Ferdinando Pappalardo comes from a family of traders who have been in the agroindustrial sector for many years. He avails himself with the experience he has acquired over 30 years in the processing of olives.
In 1984 the modernized the old oil mill, adopting a process of a continuous cycle, mixed and hybrid, that is the crushing and pressing of olives using millstones made out of granite originating from "Mount Rosa", in order to increase the oil production.
In 1987 times were just right to start producing and packaging the local extra-virgin olive oil with its own brand.
By 1992 the firm had increase business to the point that it was necessary to expand its structural size by building a new factory.
In 2001 he joins an agroindustrial consortium in order to enhance the value of the local products.
In 2003 he decides to go on his own again, as the sole administrator, so he sets up a new oil mill in a factory situated in ideal position, in "Via del Fragno", within the industrial area, the key-zone of the Altamura's economy and that of the boroughs of Bari.
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Technical information about the firm and the product
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| Technical information about the firm: | Production of Extra_ Virgin Olive Oil. |
| Beginning of Business: | November 1993, thanks to the thirty_year experience as an individual firm with several oil mills |
| Origin of the olives: | The olives are boght from reliable producers. |
| Area of cultivation: | Hinterland of bari , central and Northern area. |
| Brand name: | "oil producers Pappalardo" |
| Olive selection: | 20-30% Ogliarola Barese; 70-80% Coratina |
| Altitude: | from 50 mt to 400 mt above sea level |
| Oli grove age: | from 30 to 100 years old |
| Rearing system: | 90% pot-shaped and/or y-shaped; the rest is variable. |
| Ground characteristics: | Mixed rocky and stony calcareous land |
| Harvesting time: | 2 november to 20 January |
| Harvesting system: | the olives are hand or mechanically picked |
| Extraction system: | Mixed continued equipement whith granite miti stones on the top and kneading at a controlled temperature |
| Oli features: | since the end of the manifacturing process the oli looks veiled by natural decantation |
| Colour: | Greenish yellow |
| Smell: | Fruity aroma of fresh oli |
| Taste: | Sweet taste with a slight spicy and bitter flavour and a fruity savour |
| Consistency: | Fairly thick |
| Use: | In dishes where the taste of oli must not overwhelm the others, but only be one of the Ingredients of the dressing( salads, boiled vegetables, soups of legumes, boiled fish and Above all the "Cialledde", a typical dish of Altamura, prepared with bread and some other simple ingredients of the Mediterraneam diet); and for fried food. |
| N° of bottles/size | 100 ml, 250 ml, 750 ml Bottles - 1 lt, 3 lt and 5 lt cans. |
Brief description of the production process
The olive mixture is homogenized and then goes through the kneading machines; after that, the oily paste is sent to the horizontal centrifugal department. 
The oil must and the vegetable water are sent to the centrifugal separators in order to extract the extra vergin olive oil.
The firm recycles the residual products of the oil manufactuing process to make maximum use of them and in order not to bear the costs of their disposal. First matters of second degree ( such as vegetation waters, virgin bark and olive leaves) undergo a treatment with a specific enzymic product. Few months of composting produce a very good amending by-product used as a fertilizer for farming which has an environmental awareness and is controlled biologically.
The oil-mill arries out some work on behalf of a third party.
A) The oil extraction of biological and not bioiogical olives.
B) The packaging of the biologically and not biologically produced oil both in bottles and in cans with customized labels.
C) The production and supply, on behalf of a third party, of a fertilizer derived from by-products obtained through the oil extraction from the olives.