Our olive groves are in the territory of Pietramontecorvino - the ancient Castel di Pietra, a village built around the year 1000 on the hills of the Dauni Mountains - where the hills slope gently towards the Capitanata, Tavoliere delle Puglie in the province of Foggia. They are olive groves planted in the first years of the last century by our families of origin and since then the cultivation and production of extra virgin olive oil has become tradition and family experience.
Since a few years now, we, the sons of Aurelio, Giose, Ida and Matteo, have joined our father in managing the company with a particular passion in the cultivation and care of olive groves and in the production of extra virgin olive oil.
After more than 100 years the respectful care of the natural rythms and the conditions of soil and of olive trees have become part of the product itself: extra virgin olive oil DOP IANNELLI. Recently, these characteristics of traditional cultivation and local varietals have been recognized and certified by the bodies accredited by MIPAAF – Italian Ministry of Agriculture - as Protected Designation of Origin – DOP certified. A choice dictated by the will of emphasizing the history and genuineness of our production.
Our olives are of the varietal ‘Coratina’ one of the typical cultivars of Puglia, originally from Corato (Bari), spread also in the province of Foggia, in Tavoliere, where it has taken on a particular character; Coratina oil has a dense, full-bodied appearance, recognized throughout the world for its quality and intense flavour. Our extra virgin olive oil has been subjected to stringent traceability and organoleptic analysis of an official DOP Panel that guarantees the high quality of the product.
The main features of our extra virgin olive oil are: 1. The intense smell, which recalls the fresh fruit of the olive (fruity smell); 2. The taste, a slight bitter and spicy sensation at the base of the tongue, is not greasy but fluid. The physical-mechanical extraction technology, cold and without the addition of chemical solvents, ensures that these characteristics are perfectly preserved in the finished product. Extra virgin olive oil is recognized for its unique organoleptic properties and its nutrients that provide great benefits to health.
Beneficial properties of extra virgin olive oil DOP Iannelli Among oils and fats, olive oil is the most easily digestible thanks to its composition. It is also very assimilable because it is easily emulsified with gastric juices. The particular relationship between saturated fatty acids, monounsaturated and polyunsaturated fatty acids and the presence of natural antioxidants, such as tocopherols and polyphenols, give the oil particular properties such as retarding effects of cellular aging, preventative action in the formation of biliary calculus, antithrombotic effect helping keep cholesterol at low level.
Our fresh, high quality olives are harvested and squeezed cold within a few hours of harvesting, without any further treatments than washing and separating from the leaves. The production process takes place strictly according to the requirements of the DOP Disciplinary, first in a certified crusher up to the certified packaging machine, to ensure the traceability of our oil and to ensure that its properties and its goodness are intact on your table.
Characteristics of extra virgin olive oil DOP IANNELLI (analysis results compared with limits according to the DOP disciplinary between brackets)
- colour: yellow greenish colour; - odor: medium fruity with hints of fresh fruit; - flavor: fruity, almond flavour, slightly bitter and spicy; - total maximum acidity expressed as oleic acid, by weight 0,15 grams per 100 grams of oil (max 0,6); - Peroxide: 5,34 MeqO2 / kg (max 12); - total polyphenols: 283 mg/l (min 100).
Azienda Agricola Iannelli
Piazza Martiri del Terrorismo, 15
71038 Pietramontecorvino (FG)
Ida Iannelli, mobile +39 348 85 61 904 / +39 334 3904035