We work with love to supply extra virgin olive oil up to the expectations of our consumers. Oilalà organic oil arises from the ancient culture of our lands. Our olive groves near the Alta Murge National Park create a genuine and unaltered organic oil.DISCOVER NOW OUR PERANZANA OLIVES
The crop of our olives begins, depending on weather conditions, from mid-October to December. The harvesting stage is really important and difficult because if the olives are not harvested at the proper time of maturing, there is the risk of maceration and losing quality of the olives and consequently of the oil. The manually operated harvest called "brucatura" is the ideal process, even if very costly and slowly, because it assures the perfect strength of the olive.DISCOVER NOW OUR PERANZANA OLIVES
Peranzana Olives? Our goal, as our mission is uncomplicated and authentic: to make excellent products, a scrumptious taste that leaves you speechless because both taste and freshness are unequalled, always enclosed in a special and classy packaging.DISCOVER NOW OUR PERANZANA OLIVES
We at Oilalà are sure of the superior quality of our extra virgin olive oil from Puglia. This is because we produce it following all the necessary steps so that our extra virgin olive oil can have that unique and fruity taste that distinguishes it.
According to the "WREVOO" classification, Coratina olive oil from Oilalà is the best Italian extra virgin olive oil
Our extra virgin olive oil is cold pressed at temperatures between 22°C and 25°C in a continuous cycle mill
Our olive oil is 100% Italian, produced from Coratina olives. Only the olive oil obtained from the pressing of the olives harvested from our olive groves, enters our bottles.
Our EVO oil has a free acidity that never exceeds 0.2% (we are talking about grams of oleic acid per 100 grams of olive oil) well below the legal limit of 0.8%
From the United States to Japan, passing through China and Greece, in every corner of the planet the extra virgin olive oil Oilalà has received medals and prestigious international awards that certify its supreme quality. The medals you see are only a part of the awards received.
Optimal quality-price ratio
Beautiful presentation of the bottle, the olive oil produced only from Coratina olives in Apuglia has a very fruity and nice taste, a pleasant spicy aftertaste, and goes well with legume and vegetable soups, meat tartare, pasta with vegetables or various sauces and obviously the classic bruschetta .. Optimal quality-price ratio
For those like me who love fruity and green italian olive oil, the non plus ultra. Also highly recommended for its ingenious packaging
I state that I do not like the oil used raw ... then during a trip abroad, I was in an Italian restaurant, seeing the insistence of the owner I convinced myself to taste this oil with a small piece of bread .. .result: I took the photo of the label and immediately searched and bought it! A fairy tale!
Really excellent compared with any other oil on the market in the bottle comparable to an artisanal production. I am fully satisfied with the purchase
Excellent Olive Oil
Very delicious, fruity and slightly spicy olive oil. Excellent quality-price ratio
Coratina olive oil has all unique character of the Italy.
It has an intense, spicy fruity taste, with a slightly bitter tendency, with intense notes of green almond and rocket, and a spicy hint of white pepper.
Intense green color with golden shades it is the extra touch you can give to vegetable and legume soups or to meats with a strong flavor, like a tartare. Try it also on aged cheeses or for pinzimonio.
The Peranzana olive oil has a medium fruity taste, a bit spicy, with a slightly bitter tendency, with notes of almond, artichoke and tomato.
It has a high content of chlorophyll and carotene which give it a longer rancidity time than other oils
It has a green-yellow color, low acidity is the extra touch you can give to your dishes and salads. Try it also on aged cheeses or for pinzimonio.
Coratina organic extra virgin olive oil Oilalà is produced only with organic Coratina olives produced in Italy and grown in full compliance with organic regulations.
The Coratina Oilalà olives are harvested manually, to minimize the damage that the fruits can suffer. After harvesting, they are immediately taken to the mill, where the process of transforming the olive oil into organic extra virgin olive oil begins, using the cold extraction technique.
Extra virgin olive oil for Italians is a very serious thing. Italy is the largest producer of quality extra virgin olive oil in the world. We boast 500 varieties of olives that can produce very different high quality extra virgin olive oils.
To recognize a good Italian extra virgin olive oil, always look at the label and always prefer it to the various extra virgin olive oils from who knows where. Even from countries of the European Union. In fact, although these olive oils comply with consumer safety standards, they do not have the same quality as ours.
Italian extra virgin olive oil is one of the MADE IN ITALY products present all over the world.
At Oilalà, we use only and exclusively Italian olives to obtain a 100% Italian extra virgin olive oil of superior quality. The acidity of our olive oil does not exceed 0.2%, well below the legal limit of 0.8%.
The most important alteration that extra virgin olive oil can undergo is oxidation which leads to rancidity. Oxidation is a chemical process that occurs when the olive oil remains in contact with air and light. For this reason, we have created the bag in box. A unique package able to avoid, as much as possible, the contact of the olive oil with light and oxygen.
Here are some tips to keep the olive oil at home in the best possible way:
1. store in cool places with temperatures between 10 ° C and 25 ° C so that it neither freezes nor overheats
2. store the extra virgin olive oil in dark places, away from sunlight (if the bottle is made of glass).
3. keep the bottle of olive oil hermetically sealed as there are house insects who love olive oil very much. Furthermore, the passage of air accelerates the oxidation process
4. store the olive oil in odor-free environments as the olive oil tends to absorb odors.
Let’s start by saying what extra virgin olive oil is. Extra virgin olive oil is the acronym for extra virgin olive oil.
Extra virgin olive oil must have certain chemical and organoleptic characteristics: color, smell, consistency, and above all acidity which by law must not exceed 0.8%. In addition, extra virgin olive oil is always and only obtained through mechanical, never chemical processes, with temperatures not exceeding 27°C.
Olive oil, on the other hand, is a mixture of oil obtained through chemical substances (refined oil) and virgin oil.
When you taste an Italian extra virgin olive oil and feel the tingle, that means that extra virgin olive oil is a high quality one.
The “itch” varies according to the cultivar: stronger for the Coratina, less strong for the Peranzana.
Evoo is the acronym for extra virgin olive oil.
Technically, there is no cold-pressed (or cold extracted) extra virgin olive oil. It is often said that the best olive oils are processed and then pressed.
“Cold-pressed” is a historical legacy dating back to the ‘90s when the first “continuous cycle” machines with a processing temperature of around 28°C began to be used in the mills, replacing the old presses with “fiscoli” (a filter container in which the ground olives are placed for pressing) which reached temperatures 60°C during processing and burnt and completely oxidized the olive oil.For this passage from 60°C to 28°C the processing is defined as “cold working”, but it is understood that 28°C is not really a cold temperature. The best extra virgin olive oils, like ours, are processed at temperatures between 22°C and 25°C in continuous cycle mills.
Extra virgin olive oil has a deadline, by law, of 18 months from the date of bottling.
The expiration date has been imposed by the Italian state for shops where it can happen that the olive oil remains on the shelves for a long time.
We do not say it, but the numerous awards received, in the last 5 years, by the most prestigious international olive oil competitions, in addition to the numerous reviews of super satisfied customers.