Thanks to the attention to every detail, from cultivation to harvesting and milling, extraordinary oils are obtained which, depending on the olives used, have different organoleptic characteristics.
Masseria Salamina extra virgin olive oil is obtained thanks to the milling, with mechanical means only, of varieties of olives typical of the Apulian territory – ogliarola, leccino, frantoio and coratina – grown mainly in the countryside of Fasano (Br), inside of the Regional Park of the Coastal Dunes.
Each of our oils expresses the soul of the Apulian territory and its unrivalled olive vocation: the almond of the orgiarola, the density of the leccino and its delicate tones, the strength of the coratina, hints of artichoke, carob, tomato and almond will become ingredients essential for making different combinations in the preparation of your dishes and an irreplaceable food in your diet.
Using a REAL extra virgin olive oil does not only mean choosing an unparalleled flavour, but it is a healthy habit to guarantee our body polyphenols and vitamins essential for our well-being.
The harvesting technique, aimed at avoiding injury to the olives and contact with the ground, allows to obtain very low levels of acidity and unique organoleptic properties. The olives are harvested in the optimum veraison period (colour change) to obtain the best polyphenolic, antioxidant and organoleptic qualities.