Stefano Piatti - Torre delle Monache

THE FARM
Among the Apulian extra virgin olive oils and specifically in Triggiano in the province of Bari we find the extra virgin olive oils of Tenuta Torre delle Monache with production of monovarietal extra virgin olive oil of the Ogliarola Barese cultivar
The “Torre delle Monache” Extra Virgin Olive Oil is the fruit of the producer's passion for the land and the aim of obtaining healthy, genuine and high quality products through the combination of accurate rules of ancient agriculture and systems of latest generation transformation.
Precisely this passion and accuracy gives our oil excellent characteristics.
The production area is located in the countryside of the municipality of Triggiano (BA) a few kilometers south of the Apulian capital. The farm is located approximately 60 meters above sea level. and the productive soil is clayey-limestone rich in skeleton. The territory of Triggiano is characterized by the presence of numerous caves given the karst nature of the subsoil. Here the karst phenomenon produced the famous "Lama San Giorgio".
The planting density is approx. 350 plants per hectare, it is equipped with an irrigation system that ensures the plants' adequate water needs during periods of drought. The varieties of olives in production are "Ogliarola" and "Coratina", these characteristics of the area and with very different properties, give character and elegance to our product.
By our choice, in respect of the territory and the environment, if necessary,require only products compatible with organic farming to be used.
Working process
In order to always keep high quality standards, our company policy requires us to have very short processing time. Generally the time between harvesting and processing is about three hours. After olives are harvested, we bring them immediately to break in one of the best oil mills in the area, which operates with latest generation machinery, low-speed continuous-cycles and with a cold extraction method. The continuous-cycle with two phases, without the addition of water in the extraction process, guarantees the preservation of the olive’s qualities by keeping untouched its organoleptic features. By cold extracting the oil from its olive paste, the product is also preserved by the oxidation of its organoleptic and aromatic properties. We pay attention to every detail, in order to always obtain an increasingly high oil quality.