Sirioagroindustria srl - Soc.agricola

Orodoliva born from Peranzana, plant imported from de Sangro family, descendants of the Dukes of Burgundy and implanted in the '700 in the countryside of Torremaggiore, town high Tavoliere of Puglia.

The lands from which belong to my family for about 200 years. We have 65 hectares of olive groves; Orodoliva is characterized by low acidity, from elegant aromas, fruity with bitter almond sensations and artichokes; pleasantly bitter, spicy if first fruits, and with good intensity and persistence. Through the label, the whole production chain is traceable, from pruning to milling, consulted with public analysis, so that the customer can perceive the quality, guaranteed not by the producer but by the Ministry.

At my first year on the market, Orodoliva has had positive feedback from various tasters, including Marco Oreggia, international Flos Olei guide, which allowed us to be present in an excellent corner Eataly in Rome, to get a mention of quality in the national "competition gold Italy 2015" and to be present among the top 500 extra virgin in the world on International driving Flos Olei 2015, recognition confirmed for the new guide 2016.

At the time of production there are three types of Orodoliva. Although all arise from the same oil, the time of collection or type of milling allows a differentiation of tastes:

1) FIRST FRUITS: is the result of the first pressing. The olives are green and the taste is much stronger. It 'an oil that goes well with vegetable soups, roasted meats ..

2) TRADITIONAL: the olives are a little more mature, why the taste is a little bit softer. And 'ideal for salads, sauces ..

3) DENOCCIOLATO: unlike the traditional, the oil is deprived of the core and there is a pressing of only pasta. the oil is more delicate and can be used for fish carpaccio, risotto ..

It is our duty to offer quality and authenticity, the choice is yours to sample our Orodoliva.