The intense and robust fruitiness of Monocultivar Coratina it is a taste (and a scent...) that the Apulians know very well and which has always enhanced soups, salads and crunchy bread. The Coratina is the queen of cultivars having by nature the highest number of polyphenols, natural antioxidants, but ours has something unique.

Thirty years ago, in the year in which Domenico Labianca married his wife Tonia, he planted some olive trees in an enchanted place: land close to the Salt pans of Margherita di Savoia from which you can enjoy the view of the promontory Gargano, of the whitest mountains salt, of the pink tubs which extend as far as the eye can see, perpetually populated by the very elegant flamingos.

This position exposes the olive trees to sea currents rich in iodine which lash and caress their precious fruits, giving the oil extracted from these olives a inimitable taste and unparalleled authenticity.

The Blend (a term that in English means "mixture") is an extra virgin oil that comes from careful and balanced selection and fusion of different varieties of olives. In our case these are local olives including ogliarola local, coratina, leccino.

The taste of our Blend is delicate and balanced, capable of conquering even palates not too accustomed to the "spicy" taste of the typical Apulian extra virgin olive oil. It's up to the mill operator to know mix with skill to offer a product that not only meets customers' tastes, but that lasts high quality and its properties intact all year long.

L'Ogliarola And, perhaps more than all, the cultivar from Southern Italy, widely spread in Puglia and Basilicata. Yet talk about only one Ogliarola it's impossible. In fact, every single area has its own very personal variety, influenced by unique characteristics of each soil, by the climate and from the age of the olive grove.

That of Mill Labianca Domenico And Ogliarola local which comes from an ancient olive grove, dating back to the origins of Trinitapoli olive growing. In fact, before the arrival and spread of Coratina, Ogliarola was practically the only existing cultivar in Trinitapoli.
The collection ofOgliarola it is earlier than Coratina and the fruits are also different: the olive is slightly smaller, oval but not pointed, with the black lower part fading towards green.
What comes out of it is a perfumed oil, harmonic, medium fruity with a delicate taste, from the hints of fresh grass, artichoke, apple and almond. It is perfect with light and delicate dishes: cooked and raw fish, shellfish, white meats, fresh cheeses and salads.