The Infiore olive orchards

The olives used in the production of infiore Olive Oil are grown in our six olive orchards, which are scattered among the famland surrounding the villages of Bitonto and Terlizzi, to the north of Bari, the capital city of the Italian region of Puglia. Some of these orchards have splendidly evocative names, such as Belvedere (“Beautiful to Behold”), Torre di Regno (“Kingdom’s Tower”) and Conca d’Oro (“Golden Hollow”). It’s all a matter of chance, but those names seem to counter-balance the rather prosaic nature of Pozzelli and Sovero and mitigate an over-reverence for S.Andrea.
Infiore Oil is born from a single variety of olive, the Coratina, which is typical of this area of Puglia. Our father chose to plant this olive variety because the Coratina tree, despite its not being particularly large, is extremely vigorous and adaptable: it can withstand high temperatures, droughts and parasites, and will grow even in difficult rocky or chalky soils.
The tree’s foliage is made up of green and silver lance-shaped leaves, sprouting from short, thin, upright branches. Their olives are elliptical in shape, medium-large in size and are marked small lenticels of a slightly clearer green than that of the rest of the fruit.

CULTIVAR AND ORCHARD

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #1

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #2

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #3

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #4

Territorio & Cultivar #5

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #6

Territorio & Cultivar Olio inFiore

Territorio & Cultivar #7

Territorio & Cultivar #8

Territorio & Cultivar #9

HARVEST AND TRANSFORMATION

The harvest takes place when the olives are just starting to ripen; that is, when the outer colour of the olives is beginning to turn from intense green to violet. This moment is chosen for harvesting and pressing in order to preserve the high concentrations of polyphenols and outstanding organoleptic properties characteristic of this olive variety.

Our olives are usually picked over the course of few days between the end of October and the beginning of November and, during the six hours following the harvest’s completion, pressed at the mill of one of our trusted partners.

The resulting infiore Oil, of a warm, intense green colour, is then filtered, before being bottled and package into bottles and cans.

HARVEST

La Raccolta #1

La Raccolta - Olio inFiore

La Raccolta #2

La Raccolta #3

La Raccolta - Olio inFiore

La Raccolta #4

La Raccolta - Olio inFiore

La Raccolta #4

olio infiore la raccolta

La Raccolta #6

La Raccolta - Olio inFiore

La Raccolta #7

La Raccolta #8

La Raccolta - Olio inFiore

La Raccolta #9

TRASFORMATION

La Spremitura #1

La Spremitura - Olio inFiore

La Spremitura #2

La Spremitura - Olio inFiore

La Spremitura #3

La Spremitura - Olio inFiore

La Spremitura #4

La Spremitura #5

La Spremitura - Olio inFiore

La Spremitura #6

La Spremitura - Olio inFiore

La Spremitura #7

La Spremitura - Olio inFiore

La Spremitura #8

La Spremitura - Olio inFiore

La Spremitura #9