Production

Olive trees planting in Taranto has a very ancient history. In the first millennium B.C. Messapians were the pioneers of olive planting. Thanks to the colonization of Greeks and Phoenicia people, the development of those plantations grew further and the techniques became finer.

The early roots are still obvious throughout the country; as a matter of fact it is not difficult to observe old millstones and olive presses. These century-old traditions are treasured in the National archeologic museum of Taranto as well; here it is possible to observe kraters and amphoras with engravings of mythological scenes revolving around the olive tree.

The making of the olive oil Evo Pujje retraces techniques handed down from one generation to the next, cherishing past traditions, quality and modern hygienic standards.

The harvest season starts in October and carries on until November. This time corresponds to the fruits veraison period, when the concentration of aromatic ingredients and polyphenols reaches its peak. These are all the right elements to obtain an exceptional extra-virgin olive oil, a great aroma and an unforgettable taste.

The milling takes place four/six hours after picking so as to maintain the natural texture and quality of the olives. The extracted oil is stored in stainless steel tanks with a blanket of inert gas – nitrogen – in a climate controlled area.

Pujje’s artisans are proud of their knowledge on harvest and processing techniques. Their great expertise and neverending passion has been acquired through several years of training and hard work. As a result Pujje olive oil is the ambassador of the love it originates from.

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