Monocultivar Extra Virgin Olive Oil – Grechi Perticari Premium Selection

Peranzana: monovarietal extra virgin olive oil made from Italian Peranzana olives, selected and harvested at early ripeness. This is a superior quality oil with a medium fruity profile that delights the palate with aromas of freshly cut grass and artichoke, a persistent bitterness, and balanced spiciness. Ideal for dishes with bold flavors.

This cultivar is common in the northwest of Foggia province and is also known as “Francese,” “Provenzale,” or “Provenzana,” as it is believed to have been brought from Provence centuries ago by the troops of Charles of Anjou. The plant has moderate vigor and an expansive growth habit, with high productivity and a medium oil yield.

Carolea: our monovarietal Carolea extra virgin olive oil is made from selected Italian olives harvested at the perfect stage of ripeness. On the palate, it is delicate, with balanced hints of spiciness and a slightly bitter finish. This EVO oil is ideal for dishes with subtle flavors, enhancing them in an elegant and discreet way.

This cultivar is typical and widely grown in Calabria. The plant is highly vigorous, with an upright and broad growth habit, a moderately dense canopy, and an inverted pyramid shape.

Coratina: monovarietal extra virgin olive oil made from selected Italian Coratina olives, harvested at the ideal stage of ripeness. This oil is very rich in both oleic acid and polyphenols, offering an intense, bold character with fresh notes of almond and artichoke. Excellent for drizzling raw over dishes with a naturally sweet tendency, balancing them with the oil’s intense bitterness.

Likely native to the area of Corato, where some centuries-old trees can still be found, this cultivar is mainly grown in the province of Bari. The plant has medium vigor and an expansive growth habit, producing an oil of excellent quality with a robust character.

Dolce Agogia: extra virgin olive oil with a medium, herbaceous fruitiness, featuring notes of almond, aromatic herbs, and artichoke. The bitterness and spiciness are of medium intensity, with almond, aromatic herbs, and resin confirmed on the palate. The oil is green in color, soon turning to yellow, with medium fluidity.

This cultivar is widespread in northern Umbria, particularly in the Trasimeno area, and is a defining variety in the olive growing tradition of the Perugia region. The plant has medium vigor, an upright growth habit, and a moderately dense canopy.

Leccino: Leccino extra virgin olive oil is characterized by a medium-light fruitiness, with aromas of fresh olives and cut grass. On the palate, it is balanced, with a predominant note of fresh almond and subtle hints of grass/leaf and artichoke.

The Leccino olive tree is widely cultivated in Italy and also well-known abroad, with origins in Tuscany. Resistant to Xylella Fastidiosa, it has high vigor, an expansive growth habit, and a voluminous, moderately dense canopy.

Nocellara: extra virgin olive oil with a medium-intense, distinctly herbaceous fruitiness, featuring notes of tomato, artichoke, and a hint of fresh almond. On the palate, it is moderately spicy and bitter, with a tomato aftertaste. It has a medium-low oleic acid content and a moderate level of total polyphenols.

This Sicilian variety is primarily cultivated in the province of Trapani, with the highest concentration in the Belice Valley.