One of the things that is really important to us at Olive and Rosy is to learn as much as we can about the products we source and the story of the people that create them. To do so there is nothing better than being able to visit small producers, something we always make time for when visiting family in Italy.
Since we started stocking the gorgeous ceramic jugs from Galantino in 2018, we have wanted to visit where the oil is created in Puglia, but had never quite had long enough on our trips to make it down that far. However, last year we were lucky enough to stay for a few days with a relative who is from further down in the region, so called in for a visit on our way back up to the North. Here you can join us on a virtual tour...
First of all we met Maurizio, who gave us a tour of the frantoio (olive mill) explaining the process of the oil extraction. Ogliarola and Coratina olives are grown over the 47 hectares cared for by the family since 1926. The harvest is a mix of traditional hand picking on sheets and some more modern tools before the olives are then taken to be ground within hours using the granite millstones and cold pressing method. He explained that when creating the flavoured oils the fresh herbs or citrus will be added at this stage too, not infused afterwards as some flavoured oils can be.
We saw the steel vats which are carefully temperature controlled before walking on through the mill to see where those beautiful bottles are filled, the seals created and they are packed for shipment.
We also had fun posing for these photos!
Walking into an office adorned with frames, it really struck us just how many awards and certifications this oil has won, from the first in 1996 right up to the present day, with more recent accolades for environmental considerations.
Downstairs we enjoyed the atmospheric wine cellar where we could watch video footage to learn more about the history of the business and family, plus see images from stages of their supply chain.
Tasting the oil was also a highlight of course, our son particularly enjoyed giving his verdict on each of the flavoured oils The olive we stock is the medium-fruity, so it was great to sample the lighter and more intense ones that sit on either side of it for comparison.
Before leaving we were gifted with a lovely little booklet of recipes for using the oil, delightfully named 'Olive Oil, Love and Imagination'. Here's a lovely one for Puglian Focaccia:
Ingredients:
500 g flour
100 g potatoes boiled then mashed
300 g cherry tomatoes
Approximately 250 ml lukewarm water
25 g brewer's yeast
1 tablespoon salt
Galantino medium fruity extra virgin olive oil
Oregano to taste
Salt to taste
Method:
Arrange the flour with a well in the centre and inside place the mashed potatoes, 30 g of Galantino Medium Fruity extra virgin olive oil, the crumbled yeast and the salt.
Mix the ingredients, adding a little warm water at a time to create a smooth, even and slightly soft dough.
Oil a baking tray with a diameter of approximately 30 cm and spread the dough by hand, adding oil as needed, until it is at a thickness of 1-2 cm.
Top with halved cherry tomatoes, pressing them lightly into the dough, add oregano, salt and plenty of extra virgin olive oil.
Leave to rise in the turned off oven for about 2 hours. Then turn the oven back on to 220° C and let it cook for about 30 minutes.
We look forward to our continued relationship with Galantino and their products. To see those we currently have in the shop take a look here. If you have also fallen in love with the stunning Puglian splatterware jugs that the oil comes in we have another range of similar, slightly lighter tasting oil in those too, that may also take your fancy here!
