Produkter fra puglia

A Book About Olive Oil is Cibocca’s tribute to the ingredient at the heart of southern Italian life. Combining history, storytelling, craftsmanship, and stunning photography, it explores how olive oil is grown, harvested, pressed, and used in the kitchens of Puglia.

Inside, readers will discover the ancient landscapes of olive trees, meet the people who care for them, learn about the region’s iconic olive varieties, and follow the entire journey from fruit to vivid green oil. The book also includes practical insights on cooking with olive oil and traditional recipes from local home cooks.

Part field guide, part manifesto, this book captures why olive oil is more than just an ingredient—it’s a culture, a craft, and a way of life.

Our "Cooking Oil" is a harmonious blend of Coratina, Peranzana, and Ogliarola olives, uniting Coratina's robustness with Peranzana's fruity notes and Ogliarola's mild sweetness. This versatile oil is perfect for diverse cooking methods, with a higher smoke point that ensures stability and flavor enhancement when sautéing, roasting, or frying. It's designed to complement your culinary creations by adding depth without dominating the dish's natural flavors.

Our "FINISHING OIL" is exclusively made from high-polyphenol organic Coratina olives, our "Finishing Oil" offers not just a burst of bold, spicy, and bitter flavors, but also a wealth of health benefits. Ideal for drizzling over prepared dishes, it enriches flavors while contributing antioxidants that support heart health and reduce inflammation. This oil captures the essence of high-quality olive oil, making it an essential finishing touch that elevates meals with both taste and nutritional value.

Ekstra jomfru olivenolie af højeste kvalitet lavet af håndhøstede Bio Cortina oliven. Høstet og forarbejdet i Puglia, Italien. Koldpresset.

3L ekstra jomfru olivenolie af højeste kvalitet lavet af håndhøstede Coratina-, peranzana- og oliarola-oliven. Høstet og forarbejdet i Puglia, Italien. Koldpresset.

Tomatpassata laves i højden af ​​sommeren udelukkende med lokale og solmodne tomater med intens smag. De bedste tomater af sorten Datterino eller Ciliegino er nøje udvalgt. Efter vask koges tomaterne og moses. Der tilsættes en lille mængde havsalt, og for at sikre konservering pasteuriseres produktionen ved at koge de forseglede glasflasker.

Diavolicchio chili er omhyggeligt håndhøstet, vasket og naturligt soltørret i 2 uger for maksimal smag og styrke.

Favabønnerne sås om efteråret og høstes om foråret, hvorefter de naturligt soltørres på planten. Efter tørring skylles bønnerne og håndskrælles, ristes til en gylden sprødhed og krydres med salt.