Olive oil from Apulia. Extra-virgin Apulian olive oil. Flavoured Italian olive oil. Vinegar and balsamic vinegar from Apulia.

calogiuri

Azienda Agricola
GIANNI
CALOGIURI
Lizzanello (Lecce)

Oil

The Calogiuri family, respectful of traditions, see that the olives are gathered by hand when they are not quite ripe, in the month of November. In the firm's olive press the olives are cold crushed with care and the oil is extracted by means of the "surfacing" method. This is an old technique which consists in waiting, after the crushing, for the oil to come to the surface from the liquid present in the olives, which has been poured into particular containers, that is, for the oil to come to the surface detaching itself naturally from the water because of the different specific weight (oil, as is well-known, is lighter than water). This "floating" oil is skilfully collected in special jugs by hand. This is clearly an old method used in the past when, as there was no electricity, the simplest phisical laws were resorted to, without the help of mechanical means. The product obtained, "Pura lacrima di affioramento" ("Pure surface drops"), apart from being easier to keep because it is not very humid, is particularly fresh and delicate, as it is made up of the lightest part that has come to the surface. It is, in few words, the best quality of extra pure oil. The "affiorato" oil (that is the oil on the surface) is then placed in steel tanks where, after a month of natural decantation at a costant temperature of 14° C , it is ready to be bottled.

Wine vinegar and balsamic wine vinegar

Calogiuri produce also a special vinegar by means of a traditional method.
After making wine from Negroamaro and Malvasia grapes, typical apulian grapes, they leaves the wine first in small oak barrels used for keeping vinegar. Here it comes into contact with acetifyng bacteria called "madre" ("mother") and is transformed over a period of about four months into vinegar. Afterwardsit is left to settle in much larger barrels of common oak, where in time it acquires a delicate aroma which gives it a full, particularly natural taste and is of such good quality that it can be drunk, as happens in Northern Europe. It should be noted that is a completely natural product, as it is obtained by means of natural contact with acetifyng bacteria and not by means of artificial methods. The use of the oak is a tradition of the place of production.
Apart from wine vinegar there is also a delicate balsamic vinegar. Following traditional methods that must, which is obtained after the pressing of Negramaro and Malvasia grapes, is heated until it is reduced by a third of its volume. Then, after being cooled, it is left to stand in oak barrels, where it comes into contact with acetifyng bacteria (the mother of the vinegar) and after a period of time acquires an incomparable fragrance and flavour.

Vincotto

In our country "The Salento peninsula" it was produced a natural product obtained from boiling the native grapes. In the past, for our farmers, it represented the only sweet dressing they could have during the festivity days; not only, but they used it for medical treatment above all to cure the chill. This natural product is called "Vincotto". The Vincotto doesn't contain alcohol, no preservatives, no conservatives. It is excellent to dress each type of sweet dish : cooked cream, almonds cookies, cakes; it could be used also on salad dishes like roast beaf, cheese, beans and adding water it is good as a drink.

Prod.	packet Lt.	Total weight g.	Price
Prod.	packet Lt.	Total weight g.	uro
Olive extra virgin oil	0.25	500	6.90
Pure Oil "lacrima di affioramento"	0.75	1200	13.50
Vincotto	0.25	600	8.30
Vincotto	0.50	1000	13.70
Wine vinegar	0.25	600	6.20
Balsamic wine vinegar	0.25	600	7.30

Home
Page

Who
we are

Our
Wines

How
to Buy

Delivery
Service

Customer
Service

Links