Our extravirgin olive oil

Olives cultivated in our lands are in two types: the “Ogliarola” and the “Coratine”.

The first are smaller and sweeter; they produce a mild and delicate oil. This palatable and tasty oil is suitable for dressing salads, rice, fish and cold dishes.

The “Coratine”olives are bigger and with a stronger flavour. They produce an oil whose taste is marked by a fruitish and slightly bitter flavour. It’s suitable to season typical dishes such as pasta and vegetables (cabbages, chick-peas, beans), soups and hot dishes.

The treatment of the plants has very ancient origins: the pruning of the trees allows a selection of the best olives and suitable nourishment for the new shoots and for new stronger branches.



In the first ten days on November the olive crop begins, using rakes. Olives are gathered in large pieces of jute canvas and carried to the oil press, where they are transformed on the same day.
At first, they are washed and crushed by old millstones.

The resulting pulp will give two qualities of oil at two different stages. During the first phase the pulp is filtered by ‘fiscoli’ which let the precious oil slowly drops. No other treatment  is necessary: the oil is left to sediment for some days and then bottled.

This is the most precious extra virgin olive oil we offer, under the name “Gocce del Mediterraneo” (Mediterranean Drops).

On the second stage, the olives pulp is squeezed at a very low pressure. The resulting oil is also left to sediment for some days and then filtered by pure cotton, before bottling. This is named: Olio Extra Vergine D’Olive Il Bosco –(Il Bosco Extra Virgin Olive Oil).

The whole process is carried out according to a very ancient method, called “Rito della Molitura”.

If you wish to taste the genuine Extra Virgin Olive Oil, produced in Bitonto, just contact us or Check it now!