The high quality of Peranzana extra virgin olive oil is achieved through the use of the Moliden Leone system, which allows us to obtain a medium-fruity extra virgin olive oil with a balanced profile, delicate character, and an intense, captivating aroma of freshly crushed olives.
Its full flavour, together with notes of almond and artichoke, makes this extra virgin olive oil a complete sensory experience, characterised by a harmonious balance between bitterness and pungency.
→ Low acidity, naturally rich in polyphenols.
The Peranzana cultivar
Peranzana is a cultivar typical of Apulia, particularly of the Tavoliere area. Extra virgin olive oil produced from this variety is distinguished by its delicate flavour and elegant notes of almond and artichoke
Peranzana extra virgin olive oil is a high-quality product containing polyphenols — appreciated for their antioxidant and anti-inflammatory properties — together with monounsaturated fatty acids that support cardiovascular wellbeing.
The harvesting of Peranzana olives generally takes place between November and December, when the fruit is still green or at the beginning of full ripening. After harvesting, the olives are processed within just a few hours in order to preserve their flavour and organoleptic qualities.
