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A thriving concern with an up to date method of self-control H.A.C.C.P. Firm legally authorized by the Apulian Region Authorities to bottle, to can and to pack the Extra Virgin Olive Oil procuced in Italy licence code Ba 136 - Reg. Ce 1019/2002

The Pappalardo is oil mill is a member of:


Which is the place of origin of the olives from which your oil is obtained?
The olives come from the land of Bari.
How do you order your products?
By phone, fax, e-mail, mail.
Does the oil quality changes according to the packaging?
No, the quality of our extra virgin oil is of the same quality for every packaging.
What does extra virgin olive oil mean?
Extra virgin olive oil means the oil obtained directly from the olives and only trough mechanical process and that has an acidity not higher than 0.8%.
 Do you produce other types of oils in your oil mill?
We only produce Apulian extra virgin olive oil and flavoured oils which are basically extra virgin olive oil with various flavourings.
What is the best way to taste extra virgin olive oil?
The best way to taste the Apulian extra virgin olive oil is to  use it  straight from the bottle so as to enhance the food.
What is the difference between extra virgin olive oil and seed oil?
The extra virgin olive oil is obtained from the processing of olives only trough the aid of mechanical means, whereas the seed oil is extracted with  the aid of chemical means, using techniques that spoil the peculiarities of this oil.
How long does  the extra virgin olive oil keep?
 The extra virgin olive oil keeps up to18 months.
What is the caloric contribution of the extra virgin olive oil?
The extra virgin olive oil contributes 90 Kilocalories per every 10 grams.
What is the smoke point?
The smoke point is the index of heat stability of a fat when it is subjected to high temperatures, that is, the cooking temperature beyond which the oil releases toxins; as regards to the extra virgin olive oil the smoke point is very high:200°C.
What is acidity?
The acidity of an extra virgin olive oil is the quantity of the oleic acid  present in the oil.
What is the process of olives milling?
The milling of olive is done with mill stones of granite coming from Monte Rosa: This method allows a smooth impact on the olives, reducing the traumas, mitigating the perception of bitter and spicy taste present in the extra virgin olive oil.
How to store the oil.
The oil doesn’t like the heat and the cold, besides it can easily absorb smells so it is advisable to store it away from light in a cool, dry place where there are no smells.
Can the oil be filtered?
No, We are for the absolute  natural separating, we are against oil filtering because, doing so, it loses its virginity.
What is continuous system and traditional system?
The continuous system  is the olives milling method mostly used worldwide. It is made of stainless steel as regards to the parts that come into contact with the olives and it uses the latest technologies that exploit the mechanics and physics laws: the separation between the solid part (sansa) and the liquid parts (vegetation water and oil) is done by centrifugation. The traditional system, instead, squeezes the olives with hydraulic presses and the separation of the  mixture is done by pressure using screen partitions on which the olive paste is placed.
What are polyphenols?
Polyphenols are aromatic substances which are  present in the oil and have antioxidant properties
What is the meaning of fruity, bitter, pungent, with almonds?.
These adjectives describe the organoleptic characteristics of the extra virgin olive oil.
What are fat acids?
Fat acids are organic acids which are naturally  present in vegetable oils. They can be divided in saturated and unsaturated fats. The difference between the two is that the unsaturated fat acids  have fewer hydrogen molecules compared to the saturated ones. The unsaturated fat acids can be monosaturated and polyunsaturated. The monosaturated fat acids represent the greatest part of the unsaturated fat acids which are present in the extra virgin olive oil. These acids are taken by humans through the diet.

Office and establishment Via del Fragno, 37 - Z.I. 70022 Altamura(Ba) Italy Tel +39 0803113613 - +39 0803115588 - Cell.3385045588 - P.IVA: 05694510727
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