Our extra virgin olive oil through the eyes (and palate) of olive oil expert Giuseppe Di Lecce

We'd like to hear about our extra virgin olive oil from a dedicated expert in the sector, Giuseppe Di Lecce.
He needs no long introduction, but before leaving you with the interview, we would like to mention some of his awards, because we have deep respect for his profession and for him as a person.
A food technologist by profession and an international olive oil expert by passion, he is the panel leader of the Federolio 4 tasting committee recognized by the Mipaaf , a member of the tasting committee of the New York Olive Oil Competition since the first edition, and panel leader of the New Zealand Olive Oil Award in 2017.

How do you know the Perniola company?

Ever since I was a child, with the arrival of October, a strong smell of pressed olives would fill the outskirts of Via Santeramo in Altamura. From my balcony, I would watch the bustle of people busily going about their daily tasks at the olive mill. In recent years, and with the experience I've gained in the olive oil industry, my romantic approach has given way to a more technical eye, discovering a completely renovated and modernized olive mill, both in its interior and in the management of its various activities.

What do you appreciate about the company philosophy?

Decades of experience from a generation of millers combined with process innovation through the latest production technologies, attention to quality, and communication of extra virgin olive oil.

One of the added values ​​in the production of extra virgin olive oil is cold extraction. Why is it so important?

Continuous extraction technology allows for optimal management of the production process as well as careful cleaning of all plant components. The use of state-of-the-art malaxers allows the olive paste to be processed at a controlled temperature, enhancing the development of primary and secondary olfactory sensations, as well as the bitter and trigeminal spicy taste sensations.

Why is it important to consume extra virgin olive oil in your diet?

Extra virgin olive oil is the main fat used in the Mediterranean diet, and numerous studies highlight and recommend its use for its documented nutritional properties, thanks to its high percentage of oleic acid and biophenols. Among the main benefits associated with the use of extra virgin olive oil are the reduction of blood pressure and therefore the associated cardiovascular risk, and the lowering of cholesterol levels, particularly LDL cholesterol (commonly known as "bad" cholesterol).

What's the best way to use it in cooking?

Extra virgin olive oil should always be used to enrich the foods we include in our diet. Different sensory profiles should be used to best complement the ingredients and different dishes. It certainly finds a place in raw preparations, and when added to hot dishes, as well as desserts, it enhances their aromas.

The Peranzana and Coratina monocultivar extra virgin olive oils and the flavored oils from the Perniola mill are a fine example of the art of oil making and product innovation, characterized by distinct profiles and refined sensory quality.
Peranzana monocultivar extra virgin olive oil has a medium intensity of green olive fruitiness. On the palate, the balanced bitterness and spiciness confirm the intensity perceived on the nose. Among the secondary notes, notes of leaf and artichoke can be detected.
Coratina monocultivar extra virgin olive oil is characterized by notes of cut grass and almond. On the palate, the oil is slightly spicier than bitter, and the positive secondary notes of almond and black pepper are clearly discernible. The oil is smooth on the palate, medium in complexity, and lingering.
Condiments flavored with extra virgin olive oil, obtained by co-pressing olives with chili pepper, lemon, rosemary, and orange, are characterized by a pronounced aromatic intensity and balanced sensory notes expressed by the various botanicals used. Thanks to a high-tech mill, the co-pressing process, combined with optimal control of the extraction temperature, allows the essential oils to be extracted from chili pepper, lemon, rosemary, and orange without altering their quality. The flavored oils thus produced unmistakably distinguish the food preparations to which they are added as ingredients.

These are the expert's answers to our questions.
If you're convinced, all you have to do is visit the online shop and choose your favorite product.
If you have any questions about Perniola products, please don't hesitate to contact us . We'll be happy to answer any questions you may have.