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

We would like to have our extra virgin olive oil described by a careful connoisseur of the sector, Giuseppe Di Lecce.
He needs no lengthy introduction, but before leaving you to the interview, we would like to mention some of his accolades, because we hold deep esteem for his profession and his person.
A food technologist by profession and an international olive oil expert by passion, he is panel leader of the Federolio 4 tasting committee recognized by the Mipaaf, a member of the New York Olive Oil Competition tasting committee since its first edition, and panel leader of the New Zealand Olive Oil Award in 2017.

How do you know the Perniola company?

Since I was a child, with the arrival of October, an intense smell of pressed olives permeated the outskirts of Via Santeramo in Altamura, and from my balcony, I admired the coming and going of people diligently engaged in olive mill practices. In recent years, and with the experience gained in the olive oil sector, the romantic approach has given way to a more technical eye, revealing a mill completely renewed and modernized in its interiors and in the management of its various activities.

What do you appreciate about the company philosophy?

The decades of experience of generations of olive millers applied to process innovation through the latest production technologies, the attention to quality and the communication of extra virgin olive oil.

One of the added values in extra virgin olive oil production is cold extraction; why is it so important?

Continuous extraction technology allows for optimal management of the production process as well as careful management of the cleaning phases of all plant components. The use of latest-generation malaxers makes it possible to process the olive paste at a controlled temperature and enhance the genesis of primary and secondary olfactory sensations, as well as the gustatory sensations of bitterness and the trigeminal sensation of spiciness.

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

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

What is the best way to use it in cooking?

Extra virgin olive oil should always be used to enrich the foods we incorporate into our diet. Different sensory profiles should be used to best complement the ingredients and various dishes. It certainly has ample use in raw preparations, and when added to hot dishes, as well as desserts, it enhances their aromas.

The monocultivar Peranzana and Coratina extra virgin olive oils and the flavored oils from the Perniola oil mill are a mere example of experience in olive oil art and product innovation, characterized by distinct profiles and refined sensory quality.
The monocultivar Peranzana extra virgin olive oil presents a medium intensity of green olive fruitiness. On the palate, the balanced sensations of bitterness and spiciness confirm the intensity perceived by the nose. Among the secondary notes, leaf and artichoke notes can be perceived.
The monocultivar Coratina extra virgin olive oil is distinguished by notes of freshly 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 well perceived. The oil is fluid on the palate, with medium complexity and lingering taste.
The flavored extra virgin olive oil condiments, obtained by co-milling olives with chili pepper, lemon, rosemary, and orange, are characterized by a pronounced olfactory intensity and are balanced in the sensory notes expressed by the different vegetables used. Thanks to a high-tech mill, the co-milling 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 unequivocally distinguish the food preparations to which they are added as ingredients.

These are the expert's answers to our questions.
If he has convinced you, all you have to do is visit our online shop and choose your favorite product.
If, on the other hand, you also have questions about Perniola products, do not hesitate to contact us, and we will be happy to clarify any doubts or curiosities you may have.