin olive oil (just as when you pair food and wine).
So many times, I go to a restaurant, order the best food and then I cannot enjoy it because the olive oil used is not extra virgin or it is not the right one for that dish. A bad olive oil can ruin your food. The right extra virgin olive oil can enhance the flavors and freshness of the ingredients.
Of course, I and Marika, we belong to the school that says that extra virgin olive oil should be used raw: when you cook it, you destroy all the flavors and healthy benefits.