Apulian Ogliarola extra virgin olive oil: the noble soul of the Monti Dauni and Biccari

There is a place where Puglia smells not of the sea but of resin, wet earth and clear mountain air. It is here, among the gentle peaks of the Monti Dauni, that Apulian Ogliarola extra virgin olive oil finds its noblest and most distinctive expression. In Biccari, altitude turns the olive tree into a keeper of rare aromas, far from the mass production of the plains. Choosing this oil means taking in a story of skilled hands, cold hillside winters and a biodiversity that speaks the true language of the Foggia hinterland.

Biccari’s Ogliarola, “la biccarese”

In Biccari, in the Monti Dauni hills, our oil is made from olives of native varieties. The local variety belongs to the Ogliarola family: in the village they call it “la biccarese”.

The biccarese olive has adapted to the hills of the Foggia hinterland. Harvested in October, when the olives are still partly green, it gives an oil that is the very essence of our land: harmonious and persistent, with bitterness and pungency in balance and clear notes of fresh almond.

Tasting notes and pairings: the art of Foggia flavours

Cold extraction, at the local mill we rely on and within 10 hours of picking, preserves the aromatic heritage of the olives. On the nose the oil is medium green fruity, with almond, grass, artichoke and herbs.

In the kitchen, Apulian Ogliarola extra virgin olive oil from the Monti Dauni is an ingredient in its own right, not just a dressing:

• Bean soups: Try it on a purée of Carpino broad beans or on a white bean soup to bring out their creaminess.
• Grilled meat: The pungency of the oil brings out the cuts of meat typical of our province, creating a memorable contrast.
• Bruschetta and semolina bread: The best way to appreciate its purity is on a slice of warm Biccari bread, where the warmth releases the almond aroma of the Ogliarola.
• Wild greens: Ideal on wild chicory and borage, where the noble bitterness of the oil plays against the earthy notes of the greens.

Artisan excellence: why altitude makes the difference

The difference between an industrial oil and an extra virgin olive oil from Biccari lies in time and place. In the Monti Dauni the olives ripen more slowly than on the coast, which lets more complex aroma precursors build up. The harvest is done with handheld harvesters and the “racanelle”, the nets laid under the trees, and the olives reach the mill in vented crates that let the air through.

Every drop comes from a short supply chain: the olives are grown and processed in Biccari and milled within 10 hours of picking, so the oil is a faithful reflection of that year’s harvest. Its colour is green with yellow glints. After filtering, the oil rests in stainless steel tanks, under nitrogen and at a controlled temperature, so that it keeps its qualities for a long time.

How to recognise a genuine extra virgin olive oil of superior quality

A careful buyer needs to know how to tell the difference. A quality oil like the one made in Biccari should never be flat or entirely “sweet”. A slight catch in the throat is the unmistakable sign of oleocanthal and polyphenols, the natural antioxidants that protect the oil.

Another key indicator is a transparent supply chain: a genuine artisan oil from the Monti Dauni always states its close link with the town where it is made and with its specific cultivars, such as the Ogliarola that in Biccari they call “la biccarese”. Low acidity is the technical proof of healthy fruit, processed within a few hours of leaving the tree: in the analyses of the 2023 harvest our oil was at 0.21%, against a legal limit of 0.8% for extra virgin. Training your palate to these nuances means not only eating better but also supporting a rural economy that preserves the hill landscape of Puglia.

Conclusion: a journey for the senses in Biccari

Apulian Ogliarola extra virgin olive oil is not just a dressing but the keeper of an ancient land that refuses to be standardised. From the hills of Biccari we bring to your table a product that holds the character of Biccari’s Ogliarola, shaped by the microclimate of the Monti Dauni. It is an investment in the everyday pleasure of good food.

Discover the difference of an oil cold-extracted in the heart of northern Puglia. Every bottle tells of our passion for excellence.

Discover our artisan extra virgin olive oil from Puglia