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Frantoio Galantino, Bisceglie, Barletta-Andria-Trani, Puglia, Italy.
In Bisceglie, right in the heart of Apulia. This region produces more olives than anywhere else in the world. Bisceglie is a beautiful medieval town, situated on the Adriatic coast 35 km north of Bari, surrounded by ancient churches, monuments, castles and traditional Apulian dwellings, “trulli”.
This is a land rich in ancient olive trees that gives its name to an oil known for its quality and stability. This has contributed to awarding to the Galantino Extra Virgin Olive Oil the protected denomination of Origin (D.O.P) Terra di Bari – Castel del Monte, certification that ensures full compliance with qualitative and tasting oil characteristics determined by the productions procedures of the D.O.P.
The Galantino family business dates back to 1926, when Vito Galantino hade the foresight and determination to acquire a majestic Nineteenth Century mill-house, and turned it into an olive oil mill. Since then, two generations of the Galantino family have run the mill, carrying it to dizzying heights of quality.
Today the Galantino Mill uses olives from the Fenice family estate and from 2.000 reliable growers. Careful handing of the olive fruits at the best stage of ripeness, careful selection, washing and crushing in the great stone olive mills, cold pressing and centrifugal separation, enhance the flavour and fragrance of Galantino Extra Virgin Olive Oil.
After laboratory analysis and organoleptic assessment, and only then, does Master of Olive Oil select and certify the oil.
The Galantino family acquired the “La Fenice” estate, which comprised 47 hectares of olive groves, providing for as far as the eye can see, a green expanse of over 15.000 Ogliarola and Coratina olive trees.
The olives are harvested from 15th October to 31st December, when they are at perfect stage of ripeness, following the time-honoured technique of hand gathering by shaking the branches of the olive trees so that the olives fall gently onto canvas “hammocks”. Witness to the quality of the olives is the care taken in yearly pruning, drip-irrigation, and ultra-modern detection techniques for monitoring the crop for pest control, thus reducing the use of phytopesticides to an absolute minimum.
The result is a fine quality Extra virgin Olive Oil that has the very best organoleptic properties.
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